Enhancing the FLAVOUR of MILK KEFIR with a 2nd fermentation
You are likely now able to find both plain and flavoured milk kefir in the dairy section of your local grocery store. While it’s is great to see fermented food options like milk kefir becoming more available, there are some points to consider. Store-bought milk kefir can be costly and contain a lower diversity of microbes (to facilitate quality control in mass production). What is most concerning is the high sugar content of the flavoured versions (between 26-29 grams/serving- that’s over 6 teaspoons!).
If you have access to homemade milk kefir and are interested in adding flavour but don’t want the added expense and high sugar content, it’s as easy as doing a second fermentation. This simple technique mellows out the tang, adds extra living, beneficial microbes and unlimited healthy flavour options.
HOW TO SECOND FERMENT MILK KEFIR
- Make the kefir as usual (click here for reference)
- Place finished kefir in a glass bowl or jar
- Add your desired flavouring
- Cover with plastic wrap or lid. Leave at room temperature for 1-6 hours. (a longer time period might cause the whey to separate a little. If this happens, just give the contents a stir to reincorporate it)
- Store in the refrigerator. I leave the fruit, spices or tea bags in the kefir to max out flavour!
- Chai tea: add 1-2 decaffeinated chai tea bags/litre
- Lemon: lemon peel or slices
- Orange: orange rind or slices
- Vanilla: 1 whole vanilla bean (split down the middle to release seeds)
- Creamsicle: orange + vanilla bean
- Berry: (fresh or frozen)
Be creative! There is no limit to the possible flavour combinations! Feel free to share your ideas, I’d love to hear what you come up with!