Water Kefir Hi there | Welcome to Wr Kefir family, We are confident that your new pet will provide you with pro-biotic rich, tasty and fizzy Kefir for Years to come, Thank you for buying a local home-made product and supporting us. Making Kefir at home is easy. Allow us to help you on your way towards this rewarding adventure. Though we said itis easy it might be a bit tricky sometimes, afterall they are living Bacteria. {case something is off, please contact us for help. Kefir Grains rarely go bad or die, Never throw the grains before calling us. Call or WhatsApp : 95660 07413 Email: Mrkefirindia@gmail.com So lets get you started ‘Supplies you need: Clean Glass jar Plastic / Wooden spoon Breathable cover for the jar such as a tight-weave towel, butter muslin or paper towel Plastic strainer. : Ingredients: Mr Kefir Active Water Kefir Grains Purified (RO) water. Tap water may contain chlorine which will damage the grains Cane Sugar or Palm sugar. Jaggery is best. . Optional: Dried fruits (just to add flavor) Instructions: 4. Strain the kefir grains and discard any sugar liquid in the package. 2. Wash the grains with little bit of purified water and slip the grains into a clean jar. 3. Dissolve 3 Tablespoons of Jaggery / Cane sugar in $00 ml of purified water. (For First 3 fermentations, less sugar is enough. Just use 3 Teaspoons of cane sugar / Jaggery to SOO mi water) 4, Pour the dissolved Cane sugar / Jaggery water into the grains jar, 5, Cover with a clean cloth or butter muslin secured by a rubber band or jarring, 6. Let sit for 24 to 36 hours. Kefir Is ready when it smells abit vinegary and the liquid no longer tastes like sugar oF Jaggery water. Mild sugar taste Is okay, 7, strain the liquid from the grains. That liquid isthe finished water kefir ink the finished Kefir right You can drink the ight away or store in a closed bottle to build carbonati: 8 held flavors. OF YOU can try a Second ferment, ean how much eo ity of sugar depends on grains you cae For regular kefir making, ferment "20 or 30 Grams of Jaggery / Ca have. have not on how much water ive Cane sugar / Jaggery equal to the amount ne sugar for 20 grams of Grains ** YOu pour for of grains youWater Kefir *** Discard first 2 Kefir fermentations, ¢#+ Occasionally, the first batch or two will have an off odor and will still taste like Sugar water. It is because the grains are still recovering from shipment stress. If it does not ferment, just change the sugar water after 36 hours. Although generally safe, you may want to discard the first few batches, Ifit has a strong ‘nail polish’ odor, wait until they balance. I it persists, rest your grains in clean water in the fridge for a couple of days, changing out the water daily. What's Next? Simply repeat & enjoy! eats Oy Conprateidensfev our fst honie-matie water kes lt resihy @a:tool:nmser pratess op the breins-ate quite resilient, £0 don't worry too such; peopel have heen Waking thic far ecetir. dl Have fun, experiment and enjoy! Room Temperature _| Approximate Fermentation Time 294°C 1~2 Days 26-29°C 2-3 Days 24-26°C 3 Days: 21-24°C 3-4 Days 18-21°C 4—5 Days Less than 18°C 5+ Days ly when it smells a bit vinegary and the liquid okay. The above table is only an approximation. Kefir is read) no longer tastes like sugar or Jaggery water. Mild sugar tast. Important Note Before Drinking Kefir: Kefir contains very large amounts of good bacteria and yeast as well as being acidic (from the high amounts of healthful lactic acid, ph around 3-5). For a few People's bodies it can be a little bit of a shock. Everybody reacts to it differently, so we always recommend starting out slow to see how your body takes to it. The majority of people do not have any adverse reaction, but if you do, usually it's just a matter of starting out slow and slowing increasing over time. Start with a tablespoon or two and go from there. If you are sensitive to sugar and tiny amounts of alcohol, it is generally tolerated better on a full, rather than empty stomach, such as after lunch. After your first few batches: As you continue to make kefir, your grains will grow. At that point, you can either add more sugar water if you want more kefir, eat them or store them (it's always a good idea to have some back-up grains on hand). Eating the grains is another way to get a mega dose of probiotics. Start with a very small es trains and see how your body responds: Unike mik ket grains, these ae rather bland 2n8 flavoriess, but have a fun crumbly rubber texture. You can also blend chem in with 1a a peonle Smoothies (throw in some bananas and strawberries for fun), Everyone iscifrent na some Peoh® may be sensitive or not quite use to