Pour a litre of filtered water, or bottled water, into a glass jar that has a lid.
Add 4 X 15 mls brown sugar. Stir until the sugar is dissolved. Add the Kefir granules. Put the lid on but do not tighten it, gasses need to escape.
Place the jar in a cool dark place, we put ours on top of the fridge. We have folded some old newspaper and put the jar on top of it.
At the end of about the third day (cold days take longer) strain the Kefir granules out of the water. Into a jar that has a pouring lip.
Put the Kefir without the granules back on top of the fridge. It will carry on fermenting. You want it to be sugar-free. Kefir feeds on the sugar. Once it is no longer sweet put it into the fridge for consumption.
Store your granules in a small bottle in some water in the fridge. If your granules are going to be waiting for more than a week I would put 1 spoon of dissolved sugar to make sure they do not die.
Get a second fermentation going, as you can see it takes at least 3 to 4 days to get your Kefir up and running. We have two jars here.
I use the milk version.
The lactose in the milk has sugars, therefore, no sugars are added. Many people mention that they cannot drink milk but can eat Yoghurt or Kefir, this is because the lactose has been consumed by the yoghurt or Kefir. It’s up to you. I know Dr. Alain does not use milk at all.
This version of Kefir is for people that do not want to use milk or coconut milk.