Kefir and Kombucha Sections
- Kefir and Kombucha Introduction
- Frequently Asked Questions Kefir and Kombucha
- Kefir and Kombucha Online SHOP
Kefir and Kombucha Introduction
If you are looking for a solution for your wellbeing, kefir and Kombucha are perfect for you.
In our times, when we eat more junk food and we face diseases often related to our modern lifestyle, a good way to take care of ourselves is by consuming natural drinks obtained by:
- water kefir grains,
- milk kefir grains and
- kombucha disks
Kefir and kombucha is a good way to take care of yourself, to preserve and to improve your wellbeing. It’s easy for us to prepare in our own home recipes based on water kefir grains, milk kefir grains and kombucha disks.
All you need are some grains of water kefir, milk kefir or a kombucha disk, all of which you can buy on our site in our shop. Wellbeing is within everyone’s reach!
WATER KEFIR grains provide a sparkling and refreshing drink, whose texture is similar to a soda. Why do we love it? Beyond the fact that we talk about a highly appreciated drink, we love its neutral taste.
Regarding the milk kefir, its grains look like tiny cauliflowers. While fermenting in animal milk, we easily obtain a beverage called KEFIR MILK (just like the grains). It is a slightly acidic and soft drink, whose texture is very similar to that of a yogurt.
Finally, the term KOMBUCHA simultaneously means the ferment and the drink that this ferment provides. The ferment has the shape of a disk, and this is the reason we commonly call it “kombucha disk”. When mixed with cold sweet tea, the kombucha produces a beverage called “kombucha drink”.
Frequently Asked Questions Kefir and Kombucha
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Frequently Asked Questions Milk Kefir
How to make milk kefir?
Animal milk or vegetable “milk”?
Milk kefir grains mainly feed on ingredients found in animal milk (cow’s milk, goat’s milk, etc.).
Some of us do not wish to consume animal milk, that’s why the use of vegetable “milk” (soy milk, almond milk, etc.) is an alternative. What you must know is that you have to regularly put the kefir grains into animal milk.
Please pay attention to the fact that using only vegetable “milk” will result in the loss of grains over time because they do not find the nutrients they need.
In the left picture, the milk kefir grains are about to thicken vanilla flavored organic soy milk.
… and here in the right picture, the milk kefir grains thicken organic goat’s milk.
How to store the milk kefir Grains?
If you do not want to prepare milk kefir drink, you can store the grains into a non-metallic container in the refrigerator crisper, in a sufficient amount of milk in order to cover the grains, while making sure to leave some space so that they can have enough air.
You can also dry the grains on a clean cloth in the open air, covering them with muslin in order to avoid dust to enter. You can store them in a cupboard, in a jar covered with a muslin held by a rubber band. In order to reactivate dried milk kefir grains later, they must be soaked in lukewarm water for a few hours.
Another solution is to freeze the milk kefir grains and then let them defrost in the open air.
Dried milk kefir grains and the thawed ones usually take longer to reactivate, so you need to have patience.
Can we eat the milk kefir grains?
No, you do not have to eat the milk kefir grains: you must only use them in order to sow your drink!
Frequently Asked Questions Water Kefir
How to prepare water kefir beverage?
Together with your order you will receive a detailed user guide.
Sugar or honey for water kefir?
We recommend you to use the sugar rather than the honey for the preparation of water kefir beverages (white crystal sugar, cane sugar, rapadura sugar, etc.).
Regarding the use of the honey, as it is a bactericide, it could introduce compositional changes in the beverage that you obtain, so it should be avoid while preparing water kefir beverages.
My water kefir grains seem weakened
If your water kefir grains are weakened and no longer reproduce, please use another type of still water (for example, use bottled water instead of filtered tap water) or another type of sugar (use organic sugar instead of crystal sugar, chemically bleached).
You can choose another solution too: put in the water kefir preparation an egg shell (preferably organic) previously boiled and cooled. The grains will find this way the calcium they sometimes need.
You can also put the grains in the refrigerator, in some sweet water.
