Guides, tips and troubleshooting for water kefir, milk kefir, kombucha and rennet. Find your answer in seconds.
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Before preparing your first kefir, you need to activate the grains. Follow this method:
Rinse your grains under tap water
Take a small glass jar of 50 cl maximum
Add the grains, tap or mineral water, 40 g of sugar and one dried fig
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.
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).
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.
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:
Boil the water, remove from heat, add tea, steep 10 minutes
Remove tea, dissolve sugar in the hot infusion
Cool completely to room temperature (essential!)
Pour into a wide jar, add the SCOBY + 100 ml starter liquid
Cover with a clean cloth and rubber band
Ferment 7 to 14 days at 22-26°C, away from light
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.
💡 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
