Lemon Lime Blueberry Kefir
- 1 x Fermenting Jar
- 1 x Funnel
- 1 x Plastic Strainer
- 1 x Storage Jar
- 1 x Plastic Spoon
- 4 Tbsn Water Kefir Grains
- 4 Tbsn Raw Sugar
- 1 Tspn Molasses or a pinch of bicarb soda
- 4 Cups Filtered Water
- 1 Lemon, sliced
- 2 Limes, sliced
- 1/2 Cup blueberries, frozen
Place water kefir grains into the fermenting jar using a plastic spoon.Step 2:
Add filtered water, sugar and molasses to fermenting jar. Stir well until all dissolved.Step 3:
Leave the fermanting jar with the cap loosely closed on top of your bench top if you live in a warm environment. Alternatively if you live in a cool environment place the jar in a warm (but not hot) part of the house. Anywhere from 22-30 degrees Celsius is fine. Different strains of microbes are more active at different temperatures.Step 4:
Check your kefir a couple of times a day. Give the bottle a little nudge and see if bubbles appear (this shows fermenting has started). If the lid is airtight let a little bit of air out and see if you hear any hiss of gas escaping. You can try a little bit each time to familiarise yourself with how the flavor develops.Step 5:
After approximately 24-48 hours your kefir will be ready. If you have used an airtight fermenting jar or bottle the kefir is likely to be fizzy. If your vessel was not completely airtight it will not have bubbles.Step 6:
Place a strainer over your storage jar and pour the water kefir through the strainer so all the kefir grains are caught and the liquid is collected in a second jar or bottle.Step 7:
Add sliced lemon, lime and blueberries to the collected kefir water and lace on the bench top for a further 12 hrs. To make it fizz make sure the cap is air tight.Step 8:
After 12 hrs open your kefir and taste it. If you are happy with the level of fruit flavour strain out the fruit and store the bottle of kefir in fridge, alternatively it is also fine to place the whole lot straight in the fridge and start consuming straight away.
Glass jars have been known to explode if too much fizz builds up. To ensure this does not happen release the gass daily (or every few hours if you live in the tropics). You can also start with plastic bottles and jars until you get to know your kefir and the rate at which they ferment. Another option is to keep the lid sligtly ajar or use cheesecloth as a lid so that gasses can constantly escape. This will mean your kefir will not be fizzy.
Use organic fruit where possible to avoid contamination.