🍹Fruit Kefir: how to make it (En-Fr)🍹

in Foodies Bee Hive2 years ago

I have been making fruit kefir for a few years and I show you my method.
It is an easy to make drink and very good for your health (immune system, intestinal flora) because it contains probiotics.
It is slightly sweet and fizzy and will replace the industrial drinks you might consume.

Je produis du Kefir de fruits depuis quelques années et je vous montre ma méthode.
C'est une boisson facile à fabriquer et très bonne pour la santé (le système immunitaire, la flore intestinale) car elle contient des probiotiques.
Elle est légèrement sucrée et pétillante et remplacera avantageusement les boissons industrielles que vous pourriez consommer.

The ingredients are:

. grains of Kefir, about 6 tablespoons,
. dried fruits, with at least a fig, you can add apricots, banana, mango, cranberry, grapes, dates to vary the flavors,
. 2 liters of decanted water +/- 12 hours or boiled and then cooled to eliminate the chlorine that would harm the micro-organisms of which the kefir grains are composed.
. 2 tablespoons of cane sugar (I use blond sugar),
. A slice of lemon from which the skin has been removed.
. It is better to use organic ingredients.
. A glass jar with a wide opening, a gauze pad, a rubber band.
. Three pressure-resistant lemonade bottles.

Les ingrédients sont:

. des grains de Kefir, environ 6 cuillers à soupe,
. des fruits secs, avec au minimum une figue, vous pouvez rajouter des abricots, de la banane, de la mangue, des cranberry, des raisins, des dattes pour varier les saveurs,
. 2 litres d'eau décantée +/- 12h ou bouillie puis refroidie afin d'éliminer le chlore qui nuirait aux micro organismes dont les grains de Kéfir sont composés.
. 2 cuillers à soupe de sucre de canne, (j'utilise du blond),
. Une rondelle de citron dont on a retiré la peau.
. Il est préférable d'utiliser des ingrédients bio.
. Un pot en verre à large ouverture, une compresse de gaze, un élastique.
. Trois bouteilles de limonade résistant à la pression.

The drink is made on a 24 hour cycle, so I start with the jar above that I made yesterday, flavored with apricot in addition to fig.
I'll strain the contents with a plastic strainer and pour it through a funnel into a bottle of lemonade.
This bottle will then be kept closed at room temperature for 24 hours, this is the carbonation phase, then put in the refrigerator.

La boisson se fabrique sur un cycle de 24h, je commence donc avec le pot ci dessus que j'ai préparé hier, aromatisé à l'abricot en plus de la figue.
Je vais filtrer le contenu avec une passoire en plastique et le verser à l'aide d'un entonnoir dans une bouteille de limonade.
Cette bouteille sera ensuite conservée fermée à température ambiante pour une durée de 24h, c'est la phase de gazéification, puis mise au réfrigérateur.

The macerated fruit can be eaten after rinsing, especially if they are of good quality, but it is also a matter of taste.

Les fruits ayant macéré peuvent être consommés après avoir été rincés, en particulier si ils sont de bonne qualité, mais c'est aussi une question de gout.

Then you pour the Kefir grains in a pasta drainer, you rinse them with one liter of dechlorinated water (this is to keep only the large grains and eliminate the yeast).
Pour one liter of water into the jar you have cleaned, and add 2 tablespoons of sugar.

Ensuite vous versez les grains de Kéfir dans un égouttoir à pates, vous les rincez avec un litre d'eau déchlorée (c'est pour ne garder que les gros grains et éliminer la levure).
Vous versez un litre d'eau dans le pot que vous avez nettoyé, et vous ajoutez 2 cuiller à soupe de sucre.

Then you add the Kefir grains, looking at the picture I think I put a little too much, you have to know that it multiplies quickly and you should not put everything back.
The grains can be kept in the refrigerator in glass jars with a little sugar and water, so you can give some away or keep it if you are away and have to stop production.

Puis vous ajoutez les grains de Kéfir, en regardant la photo je pense que j'en ai mis un peu trop, il faut savoir qu'il se multiplie vite et il ne faut pas tout remettre.
Les grains se conservent au réfrigérateur dans des pots en verre avec un peu de sucre et d'eau, vous pourrez ainsi en donner ou le conserver si vous vous absentez et devez arrêter la production.

We have almost finished, we just need to add the dried fig, the slice of lemon and here I put cranberry, I change of aroma every day.

On a presque fini, il faut juste rajouter la figue séchée, la rondelle de citron et ici j'ai mis des cranberry, je change d'arome tous les jours.

We cover the jar with the compress or cloth and we leave it at room temperature for 24 hours, this is the fermentation phase.
If it is very hot at home, it may be a little faster.
If it is cold, it will take longer.
The indicator is the fig, when it has risen to the surface it can be considered ready.

On couvre le bocal avec la compresse ou du tissu et on laisse à température ambiante pendant 24 heures, c'est la phase de fermentation.
Si il fait très chaud chez vous ce sera peut être un peu plus rapide.
Si il fait froid, ce sera plus long.
L'indicateur est la figue, quand elle est remontée à la surface on peut considérer que c'est prêt.

I made a little video during the fermentation phase:

J'ai fait une petite vidéo pendant la phase de fermentation:

The 24 hours have passed, the fermentation phase is over and the cycle starts again, as at the beginning of the post.
This is also the time to put yesterday's bottle in the fridge, whose carbonation phase is also over.
If it's hot at home, you can degas it beforehand by opening and closing the cap.
If it's very hot, you can degas the first time after 12 hours.

Les 24 heures se sont écoulées, la phase de fermentation est terminée et le cycle recommence, comme au début du post.
C'est aussi le moment de mettre au réfrigérateur la bouteille d'hier, dont la phase de gazéification est aussi terminée..
Si il fait chaud chez vous, vous pouvez la dégazer auparavant en ouvrant puis refermant le bouchon.
Si il fait très chaud vous pouvez dégazer une première fois au bout de 12h.

And here are our two bottles.
The basic ingredient, Kefir grains, are sometimes hard to find but you have to be patient.
Do not buy it in health food stores, they do not sell the real Kefir grains, but Kefir yeast which has a limited shelf life.
In any case, kefir cannot be sold, it must be given.
Talk to your friends and family to see if they know anyone who has it.
There are also websites that facilitate donations, that's where I found my grains.
In France there is the website https://kefirkombucha.net/, there is probably an equivalent in your country.

Et voici nos deux bouteilles.
L'ingrédient de base, les grains de Kéfir, sont parfois difficile à trouver mais il faut être patient.
Il ne faut pas l'acheter dans les magasins diététiques, ils ne vendent pas les vrais grains de Kefir, mais de la levure de Kéfir qui a une durée de vie limitée.
De toutes façons, le kéfir ne se vend pas, il se donne.
Parlez avec votre entourage pour savoir si ils connaissent quelqu'un qui en a.
Il y a aussi des sites internet qui facilitent les dons, c'est là que j'ai trouvé mes grains.
En France il y a le site https://kefirkombucha.net/ il y en a surement un équivalent dans votre pays.

Feel free to ask questions in comments, I will be happy to answer them.

N'hésitez pas à poser des questions en commentaire, je me ferai un plaisir d'y répondre.

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