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Everything to master your fermentations

Guides, tips and troubleshooting for water kefir, milk kefir, kombucha and rennet. Find your answer in seconds.

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Water kefir

Plant-based sparkling drink
🥛

Milk kefir

Creamy drinking yogurt
🍵

Kombucha

SCOBY & fermented tea
🧪

Liquid rennet

Coagulant for cheese
🥄

Powdered rennet

Concentrated, long shelf life
💧

Water kefir (fruit kefir)

Fermentation 24-48h · 100% plant-based · Naturally sparkling

🌱 First activation of the grains

Activation of water kefir grains

Before preparing your first kefir, you need to activate the grains. Follow this method:

  1. Rinse your grains under tap water
  2. Take a small glass jar of 50 cl maximum
  3. Add the grains, tap or mineral water, 40 g of sugar and one dried fig
  4. Repeat every 24 to 48h until bubbles appear in the mix and on the surface

Be patient: the grains will activate within 4 to 5 activation cycles.

Then follow the recipe to make your kefir for consumption. Make sure to add fruit, especially dried figs, otherwise you won't see any noticeable reaction.

Ideally, place the fermentation near a heat source to optimize the process.

If despite this you don't see any improvement, new grains will be sent to you.

📖 Read the detailed article

🥤 Water kefir recipe

Once the grains are activated, here's the basic recipe to make your daily water kefir.

Ingredients for 1 litre:

  • 1 litre of filtered water (bottled spring water or filtered). You can also use tap water if it has been left to stand the day before
  • 60 g of sugar: brown, whole or white sugar, doesn't matter
  • 30 to 50 g of kefir grains
  • 1 unsulphured organic dried fig
  • ½ lemon cut into slices

Preparation:

  1. Dissolve the sugar in water in a glass jar
  2. Add the kefir grains, fig and lemon
  3. Cover with a clean cloth and rubber band (never airtight in 1st fermentation)
  4. Let ferment 24 to 48h at 20-25°C, away from direct sunlight
  5. When the fig rises, strain with a plastic strainer: it's ready!
💡 Sign of success: the fig rises to the surface. The drink is slightly cloudy, sparkling and lightly sweet.

📐 Ratios to remember

1 LWater
60 gSugar
30-50 gGrains

🍯 Second fermentation for bubbles

Once strained, transfer the kefir to swing-top bottles (lemonade type) with a bit of fruit. Leave 24 to 48h at room temperature, then refrigerate.

Simple variations:

  • Lemon: 1 lemon slice per bottle
  • Ginger: 1 small piece of fresh ginger
  • Strawberry: 2-3 sliced strawberries
  • Apple: a few apple pieces
  • Raspberry: 4-5 raspberries
  • Mint: 2-3 fresh leaves
⚠️ Pressure warning: never exceed 48h in a sealed bottle. Open for 2 seconds over the sink every 12h to release pressure.
🌱

Detailed activation guide

Step-by-step illustrated instructions.

Read the guide
📖

Complete method

Everything about fermentation, ratios and variants.

Complete method
🍓

Water kefir recipes

Original ideas for the second fermentation.

View recipes
🥤

Basic recipe

The classic recipe to start easily.

Basic recipe
📚

All about water kefir

Benefits, history, science and practical tips.

Complete guide
🛒

Order grains

Fresh water kefir grains, lifetime guarantee.

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🥛

Milk kefir

24h fermentation · +50 probiotic strains · Creamy

🌱 First activation

Activation of milk kefir grains

Activate your grains before the first preparation by placing them in a small jar (30 cl) with a little milk for 24 hours. Repeat the activation several times until you get a uniform coagulation of the milk. Do this at room temperature (20-25°C) or near a gentle heat source.

🧊 Storing the grains: store the grains in the fridge in a glass jar with milk if you're not using them, for a maximum of two weeks (they'll continue to develop slowly).

⏱️ How fermentation time affects texture:

  • After 24 hours: mild, creamy and slightly tart
  • After 24 to 36 hours: foamier and more tangy

Choose your ideal taste.

📖 Read the detailed article

🥛 Milk kefir recipe

Once the grains are activated, here's the basic recipe for daily preparation.

Ingredients for 1 litre:

  • 1 litre of organic whole milk preferably (pasteurised or raw). Never UHT or skimmed milk
  • 30 to 50 g of milk kefir grains

Preparation:

  1. Pour the milk into a clean glass jar
  2. Add the kefir grains
  3. Cover with a clean cloth and rubber band (never airtight)
  4. Ferment 24 to 36h at 20-25°C, away from light
  5. Strain with a plastic strainer (reactive metal harms the grains): it's ready!
💡 Sign of success: the milk has thickened (drinking yogurt consistency), slight separation possible. Shake before drinking.

