Dehydrated kefir grains (=SCOBY)

Kefir is a traditional drink that is making a comeback mainly in organic sections. There are two types of kefir, which require different cultures: fruit kefir and milk kefir (you cannot make one with the grains of the other and vice versa). Here we are talking about fruit kefir !

The traditional recipe used for fermentation requires water, sugar, a slice of lemon, and a dried fig. This results in a sparkling drink with a tangy, lively taste and very low alcohol content (less than 1%). Like other fermented beverages, it contains probiotics, antioxidants, and other nutrients, thus contributing to the well-being of your digestive system.
Diversify your aperitifs with a bottle of kefir with a surprising and truly unique taste.

Find the complete kit with kefir grains + equipment here.

🍶 All the benefits of dehydrated kefir grains

The kefir grains Dehydrated grains are of as good quality as fresh grains and contain the same level of probiotics. The grains have a longer shelf life (one year) and are also easier to use and quicker to activate. They multiply easily and can be used indefinitely.
Are you familiar with the term SCOBY? It is actually an English acronym used to refer to kefir grains: Symbiotic Culture Of Bacteria and Yeast.
which translates to "symbiotic culture of bacteria and yeast."

🍶 How to make your own kefir ?

Attention, before the first use, it is necessary to activate the dehydrated kefir grains:

First of all, before handling the grains, it is crucial to wash your hands carefully to avoid contamination and ensure that you use clean utensils and containers. Use hot water and soap to make sure your hands are thoroughly clean. Then proceed as follows:

🍶 Find here is a video tutorial created by Héllyane one of our clients:

🍶 Then proceed to make your kefir:

The process is done in several steps: an initial 24-hour fermentation in water with sugar, a dried fig, and lemon slices, using good quality water at room temperature. Then, the grains are harvested and set aside (either dormant in the fridge or used for another fermentation).

I'm sorry, but there is no text provided for translation. Could you please provide the text you would like translated?

I'm sorry, but there is no text provided for translation. Could you please provide the text you would like translated?

And finally, the second fermentation in the bottle which allows for the sparkling effect, a less sweet taste, and especially the appearance of probiotics.
All the sugar is consumed during fermentation, and it is not (or barely) present in the final beverage.

I'm sorry, but there is no text provided for translation. Could you please provide the text you would like translated?

Reminder: you CANNOT make milk kefir with water kefir grains.

The gut microbiota refers to all the microorganisms that colonize the digestive tract. Bacteria are largely represented, with more than 1,000 species and 7,000 different strains. Our intestinal flora is established around the age of 3 or 4 years, so it is important to eat a very diverse diet because the richer and more balanced our diet is, the more likely we are to have a diverse flora.

Scientists estimate that between 10 and 30% of our daily food intake is digested by the microbiota to produce energy or essential compounds for our well-being (such as vitamin K or B group vitamins). The microbiota also plays a central role in protecting our digestive system, as it contributes to the renewal of the intestinal wall tissue and the production of mucus that strengthens the intestinal barrier.

Furthermore, it allows for the detoxification of undesirable molecules of dietary and/or environmental origin and the elimination of infectious agents in the intestine. It is known to play an interface role between food and our immune system, central nervous system, and energy metabolism.
It is therefore important to take care of it and nourish it with good bacteria through our diet.

That being said, kefir in particular has other benefits:

– Improves digestion
Kefir is a hydrating drink that promotes better digestion. Like all fermented products, providing good bacteria and probiotics to our body allows it to spend less energy on digestion and enhances the absorption of nutrients.

– Boost the immune system
Nutrients are multiplied in a fermented drink, so you find a good amount of vitamins, enzymes, and antioxidants in a glass of kefir. It notably contains B vitamins, calcium, and magnesium, which can help strengthen the immune system and bones.
Probiotics, as mentioned above, play an essential role in defending against harmful bacteria and viruses; they help our immune system from our digestive tract.

– Promotes heart health
The immune improvements brought by probiotics also help reduce the risks of infections and inflammations that can damage blood vessels and cause heart diseases. Drinking kefir could also lower levels of bad cholesterol, helping to eliminate unwanted fats that can accumulate in the arteries and thus protecting the heart from the harmful effects of cholesterol.

– Weight loss assistance
Kefir is very low in calories! It will wonderfully replace sugary drinks with the advantage of not causing weight gain while maintaining the pleasure of tasting. Its effect on digestion can reduce cravings for fatty and sugary foods, and moreover, it is your ally against hunger pangs.

- Allergies
Studies Ongoing studies on mice show that drinking kefir could have an anti-inflammatory effect in cases of allergies and asthma, reducing the symptoms of these two conditions. The variety of recipes for making kefir and the different scobys make it difficult to generalize the studies.

🍶 Find various articles about kefir on our blog:

How to make 100% homemade fruit kefir ?

Preparation of coconut water kefir

Can you drink kefir every day ?

What are the differences between kombucha and kefir ?

Kefir or Kombucha: A Complete Guide to Choosing the Ideal Fermented Drink

Homemade fermentation: where to start ?

Homemade fermentation: where to start when you're a beginner?

ORISAE - My Scoby

Axel and Cléo founded Orisae in 2020, during the COVID pandemic. This designer couple wanted to bring more meaning into their lives and dedicated their time to ensuring that everyone could discover and adopt the healthiest, most economical, most ecological, and above all, the most delicious method: homemade fermentation.

Find here a video and interview that we had the pleasure of recording with Cléo, co-founder of Orisae:

Increasingly aware of the impact of food on living beings, our health, and our environment, they started from scratch and launched a crowdfunding campaign that nearly tripled its goal. Supported by hundreds of people in their project, the kits for kefir and kombucha were then created, accompanied by a genuine exchange platform so that everyone could share their home fermentation journey. Their goal? To make fermentation accessible, simple, fun, and above all, friendly !

Their workshop is located in Strasbourg and everything is made on-site. You could even say they are ferment breeders !