Cleansing Ministries Rejuvenation Center
A place to become well through education and treatments
Kefir has been accredited with healing powers since the early eighteenth century. Kefir grains
were considered a gift from Allah [God] among the Moslem tribes-people of the Caucasus
Mountains and the grains were passed down from one generation to the next.
Adapted from Dominic Anfiteatro’s sites:
http://users.sa.chariot.net.au/~dna/
TRADITIONAL WATER-KEFIR RECIPE
Stage 1
 4-cup glass jar with a wide opening and a strong screw-cap or swing-away lid.
 1/4 to 1/2 cup fresh SKG.
 1/4 cup unrefined, raw sugar (Turbinado, palm)
 1 dry fig. (optional)
 1/8 tsp pure baking soda
 1/4 lemon or slice of lemon. [Peel zest from non-organically grown fruit]
 **3 cups spring water [See pg 4 if using purified water of any kind].
1. Add water to jar, dissolve sugar and add dry fig and lemon.
2. Add SKG, seal jar airtight and let stand at room temperature for 1- 2 days. Stir contents
after 24 hours and as often as you like.
3. Strain contents, squeeze lemon into liquid, fill bottles with water kefir and seal airtight.
Discard spent figs and lemon.
4. Rinse SKG under running fresh tap water, or place grains in a bowl filled with fresh water,
stir, then strain.
5. Repeat the above for each new batch.
Best served chilled. Extra fizz is produced with 2-3 day refrigeration in sealed bottles. Take
care opening stored bottles to avoid spillage due to pressure. Avoid over fermentation with
SKG-- ferment for no longer than 2 days at 72°- 82° F. For cooler temperatures it may take 3
days to ferment. Longer storage without SKG [secondary fermentation] reduces more sugar,
however, gas production increases, until the organisms use up all the sugar that they can.
Avoid overcrowding of SKG-- use same amount of culture per each batch.
Always have a batch of SKG cultured with the Traditional recipe above. As your grains increase,
you’ll have spare culture to try variations such as Young Coconut Water Kefir [see page 2].
Except for Ginger root beer, use spare SKG with any non-traditional recipe, so in the event that
the grains stop growing because of unfavourable ingredients, you’ll have a batch of healthy
growing grains cultured in the traditional manner always at hand for you to use.
Karen Miller-Youst, H.H.P.
2230 Professional Dr., Ste. D, Santa Rosa, CA 95403
707-545-4569 karen@cleansingministries.com www.CleansingMinistries.com
1
Cleansing Ministries Rejuvenation Center
A place to become well through education and treatments
GINGER ROOT BEER WATER KEFIR
Stage 1 - Add 3-4 Tbls fresh ginger root juice in the traditional recipe. Puree about 1 oz fresh
ginger root in 1 cup of the recipe water in blender. Strain pulp through a nylon strainer, using
only the liquid. We enjoy 2 Tsp ginger root juice, 3 cups water, 1/4 cup sugar, 1/2 Tsp
molasses, 1/4 Tsp baking soda or the shell of one egg without lemon or fig, brewed for 2 days.
YOUNG COCONUT WATER-KEFIR
Stage 1 - For 3 - 4 cups

4-cup glass jar with wide opening and strong screw-cap or swing-away lid.

About 3 Tbs fresh SKG.

2 to 4 cups fresh Young Coconut Water.

1 or 2 cups spring water (optional).
1. Fill jar with water and young coconut water and add SKG.
2. Seal jar airtight and let stand for 12 to 24 hours.
3. Strain and fill bottles with young coconut water-kefir then seal bottles airtight.
4. Refrigerate for 1-2 days and serve chilled.
5. Repeat the above for each new batch.
Note: You may find that SKG grow well in plain fresh young coconut water fermented for 1-2
days. However, if there is no noticeable growth in the first 2 batches, include 1/2 tsp molasses
per 3-cups young coconut juice + water, and ferment for 2 days. If 2-day fermentation
produces a strong unfavourable flavour, then try a 1-day brew. Try less or no water for
variation.
.
Growth-Rate Active, healthy SKG grow about 20-100% or greater by weight at 48 hours. Best
grain-growth is achieved by including 2 Tbs fresh ginger root juice in the Traditional recipe
above, with the addition of 1/4 Tsp Sodium bicarbonate [pure baking soda] and a refreshing
ginger root-beer water kefir is ready at 24-48 hours. Sodium bicarbonate extra ensures
good grain growth especially if using any purified water-type, where it is essential to add
bicarb or soda to ensure grain growth. Dilute pure sugar cane juice also provides superb
results regarding grain growth.
Prevent Overcrowding of SKG There should be more SKG in each batch of water kefir.
Measure the required amount of grains by weight, or by tablespoon or by cup for each batch.
Excessive culture can produce over-fermentation which starves the organisms giving an
adverse effect on grain growth, if continued over too many batches.
