Known for its natural virtues, rich in vitamins and proteins, digestible and regulating transit, kefir is the elixir to consume without moderation. Made from the fermentation of milk or sweet fruit juices, kefir is a purifying drink prepared using "kefir grains", a sourdough consisting essentially of lactic acid bacteria and yeasts which can be obtained in the most organic shops.
Kefir is rich in probiotics
Kefir is an ancestral fermented drink obtained from milk (milk kefir) or sugar water and fruit (fruit kefir) brought into contact with kefir grains. These whitish grains a few millimeters in diameter resemble small bunches of cauliflower. They are essentially composed of lactic acid bacteria (like those of yogurt) and yeast which multiply on contact with the liquid. They then transform the milk or fruity water into a slightly acidic carbonated drink, stuffed with probiotics.
Kefir protects our flora
The "good" bacteria present in kefir enrich our endogenous flora (the microbiota) and make it more resistant to pathogenic microorganisms. They thus act as an immune barrier.
Kefir is very digestible
Immersed in milk, the kefir grains coagulate the casein and transform lactose (milk sugar) into lactic acid, alcohol and carbon dioxide. The result is a creamy white liquid, whose consistency and taste is reminiscent of whipped milk.
Kefir regulates transit
Kefir is an ally of the whole digestive sphere. Consumed after 24 hours of fermentation, fruit kefir has a slight laxative effect. After 48 h, its effect is reversed and it then helps to fight against diarrhea.
Kefir is rich in vitamins and proteins
Milk kefir is as nutritious and complete as milk. In particular, it provides proteins, calcium and group B vitamins, including folic acid.
Kefir is economical and easy to make
Kefir grains are bought in organic shops or on the internet and multiply during the fermentation process.
Ingredients (for 1 liter):
- 70 gr kefir grains
- mineral water
- 2 tbsp brown sugar
- ½ lemon
- 2 dried figs
In a 1.5 liter glass jar:
- Put about 70 grams of kefir grains after having rinsed them in a plastic colander under water.
- Pour in non-chlorinated water, preferably mineral to keep the grains longer.
- Add 2 tablespoons of brown sugar, preferably organic, or white. Do not replace the sugar with a sweetener that does not nourish the kefir grains.
- Add half a lemon, preferably organic and well washed, sliced into quarters or slices.
- Add 2 dried figs.
- Cover with a cloth and let stand at room temperature (18 ° to 25 °). Place the jar away from light between 24 and 48 hours: it is your taste that will determine the fermentation time.
- At this time, filter everything in a plastic colander, put the liquid in a tightly closed bottle.
The fruit kefir is ready to be consumed immediately. You can place it in the refrigerator to prevent fermentation from continuing. Then throw away the half of lemon and the figs and rinse the kefir before trying the recipe again! You may keep the drink for about 4 to 6 days in the refrigerator, which is why it should be prepared as and when you need it.