Before you begin, we advise you to take a look at our instructions for fermentation to fully understand and take full advantage of the natural process of Kefir.

1. Put the grains of kefir in a jar Le Parfait Great and pour non-chlorinated water over it.

2. Add 3 tablespoons of sugar (white, brown, brown sugar, vergeoise, muscovado, but no sweeteners like stevia or aspartame), a dried fig, no additional fruit.

3. Cover with gauze secured with an elastic band, and leave to ferment at room temperature for 24 to 48 hours, until the fig rises to the surface.

4. When the fig has risen to the surface of the kefir, remove the fig.

5. Filter the preparation through a fine sieve to recover the kefir grains and fermented juice.

6. Transfer the fermented drink into a closed bottle like the lemonade Swing Top of 1 liter.

7. Leave to ferment for another 24 hours at room temperature for more fizz.

8. Then refrigerate your kefir and enjoy fresh. The older it ages, the more sparkling and acidic the drink becomes; it can be kept for several weeks.

Tip: If your water is chlorinated, let it sit in the open air in a carafe for 1 to 2 hours so that the chlorine evaporates.

Kefir recipe proposed by Marie-Claire Frédéric for Le Parfait.