Excess Grains—Back-up Culture Strained rinsed SKG can be frozen in Ziploc plastic bags
and kept for 2-3 months as back-up. Alternatively, dry grains by spreading an even layer of
Karen Miller-Youst, H.H.P.
2230 Professional Dr., Ste. D, Santa Rosa, CA 95403
707-545-4569 karen@cleansingministries.com www.CleansingMinistries.com
2
Cleansing Ministries Rejuvenation Center
A place to become well through education and treatments
grains over fine white nylon material and leave in a warm ventilated spot, until grains dry
brittle hard. Put grains in a paper bag and store in an airtight sealed jar in the fridge-- should
keep well up to 12 months. Fresh or dry SKG can be fed to livestock [chickens, pigs etc.] or
composted or fed to earthworms. On the other hand, you can start a new culture in a separate
jar, or, try other non-traditional recipes. Fresh SKG can be eaten, or blended with fruit juice
enjoyed as a functional food or used as a natural gelling agent for making ice-cream, and
more.
Download
an
ice-cream
making
demonstration
movie
at--www.kefirgrains.com/video/kg-icecream.wmv
Probiotic Dressing Grind 2 Tbs brittle-dry SKG to course powder with a mortar and pestle or
with a coffee grinder, and mix powder with 4 Tbs dry malt powder or raw sugar with 1 Tsp
cinnamon powder to prepare a probiotic sweetener, dressing or flavouring. Mix with fresh fruit
or veggie juice. Try sprinkled over cereal, natural ice cream or fresh fruit-- a means for kids to
enjoy a probiotic!
Taking a Break/Traveling SKG can be rested in the fridge in just sugar/water solution
[amount per the Traditional recipe] for up to 7 days. SKG travel well, so you may take them
with you.
Better Health with Kefir Similar to milk-kefir, water-kefir prevents putrefaction of
substances in the Gastro Intestinal tract. Kefir assists digestion due to providing valuable
enzymes, easily assimilated into the blood, and can improve immune function. In cases of
prolonged illness, 2 cups can be safety taken 3 times daily.
SUGGESTED APPLICATION
SUGGESTED DOSAGE
Gastric/Peptic Ulcers
Bronchial catarrh
All scleroses
Gallbladder, liver problems
Kidney problems
Infectious hepatitis
Stomach and intestinal disease
Loose motions, constipation
Anemia
Skin rashes and eczema
High blood pressure
4 cups daily is recommended for following conditions
Nervous Tension--- [Best with eggshell or sea coral recipe]
Gastric/peptic ulcers.
Asthma/bronchitis --- [For Asthma take over a longer period]
Anemia ----[In acute cases 8 cups daily continued for 3 months after
blood test results are within normal range]
Sclerosis --- [Normalizes blood pressure and body weight]
Skin rashes/eczema--- [2 cups daily. In addition, apply topically to
effected area and let dry. Where hands and face are affected, apply
at night and wash area with water in the morning. In 2 weeks, even
persistent rashes should clear up].
Bladder problems.
Kidney problems.
Gallbladder problems -- [Gall function should normalize within 6
months].
Alcohol Content is determined by the amount of all sugar in the recipe, fermentation time
and grain growth. Greater grain-growth produces less alcohol. More sugar and longer ferments
increases alcohol. 5% sugar-solution [50gm sugar / 4-cups water] brewed for 48 hours
contains about .5% alcohol by vol. where SKG increase by 50% in weight or by volume.
Karen Miller-Youst, H.H.P.
2230 Professional Dr., Ste. D, Santa Rosa, CA 95403
707-545-4569 karen@cleansingministries.com www.CleansingMinistries.com
3
Cleansing Ministries Rejuvenation Center
A place to become well through education and treatments
For children aged between 2 to 5 years, serve diluted with two parts water or fruit juice. For 1
to 2 year olds, it may be best to avoid giving water-kefir altogether but give milk kefir instead.
**SKG Not Growing. Growth Diminishes [+ Water-Type] Hard water for its high mineral
content is important, for SKG will not grow or not grow well with any purified water-type. If
spring water or hard water is not available, prepare water kefir with the addition of 1/4 Tsp
pure sodium bicarbonate [baking soda] per 3-6 cups purified water [pH 7.5 for the technical
minded]. Pure baking soda is available in the baking section of stores. If all conditions above
are met but grain-growth is slow, or there’s no growth, then immediately rest SKG in
sugar/water only, and keep in the fridge for 3 days, then use the grains per usual. If this is
done as soon as poor growth is noticed, following brews should give good grain-growth with
added pure baking soda.
