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Larry (Abbotsford, BC) on 09/15/2014

I found a recipe to make ginger ale kefir with milk grains used in water, mmmmgood.

Kefir grains, 2 quarts water, 2 large tablespoons honey, 1/2 teaspoon tumeric, 1/4 lemon, 1/4 lime, 5 thin slices of ginger.

Let sit in dark spot 1 to 3 days.

Every one likes it even though they don't like the milk kefir.

Replied By Jr (Michigan, Us) on 09/16/2014

I thought I heard that you weren't supposed to use honey with Kefir because it would kill the grains? How many times can you use the kefir grains doing this?

Replied By Lardiver (Abbotsford) on 11/06/2014

I have been using the milk kefir grains in the water ginger ale for a couple months.

Replied By Lardiver (Abbotsford) on 12/11/2014

I have come up with a new way to use kefir, its like making greek yogurt but with kefir.

Use 3% milk to make the kefir, let sit for 2 days, strain off the kefir grains, pour kefir into a towel suspended in a container so the whay can drip off. ( not cheese cloth, to big of a weave ) let it sit on counter for 2 days, after 2 days you will have 1/4 kefir left and 3/4 whey, #1 with the kefir make whip cream by adding sugar and vanila extract, no need to beat, or #2 add salt to taste and spices to your taste to make cream cheese. great on crackers. you can find recipes to use the whey to make several things, I like lemon pie.

Replied By Elena (New Zealand) on 07/10/2017

The easiest way to drain kefir is to heat it up to around 35-40°C inside and then drain through the cheese cloth or muslin. It drains within a couple of hours, not days this way. I make fresh cheese (Tvorog) this way. All bacteria and enzymes are still intact at this temperature, Tvorog keeps fermenting in the fridge.

Elena

Replied By June Rose (Leeds Uk) on 06/14/2020

I made the Ginger Ale Kefir, thanks for recipe, it is really good, and I drink it often.

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