How to make water kefir at home (dairy-free)

Water kefir is a light, gently fizzy drink made by feeding water kefir grains with sugar water. There is no dairy, so it suits anyone who avoids milk.

Takes 24–48 hours

You’ll need

• 2 to 4 tablespoons of live water kefir grains
• 50g (4 tablespoons) of white sugar for each litre of water
• Chlorine-free water: boiled and cooled, or carbon-filtered
• A raisin, a dried fig or a tiny pinch of sea salt, for minerals
• A glass jar, a coffee filter or cloth, and a rubber band
• A plastic or nylon strainer (stainless steel is fine too)
• Swing-top bottles for the second ferment

First ferment

1. Make sugar water. Dissolve the sugar in about 120ml of hot water, then add cool water to make 1 litre. Let it cool below 30°C.
2. Add the grains and the raisin. Cover the jar and keep it at 20 to 29°C, out of direct sun.
3. Wait 24 to 48 hours. In hot weather 24 hours or less is plenty. Do not go beyond 48 hours or the grains run out of food.
4. Strain. Lift out the grains and put them straight into fresh sugar water for the next batch.

Second ferment (fizz and flavour)

1. Bottle. Pour the strained water kefir into swing-top bottles and add a few tablespoons of fruit juice or a few pieces of fruit. Never put the grains in juice, which is too acidic for them.
2. Leave room. Leave about 2.5cm of air. Close the bottles and keep them at room temperature for 24 to 72 hours, or 12 to 24 hours in summer.
3. Release the gas. Open each cap briefly once a day to let the gas out.
4. Chill. Then open slowly over the sink with a towel over the cap. It keeps 2 to 3 weeks in the fridge.

Troubleshooting

• Not fizzy or not working? Check the warmth (20 to 29°C) and the water (no chlorine). Add a raisin or a tiny pinch of sea salt. Fizz comes from the sealed second ferment.
• Too sweet? Leave it another 12 hours, up to 48 hours in total.
• Grains shrinking or mushy? Usually too long in hot weather, too many minerals, or honey, coconut sugar or maple syrup. In summer ferment for 24 hours and use plain white sugar.
• Slimy or stringy? Keep a regular routine with fresh sugar water every 24 to 48 hours. If it stays ropy or smells off, start again with fresh grains.
• Going away? Grains keep up to 3 weeks in the fridge in 1 litre of sugar water. For longer, dry them for 3 to 5 days and keep them in a bag in the fridge for up to 6 months. To wake them, give them 3 to 4 days in sugar water.

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