Learn 6 Benefits of Second Fermenting Kefir (Plus How-to)
So, you’ve learned all about kefir and how to make it in my last blog, right?
Oops, heh heh.. you weren’t paying attention??
That’s OK. I got your back, here it is.
But if you’re a pro now, at making kefir, this is for you.
We’re going to unleash the full power of kefir with a second ferment!
Scott and I are able to chug down plain kefir no problem. We actually really like it!
But I know it can be an acquired taste.
This second fermentation actually helps it taste better and unlocks more benefits!
What happens when you do a second ferment with your kefir milk?
Added flavor and mellows the tanginess: Kefir can sometimes be pretty tart. By second fermenting with fruit, it not only adds flavor but also the kefir feeds off the sugars of the fruit and tones down the sour taste.
Adds and increases Vitamins: Kefir contains many vitamins as it is. Vitamin B1, B12, & Biotin are increased with a second ferment. But also you can increase the vitamin content by adding fruit to the second ferment.
Like oranges for vitamin C or blueberries for vitamin K.Higher Mineral content: When kefir is fermented a second time (even without any additives) it will make minerals, like Calcium and Magnesium, more bioavailable. Meaning, your body can absorb them easier.
Add Bananas to increase Potassium, it works together with Magnesium!Increases probiotics: As if kefir didn’t have enough probiotics on its own, a second ferment actually increases the amount. Once you remove the kefir grains, the kefir milk will keep fermenting if left at room temperature.
The longer it ferments, the more probiotics.Reduces Lactose (milk sugars): Kefir milk is low in lactose already. But those with a sensitivity to lactose may benefit from the second fermentation. The kefir basically ‘eats’ the sugars in the milk and also contains an enzyme that helps your body digest lactose.
So doing a second ferment allows the good bacteria in the kefir to eat-up more of the sugars and makes whatever’s left easier to digest.Effervescence: Pop the lid on tight, we’re goin’ for a ride! Just be careful opening it, it can be just like a shaken-up can of pop (soda ;) LOL!
I’ve even read where someone second fermented their kefir with garlic!
Whoa there Nelly, I’m not sure I’m ready for that. Can you imagine your breath after that!!??
Let’s stick with fruit for now.
How to get all that goodness into your jar of kefir:
Ferment your regular kefir milk.
After 24 hours (or somewhere around that time) take the grain(s) out of the milk.
Take about a pint of your kefir milk and pour it into a little hand blender, big blender, or something to puree the fruit.
Add whatever fruit you like and blend. Bananas, strawberries, blueberries.. My favorite is bananas and/or peaches. If you add oranges, spices like cinnamon sticks or cloves, don’t blend those HAHA!
Pour into a jar, bigger than a pint because it expands slightly.
Put the lid on, NOT tight.
Allow to sit on your counter for 4-5 hours.After it sits out for however long you like, screw the lid on tight and put it in your fridge until you’re ready to drink it.
I used bananas & blueberries (the bananas are a little brown because they were in my freezer ;)
After blending
TIP: You can also put the lid on tight and leave it on your counter for a few more hours to increase the bubbliness.
It might separate a little in the jar, just shake it up before you drink it.
If you want to add honey, do that AFTER the fermentation, like right before you drink it. Honey will make the kefir ferment double-time because of the natural sugars.
*clink* Bottoms-up!
Second Ferment Kefir
Ingredients
- Ferment your regular kefir milk.
- After 24 hours (or somewhere around that time) take the grains out of the milk.
- Take about a pint of your kefir milk and pour it into a little hand blender, big blender, or something to puree the fruit.
- Add whatever fruit you like and blend. Bananas, strawberries, blueberries.. if you add oranges, spices like cinnamon sticks or cloves, don’t blend those HAHA!
- Pour into a jar, bigger than a pint because it expands slightly.
- Put the lid on, NOT tight. Allow to sit on your counter for 4-5 hours.
- After it sits out for however long you like, screw the lid on tight and put it in your fridge until you’re ready to drink it.
Notes
TIP: You can also put the lid on tight and leave it on your counter for a few more hours to increase the bubbliness.
It might separate a little in the jar, just shake it up before you drink it.
If you want to add honey, do that AFTER the fermentation, like right before you drink it. Honey will make the kefir ferment double-time because of the natural sugars.