Here you go.. 2 Gallon Water Kefir Recipe.. 2 CUPS (SWKG) Sugar Water Kefir Grains (We started with 2-1/4 cups grains) 4 Figs.. or 2 Large Turkish Figs. 4 Slices of Lemon.. (Either cut peel off, or Blanch whole lemon for 30 seconds and slice) 2 Cups Sugar (Stirred into 2 Cups water) 1 tsp Baking Soda 1 tsp crushed Egg Shell 1/2 tsp Sea Salt (ALTERNATE EVERY OTHER RECIPE,, ADD 2tsp of Black Strap Molasses) Let set for 48 Hours during the Summer, 72 or more to taste during winter.. Temperature between 68-78 Degrees F.
@@heuteldaethelesaniel3501 I must have copied/pasted that from someone who was paranoid about a little "other or different" bacteria, and left it in there as "Food for Thought", and never went back and edited it out... I never blanched or peeled.. Sorry about that.. I just made sure the directions were the correct ones for making the grains grow. Swapping the Blackstrap every other week, etc.. I didn't read the statement I left in there about the Lemons.. Just made sure lemon slices were in the recipe.. I didn't catch the first comment about blanching as coming from me.. Sorry... Thought you saw it somewhere else.. But, I watched the video and looked back over my recipe and see what I had.. Sorry again... Yes.. You try to keep your operation clean, and, if you do that, there will be no huge introduction of rogue or bad bacteria into your Kefir.. Everything in Moderation.. Here is the deal.. Citrus is cleaned and Finally, they are run through a wax bath, or no telling what they are using now, that attempts to seal the pores (reduce hydration, slow the ripening process, make them nice and shiny and clean looking, etc.. Could there be some bacteria on/in the coating? Yes! So, blanching for 30 seconds,,, and then,, hand wiping with a good rag, reblanching for another 10-15 seconds, and wiping again with a rag, would be about the equivalent of washing it with Hot water and soap.. The soap would float the material off.. There is no food value in the coating, so, bacteria are not going to feed on it.. Here is a key to help you understand the bacteria delima.. It is why our Water Kefir, Kombucha, etc,, we always brew in batches and leave half of the jug ready to brew again... If you do a deep dive on something like a "BioSand Filter", and understand how they work, it all starts making sense.. We think of all bacteria as being bad... That is a Farce obviously if we are drinking butt loads of highly active Bacteria and calling it Probiotics...Right?? The key is "Resident Bacteria".. What is the Resident Bacteria? That is what is important.. Who is the Boss in the Container... Imagine this is another form of Nature.. A "Pack" of Wild Dogs for example.. If they are in the Jar, and another wild dog comes in,, there is going to be a fight.. The resident Pack is going to kill the same wild dogs they are,, because,, they are different (Ie.. not the Resident) although the same dog or bacteria.. If the dogs reproduce, the pack has reproduced and they are part of the pack or resident bacteria.. The Resident Bacteria in the Kefer left in the Jar is going to kill or take care of any Rogue bacteria,,, even if it is the same kind of bacteria in the original kefir.. That is why it is so hard to get rid of Candida.. It is an overgrowth of bad bacteria. Hard to get rid of it. The easiest way is a water only fast for about 5-7 days.. Flush the bad bacteria, then, reintroduce the good bacteria as the resident bacteria.. Starting to make sense?? Now, start with the Water Kefir and Kombucha first, because, they are not as tough as the Milk Kefir bacteria, and need to gain residence before introducing the Tough dude Milk Kefir bacteria... So, they will go in and find their own place in the Residence.. They are also introduced in volumes, or that would not work out so well either.. So, you can also see why a little bacteria here and there are not going to "Ruin" the batch or Resident Bacteria... So, do try to keep the operation clean, but, don't worry so much.. A little here and there are just food for the Resident bacteria.. Introduce a lot of it over some period of time and it might give your kefir an off flavor or something like that, but, not kill it or alter it's positive effects, but, that would have to be a lot of "I don't care about keeping this clean for that to happen, so, definitely won't in your case.. make sense?? A Biosand Filter: Say we have just one single type of bacteria.. Say it is Bacilli.. The Filter is full of it... Now, you dump a fresh batch of water into the filter, and it has a bunch of new Bacilli from the pond or river, etc.. The new bacilli becomes food for the Resident Bacilli, just as a new wild dog becomes prey for the Resident pack of Wild Dogs in Nature.. Obviously, there will be more than one type of bacteria in the filter, but, it still works the same way.. Resident vs Non-Resident... So, be clean. but, don't worry..
What do you feed your water kefirv
Here you go..
