After 48hrs of fermenting (grains were asleep when we got them so they needed some time to get going again) our kefir water was ready for straining.
|Kefir water after 48hrs of fermenting, prior to straining.|
|Straining water kefir in our tuna strainer (was unable to find a plasric sieve).|
|Strained kefir grains and egg shell.|
|Egg shell on left was fermented with the grains, right egg shell is fresh. Fascinating!|
|Kefir water, lemon juice and strawberry puree.|
I went ahead and started 2 more batches of water kefir. I decided to experiment with the types of surgar I used. I ended up with about 7 tbsp. of grains after our first batch so was able to make a 4 cup and a 3 cup batch. The 4 cup batch I added 2 tbsp. of cane sugar and 1 tbsp. of palm sugar and egg shell and 1 dried prune. The 4 cup batch I added 2 tbsp. of cane sugar, 1 tbsp. of each of palm sugar and sucanat and 2 dried prunes. After 24 hrs of fermentation, they were both ready... grains were working fully.
|Fruit started on the bottom but floated to the top during fermentation.|
|Both batches ready to go!|
Both of these batches were quite tasty. They are a bit sweet but have a bit of a zing to them as well. They are not very fizzy, but to achieve a fizzy drink I believe you have to seal the lid and keep it in the fridge for a few days after straining the grains.
Here is another great link all about water kefir: www.Yemoos.com
I decided to use about 1/2 of each batch and flavour them. I strained the grains and then added some mashed strawberries to one and blueberries to the other. I put lids on (loosely) and sat them back on the counter for another 24 hrs.... tomorrow we will taste!