If SKG turn light brown or a white film forms over the surface and they lose transparency and
have a fizzy tang when chewed-- this indicates poor culture-conditions [usually over
fermentation], and the grains would have ceased growing. Rinse SKG and leave in a bowl of
fresh water for 1/2 hour then strain. Prepare 3 cups water; dissolve 1/4 cup sugar +1/2 tsp
molasses + 1/8 tsp baking soda. Include one egg shell in the recipe [see below] and brew for
48 hours. This is also useful where water kefir turns out slimy [but omit eggshell in this
case]. In this way, SKG may revive and grow well from there on. However, if no growth occurs
within 2 weeks with 2-day brews per above recipe, then the grains are damaged beyond repair.
This is where you resort to a frozen or dehydrated back-up stock. Otherwise you will need to
obtain a new good starter.
Bio-Active Calcium + Magnesium Water-Kefir Include about [1oz] either oceanic coral,
limestone or one eggshell with 1/2 tsp molasses to prepare water kefir, with or without ginger,
lemon and fig. This provides biological available calcium + magnesium and other minerals
found in those raw materials, and SKG love it too! These minerals are for healthy nervous and
immune function, healing of tissue, maintaining healthy strong teeth and bones for growing
kids and adults alike.
Oceanic coral or limestone is first washed clean with a brush. Submerge in boiling water for 3
minutes to sterilize before first use. Eggshell is also sterilized in boiling water for 1 minute
before use. These ingredients will completely dissolve over time in proceeding batches of water
kefir, releasing essential minerals with good bio-availability that the body can easily assimilate.
Instead as an ingredient for initial fermentation, these ingredients can be included in the
strained bottled beverage. One egg shell should dissolve in 4-cup bottled water kefir
refrigerated for about 7 days.
What SKG Like or Dislike Simplicity and consistency seems best for SKG. Maintain
consistency with your recipe and strictly avoid over fermentation. Increase or decrease sugar
% gradually over batches, where required. Do not use fresh or bottled fruit juice such as
orange, grape, pineapple or apple etc. in the initial fermentation with SKG. If you want to
culture juices, use spare SKG. Or prepare traditional water kefir, strain and use about 10%
strained water kefir as a starter to brew 90% favourite fruit/veggie juice in separate bottles.
For best results, ferment under airlock. [Airlock devices are available through brewing
suppliers].
Karen Miller-Youst, H.H.P.
2230 Professional Dr., Ste. D, Santa Rosa, CA 95403
707-545-4569 karen@cleansingministries.com www.CleansingMinistries.com
4
Cleansing Ministries Rejuvenation Center
A place to become well through education and treatments
Secondary fermentation without SKG can prepare interesting and nutritious beverages, without
having an adverse effect on your grains, for the grains are not subjected to the actual juice,
which may have an adverse effect on the grains. However, alcohol and gas production will
increase, especially for sweeter juices such as grape and apple juice. Apart from ginger, other
herbs may have an adverse effect on SKG. Once again, use a 24 - 48 hour strained traditional
water kefir to which the herbs of interest are added, and brew for 24 - 48 hours [without the
grains]. Or add the strained water-kefir to herbal tea and ferment in a bottle for a few days,
fermenting under airlock being your best option. Otherwise, use spare SKG for non-traditional
ferments. Experimentation while observing grain-growth is recommended and encouraged.
Mulled Ginger Kefir Recipe
Start with Stage 1 - GINGER ROOT BEER WATER KEFIR fermented one or two days. Filter
out kefir grain culture. Stage 2 - Put the resulting GINGER ROOT BEER WATER KEFIR in
a quart jar. Add 5 whole cloves and 1 cinnamon stick. Put a cork with a water lock, available
at The Beverage People on Piner Rd. in Santa Rosa, on top of the jar and ferment for one or
two days. Shorter times leave a sweeter taste. Strain to remove spices.
Carob Mint Kefir Recipe
Stage 1 - Make:
TRADITIONAL WATER-KEFIR RECIPE
Stage 2 - Then: Put the TRADITIONAL WATER-KEFIR into quart jar. Add 3 heaping
teaspoons of carob powder and seven branches of mint to jar. Put a cork with a water lock,
available at The Beverage People on Piner Rd. in Santa Rosa, on top of the jar and ferment for
one or two days. Shorter times leave a sweeter taste. Strain to remove mint.
Carob Cinnamon Kefir Recipe
Stage 1 - Make: TRADITIONAL WATER-KEFIR RECIPE
Stage 2 - Then: Put the TRADITIONAL WATER-KEFIR from step #3 into quart jar. Add 3
heaping teaspoons of carob powder and one cinnamon stick to jar. Put a cork with a water
lock, available at The Beverage People on Piner Rd. in Santa Rosa, on top of the jar and
ferment for one or two days. Shorter times leave a sweeter taste. Strain to remove cinnamon
stick.
Karen Miller-Youst, H.H.P.
2230 Professional Dr., Ste. D, Santa Rosa, CA 95403
707-545-4569 karen@cleansingministries.com www.CleansingMinistries.com
5