📐 Ratios to remember

1 LWhole milk
30-50 gGrains
24-36hFermentation

🧀 Variations and transformations

  • Drinking yogurt: 24h fermentation, strain, ready
  • Fresh cheese (labneh): 36-48h fermentation, drain in a fine cloth 12-24h in the fridge
  • Flavoured: add vanilla, honey, fresh fruit after straining
  • Smoothie: blend with banana + berries + a spoon of honey

🚫 Mistakes to avoid

❌ UHT or plant milk: the grains exhaust and die. Use only animal whole milk, never UHT.
❌ Reactive metal: prefer plastic or food-grade stainless steel (304/316). No aluminium.
🌱

First activation

The exact steps to start your grains.

Read the guide
🥛

Traditional recipe

The authentic Caucasian method.

View recipe
❓

Complete FAQ

All Q&A about milk kefir.

Read FAQ
📚

Complete guide

Benefits, science, lactose, intolerances.

Complete guide
🛒

Order grains

Fresh milk kefir grains, infinitely reproducible.

View product
🍵

Kombucha (SCOBY)

Fermentation 7-14 days · Sparkling fermented tea · Antioxidant

🌱 First activation of the culture

Activation of the kombucha SCOBY

Activate your kombucha SCOBY before the first preparation by placing it with its starter liquid in cooled sweetened black tea.

Activation preparation:

  • 300 ml of water
  • 3 black tea bags
  • 50 g of sugar

Gradually, a new SCOBY will form on the surface. Let it thicken for 6 to 8 days. If needed, repeat the activation until you get a SCOBY of 2 to 3 mm thickness and a yeast-rich liquid.

Once ready, use the SCOBY and the resulting liquid (100 ml) with the original SCOBY to prepare your first kombucha for consumption.

🧊 Storing the SCOBY: store your kombucha SCOBY at room temperature in its preparation liquid if not using, up to 6 months, monitoring the liquid level. Add 100 ml of sweetened black tea each month so it continues to develop slowly.

⚠️ If you see mold on your SCOBY, don't throw it away immediately: first try to recover the culture using the dedicated method (see FAQ "How to recover a moldy culture?"). If recovery fails, a new culture will be sent.

📖 Read the detailed article

🍵 Kombucha recipe

Once the culture is activated, here's the basic recipe for daily preparation.

Ingredients for 1 litre:

  • 1 litre of filtered water or spring water
  • 8 g of loose tea or 4 bags (black, green or 50/50 blend)
  • 80 g of sugar (brown, whole or white)
  • 1 SCOBY (culture)
  • 100 ml of starter liquid (already-fermented kombucha)

Preparation:

  1. Boil the water, remove from heat, add tea, steep 10 minutes
  2. Remove tea, dissolve sugar in the hot infusion
  3. Cool completely to room temperature (essential!)
  4. Pour into a wide jar, add the SCOBY + 100 ml starter liquid
  5. Cover with a clean cloth and rubber band
  6. Ferment 7 to 14 days at 22-26°C, away from light
  7. Taste from day 7: when the flavour suits you, strain and bottle
💡 Shorter = sweeter and milder. Longer = more sour and vinegary. Always keep 100 ml + SCOBY for the next cycle.

📐 Ratios to remember

1 LWater
8 gTea
80 gSugar

☕ Which tea to choose?

  • Black tea: most traditional, gives a robust kombucha
  • Green tea: more delicate, perfect for beginners
  • 50/50 blend: ideal balance recommended
  • Avoid: flavoured teas (essential oils toxic for SCOBY), pure rooibos (lacks tannins)

🍑 Flavoured second fermentation

Strain the kombucha (keep ¼ as starter liquid for the next cycle), bottle with maximum 10% fruit juice. Leave 24-72h at room temperature, then refrigerate.

  • Ginger-lemon: classic, powerful digestive
  • Peach-basil: summery and refined
  • Raspberry: gorgeous colour, perfect to gift
  • Elderflower: floral and delicate
⚠️ The white/beige veil that forms on the surface is a new SCOBY, that's healthy. In case of mold (green, black, fuzzy), don't throw everything away: first try to recover the culture with the method described in the FAQ.
🍵

Ultimate kombucha recipe

Step-by-step method, beginners and experts.

View recipe
🧫

The SCOBY: complete guide

All about the mother + 5 amazing uses.

Read the guide
☕

Choosing the best tea

Which tea makes the best kombucha?

Tea comparison
⚡

Benefits of kombucha

Antioxidants, energy, digestion.

Discover
🛒

Order a SCOBY

Authentic culture with starter liquid.

