>> Saturday, January 17
I hunted for days to find anyone in Basel with some extra kefir grains to share, and when I found them, I was too relieved to be picky. Which is why I wound up a vegan with milk-kefir. Not knowing what to do with them to get them away from dairy milk, I turned to Dom's kefir page for some inspiration. Not only, as it turns out, is it possible to switch milk kefirs to water kefir, it's actually ridiculously easy. The result is a bubbly, sweet, tangy drink that I think would be great with some ginger added at the beginning...maybe next time...anyway, as always, it fulfils requirement number one: delicious.
The recipe here I adapted from Dom's Kefir d'Acqua recipe to fit the materials I had. It's simpler for me, but as always you can feel free to adjust as desired to what you have available.
Molasses Water-Kefir (from milk-kefir grains):
Ingredients: (I used all organic)
- 1 liter spring water or filtered water (if treated with chlorine, boil and cool or let sit before using) at room temperature
- 2 tbsp molasses
- 1/4 cup raw sugar
- 1 slice lemon, washed (if not organic, squeeze the juice in and discard peel)
- 1 dried fig
- A few raisins
- 1 tbsp milk kefir grains, rinsed
- In a clean glass container, mix molasses, sugar, and water until molasses and sugar dissolve.
- Toss in the milk-kefir grains, fig, raisins, and lemon.
- Set in a warm place covered with a thin towel or cheese-cloth to keep bugs out.
- If you want, strain out the fruit after 1 or 2 days (just to prevent mold from forming)
- Let it sit for a few days, smelling/tasting every day to check the progress. It's finished when you like it and it's got a nice bubbly sourness.
- When it's to your satisfaction, strain out the grains using as plastic mesh strainer or a cheesecloth and refrigerate your drink. start a new batch with the grains!
Because of the switch from milk to sugar, it may take longer the first few times than normal kefir-mine took about 5 days the first time, 3 the second.