The Magic of Kefir Grains

The secret to making Kefir lies in the use of Kefir grains. These grains are clusters of beneficial microorganisms that induce the fermentation of sweetened 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 beverages.

Water Kefir:

Water Kefir is also known as Tibicos or Japanese crystals (size between 2 and 20mm, soft, with varying colors).

There are several theories about its origin. The most likely one is of animal origin. Researchers suggest that it is a natural culture that has existed for millions of years (the grains multiply completely each time). Some say that ancient people who used sheep’s stomachs to make gourds noticed that the water inside became fizzy. This was due to the presence of Kefir grains naturally found in the stomachs to aid digestion. Other researchers claim that in 1899, one of them spotted Kefir crystals on a plant. The crystals fed on the plant’s sugar and drank the dew.

The production of Water Kefir, as well as the multiplication of grains, is rapid:

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

To make Water Kefir, you simply put Kefir grains in a jar, add water and sugar. During fermentation, the sugar breaks down (creating carbonic acid, alcohol: between 0.5% and 1.5%, metabolic products, and microorganisms). You can replace 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 take a portion of the crystals (see recipe). The volume of the crystals increases with each preparation.

Making Water Kefir requires very little effort, equipment, and is very easy and quick.

Milk Kefir:

Milk Kefir is a cluster of microorganisms, just like its cousin Water Kefir. It is a microbial culture that ferments milk and results in a refreshing and delicious drink: the Milk Kefir grains seal tightly and ferment for 1 or 2 days.

The word “Kefir” originates from the Turkish language: “Kéf” 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 takes between 24 to 48 hours). The grains resemble cauliflower.

During fermentation, the milk sugar breaks down, making the milk creamy. The fermented mixture needs to be strained through a plastic sieve, and the milk should be stored in a glass bottle with a closed cap in the refrigerator. The Kefir grains can be used for a new milk fermentation, and this cycle can continue indefinitely, potentially lasting a lifetime if cared for regularly and correctly. The grains can be kept for several weeks in the fridge and can be preserved for a long time if dried (though the revival process will take a bit longer).

The grains multiply very slowly (doubling in a month). Fresh farm milk is the best for adding the grains.

Making Milk Kefir requires very little effort, equipment, and is very easy and quick.