View product
🧪

Liquid rennet

110,000 units · Enzyme coagulant · 1 ml = 5-10 L of milk

🧀 Basic recipe: homemade fresh cheese

Using liquid rennet

Method to succeed at cheese making with our high-concentration liquid rennet (110,000 U):

  1. Warm 1 L of whole milk (raw or pasteurised, never UHT) to 30-35°C
  2. Dilute 2 to 4 drops of rennet in a little cold non-chlorinated water
  3. Pour into the milk, stir gently 30 seconds, then cover without touching
  4. Let rest 1 hour without moving, away from drafts
  5. When the milk has set into a block, pour into cheese moulds and drain 4 to 12h in the fridge

💡 Tips that make a difference:

  • Prefer farm or organic non-homogenised milk for a firmer curd
  • Chlorinated tap water deactivates the enzyme: use filtered or spring water
  • Store rennet in fridge between 4 and 8°C, well sealed
📖 View cheese recipes

📐 Dosage at high concentration (110,000 U)

1 ml5 to 10 L of milk
2-4 drops1 L of milk
50 ml250 to 500 L

💡 Success tips

  • Critical temperature: below 25°C or above 38°C, rennet doesn't work properly
  • UHT milk = failure: proteins are denatured, no curd forms
  • Raw milk: best result (taste + texture), non-homogenised pasteurised milk works well
  • Dilute rennet in a little cold non-chlorinated water just before use
  • Storage: in fridge, well sealed, max 12 months after opening

🧈 Beyond fresh cheese

  • Herb fresh cheese: add garlic, chives, basil after draining
  • Fresh tomme: light pressing 24h under weight, ageing 1-2 weeks
  • Homemade mozzarella: separate recipe, requires hot stretching
  • Ricotta: from recovered whey, heated to 85°C
💡 Zero-waste tip: recovered whey is rich in protein. Use it for pancakes, soups, or to water plants (lightly diluted).
🧀

Homemade cheese recipes

Fresh cheese, tomme, ricotta: step by step.

View recipes
🛒

Order liquid rennet

50 ml high concentration · yield 250-500 L.

View product
🥄

Powdered rennet

Concentrated · Long shelf life · Ideal for large volumes

🧀 Basic recipe with powdered rennet

Using powdered rennet

📦 A 1g measuring spoon is included: no precision scale needed.

Method:

  1. Warm whole milk (raw or pasteurised, never UHT) to 30-35°C
  2. With the included measuring spoon, take 1 g of powder for 5 to 10 L of milk (about 1/5 to 1/10 of a spoon per 1 L)
  3. Dilute the powder in 50 ml of cold non-chlorinated water
  4. Stir until fully dissolved, then pour into the milk
  5. Stir gently 30 seconds and cover without touching
  6. Let rest 45 min to 1h, until milk has set into a block
  7. Cut the curd into 2 cm cubes, pour into moulds, drain 4 to 12h in the fridge

💡 Essential tips:

  • For 1 to 2 L of milk, a small tip of measuring spoon, levelled, is plenty
  • Always dilute in cold water before adding to milk: hot water destroys the enzyme
  • Store the powder in cool, dark, dry place. Lasts 12 to 24 months
  • If freshness is questionable, slightly increase the dose
📖 View cheese recipes

📐 Powdered rennet dosage

1 measuring spoon= 1 g of powder
1 g5 to 10 L of milk
10 g50 to 100 L
💡 Measuring spoon included: a 1g measuring spoon is provided in the jar. For 1 to 2 L of milk, a small levelled tip is enough (1/5 to 1/10 of a spoon).

⚖️ Powder or liquid: which to choose?

  • Powder: keeps 2 years in cool place, ideal for occasional use or large production
  • Liquid: easier to dose drop by drop, ideal for 1-5 L
  • Taste: no difference in the final cheese, only practicality
  • After opening: powder lasts 12 months, liquid 12 months too but must stay refrigerated

🚫 Mistakes to avoid

❌ Overdosing: too much rennet gives rubbery curd and bitter taste. Stick to the doses.
❌ Chlorinated water for dilution: chlorine deactivates the enzyme. Use filtered or spring water.
❌ Too hot milk (>40°C): enzyme denatures, no coagulation possible.

🧀 Adapted recipe ideas

  • Traditional fresh cheese: basic recipe above
  • Country tomme: pressing and ageing 2-3 weeks
  • Homemade Cancoillotte: melted cheese from pressed curd
  • Provençal brousse: goat milk fresh cheese with herbs
  • Fresh crottin: curd in small moulds, salted, dried 24h
🧀

Homemade cheese recipes

All recipes adapted to powdered rennet.

View recipes
🛒

View shop

Powdered and liquid rennet available.

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Complete e-book (PDF)

Complete guide to kefir and kombucha, downloadable.

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Product analyses

Official microbiological analysis reports.

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Articles, exclusive recipes and seasonal tips.

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Official FAQ

All frequent questions on the website.

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