Tag Archives: Ginger Ale

Kefir Water from milk grains

11 Jul

Kefir Water, the healthy Soda!!

Kefir Water may not look like much, but it tastes good.

It is seriously delicious. Our family is hooked, I can not make Kefir Water fast enough. My “little one” loves it so much, plain, flavoured, anyway it comes.


Kefir Water is a fermented beverage teeming with beneficial bacteria, it’s easily flavoured, simple to make & a perfect replacement for commercial fizzy drink. It tastes like a slightly dry, mildly alcoholic & gently fizzy soda that has a faint fermented taste.

Kefir Water not only tastes great but it is impressively rich in micronutrients, enzymes & benefical bacteria, it is a great DAIRY free source of probiotics. Kefir Water is made be fermenting a scoby (symbiotic culture of bacteria & yeasts) in sugar water. The beneficial bacteria & yeasts present in the grains metabolize the sugar & turn it into actic acid and thus making yummy Kefir Water.

How to make basic Kefir Water a’la Mama Going Natural

  • 600ml Glass Jar
  • 500ml lukewarm boiled off water
  • 2 T Sugar (raw, brown, rapadurra, palm, coconut etc)
  • 1/4 c Kefir grains

Stir your sugar into the lukewarm water. Pour it into your glass jar and add your grains. Screw on the lid & leave out on the counter for 24-72 hours depending how warm your home is. In cooler climates the Kefir will take longer to brew, when its warm you can have Kefir Water in 24 hours.

Once your Kefir water has reached your required taste, strain out the grains & repeat the above process with a different sugar. Bottle your Kefir water & screw the lid on. If you want your kefir to be more bubbly leave it out on the counter for another 1-2 days. If your happy with it refridgerate & enjoy.

*Water Kefir grains like variety to keep growing, I feed mine with raw sugar, brown sugar, coconut sugar, rapadura sugar & palm sugar. Alternating the sugars on a regular basis so that my grains stay nice & happy.

*Water quality is important but I have read that the grains do not like RO water, they need minerals to keep growing so I prefer to use boiled tap water even though we have RO water on tap. I boil the kettle with the lid off for several minutes to try & boil off some of the impurities. If you use filtered water it is recommended that you add egg shells to the water to re-mineralise the water, but I have never actually done this.

*Never use Honey – the honey’s anti-microbial properties will attack your grains.


How to convert your Milk Grains into Kefir Water Grains

The process to convert your grains takes about a week in total.

Take your milk grains that you want to convert & wash them gently in purified water (I use R.O water – but you could use boiled or bottled water). Rinse your grains several times until there is absolutely no milk residue.

Boil the kettle with the lid off for several minutes to try to boil off as many chemicals in your tap water as you can. Leave the water to cool, pour in 500ml of warm water into your jar & stir in 2 T of sugar. Let the sugar dissolve & add the grains, screw on the lid & leave to do its magic.

Leave for 48 hours, giving the jar a shake every 12 hours or so. Once the 48 hours are up, pour out the contents & repeat.

Repeat 3 – 4 times before trying to drink your Kefir.

*I have converted about 1/4 c of milk grains & that makes 500ml of Kefir water within 24 to 48 hours.

*You can add a variety of fruits & spices to your Kefir water to make all sorts of different lightly carbonated beverages.


Ginger Ale

Add a few slices of ginger to your Kefir Water when you make it & viola you will have Ginger Ale

Creaming Soda

When bottling add 2 t Vanilla extract

Fruit Soda

Instead of bottling your Kefir pour it into another glass jar & add 1/4 c berries & let it ferment on the bench for another 2 days, strain off the berries refridgerate & enjoy


When bottling your Kefir add the juice of one lemon for instant lemonade.

Dr Pepper

Instead of bottling your Kefir pour it into another glass jar & add 1/4 c raisons & let it ferment on the bench for another 2 days, strain off the raisons refridgerate & enjoy



Make Ginger Ale from Whey – healthy Soda

14 May

Got lots of whey left over from your cheese making??

Don’t let this precious liquid filled with vitamins, minerals & enzymes go to waste. It can be used to make a host of wonderful things including your very own natural, healthy Ginger Ale.

Ginger-Ale-GlassIt is so yummy, you won’t believe its healthy.

If your new to fermenting (like me) leaving things to ferment out on the bench goes against all “you think you know” and taking that first sip can seem like a gigantic leap of faith. But once you have, you won’t look back – this Ginger Ale tastes so much better than your store brought varieties.

Not to mention that it contains no artificial flavours, colours or nasties.

Whey Ginger Ale a’la Mamma Going Natural

You will need:

  • 6 cups Filtered Water
  • 1/2 c Lemon or Lime juice
  • 2 T fresh grated Ginger
  • 1/2 c Rapadurra Sugar
  • 1 t Himalayan salt
  • 1/4 c whey

Sterilise a 2L glass jar with boiling water & then add all of the above ingredients, stirring well.

You need to ensure that there is at least an inch from the top of the jar to your liquid to ensure mould doesn’t grow on the top of your Ginger Ale (I know that sounds scary – but it hasn’t happened to me yet 🙂

Leave your jar out with the lid just placed on the top (not screwed into place) at room temperature for 2 – 3 days for a mildly fizzy beverage.


If you want the drink to resemble soda pop or brought Ginger Ale leave it out on the bench for a further 1 – 2 days until it has reached the level of fizziness you require.

Place the Ginger Ale in the fridge & add stevia or a little more Rapadurra sugar at the time of drinking to taste. The longer you leave the Ginger Ale out to brew on the bench the less sweet it will be.

I leave mine out for about 4 days in the cooler months & for as little as two days in the warmer months, I think the best way to test is to taste your Ginger Ale each day & put it in the fridge as soon as you like the taste & fizzyness to stop the brewing process.

This drink can end up being very Gingery or less so, depending on the freshness of your Ginger – so you might want to play around with your quantities. I have made the recipe to be a little on the mild side, if you want it to be more gingery add some ground ginger to spice it up.

This makes the most lovely healthy refreshing drink for a hot day on its own or with the addition of some sparkling mineral water.

Or you can even add a little hot water to it & drink it as a brewed Ginger tea.

And with all that Ginger it has got to be good for you!!

So get brewing.


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