Kefir-ade

When your grains grow, you can use the extras to ferment juice beverages. The easiest is apple cider. Just pour some organic apple cider into a container with a lid, add a washed grain, and let it sit for a day or two. It will get fizzy and not sweet -- if you let it go a long time it will get sour.

You can use any fruit juice, or add frozen juice to water, or just add some sugar to water.

In this picture, I am straining some kefirade into a glass, with ice, for a nightly drink. You can see the Kefir grain floating at the top -- if it comes out, it will be caught in the strainer and I can pop it back in the jar.

I drink about 3/4 of the container’s worth, then refill it with water or juice. The extra kefir-ade at the bottom gets the process going faster.

The milk grains that are used this way stop growing, and they may die if the juice has preservatives in it (hence it is better to use organic). And they will probably not make good milk kefir once they are used to the juice mix, so don’t put them back in your milk-kefir.

Page url: http://www.eatingoffthefoodgrid.com/a/index.htm?hm_kefir_ade.htm