The secret to making Kefir lies in the use of Kefir grains. These grains are conglomerates of beneficial 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 20mm, soft, of varying colors).

There are several versions of its origin. The most probable is animal origin. Researchers say that it is a natural culture that has existed for millions of years (the grains multiply each time completely). Some say that the ancients who made gourds with 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 digestion. Other researchers say that in 1899, one of them saw Kefir crystals on a plant. They fed on the sugar of the plant and drank the dew.

The production of Kefir as well as the multiplication of grains are rapid :

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

Simply put 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, microorganisms). You can replace the water with tea and add dried figs, raisins, dates, dried apricots. After a few hours of patience, you can see the Kefir grains rise, divide, bounce. You have to wait between 1 and 3 days for the Kefir to be ready.

If you want to make another Kefir preparation, you have to take some of the crystals (see recipe). The volume of the crystals increases with each preparation.

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

Milk Kefir :

Milk Kefir is an aggregate of micro-organisms like its cousin Water Kefir. It is a microbial culture that ferments milk and gives a refreshing and delicious drink: the pieces of Milk Kefir are hermetically sealed and ferment for 1 or 2 days.

The origin of the word Kefir comes 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 lasts between 24 to 48 hours). The grains look like a cauliflower.

During fermentation, the milk sugar breaks down and makes the milk creamy. The fermented mixture must be sieved through a plastic sieve and the milk put in a glass bottle with a closed cap in the fridge. The Kefir grains will be used for a new milk fermentation and so on ad infinitum, it can last a lifetime if taken care of regularly and correctly. The grains can be kept for several weeks in the fridge and can be kept for a very long time if they are dried (the recovery will be a little longer).

The grains multiply very slowly (it doubles in 1 month). Fresh milk from the farm is best to put the grains in.

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