Fruit Kéfir

A semi-sparkling drink containing dried Kéfir and fruits.

Ingredients/Material

For 1 liter of drink:

1/4 of lemon bio crossed into 2, (or just juice of a lemon if this one is not bio),
1 Figue dried (used like " indicateur")
To add 2 others Fig S dried or another fruit (Apricot, Grape…), (optional)
1 spoonful with sugar soup (preferably gross, of cane)
1 spoonful with soup of grains of Kéfir,
Water, or apple juice, or…
1 bottle out of standard glass fruit juice (with a lid with screw), or a preserve bottle.
1 bottle or bottle with mechanical closing (standard beer bottle), or a plastic bottle for soda.

Realization

To kéfir is a drink which is obtained thanks to a natural fermentation, producing of carbonic gas, this is why one should not put to kéfir it in manufacture in a container which closes hermetically. Under the pressure of gas, a bottle with lid with screw of the fruit juice type would be likely to explode. The fruit juice bottles tight, are emptied air and supplemented neutral gas (nitrogenizes) precisely to avoid alcoholic fermentation.

The solid bottles out of glass of type preserves at rubber joint on the other hand make it possible to produce one to kéfir semi-sparkling (according to the fruits used) because the carbonic gas dissolves in water under the pressure. It is necessary however to leave a sufficient volume of air in the bottle, to leave place to the gas which will be produced.

To put the ingredients in the bottle or the bottle without filling completely, while closing not hermetically (one can use a filter paper joint without tightening the lid, to let escape the initial gas).
To let macerate 1 or 2 days between 15°C and 20°C. (when the fig inflates gas and floats it is ready!)
To open and filter and recover the grains by removing waste summarily (a complete washing is useless even dangerous).
To fill the bottle with mechanical closing (or the bottle with plastic soda) with the liquid resulting from fermentation.
To if required let still ferment out of bottle several days. or to store with the refrigerator.
the drink is preserved in theory several months, but the taste changes, of course. To pasteurize to kéfir it makes it possible to stabilize it but causes to kill all the probiotic flora.

Remarks

Where to get the grains to kéfir? By producing drink, the grains to kéfir multiply. It is enough to recover some near somebody who has some already.

How to preserve the grains to kéfir? It is enough to make them dry and to preserve them in a dry place safe from the light. It are réhydratent with the first use. You can also preserve it in water with sugar, the whole put at the refrigerator. Especially not to forget sugar, to prevent that he does not die.

Where to get the bottles? In the drinkers of fruit juice or beer, or in the Bucket S with glass. Essential precaution: to wash and pasteurize them before any use!

Alternatives

All the tests, all the additions are allowed! Ginger, Mint, Thyme, Vervain…

Sources

Nima' sadi (site in copyleft)

information varied on kéfir it milk, fruits and of combucha

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