Sophie and Cindy’s Mountain Kefir

Kéfir is a fermented food with a reputation for its many health benefits. Rich in probiotics, it favours the equilibrium of the intestinal flora, thus improving digestion and strengthening the immune system. Its antibacterial and antifungal properties help to fight infections and maintain a healthy intestinal environment. In addition, kefir is an excellent source (according to the ingredients used) of vitamins, in particular vitamins B and K, as well as minerals such as calcium and magnesium, which contribute to the health of the oes and the proper functioning of the muscles. In addition, its regular consumption can help to reduce inflammation and improve lactose tolerance for those who are intolerant. Nutritious and delicious, kéfir can be easily integrated into a balanced diet.

Ingredients for 1 litre of kéfir (classic) :

• 3 cuillères à soupe de grains de kéfir
• 50g de sucre de canne
• 2 sweet figs
• 1/2 lemon
• 1 litre of water
• 1 large bocal of 2 litres or more

Instructions :

1. Mélanger tous les ingrédients dans le bocal sans le fermer hermétiquement, juste avec un tissus et un élastique afin que les bulles issues de la fermentation puissent s’échapper dans cette phase.
2. Leave the mélange to macerate for 24 hours. The figues will remonter on the surface.
3. Filter the kéfir, squeeze the citrons into the liquid and place in lemonade bottles (resistant to pressure and heat).
4. At this stage, you can possibly mix the rest of the figs.
5. Prepare a new recipe for the following day with new figs and a new lemon wedge.

Conseils :

• The grains of kefir will multiply. Conserve the surplus in the freezer in a bowl with water and cream.
• If you keep the grains in the freezer for several days, they will need a few years to reactivate. It is advisable to prepare them 2 to 3 days in advance so that they are well cooked.
• The preparation of the kéfir (with the figs and lemon) is done at room temperature. The final boisson is kept in the fridge.
• It is advisable not to use all the grains of kéfir if you don’t want to. Add a portion to ensure that the mushrooms continue their journey.

For an “Alpes Suisses” version, you can use these ingredients:

1. Myrtilles: Très courantes dans les Alpes, these petites baies bleues sont délicieuses et riches en antioxydants.
2. Framboises sauvages: On les trouve souvent dans les zones boisées et les clairières.
3. Mûres: They are found in the forest and woodland zones.
4. Airelles rouges: Ces petites baies rouges acidulées sont courantes dans les régions montagneuses.
5. Sorbier des oiseleurs: Les baies de cet arbre sont comestibles une fois cuites et sont souvent utilisées pour faire des confitures.
6. Fleurs de sure au : Utilisées pour faire des infusions, des sirops ou des beignets, vous pouvez utiliser directement du sirop de sureau que l’on peut trouver dans le commerce pour votre touche “alpine”.

Other fruits can also be used to flavour your kéfir, although sweet figs and lemons are the most popular. Here are some examples of other fruits that can be used:

1. Raisins secs: They add a natural flavour and are often used in combination with other fruits.
2. Seafood apricots: They add a slightly acidic and sweet flavour.
3. Dattes: They are very sweet and can enrich the flavour of your kéfir.
4. Fruits frais: Fruits such as fruit, framboise, muesli and pomme tranches can be added for a fruity and sweet flavour.
5. Gingembre: Although it is not a fruit, the ginger or sour ginger is sometimes added to give a savoury and piquant taste.

These fruits can be used alone or in combination to create different flavours and vary the pleasures.

Bonne dégustation !