Basic Water Kefir by Raia's Recipes
Last week I just happened to be Facebook when the leader of the WAPF chapter in my city posted that she had some extra water kefir grains to give away. (Which, by the way, aren’t actually from grain, so no worries if you’re grain/gluten intolerant.) I jumped at the opportunity, and two days later, my first batch was fermenting.
Basic Water Kefir by Raia's Recipes
Now, let it be known, I am not a fan of milk kefir, but I am SO glad I gave water kefir a try. While milk kefir (in my opinion) is more like watery soured yogurt, water kefir is more like a thick, lightly fizzy vanilla champaign, or whatever flavor you want. You can add fruit after the initial ferment or just drink it straight. My hubby likes it mixed with lemon juice for a fizzy lemonade. Yum, yum, yum!
I love that it not only tastes great, but it’s also filled with TONS of beneficial bacterias and all that sort of good stuff. 😉
And let me not forget to mention it’s soooo easy to make. Just set it on your counter for a few days and yer good t’go! I love making stuff that I don’t actually have to make!
Basic Water Kefir by Raia's Recipes
This picture has nothing to do with water kefir, but I couldn’t help myself. She’s just so cute!
Note: if you’re wondering how to say kefir, it’s pronounced “keh-fear,” with the emphasis on “fear.” And no, this isn’t just the way I pronounce it. Kefir is originally a Russian drink (milk kefir, that is) and this is how Russians pronounce it. (I know this because I lived there and we drank it pretty much every day.)

Basic Water Kefir
Free of gluten, grain, dairy, and eggs.
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  1. 1 1/2 T. hydrated kefir grains
  2. 2 T. evaporated cane juice, rapadura, coconut sugar, whatever (just NOT honey)
  3. 1 pint filtered water
  1. In a small saucepan, heat water to boiling, then turn off heat.
  2. Stir in sweetener until dissolved.
  3. Cool water mixture until room temperature, then pour into glass jar.
  4. Add in the kefir grains.
  5. Cover with a cloth and set on the counter in a warm spot for 2-3 days.
  6. Strain out the kefir grains and consume the remaining liquid.
  7. Use the kefir grains to start another batch of yumminess.
  1. After the initial fermentation and straining you can add fruit to the kefir and ferment again for a day or so for a "natural soda" type beverage.
  2. You can also double, triple, whatever the batch if you have more than 1 1/2 tablespoons of grains.
  3. I have read to not use a wire mesh strainer, but that's what I use and it seems fine.
Raias Recipes
{This recipe is shared at GAPS Recipe Round-Up, Wellness Wednesdays, Slightly Indulgent Tuesdays, Simple Lives Thursday, Tasty TraditionsFight Back Fridays, Green Living Thursdays, and Allergy Free Wednesdays.}