My Favorite Probiotic Drink - How to Make Water Kefir at Home 

Thank you! I hope you have a wonderful day too!

We really love our water kefir! I hope you give it a try!

I don’t really care for milk kefir myself. I really like both water kefir and kombucha, but I’ve never tried making kombucha at home. I’m glad to hear it’s easy!

And yes, it’s definitely best to start slow, especially when someone hasn’t been taking probiotics regularly - there can certainly be an adjustment period!

Thank you!

Healthy bacteria is so important! Thank you for watching!

We really enjoy it - I hope you give it a try!

Those flavors all sound amazing!

Cranberry is delicious in kefir!

I bet a thinner bottle would increase the carbonation - I haven’t tried that, but I may in the future. I do feel like I have less of an issue with seasonal allergies since I started making kefir. We made several changes towards a healthier lifestyle around the same time we started kefir, so it’s hard to know exactly what causes the benefits, but we have noticed that we don’t get sick as often, and when we do it’s usually less severe. It’s basically a nice dose of probiotics, so the benefits are similar.

Thank you for watching! You will love making kefir!

That’s one of our favorites too!

I hope that your kefir does well! Mine tends to start out clear and get cloudier as it ferments, but I imagine that it could vary slightly depending on the size of the grains you’re using and the type of sugar.

It does taste really good, and it makes a positive difference in our health too!

Your finished product looked so delicious I'm super excited to try this!

I would say it’s definitely worth a try! I’ve let mine rest in the fridge for a couple weeks before, and it takes it a little while to wake up, so I’d definitely give it a little while to perk back up. I’m not sure how long it can go, but the fridge will keep it good for a while. I’m curious to see how it does for you!

@@AHomesteadingHustle it’s so good and refreshing!

That sounds so frustrating! I’ve never actually experienced that so I can’t say for sure, but I’m guessing that your grains will be fine. You rinsed them off right away which is what I would have done also. I would switch them to the fresh sugar water as soon as you can, and they’ll probably be just fine. Feel free to update us on how they turn out if you’d like to!

Thank you for watching!

That sounds amazing!

I have never tried making kombucha, so I can’t give a true comparison, but making water kefir is definitely pretty easy once you get in the swing of it! Those flavors sound delicious too!

Those both sound delicious! Raspberry is one of my favorites too!

Milk kefir is good too! I haven’t made it before, but it’s more like yogurt, while the water kefir is like a lightly sweet fruit soda. Either one is definitely beneficial for health!

@@HomesteadOnAPrayer thank you ❤️

They might, but there are so many factors that can affect them. Mine have looked lots of different ways at different times, so as long as they are working well I don’t personally worry about it. I’ve had some batches that multiply so much I can’t keep up with them, and others that stay pretty much the same even though I treat them the same way. You may find lots of other people with different opinions though!

That sounds delicious!

I’m sure the probiotics would be great for the plants! I have added kefir grains to my compost in the past when I’ve had too many. The kefir itself can be acidic, so if you’re adding it directly to plants, I might dilute with water, unless of course you’re feeding acid loving plants.

I believe that water kefir and milk kefir have different strains of bacteria. I think that some people do convert their grains from milk to water, but I’ve never done it myself. If you decide to try it I’d be curious to hear how it goes!

I have never tried that, but I’d say it’s worth a try! If you do try it, I’m curious to hear how it works. You could possibly try rehydrating the fruit in some fruit juice and then adding the whole mixture.

Absolutely!

I have found that there is a big variation in batches. I’ve killed my kefir grains more than once, and when I get a new batch they sometimes look slightly different. It’s been my experience that they all seem to work really well though, even if they are plumper or smaller than previous batches.

You could definitely try a few things to lower the alcohol content. I’m not an expert, but the first thing I would try is letting it ferment for a shorter period. You could also try keeping it at a cooler temperature, or depending on how many kefir grains you have in the jar, you could try removing some of those too. I would also look into the type of fruit you’re using to flavor it - some fruits are naturally more prone to producing alcohol than others, so you could try using different fruits to see if that makes a difference. If none of those seem to work, I would drink smaller amounts of the kefir - you can still get the benefits of the probiotics with a very small amount of kefir at a time. I hope you’re able to find a solution that works for you!

Thank you! I knew I was saying it wrong!

No worries, I lived in Middle East.

Yes, it is kuh-feer.Only in the US people call it the way she does.

I’ve never tried making kombucha, but from reading about how to do it, water kefir sounds easier too!