Make your own kefir

Not necessarily. A slightly sour or yeasty smell is normal. However, if the liquid smells unpleasantly putrid, pungent, or "chemical," or if mold forms, you should discard it.

Possible causes: too little sugar, too low temperature, inactive starter culture. Add a little more sugar, place the container in a warmer spot (20–24 °C) and wait – patience pays off.

Start with small amounts (e.g., 100 ml per day), especially if you are not yet used to probiotic foods. Listen to your body and increase slowly.

Pressure builds up during secondary fermentation. If you don't release this regularly ("burping"), overpressure and even burst bottles can occur. For this reason, our fermentation lid is ideal, as it allows gases to escape but no air to enter.

In addition to conventional sugar, other types of sugar can be used for water kefir, such as dark brown sugar, coconut blossom sugar or honey, but these should be used with caution as they contain other nutrients that can affect the growth of the kefir grains.

Yes! But make sure the temperatures are warm enough – if not, a fermentation belt or a warm spot in the kitchen can help.

Many people start with this method of making kefir because it is so easy and fun and because they want a dairy-free alternative. It is made with fruit juice, vegetable juice, coconut water, an extract, or even just sugar and water. Then a culture in the form of kefir crystals is added and the mixture is left to ferment.

The use of distilled water is not necessary for water kefir. Instead, use water without chlorine and fluoride, as these substances can damage the kefir crystals. Unlike tap water, distilled water lacks the minerals that the kefir crystals need. To ensure that the water is suitable for kefir fermentation, you can boil tap water to remove chlorine or use a water filter to eliminate unwanted substances. This creates the optimal environment for kefir production.

You can use white sugar, brown sugar, or cane sugar to make water kefir. The choice of sugar will affect the taste of the drink. White sugar often produces a more neutral taste, while brown sugar or cane sugar can add more subtle flavors. It is important to completely dissolve the chosen sugar in the water before adding it to the water kefir.

Store in a glass jar of water or sugar water in the refrigerator. Once removed from the refrigerator, they usually recover fairly quickly and, unlike milk kefir crystals, their growth is rarely suppressed. Even after several months of storage, they are fully viable again after a few batches.

A good long-term option is drying and then freezing.

• Your kefir will start to smell different. You will notice the characteristic kefir smell, which will become more intense over time.
• Look for bubbles! Once your kefir crystals become active, you will see small bubbles on the crystals. You can gently shake the jar to check for them.
• The taste changes. As the crystals become more active, the water will taste less sweet as the sugar is gradually consumed by the crystals. The more active the crystals become, the less sweet the kefir will taste.

The activation of kefir crystals usually takes about 5 to 7 days. During this time, the kefir crystals develop into active cultures that can be used to ferment beverages. During this period, the smell, appearance and taste of the crystals will change, indicating that they are ready for use.

• Vary the flavor of your water kefir by adding 2-3 tea bags or teaspoons of loose tea per liter. Experiment with fruit and herbal teas for different flavors. Note that the kefir crystals tolerate most teas well and can benefit from the additional nutrients. If you use strongly coloring teas, the color of the crystals may temporarily change. Use tea bags without metal clips to protect the crystals.
• Experiment with different juices , such as citrus, strawberry or pomegranate, to enrich your water kefir with different flavors. The addition of juice gives the drink a natural sweetness and refreshing fruit flavors that can create your own favorite taste.
• Flavor your water kefir with fresh or dried fruit to achieve different flavors. For fresh fruit, swap it out every 24 hours, while dried fruit can be swapped out weekly. Allow the fruit and water kefir to ferment for 1-7 days until the desired flavor is achieved. Then, remove the fruit before enjoying the drink.
• Enrich water kefir with herbs : Mix 1 part finished water kefir with 1 part herbal infusion (e.g. nettle leaves, raspberry leaves, etc.). For herbal infusions, take a handful of fresh or dried herbs and pour a liter of boiling water over them. Let the mixture steep for at least 6 hours and cool before mixing it with the finished water kefir.

The recommended amount for consuming kefir starts at 100 ml per day. This allows the body to gradually get used to the new intestinal bacteria. After this adaptation period, the amount can be increased to 300 ml. When using milk kefir, the amount should be limited to a maximum of 200-300 ml. If unwanted side effects occur after consuming kefir, it is advisable to reduce or stop taking it altogether. Individual tolerance can vary from person to person, so it is important to pay attention to the signals of your own body.

Water kefir will last for about 4-6 weeks in the refrigerator. However, keep in mind that the taste will change over time and become more acidic as fermentation continues. Therefore, it is advisable to check the taste regularly and consume the water kefir once it has reached the desired taste.

Kefir grows best with organic whole milk from cows, goats or sheep. You can also try kefir in low-fat milk, but the crystals may need to be refreshed in whole milk to remain viable long-term. Use raw or pasteurized milk, but definitely avoid UHT pasteurized milk.

Store your milk kefir grains in the refrigerator. Take a clean jar with a lid and fill it with milk. If storing for a longer period of time, use more milk to ensure the grains have enough nutrition. You should replace the milk every two weeks. Leave the lid slightly open to allow air to circulate. Your grains will stay fresh in the refrigerator for 7-14 days. This method is the best way to store milk kefir grains.

Milk kefir has a long shelf life because the probiotic cultures prevent spoilage. Taste preference determines the optimal consumption time. Generally, it is best fresh in the first 4 days, but will stay acceptable in the refrigerator for 1-2 weeks.

When using milk kefir, the amount should be limited to a maximum of 200-300 ml per day.

Yes, milk kefir can also be made with plant-based milk, such as soy, almond, oat, or coconut milk. However, it's important to note that kefir grains need animal milk for their health and reproduction. Therefore, many recommend fermenting the grains in animal milk regularly, at the latest every 2-3 batches, to ensure they receive all the necessary nutrients.

Water kefir grains with plant-based milk! What many people don't know: Water kefir grains – also called tibicos – don't live in milk, but in sweetened water. They are purely plant-based, easy to handle, and excellent for creative fermentation ideas with a plant-based foundation.

With a few tricks, water kefir grains can be used for the fermentation of plant-based drinks such as almond, cashew, or rice milk. The result is a sparkling, dairy-free kefir with live cultures – ideal for anyone who wants to avoid animal products.

You can find more about the plant-based kefir recipe in this blog post.