2 Gallon Water Kefir Recipe..
2 CUPS (SWKG) Sugar Water Kefir Grains (We started with 2-1/4 cups grains)
4 Figs.. or 2 Large Turkish Figs.
4 Slices of Lemon.. (Either cut peel off, or Blanch whole lemon for 30 seconds and slice)
2 Cups Sugar (Stirred into 2 Cups water)
1 tsp Baking Soda
1 tsp crushed Egg Shell
1/2 tsp Sea Salt
(ALTERNATE EVERY OTHER RECIPE,, ADD 2tsp of Black Strap Molasses)
Let set for 48 Hours during the Summer, 72 or more to taste during winter..
Temperature between 68-78 Degrees F.
@@MarkThomas123 do you blanch lemons regardless they are peeled or not? Is this pasteurization to mitigate contamination? Thank you!
@@heuteldaethelesaniel3501 No.. I just washed them with Soap and water, and rinsed them.
@@MarkThomas123 what’s the purpose of this if you are already blanching them or peeling them?
@@heuteldaethelesaniel3501 I must have copied/pasted that from someone who was paranoid about a little "other or different" bacteria, and left it in there as "Food for Thought", and never went back and edited it out...
I never blanched or peeled.. Sorry about that.. I just made sure the directions were the correct ones for making the grains grow. Swapping the Blackstrap every other week, etc.. I didn't read the statement I left in there about the Lemons.. Just made sure lemon slices were in the recipe.. I didn't catch the first comment about blanching as coming from me.. Sorry... Thought you saw it somewhere else.. But, I watched the video and looked back over my recipe and see what I had.. Sorry again...
Yes.. You try to keep your operation clean, and, if you do that, there will be no huge introduction of rogue or bad bacteria into your Kefir..
Everything in Moderation.. Here is the deal.. Citrus is cleaned and Finally, they are run through a wax bath, or no telling what they are using now, that attempts to seal the pores (reduce hydration, slow the ripening process, make them nice and shiny and clean looking, etc.. Could there be some bacteria on/in the coating? Yes! So, blanching for 30 seconds,,, and then,, hand wiping with a good rag, reblanching for another 10-15 seconds, and wiping again with a rag, would be about the equivalent of washing it with Hot water and soap..
The soap would float the material off..
There is no food value in the coating, so, bacteria are not going to feed on it..
Here is a key to help you understand the bacteria delima.. It is why our Water Kefir, Kombucha, etc,, we always brew in batches and leave half of the jug ready to brew again... If you do a deep dive on something like a "BioSand Filter", and understand how they work, it all starts making sense..
We think of all bacteria as being bad... That is a Farce obviously if we are drinking butt loads of highly active Bacteria and calling it Probiotics...Right??
The key is "Resident Bacteria".. What is the Resident Bacteria? That is what is important.. Who is the Boss in the Container... Imagine this is another form of Nature.. A "Pack" of Wild Dogs for example.. If they are in the Jar, and another wild dog comes in,, there is going to be a fight.. The resident Pack is going to kill the same wild dogs they are,, because,, they are different (Ie.. not the Resident) although the same dog or bacteria..
If the dogs reproduce, the pack has reproduced and they are part of the pack or resident bacteria..
The Resident Bacteria in the Kefer left in the Jar is going to kill or take care of any Rogue bacteria,,, even if it is the same kind of bacteria in the original kefir..
That is why it is so hard to get rid of Candida.. It is an overgrowth of bad bacteria. Hard to get rid of it. The easiest way is a water only fast for about 5-7 days..
Flush the bad bacteria, then, reintroduce the good bacteria as the resident bacteria.. Starting to make sense??
Now, start with the Water Kefir and Kombucha first, because, they are not as tough as the Milk Kefir bacteria, and need to gain residence before introducing the Tough dude Milk Kefir bacteria... So, they will go in and find their own place in the Residence.. They are also introduced in volumes, or that would not work out so well either.. So, you can also see why a little bacteria here and there are not going to "Ruin" the batch or Resident Bacteria...
So, do try to keep the operation clean, but, don't worry so much.. A little here and there are just food for the Resident bacteria..
Introduce a lot of it over some period of time and it might give your kefir an off flavor or something like that, but, not kill it or alter it's positive effects, but, that would have to be a lot of "I don't care about keeping this clean for that to happen, so, definitely won't in your case.. make sense??
A Biosand Filter: Say we have just one single type of bacteria.. Say it is Bacilli.. The Filter is full of it... Now, you dump a fresh batch of water into the filter, and it has a bunch of new Bacilli from the pond or river, etc.. The new bacilli becomes food for the Resident Bacilli, just as a new wild dog becomes prey for the Resident pack of Wild Dogs in Nature.. Obviously, there will be more than one type of bacteria in the filter, but, it still works the same way.. Resident vs Non-Resident... So, be clean. but, don't worry..