Recipe Kefir

1. Before you begin, we invite you to consult our instructions section to learn everything about the fermentation process!
2. Put the grains in a jar (like a Le Parfait screw-top jar) and pour in the water. Add the sugar, dried fig, and fruit. Cover with gauze and a rubber band. The sugar can be white sugar, or brown sugar, brown sugar, brown sugar, muscovado sugar, etc. But not sweeteners like stevia, aspartame, xylytol.
3. Let ferment for 24 to 48 hours, at room temperature until the fig rises to the surface.
4. When the fig has risen to the surface, remove the fruit and the fig (you can squeeze the citrus fruits into the drink)
5. Strain through a fine strainer to collect the Kefir grains on one side and the juice on the other.
6. Put the drink in a 1L Swing Top bottle. Leave the closed bottle at room temperature for another 24 hours for more fizz, store in the fridge and enjoy chilled.

NB: If your water is chlorinated, you must let it sit in an open carafe for 1 or 2 hours to evaporate the chlorine.

Recipe proposed by Marie-Claire Frédéric for Le Parfait.