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