Making Progress and Probiotics

I have been noticing several changes in Sissy lately. I think some of her white spots are starting to repigment, though that can be difficult to judge. More notably, though, are her food preferences. My daughter, who has been averse to most veggies (and some fruit), now enjoys eating carrots, mixed greens, tomatoes, squash, and watermelon! She also has decided that she no longer enjoys drinking grape juice, because it is "too sweet." I see this as HUGE progress. In addition to an increased intake of veggies, Sis has been taking fermented cod liver oil and probiotics. I've know how beneficial probiotics can be for awhile now, and have discovered that they are very important when it comes to gut-healing. I ordered Sis a powerful probiotic capsule (more on that later), but I've also been researching kefir (pronounced kuh-feer).

Kefir is a made from "grains"--actually a colony of good bacteria and yeasts, fermented for probiotic goodness. It also contains many vitamins, minerals, and amino acids. {Check out the list of bacterias and yeasts typically found in kefir!} Milk kefir tastes similar to sour milk or a tart plain yogurt, but water kefir has a sweet taste. In fact, water kefir can be used to make lemonade (just add lemon juice!) or even a "soda" replacement. Since I knew it would be difficult to convince my family to drink sour milk (unlike my piggies!), I opted for the water kefir. 

Dissolving the sugar

Water kefir is made by combining the "grains" (not actual grains) with sugar water, and letting it ferment for a day or two. It's really easy and quite foolproof. I ordered my water kefir grains from Cultures for Health (the most reputable source I found for cultured/fermented starters), and received them in a few days. Once they arrived, I realized I didn't have any sugar in the house to feed my kefir grains. So after my next shopping trip, I rehydrated my grains. (Grains are shipped dehydrated, and it takes a few days to get them ready to use.) Once my grains were ready, I dissolved some sugar (half a cup if you're going to make 2 quarts) in hot water, stirring with a wooden spoon (you want to avoid stainless steel with the kefir). 

Filling with Berkey water

After the sugar was dissolved, I added more water, leaving and inch or two of headspace. It is important to avoid tap water when making water kefir, as it often contains chlorine . Well or spring water is preferred, due to the high mineral content. We purchased a Berkey water filter last year (LOVE IT!), so I used my Berkey water. Berkey filters do not remove the good minerals, unlike conventional water filters. When I ordered my kefir grains, I actually purchased the starter kit, which includes a small strainer and trace mineral drops. Even though my water probably has enough good minerals in it, I add a few drops of the trace minerals in ensure we're reaping the benefits to the fullest. 

Straining the grains

Once the water is at room temperature (mine was already), you can add your grains. Simply strain the grains out of your previous batch (which is ready to drink!), and add them to your new jar. Top with a cloth or coffee filter, secure with a rubber band (or in my case a canning band), and let it hang out on the counter for awhile. The kefir takes 24-48 hours to ferment; the longer it sits, the more sugar is consumed by the yeast. At first I was using a quart jar, but I have since purchased half-gallon jars so I can let it sit for two days, but still have some everyday (4 of us are sharing this). 

Adding grains to the sugar water

I am not seeing much carbonation at this point, but apparently it can take a couple of weeks for the grains to "wake up" and start producing reliably. I am going to try using rapadura, sucanat, or turbinado sugar, as their molasses content produces more carbonation. Once my grains are working at their peak (in a month or two), they should start to multiply, and I can get a couple batches going at once (or share with a friend!).

Hanging out

Now, I know kefir is technically not paleo, or even primal, but most of the sugar used to make the kefir is consumed by the yeast, so the amount actually being ingested in negligible. Water kefir can actually be made using coconut water (with no added sugar), and I want to try that eventually. Still, that costs money beyond the initial investment, so I'll probably just use my Berkey water most of the time. For now, we are enjoying our "special lemonade" and the benefits it is providing. 

Have you tried milk or water kefir before?? Would you ever consider making your own? 

Disclaimer: I was not paid for this review, or even given a free sample to try. However, if you choose to purchase kefir grains or a starter culture using any of my links, I will receive a small commission.