Second fermenting Milk kefir reduces the lactose content even further, it also boosts the nutritional value. It increases the carbonation and flavor of this probiotic super food!
First you will make your milk kefir as usual, leaving it to ferment for 12-24 hours, and then pour your kefir into a jar and add some fruit, spices or tea!
You can put a tight fitting lid on your kefir jar to boost carbonation, no air is needed because there’s no kefir grains in there. Remember to leave some space at the top of the jar because kefir can expand and build up enough carbonation to escape the jar once opened!
Either leave your kefir to second ferment on your counter or pop it in the fridge for a day or two. If you leave your kefir to second ferment on the counter it will go quicker than it will when in the fridge. Check on your kefir so that it doesn’t separate because you don’t want to over do it. Move it to the fridge as soon as you see trapped bubbles forming, 3-6 hours on the counter should be good, thereafter you can put it in the fridge to slow down the fermentation process.
My favorite fruit to use is Lemons and Oranges, I leave the rind on to increase the vitamin C and flavor!
- Milk kefir cultured for 12-24 hours
- 1 small Lemon or Orange cut into four or in slices. OR the rind of one orange / lemon
- Pour your Milk kefir into a jar,
- drop the Fruit of choice or rind of choice into kefir
- put the lid on the jar
- Place the jar on the counter for 3-6 hours and pop it into the fridge to enjoy chilled OR put your jar in the fridge for a day or two.
- Enjoy chilled!