Water kefir has a sweeter taste as compared with milk kefir. But the longer you ferment, the sweetness disappear. It also tends to have a slightly fermented flavour. Ginger ale water kefir tastes almost like a beer. Milk Kefir: Milk kefir has a more strong flavoured cultured milk depending on the level of fermentation. In fact the grains were freeze dried starter once. The positive effect comes from the cultures, but not the carrrier itself. You do not need grains to make and enjoy kefir. You need the cultures which in the kefir grains live on the grains. In the freeze dried starter live in the powder. Coconut Water Kefir. Coconut water kefir is technically similar to juice water kefir. Since the texture of coconut water is quite similar to that of water, it is very light just like pure water kefir. Coconut water kefir is highly refreshing and a great beverage to drink during warm summer months to stay hydrated. The result is a natural, light, and refreshing carbonated drink, the perfect alternative to soda. Water kefir, much like milk kefir, is much easier to make than yogurt, beer, or wine. Water kefir is made from sugar, water, and water kefir grains. It is fermented at room temperature for about 24-48 hours. Since water kefir is usually flavored Add the water kefir grains; Cover the jar and place it in a warm spot, 68°-85°F, to culture for 24-48 hours. After culturing is complete, prepare a new batch of sugar water (steps 1-4 above). Separate kefir grains from the finished water kefir. Place kefir grains in the new batch of sugar water. 2 tablespoons kefir grains (purchase starter grains here) 2 cups milk, preferably raw milk from pasture raised cows (find raw milk here) 2 clean glass mason jars (purchase mason jars here) lid or cloth for your jar; spoon or spatula ; small mesh strainer ; Directions: 1. Add about 2 Tbsp kefir grains to a clean glass jar. 2. In other words, kefir is the drink, but kefir grains are the starter culture that used to produce the beverage. The grains’ lactic acid bacteria turn the milk’s lactose into lactic acid. Kefir grains are the natural starter for kefir and are recovered after the fermentation process. The grains contain a mixture of microorganisms (bacteria and yeast), which coexist and interact to produce a unique fermented dairy product . Kefir is prepared from raw cow, camel, goat, sheep, or buffalo milk mixed with kefir grains [2,3]. J3Lt3uk.

kefir starter vs kefir grains