How to Make Water Kefir

by Ivory Soap on 06/02/2011

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photo by Floridecires

We all know that yogurt is good for you because of the beneficial bacteria.  Well, kefir has even more!  It has all different kinds of beneficial bacteria and good-guy yeasts.  You can buy it in milk, but for those of us that can’t do dairy, there’s water kefir.  It’s an acquired taste.  A bit like a flat Fresca.  I drink it plain, but the kids like it better in fruit juice.  But, it’s so good for your body that it’s worth whatever you need to do to make it palatable.

1. Get kefir grains.  Once they’ve been in water for a while, they look like crushed ice.

2.  Place grains the bottom of a clean quart mason jar with 3+ cups of boiled and cooled (to room temp) tap water.  Boiled to get the chlorine out, unfiltered to keep the minerals in that kefir cultures need.  Add 2 TBS of sugar.

3.  Slice one inch of banana and add to jar.

4.  Loosely cover and place in cupboard for 48 hours.  Chill and enjoy!

P.S.  You can totally eat the bananas, if you like.



{ 13 comments… read them below or add one }

Emily June 2, 2011 at 7:39 am

Love it! I’ve started drinking a little kefir everyday but I’d much rather make some than buy some, whether water or milk-based. Thanks!

Lindsey M. June 2, 2011 at 11:54 am

totally want to try this! where do you get kefir? by the way, i kinda thought kefir was a bad word in africa. similar to the “n” word here.

Denise June 2, 2011 at 12:16 pm

Is the banana essential? Or is there another fruit you can use? I’m pregnant and can’t even get near a banana without getting violently ill!

Kat June 2, 2011 at 2:01 pm

Bananas are icky.
In this recipe are they used for sugar or for flavor? I’m wondering if I can leave them out altogether, or if I should substitute another fructose provider?

Javalady June 2, 2011 at 11:28 pm

I love Kefir !! I need some new, fresh grains as I am not happy with my frozen ones. Can you share your source?? Also, would this work with something else like berries??

Javalady June 2, 2011 at 11:30 pm

Ooops, sorry, I totally missed the Link in your text that takes us to the Kefir grains link. I ‘ve got it now !! Sooo COOL !!

Carrie June 6, 2011 at 1:57 pm

Can you transform milk kefir grains to water kefir grains. I have been maintainig mine but dot really like the kefir, unless used in a smoothie. I woudl love to try water kefir.

Jane June 7, 2011 at 6:08 am

How often do you need to renew the kafir grains? Is it possible to keep them going indefinitely like a yoghurt culture?

Ivory Soap June 7, 2011 at 3:56 pm

Jane, I don’t know how long you can keep it going. They sure do multiply if they’re happy. I think they go on forever.

Carrie, I know you can transform water grains into milk grains, but I don’t know about going the other way.

Kat and Denise, I’ve heard that a bit of apple juice can be used for the fructose. Mine are just ridiculously happy with bananas.

Lindsay, I have my source linked in the text. And I dunno about African racial insults. Could be like that whole “Nova” car not selling in Mexico culture clash.

Linda June 11, 2011 at 3:44 pm

The offensive term is ‘kafir’ not ‘kefir’ and it’s specific to the country of South Africa.

Viki June 26, 2011 at 9:58 pm

I love water kefir! I make mine a little differently- 1/4c kefir grains, 1/3c organic sugar, l qt well water. Let sit 48 hrs,covered with a lid, strain out grains then add dehydrated, fresh or frozen fruit- peaches, strawberries(my personal favorite), blueberries etc, about 1/3c, cover with a tight sealing lid like a two part canning lid and let sit for 24 hours longer. Makes a lightly carbonated kefir absolutely delish. I like to keep my kefir grains pure thus the second ferment. It replaces sugary ice tea for a refreshing pick me up after working in the garden.

Allister March 30, 2012 at 10:30 am

Does anybody know where I can purchase WATER kefir; I have milk kefir and Kombucha already.

Ivory Soap March 30, 2012 at 5:22 pm

I get mine from cultures for Health. Just put it in google and you’re there.

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