Best sugar for making Water kefir

Each type of sugar is different in its structure and mineral content and has a unique effect on the kefir grains leading to diverse tasting water kefir.

  • Organic Sulphur less cane sugar or crystals – Less refined than white sugar with a very low mineral content.
  • Brown sugar – White sugar with molasses added back with high mineral content. Makes a stronger-flavored water kefir
  • Coconut palm sugar – Sugar extracted and dried from coconut palm trees with a very high mineral content. Usually too rich for water kefir and can damage water kefir grainsOnly use in small amounts in combination with cane sugar.
  • Maple sugar or syrup – Made from the sap of the sugar maple tree. Too rich for water kefir and can damage water kefir grainsOnly use in small amounts in combination with cane sugar.
  • Molasses – Very high mineral content. Using molasses on its own can be damaging to water kefir grainsUse ½ teaspoon (2 grams) as a mineral supplementation per batch, as needed.
  • Fruit juice – Some people use straight organic juice because it has natural sugars. Although it may have different fermentation times based on the sweetness of the fruit, it works just fine.
  • Dried fruit – Gives further mineral and nutrient support and great flavor. It is especially helpful if you’re only using white sugar. Dried unsulfured fruit is best. Avoid using sulfured fruitA preservative added to many dried fruits that can suppress or even harm the grains.
  • Honey – Natural sugar from bees with high mineral content. Raw honey has its own bacteria that can compete with water kefir grains. Some honey may be contaminated with high fructose corn syrup. NOT recommended for using to make water kefir.
  • Stevia, Monk fruit, Splenda, Erythritol, Xylitol (sugar substitutes) – These sweeteners do not provide the food necessary for water kefir grains. It is not recommended using these for making water kefir.
Latest news

Israeli Researchers Identify Potential of Probiotic Kefir Yogurt Against COVID-19

Kefir and corona virus - New research

A team of Israeli researchers has identified new drug candidates from probiotic Kefir yoghurt that may combat pathogenic bacteria to treat various inflammatory conditions such as inflammatory bowel disease and COVID-19 infections.

The study, led by researchers from the Ben-Gurion University of the Negev (BGU) in Israel, highlighted the mechanism by which milk fermented probiotics can protect against pathogenic infections and aid the immune system.

The drug candidates are based on molecules isolated from Kefir yoghurt, which is a fermented probiotic dairy drink made by infusing cow or goat milk with kefir grains containing yeast and lactic acid bacteria.

The findings, published in the journal Microbiome, demonstrated that the kefir-secreted molecules can significantly reduce the virulence of Vibrio cholerae that causes cholera. The anti-bacterial effect was based on disrupting communication among the bacterial cells.

Further, the experimental results revealed that the isolated molecules effectively healed mice inflicted with a lethal “cytokine storm,” which is an extreme immune response and one of the main causes of death in COVID-19 patients.

The molecules not only eliminated the cytokine storm but also restored balance to the immune system. This is an extraordinary feat pointing to significant therapeutic potential.

While the healthy properties of probiotics in yoghurt have been widely recognised, the study showed how these also have the potential to be highly effective drugs, the researchers said.

“These results are notable, since this is the first demonstration that virulence of human pathogenic bacteria can be mitigated by molecules secreted in probiotic milk products, such as yoghurt or kefir,” said Raz Jelinek, Professor at the BGU.

“Following promising results in animal models, we look forward to administering these drug candidates to patients who are experiencing a cytokine storm due to COVID-19 infection, or people suffering from acute inflammatory bowel pathologies, such as Crohn’s disease,” Jelinek added.

Kefir info

How to use milk Kefir grains to make non dairy kefir

When making kefir with nut milks or coconut milk it is absolutely vital to understand that the grains do not get any nutrients from these milks and will perish If this is the only milk type you sit them in. When you first receive your grains you must sit them in cows/buffalos/goats milk for twenty four hours, sieve through, and then give them more cows/goats milk. It is extremely advisable to do this at least three times. This not only helps the grains settle but also feeds them up. The milk grains eat the lactose in cows/goats milk to survive and thrive. This isn’t there for them in nut milks.

In order to keep your grains happy and healthy you must operate a rotation system once you have done your three diary milk changes you can now use nut milks to make your vegan kefir.  Sit your grains in the nut milk for twenty four – forty eight hours and then sieve them through as the standard instructions advise. Then after 2-3 brews sit your grains back in full fat cows/goats milk for twenty four hours so they can feed. As long as you continue on with this rotation your grains will happily make your probiotic for you while staying happy and healthy too!

You must ensure that the grains are put back into dairy milk AT LEAST one in every 3 brews otherwise they will perish.

Please also note that non-dairy kefir is often not as thick and yogurt as dairy kefir. This is due to the fat content in the milk. Some nut milks will not get thick at all (although they do ferment) so please do not expect to get the same texture with nut milks.

Coconut Kefir recipe 

This can be adapted for most nut milks however some are more successful than others. 


  • Milk kefir grains
  • Coconut milk: Fresh homemade, canned or boxed. We recommend avoiding brands with additives and sweeteners as they can be hard on the kefir grains (guar gum, which is a typical additive, does not seem to be problematic).


