We are not finished with kefir yet because you can improve on its flavour, digestibility and nutrient contents by making a second fermentation!
A second ferment does not taste as sour as the first and has less lactose in it because the active bacteria gobbles it up. This process also increases the vitamin content, especially the B vitamins and enhances the bioavailability of the calcium and magnesium.
You can add fruit or other goodies at this stage (beware, the sweeter the fruit, the more carbonation that will occur). Herbs and spices will make kefir even more medicinal and magical.
The trick here is to experiment a bit until you find something you like.
What you need:
- Kefir milk (grains removed)
- Glass jar with lid
- Fruit: berries like strawberries, blueberries etc or orange / lemon (peel or slices)
- Spices: cinnamon, ginger, cloves, vanilla, chai, fennel, anise, turmeric
- Herbs: rosemary, fresh or dried
- Other: Cacao powder, honey, maple syrup and even garlic
What you do:
- Pour the kefir milk into the jar but don’t fill it to the top – leave some room for expansion
- Add whatever takes your fancy or leave it plain
- Put lid on the jar
- Leave at room temperature for about 12 hours or less if you add something high in sugar such as banana. Check occasionally and ‘burp’ jar if necessary.
- Remove any bits you don’t want (fruit peel for example) decant into a clean glass and enjoy. Chill first if you prefer it cold.
If you use cinnamon, try the stick variety and for the ginger, slice up some fresh root ginger. The other spices can be ground and used in the ratio of 1 teaspoon per cup of kefir liquid.