How to store water kefir grains?
If you want to take a break in the preparation of water kefir drinks, you can keep the grains in a non-metallic container in the crisper of the fridge, in some sweet water, and in a sufficient amount in order to cover the grains.
As the grains needs to be fed, do not forget to rinse them from time to time and put them back in sweet water.
You can also freeze the grains or dry them.
For more details please feel free to take a look on our dedicated section, Grains conservation.
Can we eat water kefir grains?
No, you do not have to eat the water kefir grains: you must only use them in order to sow your drink!
Frequently Asked Questions Kombucha
How to prepare kombucha drink?
What to use for kombucha, sugar or honey?
It is the use of sugar that is recommended for the preparation of kombucha drink (white crystal sugar, cane sugar, rapadura sugar, etc.).The beverage requires sugar in order to ferment and stay alive. On the other hand, during the fermentation process, the sugar is converted and at the end it is completely transformed.
Regarding the honey, this is a bactericide and therefore it could introduce composition changes in the beverage obtained and also it leads to the progressive loss of the “fungus”.
It will happen the same if you use sweeteners: kombucha strain is exhausted and dies slowly.
Can kombucha be eaten?
Kombucha strain is not to be eaten: it must only be used in order to sow your drink.
How long does it take in order for the kombucha drink to be ready?
On average, it takes about 8 to 10 days for the kombucha drink to be ready. While testing the beverage, it must be neither too sweet nor too acidic:
- if the taste is still a little too sweet, let the kombucha ferment one or two more days;
- if, on the contrary, you find the taste too acidic, let the next beverage ferment one day less.
Kombucha: Did it work?
When you start a new beverage, the “fungus” tends to sink to the bottom of the container that hosts it.
During the fermentation, when it turns the tea, it produces carbon dioxide (CO2) under it, which makes it need some time to collect enough gas and bubbles to go back to the surface.
After a few days of preparation, a vinegar odor appears and a thin, transparent membrane forms above the “mushroom”. All of this is perfectly normal and means that a new kombucha is on its way.
My kombucha is damaged
By manipulating your kombucha, it sometimes happens that it is torn and that it is no longer as beautiful as a whole “mushroom”. This problem is rather aesthetic, because this does not prevent it from constantly producing an additional layer on the surface of the jar that receives it.
The new membrane that forms over the damaged portion of the kombucha will simply be thinner, but after a few generations it will regain its normal thickness.
Sometimes, gas accumulates under the mushroom and pushes the new layer, still thin, above the surface of the liquid: in this case, simply lift the membrane so that the gas can escape. Thus, the membrane will again be in contact with the liquid and will have a more uniform growth.
What to do with the kombucha while in holidays?
The best thing to do during your absence is to put the kombucha in the refrigerator, in about 250 ml of its own liquid, provided you to leave a little air in the container so it can breathe. It then falls into “hibernation” and can be kept like that for about three months.
Otherwise, if you leave it in the open air, at a temperature of about 18° C (so not a very high one), the fermentation process continues, provided that the kombucha has enough sugar and oxygen.
For this reason, the best way to keep it during your absence is to put it in the refrigerator.
Green tea or black tea for kombucha?
Depending on the country, people prefer to consume black tea or green tea.
If you live in one of the Western Europe countries, you will probably prefer the black tea, flavored or not with other plants (such as bergamot, etc.), fermented or semi-fermented, whose taste is stronger than the green tea’s one, and whose stimulating effects are close to coffee’s one.
But if you live in some countries of Asia and especially in Japan, it is the green tea that prevails. Besides, in this country people usually also eat the green tea leaves, they are not consumed only in infusion.
Online Shop Water kefir, Milk kefir and Kombucha
You can buy from our online shop water kefir, milk kefir and kombucha. We have hundreds of satisfied customers all over the world.
We have tons of informations about kefir and kombucha on our website that you can read so that you can understand why we like so much kefir and kombucha.
You can also buy natural kefir and kombucha strains on our site, and also on our France website kefir-kombucha.com