Review: Fermented | Kefir
 
Ingredients
Water Kefir
  • 1 gallon mineral rich nonchlorinated water
  • 1 scant cup coconut sugar
  • water kefir grains
  • ½ lemon, optional
  • ¼ cup dried fruit, preservative and sulfur free, optional
  • sugar, fresh fruit puree, or fresh fruit juice, optional
Milk Kefir
Instructions
Water Kefir
  1. Pour water into the pot and heat to near boiling
  2. Add the sugar, stirring with a wooden spoon until dissolved. Remove from heat and allow to cool to room temperature.
  3. Pour the sweetened water and kefir grains into a gallon glass jar and add lemon and dried fruit
  4. Cover with a coffee filter or a piece of light cloth and secure with a rubber band
  5. Let ferment at room temperature for 24-48 hours, or until the flavor is to your liking. (The ambient temperature in your home will determine the length of fermentation time.)
  6. To bottle, simply strain the liquid, reserving all the kefir grains for future use. If used, the lemon or dried fruit can be discarded.
  7. Pour the water kefir into bottles. Add a half teaspoon of sugar, an ounce of fresh fruit puree, or fresh fruit juice to each bottle if you want a carbonated beverage.
  8. Chill in the refrigerator. At this point the water kefir is ready for drinking. As with kombucha, use caution when opening!
Milk Kefir
  1. Combine the milk and kefir grains in a jar. Cover tightly enough to prevent spillage when you gently shake it, but loose enough that the built up carbon dioxide from fermentation can escape
  2. Let sit at room temperature for 12-48 hours depending on how tangy you like your kefir: less time will result in a sweeter, milkder kefir; more time will yield a more sour, tangier beverage.
  3. Strain the kefir and reserve the grains for your next ferment.
  4. Refrigerate and enjoy
Notes
Water Kefir
The kind of water and sugar used to cultivate water kefir grains will greatly affect the final product. Choosing mineral-rich water and sugar will help the grains to thrive and produce a top quality ferment that is sure to nourish.


Milk Kefir
You can buy Kefir Grains, which are usually in a dehydrated state. Before fermenting a batch of kefir, the dehydrated grains must be activated in milk. To rehydrate, mix the dehydrated grains with a cup of fresh milk. Cover loosely and let sit at room temperature for 24 hours. Strain the grains and repeat this process for five days, or until the milk has started to coagulate in one 24 hour period and has a fresh yet sour smell to it: this means the grains are active and ready to use.

If you are using coconut milk to make kefir, note that canned full fat is best. The coconut milk in cartons often contains additives that inhibit thickening and can prevent fermentation
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/blog/review-fermented-kefir/