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:
Check out other recipes on my blog (in French): http://farinedetoiles.blogspot.no/