Water kefir

[Guest guest]

Hi, all. I've been searching all morning for an answer (I've spent

waaaaay too much time on this today), but haven't found one yet, so I'd

like to pose the question to you. Hopefully, someone can answer it.

Yesterday, I received some " kefir starter " from a woman. She said that,

in the beginning, she used water kefir grains. But somehow, she figured

out that by taking some of her kefir, and adding the same amount of

juice to it, then letting it sit out overnight, she'd have twice as much

kefir again. This is how she keeps it going. It tastes great and is very

effervescent. It's basically bubbly juice, like a " natural " soda.

So, my question is: Is this still kefir? Or, is it more like clabbered

milk (vs. milk kefir - one uses grains and the other doesn't, but they

both produce a sour milk product.)? If it's not kefir, does this drink

have a name of its own? I'm curious and I want to start making water

kefir, and her method, although VERY simple, is confusing me because I

don't find anywhere else that anyone else is doing it this way.

Thanks for any insights.

Namaste,Diane