Yemoos Blog

The short answer is surprisingly, yes. Water kefir grains and ginger beer plant will survive tap water with all that chlorine, chloramine, fluoride, THM’s, HAA’s, anti-depressants, and other contaminants.

Most of the time when milk kefir grains grow or multiple, they show new growth on old grains (where the grains get bigger) or they split off and make new grains.

Given the legendary status of kefir grains and its potency, its surprising that there is not a lot of scientific data available when it comes to bacteria count. However, there are 3 studies that may shed some light on the probiotic count of kefir.

Water kefir grains (and ginger beer plant) are very loyal. When its time to take a break for whatever reason, you can essentially stuff them in the back of the fridge and forget about them.

You love your grains, but even true love needs a break once in a while. Maybe its time for that vacation, or your fridge is slowly filling up with kefir jars or you just simply need a break from the process of kefiring.

When it comes to water kefir or ginger beer, most people prefer it fizzy. It adds dimension, taste and fun to a healthy beverage. For those who just have to have that fizz, here’s our guide to getting the most fizz out of your fermented beverage:

Generally most people desire to keep their milk kefir bacteria rich instead of yeasty. The yeast is responsible for the effervescent and multi-dimensional qualities, so its definitely important, but too much and its becomes less appealing.

If you haven't had the pleasure of keeping a sourdough starter and making a no-knead bread with it, you don't know what you're missing! You can make artisan bread very easily.

There is nothing more delectable than thick creamy kefir that goes down smoothly. There a several techniques you can do to make that milk kefir thick. So together, "Let's make kefir thick again".

If you are looking sit back and enjoy a little extra kick with your ginger beer or water kefir, there are things you can do to increase that alcohol level. This is for responsible adults only.

In simple terms, the glucose in sugar is converted by the yeast to alcohol and CO2. Without sugar, there is no alcohol. Less sugar naturally means less potential alcohol.

All cultures have an amazing ability to adapt to their environment. Milk kefir naturally does very well in the colder months, but the other cultures can adapt quite well as well. Surprisingly, the cold is not the biggest obstacle to good fermentation, but rather its the fluctuation of temperatures.