Water grains are also known as Japanese Water Crystals, water kefir grains and suggary water grains. They have a totally different look than milk kefir grains and grow on a totally different medium. That is the difference. Milk kefir grains grow on real milk, and water kefir grains grow on sugar and water. Both types of grains will culture any medium but will not grow except on their correct medium. So go ahead and do all your experiments, including putting milk kefir grains into sugar water and water kefir grains into milk or anything else but understand that they will not grow on these other mediums. So be sure that before you put your grains in any other medium than what they grow on, use your extras in a separate jar. That way you always have a back up jar culturing the medium of their choice. It is all good to drink.
Making water kefir is just as simple as making milk kefir except you don't strain it out every day. It could take 2, 3 or 4 days or all week for the water grains to complete their cycle. It is done when it is pleasantly tart. Leave them in the same sugar water until it is done. They don't always make bubbles but they will make water kefir. Please be patient. Your recipe is 1 tablespoon of sugar to one cup of water. Use a clean glass jar every time. You may use a regular lid or a cloth lid with a rubberband. Use a dedicated strainer and start the process over. Water kefir grains are very pleasant to eat when you get too many.
Real kefir grains are the genuine article from the Caucasus Mountains, not to be confused with direct set cultures that eventually lose their potency requiring you to reorder again and again. Real kefir grains never need to be reordered. With proper care they last forever.
Real kefir grains grow and soon you will have all the kefir you can possibly use. You get a seven page instruction booklet with your order. It is full of recipes, from smoothie recipes to personal care recipes. It has numerous ideas on what to do with all the whey you will get from all the cheese you'll be making. There are ideas on what to do with all the kefir grains you will get after you have shared some with all your friends. I am available for technical support, not that there is anything hard about making kefir, but I am here if you need me. I enjoy giving you superior value in exchange for your support.
It is so simple. Put all your kefir grains into a clean glass jar. Put about five times the milk over them. Cold from the refrigerator will work just fine. Leave them at room temperature until the next day. Stir and strain them then start the process over. Be sure to taste it every time so you know how to adjust the milk for the next time. If it is too sour add more milk. If it is way too sour double the milk or remove some kefir grains from the culture jar. That's all you really need to know.