Water Keffir


      • One quart jar with lid
      • Plastic strainer, nut bag or cheese cloth
      • Unprocessed raw cane sugar or local honey and unsulfured molasses
      • Well water or filtered water
      • Water kefir grains


Strain the grains from the water kefir using a plastic strainer, cheese cloth or nut bag. Rinse the grains thoroughly. Drink the kefir immediately or store in the refrigerator. You may have enough grains to begin two jars if they have multiplied.
Fill a quart jar with warm unfiltered water. Add 1/3 cup of sugar or honey and 1 tsp molasses. Stir with a plastic or wooden spoon. Add the kefir grains, cap the jar (no metal), and place in a warm place for 24-72 hours. Taste the kefir at 24 hours. If it is too sweet, let it go longer. Timing is dependent on your taste preference. The water will become lighter when the kefir is done.
You may also brew the kefir with a few pieces of dried fruit. Prune, mango and figs are some favorites. Drink the kefir straight or mix it with juice.
Enjoy! Pass along the pearls to a friend as they will multiply quickly.