the sheer number of good bacteria and yeast conta Grains. As with all things, listen first to your body,Water Kefir How to store your extra grains: Freezing - best for medium to long term storage Freezing is not the best option for water kefir, as long term storage in the fridge is quite successful But if you prefer, here is what to dol To freeze, rinse your grains if you wish with water (no chlorine, no heat) and then gently pat them dry with a clean cloth or paper towel, You can take them directly out of a finished batch of kefir and just pat them dry of kefir (they will be more sticky, but rinsing is not absolutely necessary).They will still be damp, now take them and roll them in a bowl of sugar until well coated. Then fill aZiplock bag or jar with a generous amount of Jaggery and bury them in it {to protect them from air, moisture and freezer burn). Then put the bag into the freezer within a day or two and store for about 3 months. We recommend that the grains spend no longer than six months in the freezer. However, some have had success reconstituting frozen grains after more than 2 years (though we can't say what the quality or health of the grains were at this point!). Dehydrating - best for long term, convenient and/or transportable storage 1 Pat your kefir grains dry with a clean cloth or paper towel. You may rinse them ahead of time if you wish in chlorine-free water. 2. Lay out on a clean surface. A cloth or paper towel works well for non-fan drying, a plate, wax paper or any clean surface (non-metal) works fine for forced air drying. 3. If you don't have a fan, cover loosely with paper towel to protect them as they dry, this will take about 2-5 days, depending on room temperature and humidity. 4. Check them as they are drying, flipping them around half-way to expose the damp parts near the bottom. 5. If you have a fan, lay them out as mentioned in step 1 and angle a low or medium force of air towards them (just be careful not to blow them away!). If you have a dehydrator that can do 80°F (26°C) or less, than this is an acceptable method as well. They will dry in about 12-48 hours, depending on room temperature and humidity. 6. You can stop the drying when they appear almost dry but are still barely squishy if you are storing them for a short period of time (such as a week or two). They are slightly more active and fresh in this state. Otherwise proceed to the next step. 7. When the grains are completely dry (hard, small, and depending on sugar, either clear or a shade of light to dark brown) put them into a plastic bag or jar with cotton balls (to absorb excess moisture) and store them at room temperature or in the refrigerator. You can also store them in a paper envelope, inside a jar OR coated in milk powder in a bag or jar. Dehydrated grains can successfully be reconstituted after a year or more. Refrigerating - best for temporary storage If you need to store them temporarily, you can always put them either in their own kefir or in a little plain water (or even in some sugar water, similar to their recipe) in the fridge. The colder temperature will greatly slow the fermentation process. This is the best method of storage if you're planning to take a break of about a month or less. However, they can keep many, many months this way so it makes for a good alternative if you wish to avoid dehydrating the grains. It may take a few batches to fully reactivate them. If you're taking a yearlong+ break dehydrating may be better for the situation. You can always use a combination of methods for back-up, too. ™Water Kefir We strongly advise that you buy Unsulphured Blackstrap molasses. (Dhampure brand is good, available in Amazon). Once in a week, add 4 to 5 drops of Blackstrap molasses to Jaggery water and allow it to ferment. The fermented kefir can be consumed as usual. 4 to 5 drops or 1 tea spoon Is plenty, don't use too much which will also affect the grains. Molasses is high in minerals and will maintain the good health of your grains. Especially if you are using RO water which has very less mineral content, Grain growing Recip Please note Grains don't grow over-night. They need some time to settle for your temperature and sugar type (approx. time: 2 to 3 weeks, sometimes months). They only die due to heat or contact with chemicals. For 20 Grams of Grains: We recommend to use 500 ml water + 1 TBSP molasses + 1 TSP Rock salt + 40 Grams Jaggery / Cane Sugar (ie: Sugar is twice to the amount of grains you have) This batch will be a bit sweet and should encourage the grains to grow. Please contact us for help before you leave a review, Phone or WhatsApp : 95660 07413 Email: Mrkefirindia@gmail.com