Kefir with lemon essential oil

A nice aperitif drink, close to the lemonade taste wise, thanks to the dōTERRA lemon essential oil…

This kefir is prepared in two fermentation phases.
A first fermentation with kefir seeds, 4 tablespoons of sugar (I used white cane sugar, we can also use white sugar), 1.5 liters of water, the juice of half of a lemon and some dry raisins, all in a large jar which can be closed tightly.
When the dry raisins reach the surface, after 24 to 48 hours (depending on the heat, so in Oslo, it is rather 48 hours!), the fermentation is over.
Filter the mixture. Keep the kefir seeds for another preparation (we rinse them and either reuse them immediately or we store them in a small jar, in a cool place, with a bit of water, sugar and a bit of lemon juice).
We can now flavor the first batch of kefir: for a half liter bottle, I used two drops of lemon essential oil and some lemon zest.
Let it ferment a second time for about 24 hours then store it in a cool place.


Health info about ingredients used in this recipe:

  • Kefir is a probiotic drink that balances the gut flora (ensuring a healthy immunity), promotes a good digestion and contains vitamins. This drink contains sugar than others because the kefir grains absorb most of the sugar used in this recipe. To make the most of its benefits, the best would be to drink it in the morning on an empty stomach. It is also very nice as an aperitif!
  • The dōTERRA lemon essential oil is anti-infectious, antibacterial, antiseptic, antiviral, it is a good digestive tonic, a natural antioxidant and a good detoxifier.

Check out other recipes on my blog (in French):

Read this recipe in French here.


One Comment on “Kefir with lemon essential oil

  1. Pingback: Kéfir à l’huile essentielle de citron – TeamEssence

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