Ain Saiss is a naturally alkaline mineral water with high bicarbonate content (372mg/L) and moderate calcium/magnesium levels. Being pure mineral water, it contains no problematic ingredients or seed oils. DIY replication allows you to control water quality and mineral sources while achieving significant cost savings.
Based on: Ain Saiss Eau Minerale Naturelle
· Makes approximately 30 servings (10 liters)
· Serving: 330ml (0.33L)
Why This Recipe is Seed Oil Free
Commercial Ain Saiss Eau Minerale Naturelle from Danone often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Filtered water
10 liters · Reverse osmosis or distilled water
Base water that will be remineralized to match Ain Saiss profile
Food grade calcium chloride
2.3g (about 1/2 teaspoon) · Earthborn Elements Pure Calcium Chloride Food Grade
Provides calcium content (63.5mg/L) and contributes to mineral taste
Magnesium chloride hexahydrate
1.8g (about 1/3 teaspoon) · Ancient Minerals Magnesium Chloride Flakes
Provides magnesium (35.5mg/L) for proper mineral balance and slight alkalinity
Potassium bicarbonate
5.2g (about 1 teaspoon) · NOW Foods Potassium Bicarbonate Powder
Primary source of bicarbonate (372mg/L) creating natural alkalinity
Himalayan pink salt
0.02g (tiny pinch) · Redmond Real Salt Fine
Provides minimal sodium (8mg/L) and trace minerals for authentic taste
Instructions
Step 1. Start with 10 liters of high-quality filtered water in a large glass container or food-grade plastic jug. Use reverse osmosis, distilled, or carbon-filtered water to ensure a clean mineral base. Avoid tap water as chlorine and existing minerals will interfere with the recipe.
Step 2. Measure each mineral powder precisely using a digital scale accurate to 0.1g. In a small glass bowl, combine 2.3g calcium chloride, 1.8g magnesium chloride flakes, 5.2g potassium bicarbonate, and 0.02g Himalayan salt. Mix the dry minerals thoroughly with a clean spoon to ensure even distribution.
Step 3. Add 500ml of your filtered water to a separate mixing container. Slowly sprinkle the mineral blend into the water while stirring continuously with a non-metal spoon. Stir vigorously for 3-4 minutes until all minerals are completely dissolved. The solution should be clear with no visible particles or cloudiness.
Step 4. Pour the concentrated mineral solution into your 10-liter water container. Cap tightly and shake vigorously for 2-3 minutes to ensure complete mixing. Let the water rest for 30 minutes, then shake again before first use to ensure all minerals are evenly distributed.
Step 5. Test pH using pH strips if desired - it should be around 7.8-8.2 due to the bicarbonate content. Taste should be clean and slightly alkaline with a subtle mineral character, similar to the original Ain Saiss. If too strong, dilute with additional filtered water and adjust mineral ratios proportionally.
Step 6. Store in glass bottles or BPA-free containers in a cool, dark place. Use within 1-2 weeks for best taste and mineral integrity. Shake gently before each use as some mineral settling may occur. Serve chilled at 4-8°C for optimal taste experience matching commercial mineral water.
Storage
Store in glass containers or high-quality BPA-free plastic in cool, dark conditions. Refrigerate after opening individual servings. Use within 2 weeks of preparation. Shake before each use as mineral settling is normal.
Cost Comparison
Cost per serving (homemade)$0.14
Cost per serving (store-bought)$0.85
Savings84%
Initial mineral investment is high ($60) but yields thousands of servings. After first purchase, ongoing cost is primarily filtered water. Bulk mineral buying reduces per-serving cost dramatically over time.