  1. To make coconut kefir, just place the milk kefir grains in coconut milk, give the coconut milk a quick stir with a non-metal spoon, cover loosely (a towel works great), and allow the coconut kefir to culture on the counter for 12 to 24 hours.
  2. After 12 hours, check the coconut kefir every few hours (as possible) so you can remove the kefir grains once the coconut kefir reaches the desired consistency. If your home is on the cool side, it can take a few hours longer for the milk kefir to culture.
Latest news

microbiomes might influence covid-19 severity

The bacteria in your gut may play a role in the severity of COVID-19 infection and the strength of your immune system response, a new study suggests.

Not only that, imbalances in the microbiome may cause continued inflammatory symptoms, often called “long-haul” COVID, the researchers added.

“Imbalance in the microbiome contributes to the severity of COVID-19, and if it persists after viral clearance, could contribute to persistent symptoms and multi-system inflammation syndromes like long COVID syndrome,” said lead researcher Dr. Siew Ng, a professor from the Institute of Digestive Disease at the Chinese University of Hong Kong.

“Restoration of the missing beneficial bacteria might boost our immunity against SARS-CoV2 virus and hasten recovery from the disease,” she said. “Managing COVID-19 should not only aim at clearing the virus, but also restoring the gut microbiota.”

Read more

Kefir info

Benefits of drinking kefir after a workout

In addition to the beneficial probiotics, dairy kefir is a good source of protein and essential amino acids. 1 cup of kefir contains approximately 10 grams of protein. The whey protein in dairy products helps your muscles to recover after exercising, according to a 2011 review in The Proceedings of the Nutrition Society. The type of protein in kefir, casein, is a slower digesting protein. This may help your muscles to synthesize the protein for longer durations of time, thus promoting muscle growth.

Kefir also contains magnesium, calcium, and vitamin D. Magnesium and calcium together are essential for maintaining a healthy and calm central nervous system. This is beneficial for regulation after intense cardio workouts. Calcium and vitamin D together are necessary for bone health, according to The National Institutes of Health. Strength and resistance training, followed by drinking kefir will benefit your bones.

The B vitamins, including B12, are abundant in kefir. B12 is a natural energy booster. If your workout is intense, zapping your energy, you would do well to have a glass of kefir to restore energy, rather than reaching for a sugary energy drink.

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Latest news

Kefir VS Corona Virus (Covid-19)


The short answer is a resounding no.

The reason there is fear is some people who are not that familiar with kefir may see it like a petri dish – where its growing stuff, albeit good stuff. If it was like a petri dish, it would have the potential to get contaminated and grow anything.

However, kefir is nothing like a petri dish.

Kefir is, perhaps, one the most hostile places in your entire house to foreign bacteria, mold, viruses, etc.  That’s why kefir doesn’t go bad. You can leave kefir out on the counter for months and it will resist all sorts of contaminates. It’s actually one of the safest places as far as contamination goes.

Between the low pH levels and active bacteria and yeast, it’s a hostile place to anything wanting to make it its new home.  

Kefir can sometimes incorporate a new bacteria or yeast strain, but only if its beneficial or melds well within the matrix of other very dominate strains. It will neutralize anything else. That’s why mold and spoilage bacteria don’t typically stand a chance.

The corona virus is new so there’s very little information out there. But one study on kefir and viruses shows that kefir was able to greatly inhibit a retrovirus called HTLV1. Kefir was able to stop the proliferation of the up to 98% while simultaneously decreasing the transcriptional levels. That’s impressive.

The bottom line is that you should have nothing to worry about. Kefir is extremely hostile to foreign bacteria, mold and even viruses. The last place you will find the virus is in your kefir. So, bottoms up and enjoy without fear.


Kefir is a nutritional powerhouse, especially milk kefir. It has so many vitamins, minerals, peptides, beneficial acids and beneficial microorganisms to keep you healthy and strong.

It has incredible immune benefits, especially against colds and viruses. Coronavirus wouldn’t be any exception.

Between the nutritional support, bio-active peptides, probiotics and an increase of t-cells, kefir will help protect against any virus. Anecdotally, we hear all the time about people who stopped getting sick after incorporating kefir into their diet.


If there happens to be any significant food shortages, milk kefir is one superfood you would want to have on hand. No only does it protect, but it nourishes as well. 

If there’s shortages in milk, finished kefir will store well. You can store the kefir the fridge for weeks and longer in the freezer. You also have the option of stocking up on some dried milk powder to make fresh kefir. Just keep in mind that dried milk powder oxidizes the cholesterol, which is not ideal. It’s only a small amount though and if there’s no alternative, that’s still a good option in my opinion.


Even though there may be a lot of fear going around these days about the coronavirus, kefir should not be one of them. It won’t harbor any viruses and it’s immune benefits are highly regarded.

Kefir will protect itself and protect you from those threats.

Fear is never good for the body. The body is incredibly strong, so be confident in your own ability to be healthy. Kefir is great, but also be sure to get plenty of sunshine, fresh air and meditation or relaxing thoughts. Wishing you all the best in these difficult times.