So I discovered many years ago a way to make your kefir not only taste better but to increase the nutrients in it. It is the only way I make my kefir now because it is so delicious. It is called second fermenting your kefir. I have to admit that the reason I second fermented my kefir was because it tasted so much better. There are a ton more nutrients and the vitamins sky rocket, but it is the taste that makes me do it again and again. It takes away the super sharp sourness and mellows out the flavors. Everybody I have taught to second ferment has continued to do so because it tastes so superior to regular kefir. If you second ferment with a lemon or orange peel or a million other things it will flavor the kefir and make it taste unique and delicious. Where I got this information is from the kefir guru Dom, who resides in the beautiful land of Australia. When it comes to kefir he is the man. Nobody knows more about kefir than him. I even bought grains from him many years ago and still use them to this day. He talked about second fermenting you kefir and how that is takes away some of the sourness. It also increases certain B vitamins, like Folic acid and makes the calcium and magnesium more bio available. Which means that you body can take it in a use it immediately. Basically it is predigested and loaded with enzymes.
After you
make your kefir normally and take the grains out, you place your kefir in a clamp down jar. (You don’t have to use a clamp down jar you can use a regular canning jar.) Then you take an organic lemon or orange. If you don’t have an organic one you can take off the chemicals by placing your orange or lemon in boiling water for 30 seconds, then rinse in cold water. Then you take a vegetable peeler and peel you fruit skin in strips and place it in your jar and clamp the lid down. You can also use a couple of slices of orange if you like. Leave it on your counter for half a day or a whole day. Then place in refrigerator and enjoy. It is so yummy it is lighter and creamy and flavored with your lemon or orange. It has a little more carbonation and the taste is worth the extra half a day and the nutrients sky rocket. A lot of people I know will leave their grains and ferment kefir for days. Although this is not a bad thing it makes for super sour kefir. You hardly want to drink it, it is so sour. Kefir is meant to be enjoyed and the better it taste the more you will drink it.
Kefir: An effervescent liquor made from fermented milk,used as a food and as a medicine in the northern Caucasus.
Kefir: An effervescent liquor made from fermented milk,used as a food and as a medicine in the northern Caucasus.
There are lots of ways to second ferment your kefir. Here are some of the things I have used.
Kefir Fermented with Lavender.
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Kefir Fermented with Chai tea bags. I used this to make Chai Kefir parfait.
Kefir Fermented with Garlic Cloves.
My good friend Jennifer gave me this idea. A few garlic cloves in your kefir to second ferment for a day, can give your kefir a great taste for dips.
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