The Kefir and Kombucha Shop:

The secret to making kefir lies in the use of kefir grains. These grains are conglomerates of active microorganisms that induce the fermentation of sugar water or dairy products, depending on the type of kefir desired. These living grains, unique to each type of kefir, are reusable indefinitely, providing a sustainable and natural source for your fermented drinks.

Water Kefir:

Water kefir is also called Tibicos or Japanese crystals (size between 2 and 20 mm, soft, and of varying colors).

There are several versions of its origin. The most likely is animal origin. Researchers say it’s a natural culture that has existed for millions of years (the grains multiply completely each time). Some say that ancient people who made gourds from sheep stomachs noticed that the water they put in them became carbonated. This came from the kefir grains that were naturally found in stomachs to aid fermentation. Other researchers say that in 1899, one of them saw kefir crystals on a plant. They fed on the plant’s sugar and drank the dew.

Kefir production and grain multiplication are rapid:

The crystals are active and develop at room temperature, producing carbonic acid, like champagne, which explains its refreshing and tangy flavor.

Simply place kefir grains in a jar, add water and sugar. The sugar decomposes during fermentation (this will create carbonic acid, alcohol (between 0.5% and 1.5%), metabolic products, and microorganisms). You can replace the water with tea and add dried figs, raisins, dates, or dried apricots. After a few hours of patience, you’ll see the kefir grains rise, divide, and bounce. It takes between 1 and 3 days for the kefir to be ready.

If you want to make another batch of kefir, you’ll need to use up some of the crystals (see recipe). The crystals increase in volume with each batch.

Making kefir requires very little effort or equipment and is very quick and easy.

Milk kefir:

Milk kefir is an aggregate of microorganisms, like its cousin water kefir. It is a microbial culture that ferments milk and produces a refreshing and delicious drink: the milk kefir lumps are hermetically sealed and ferment for 1 or 2 days.

The origin of the word kefir comes from the Turkish language: “Kef” means pleasant consistency. It is also called “Tibetan mushroom,” “Kefir tuber,” or “Caucasian milk kefir.” These kefir grains were passed down from generation to generation.

Unlike water kefir, milk kefir must ferment in a container away from light (this lasts between 24 and 48 hours). The grains resemble cauliflower.

During fermentation, the milk sugar breaks down, making the milk creamy. The fermented mixture must be sieved through a plastic sieve and placed in a tightly capped glass bottle in the refrigerator. The kefir grains will be used for further fermentation, and so on, ad infinitum; they can last a lifetime if cared for regularly and properly. The grains can be stored in the refrigerator for several weeks and will keep for a very long time if dried (the recovery period will be a little longer).

The grains multiply very slowly (they double in 1 month). Fresh farm milk is the best source for the grains.

Making kefir requires very little effort or equipment and is very easy and quick.