Kefir

Before we start, we advise you to take a look at our manual on fermentation To fully understand and fully take advantage of this natural process.

1. Put the Kéfir grains in a jar Le Parfait Great And pour non -chlorinated water on it.

2. Add 3 tablespoons of sugar (white, red, brown sugar, vergeoise, muscovado, but no sweeteners like stevia or aspartame), dry fig, without additional fruits.

3. Cover with a gauze fixed by an elastic, and let ferment at room temperature for 24 to 48 hours, until the fig rises to the surface.

4. When the fig gets back, remove the fig.

5. Filter the preparation through a fine colander to collect kefir grains and fermented juice.

6. Transfer the drink to a closed bottle like the lemonadier swing top 1 liter.

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

8. Then refrigerate and taste fresh. The more it ages, the more sparkling and acidic the drink, it can be kept for several weeks.

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

Recipe offered by Marie-Claire Frédéric for Le Parfait.