Organic dehydrated fruit kefir grains

Dehydrated kefir grains (=SCOBY)

Kefir is a traditional drink that is making a comeback, mainly on organic shelves. There are two types of kefir, which do not require the same ferments: 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 gives a sparkling drink, with a tangy, lively and very slightly alcoholic taste (less than 1%). Vary your aperitifs with a bottle of kefir with a surprising and truly unique taste.

Find the complete kit with the kefir grains + the equipment here.

🍶 All the advantages of dehydrated kefir grains

Dehydrated kefir grains are of just as good quality as fresh grains and contain the same live ferments. The grains keep longer (one year) and are also easier to use and quick to activate. They multiply easily and can be used indefinitely.
Do you know the term SCOBY? It is actually an English acronym for kefir grains: Symbiotic Culture Of Bacteria and Yeast
which means ''symbiotic culture of bacteria and yeasts''.

🍶 How to make your kefir?

Please note, before first use, the dehydrated kefir grains need to be activated:

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

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

🍶 Then proceed to make your kefir:

The process is done in several steps: a first fermentation of 24h in water with sugar, a dried fig and slices of lemon, using good-quality water at room temperature. Next comes the harvesting of the grains, which are set aside (either dormant in the fridge, or started again for another fermentation).

And finally, the second fermentation in the bottle, which gives the fizz, a less sweet taste and above all the development of the ferments.
All the sugar is consumed during fermentation; it is not (or hardly) found in the final drink.

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