Having found I had excess milk kefir grains I thought I’d see if they would convert to water grains. After a bit of reading up I decided to give it a try.

I put the excess grains (2 tbsp?) In a jar and added about 1.5 cups of tap water and 1/8 cup Demerara sugar, oh and a tiny pinch of salt. That seemed about right based on my reading.

I left them, with occasional swirls, for 4 days on the worktop. Then I drained the grains, re made the sugar solution and did it again, but for 3 days. And so it went on until it was down to 24 hours.

I started a second batch the day after, as the first ones went a weird brown colour. Both seem OK though.

The first, smaller jar had started to go cloudy, so I think I need a bigger jar and more solution.

I started the second, bigger jar of as flavoured ‘pop’. I strained the liquid from larger jar and put the same amount of cold ginger and lemon tea into a Grolsch bottle. It’s sitting fermenting right now. Hope it works. I tasted it before sealing the bottle and it was good but not bubbly.

Let’s hope it tastes good in a day or so!