Kefir anyone?

[MashBag]

I tried this many moons ago. Fancied starting up again and having a go with water & coconut.

Anyone tried it with just water and not milk?

 

[Tanglefoot]

I was making Kefir for about 6 months but stopped as it got to be a bit of a chore keeping up with the cycle of draining the grains and adding them to a new water/sugar solution every 3 days or so.
I added pure fruit juice which makes a fantastic drink as a tonic in the mornings, great for your gut health.

https://www.thehomebrewforum.co.uk/threads/tanglefoots-fruity-fermentations.89639/post-1240142

 

[Tanglefoot]

Bit rude to start a thread and ignore the replies, why bother ?

 

[MashBag]

Sorry. Dunno why I didn't see it.

I did wonder if you could thick it and make a yogurt type goop.

Does it not keep it you don't pay attention every 3 days?

 

[chthon]

For water and sugar you need another type, called water kefir.

It’s two year since I started with milk kefir, I refresh it every day, except in weekends. Then it goes in the fridge on Thursday evening, and out on Saturday evening.

If you want it thicker you can strain it through a cheesecloth. Using whole milk or adding cream also helps.

 

[MashBag]

Thanks. I didn't know there was 2 different types.

 

[Cwrw666]

My Mrs has been making kefir for a while now. I did try a taste...
No thank you.

 

[Tanglefoot]

Does it not keep it you don't pay attention every 3 days?

After a couple of days fermentation in water/sugar solution you drain the grains off, then add fruit juice, ginger or whatever you like to fermented solution which goes in fridge ready to drink.

You then start a fresh batch using the drained grains and fresh sugar water, so it's a cycle which produces a constant supply.

I was fermenting about a litre and a half in a batch, more than enough for three days after which the cycle is complete and there'll be a new batch ready.

The grains are multiplying all the time so you end up with a surplus, this can be used to make smoothies etc.