Second-fermentation of your kefir is where the party is!
Second day fermentation:
- significantly increases it’s vitamins, minerals, and nutrients
- tastes better, easier to stomach 😀
- may add citrus (orange peel, lemon peel), other fruit, cinnamon, cocoa powder, spices, just about anything to flavor your kefir (with the exception of powder additions, everything can be strained out of your kefir before putting it in your refrigerator)
I added strawberries to my first second fermentation. It made the kefir less thick and creamy and more like a slightly carbonated beverage. The taste and smell was a bit funky. I knew after reading the book that I would be doing a second fermentation, so I drained my kefir grains out and closed the lid.
To give your kefir a second fermentation, simply remove the kefir grains (add them to fresh milk to keep them happy and healthy) and put the lid back on the kefir. Once sealed, let it sit for another 24 hours.
I shook mine a few times during the day and once the 24 hours was up, I place it in the fridge. Donna explains that this kefir can stay fresh for up to 9 months. Mine didn’t last 9 days – we LOVED IT!
It will have a thicker, creamier consistency.
I love cooking with it, the kids love drinking it, and I now add it to everything.
There are 3 jars of kefir and 1 container of kefir cheese in my fridge now. My kefir grains are also there hanging out. We’ll probably use coconut or goat milk next time.
To begin your own Kefir Adventure, rehydrate your live grains by adding them to milk.