7 Easy Steps to Make Your Own Water Kefir:

1.  Order Water Kefir Grains from Cultures for Health or another reputable source.

2.  Gather INGREDIENTS once you rehydrate your Grains after they arrive:

• Quart or half gallon glass jar (I make a half gallon at a time)
• Plastic Strainer (not metal – kefir grains do not like metal)
• Wooden Spoon for stirring (not metal)
• Organic Cane Sugar or Sucanat or Rapadura (see **Sugar Note)
• Water Kefir Grains.

**Sugar Note: The grains will consume most of the sugar as they ferment. The longer they ferment, the more sugar they will consume.

3.  Dissolve 1/2 cup sugar in a small amount of hot water in your jar (cut amount of sugar in half if making by the quart). Then cover dissolved sugar with enough cool water to almost fill half gallon jar (leaving about 2 inches unfilled at top) and stir with wooden or plastic spoon.

Spring water with good mineral content is preferable (instead of filtered or Reverse Osmosis water). If using tap water, however, you need to remove chlorine first by placing it in a bowl and letting the water sit over night – chlorine will evaporate. If using filtered water, you may want to add a few drops of liquid minerals back into the water (grains thrive on the minerals), such as Vital Earth Fulvic Minerals or add a half (rinsed) pastured egg shell to the jar.

4. Add 1/2 cup of kefir grains (use 1/4 cup if making in quart size jar) to room temperature water. Cover jar tightly with lid, or towel with a rubber band.

**Kefir grains can multiply.  A good ratio to remember is: 1/2 cup grains to half gallon water to 1/2 cup sugar. Cut amount in half for quart size containers.

5. Let kefir culture at room temperature for 24 – 48 hours. The longer you let it sit, the less sweet it will become as the grains consume more of the sugar. I find that just over 48 hours is good. Bubbles may appear as it cultures. This is normal (although does not always happen). If your family is used to a sweet flavor, start with a shorter period of time (like 24 hours) the first time, then try letting the grains culture a bit longer for each new batch.

**There is a small amount of alcohol that is produced as the microbes feed on the sugar and produce lactic acid, alcohol (ethanol), and carbon dioxide. This is what causes the bubbles/carbonation. The alcohol content in kefir varies with the fermentation time, and is usually less than 1% .

6. Strain off the finished liquid into another container using a plastic strainer (remember-grains do not like metal), once you are done culturing the grains, and cover with an airtight lid. At this point, rinse your grains thoroughly and you can use them to begin your next batch.

7.  Now you can flavor your prepared Water Kefir (or just leave it as is).

FLAVOR OPTIONS:

Cream Soda: Add 2 Tbsp of Good Quality Vanilla per half gallon to your Prepared Water Kefir

Fresh Fruit-Flavored: Add your choice of fresh organic fruit to your prepared Water Kefir. Change fresh fruit out every day and replace with new fresh fruit. Good choices (either alone or combined) are: strawberries, orange slices, kiwi slices, mango slices, sliced grapes, lemon slices, etc).

Dried Fruit-Flavored: Add your choice of dried organic fruit to your prepared Water Kefir. Change dried fruit out every seventh day.

Fruit Slushie:  Blend your prepared Water Kefir with fresh fruit and ice cubes for a refreshing treat. Strawberries and kiwi are favorite combination in our house.  Or add Water Kefir to your favorite smoothies in place of your liquid.

Cucumber Lemon Mint: Add Cucumber Slices + Mint Leaves + Lemon Slices to your prepared Water Kefir. Change out the fruit every 24 hours.

Ginger Lemon Flavored: Add 1/2 cup freshly squeezed lemon juice to prepared Water Kefir + lemon slices + 4 Tbsp grated fresh Ginger, and 1 Tbsp Good Quality Vanilla