What do you need?
- A glass container (that you can close, but not obligatory sealed)
- Sugar: I use cane sugar, but you can experiment with all kind of sugar, except honey as honey will kill your kefir (antibacterial).
- Sweet dried fruits NOT TREATED (or biological). I use figs, but you can try with apricots, raisins, dates,…
- A PLASTIC sieve (NL: zeef; FR: passoire). Do not use metal as the kefir gets bad from it (I use my old plastic juicer).
- A NON METALIC spoon
Recipe (3 min + 2-4 days waiting):
- In the glass container, add 2 spoons of kefir grains with one spoon of sugar. Add water (about 10x more than the kefir). Add dried fruits (for this quantity of kefir I would add 1 fig). If you close the lid hermetically, DON’T FILL COMPLETELY the glass container (or take a bigger one).
- Put the lid on it (can be loose; be careful if you close it that you don’t forget it…it produces gas and could explode…)
- Let it sit for 2-4 days (I do open it once in a while as I’m scared of the gas production 😉). Room temperature, no direct sun (can be in the dark too). From day 2: the dried fruits will be “swimming” and some “foam” will be at the top.
- keep the liquid to drink (you can keep it for some time in the fridge)
- rinse the kefir grains with cold water
- keep some kefir grains to make new kefir-beverage or keep it in the fridge (See scheme here below).
- Water kefir and milk kefir are 2 different kefirs grains. You cannot keep a culture of water kefir using milk, neither the other way around.
- Some people add lemon (together with the dried fruits). I didn’t try it yet.
- If you want ginger ale, add candied ginger (NL: gekonfijt gember, FR: gingembre confit) to the filtrated kefir (the liquid) and let it sit for one more day.
- If you leave it too long, it will get more bitter.