MtnMama

Lemon kefir is so good!! For the fruit, we used dried figs -- we can get them in bulk at Ingles so it's not terribly pricey. This is so good!

Here are the directions I used to make mine (from Praise):

>> · Add 6 cups water to an 8-cup glass jar [Do not fill any jar more than
>> 3/4 full. This is very important because the CO2 gas naturally produced
>> during fermentation will produce high pressure, which has the potential to
>> cause an explosion].
>> · Dissolve 1/2 cup of sugar. (I used turbinado sugar)
>> · Add a lemon cut in half [Only add lemon rind if the fruit is not waxed
>> or sprayed with pesticides or fungicides, otherwise peel to remove rind or
>> zest]. (I buy non-organic lemons for my kefir, and just peel them)
>> · Add dried fruits and kefir grains. (I normally add 2 dried figs for the
>> dried fruit part)
>> · Fix lid on jar tight and let contents ferment for 24 to 48 hours at room
>> temperature. (I do mine in two day rotations)
>> · Strain the bubbly kefir (using a stainless steel strainer) and
>> if using translucent water kefir-grains rinse the grains with cold water.
>> The strained beverage is ready for consumption. (Yum! Best with fresh
>> lemons, but alas, none grow near me...)
>> Simply repeat the process for preparing the next and ongoing batches.