Cultures For Health Water Kefir Grains | Probiotic Drink Powder for Gut Health

From the Brand - A Culture for Every Meal

Whether you're a DIY-er looking for a new hobby, a burgeoning chef, or simply seeking a healthier gut, Cultures for Health has just what you need! We believe that adding more homemade probiotics from cultured and fermented foods to one's diet can improve everyone's life.

From sourdough to kombucha, yogurt and beyond, Cultures for Health is here to guide you on a rewarding journey into a natural, gut-healthy lifestyle. Our fan-favorite products are available in the store, waiting to be explored.

Cultures for Health was founded upon the pursuit of sustainable living and a deeper understanding of traditionally prepared, extremely nourishing foods. Today, our team includes bakers, brewers, cheesemakers, and more - a group passionate about the benefits of culturing and fermentation.

We love homemade cultured and fermented foods and beverages for their healthy goodness, delicious taste, and rewarding DIY experience. There's nothing quite like fresh-baked sourdough or bubbly kombucha made entirely from scratch.

The "key-fir" Unlocking Stronger Gut Health

Fun fact: The word "kefir" comes from the Turkish word "keyif," meaning "feeling good." For hundreds of years, this fermented probiotic beverage was a well-kept secret from the rest of the world. Today, we can enjoy this drink and all the benefits it has to offer, including being gluten-free.

These gelatinous blobs, called "kefir grains," are a symbiotic colony of bacteria and yeast - a SCOBY. While milk kefir originated in the Caucasus mountains, water kefir started in Mexico, where the "tibicos" form on the pads of the Opuntia cactus.

Rehydrating kefir grains can take between 3 and 7 days. During this time, a layer of froth or foam may form on the surface, which is normal and caused by an overgrowth of yeast. You'll know they're done when they appear plump and translucent.

You can make as much kefir as you want, as this is an heirloom starter that can be reused over and over again. Start with about a quart per day, and as your grains multiply, we recommend using 1-2 tsp of grains per quart of liquid.

Your water kefir will be cloudy and start to bubble when moved. It will also have a sour taste, signaling that the grains have processed the sugar. Simply strain the grains and move them to a new jar of sugar water. Do not rinse the grains.

Yes, you can take a break from making water kefir without killing your grains. As long as they've been actively culturing for 3-4 weeks, you can store them in the fridge for up to 3 weeks in 1 quart of sugar water. For longer breaks, you can dry them and store them in an airtight bag in the fridge for up to 6 months.

While you can't make milk kefir with these grains, you can make kefir with juice or coconut water. For best results, keep a separate set of grains for each substance you're culturing. You can also add flavor to finished water kefir, either by simply adding ingredients or through a second fermentation.

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