All About a Second Fermentation for Milk Kefir
What Is a Second Fermentation?
The first fermentation takes place when milk kefir grains are added to milk and cultured for around 24 hours. Once the grains are separated and transferred to fresh milk, the resulting liquid is milk kefir.
Since the grains have been removed, the milk kefir can be further cultured and flavored, according to taste preference. This culturing period is the second fermentation.
What Are the Benefits of a Second Fermentation?
A second fermentation can be performed for the additional bacterial content, reduced lactose content, or simply for the improvement in flavor.
Fermenting the kefir a second time, no matter the additions, mellows the kefir and takes away some of the sharp acidic flavor milk kefir is known for. Not only that, but with the addition of other flavorings, it can be a spicey, sweet, or savory fermented drink.
What Flavor Additions Can I Make in the Second Fermentation?
The sky is the limit! Because the kefir grains are removed before the second fermentation there is no risk of a contaminating or harming your kefir grains in any way.
Here are some ideas:
Have fun and experiment and enjoy an easier and tastier kefir-drinking experience.
|Milk Kefir Grains|
|Milk Kefir Starter Kit|
|Cultured Food Life|
|The Art of Fermentation|