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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.

REPLY   7      

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?
REPLY   2      

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.
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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.

REPLY   3      

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

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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.
REPLY   2      

Replied By Wendy (Sun City West, AZ) on 06/16/2024

Please tell me know many kefir grains you use to make the gingerale????

Thanks,

Wendy

REPLY         

Replied By Cindy (Illinois, USA) on 06/19/2024

It won't matter. Just use your next volume reducing excess grains. How many grains you use will simply alter the amount of time it takes. There is no "too many" or "not enough" when it comes to kefir grains. Although, I wouldn't use one grain in a jar full of ginger ale mix and expect good results.

If your kefir is healthy, you're probably already reducing on a regular schedule. Just start with that excess. If it develops overnight, so be it. If it takes more than 3 days, either use more next time or less of the ginger ale solution. The rest is up to you. For instance, I like my kefir super active so I'd adjust either the solution or the number of grains until I could get the taste I want in a rolling fermentation overnight but that certainly isn't necessary. The number of grains you use will simply affect the time it takes and you're going to be experimenting, anyway, to get it to the strength you most enjoy so I'd say to just go for it with your next batch of excess grains. OR simply take some grains from whatever you're using.

Or you could even start a separate batch of milk kefir and wait until you have the same amount of grains you're using for your regular kefir which would not only give you a reference point from which to start and an idea of how fermented you want it but also of how long it takes and the differences between the natures of the milk kefir grains and your new ginger ale grains.

You can't mess it up.