Kefir grains. Actually, it has quite a number of names for instance tibetan mushroom, Japanese water crystals, fungus enzyme, tibicos and more. Whateverso, I have to thank my neighbour Diane again for these tiny little grains and also thanks Catherine Lau for the inspiration. Catherine is one of our local famous Chef & baker. What I love about her is everything she taught has to be start from basic. And kefir drinks is one of her fabulous work.
kefir grains is not a plant. It is actually a symbiotic cluster of friendly bacteria and yeast. Kefir grains is able to convert sugar into acid, carbon dioxide & alcohol. (This is not ME...I'm not a science person! haha...) Sounded just like those homemade enzyme, right! But this tastes much better than the enzyme I used to have. You'll be surprise how awesome they are.
(Recipe adapted by Catherine Lau)
8 oranges, skinned and cut small
1 litre chlorine-free water
40ml lemon juice
30gm kefir grains
(1) blend oranges together with water, then mix with sugar and bring it to boil.
(2) keep boiling over low heat for about 30 mins and then leave cool completely.
(3) strain juice with a sieve once it's ready, discharge the pulp.
(4) pour juice into a clean jar, stir in lemon juice and kefir grains.
(5) put the lid on and let to ferment at room temperature for 48 hours ~ the juice will be bubbling actively.
kefir grains. Then fill kefir drinks into bottles, leaving some space between the cap. The drink will continue fermenting and developing fizz. Keep refrigerated after bottling and serve chilled.
1 cup chlorine-free water
2 tbsp palm sugar
30gm kefir grains
(combine all ingredients into a bottle and keep aside for fermentation for 48 hours or 3 days the max)
Further additional ingredients :
1-2/3 cup chlorine-free water
2 tbsp brown sugar/honey
(stir in the additional ingredients after 48 hours of fermentation and then set aside again for 2nd fermentation for another 48 hours and will be ready by then)