Once you have made your way in kefir making process and figured all the right measures, sizes and tastes of it, it is a good time to consider doing a second fermentation of kefir. It may seem as extra work that is not really necessary, but it actually has quite some benefits. The main differences between two fermentations are that in the second fermentation there are no kefir grains, and it is done in a sealed jar.

 

During the process of second fermentation kefir changes in several ways. To name a few, its taste is not as sour, its texture is creamier, it increases levels of B vitamins in kefir, as well as the levels of magnesium, calcium and probiotics. On the other hand, the levels of lactose are reduced. This happens because bacteria use lactose as a food source. Moreover, people who are sensitive or intolerant to milk may enjoy the second ferment kefir without negative consequences.

There are several variations to second ferment kefir. For example, after first ferment, you need to remove grains from the kefir, bottle it and leave it in the fridge for a few days. Or you can make kefir directly in the fridge. However, the best effects will give making second ferment outside of fridge, without grains.

 

The first step is to harvest your kefir and remove all the grains.

 

 

The second step is to pour kefir in a jar with a lid. There shouldn’t be space for air to come in.

 

2nd-fermentation-flaworing-closed

 

And in case you wish something more than plain kefir taste, the third step of second ferment is flavoring the kefir with fruit, spices, juices or herbs. This is perfectly safe to do as the additional flavors cannot affect kefir grains.

And the final step is to seal the jar tightly and leave it for around 6 to 48 hours. Again, the time of the fermentation depends on the temperature, as well as on your taste. It could be good to taste it from time to time and figure what works best.

 

5 comments on “How to second ferment kefir

  • Wow, great, my kefir is very ceamy too! I didn´t know that is becouse of second fermentation. When I remove the grains I put kefir in glass bottle and put it in the fridge. Sometimes I don´t drink it every day and than gets more creamy. I like it more like that. So it is a variety of use.
    Greetings!

  • I still haven’t made milk kefir, although I’ve made water kefir many times. Is it the same, in that you have to make it daily? That’s the only thing that’s stopped me from making it, as I could see that getting expensive with milk.

    • Hi!
      First fermentation of kefir usually lasts about 24 hrs, when you strain it for second fermentation it is best to use the grains for the next batch of kefir. But you can easily store the grains in a bit of milk in a fridge – that will last a few days. Otherwise you can store the grains for a longer period in water (use non-chlorinated) also in fridge. By storing them in cold place you slow them down, so next time you will want to make kefir you will need a short activation time. You can read about making kefir in other posts on this blog. More content about revival of grains is also coming soon. Happy kefiring!

      • Can I use my milk grain to make Water keifer?? Or will water kill my milk grains? I would like to start making water keifer. Thanks.

        • Hi,
          thanks for an interesting question. It is possible to convert milk kefir grains to water kefir grains and there are some tips on the web how to successfully do so (search: convert milk kefir grains to milk kefir grains). But this usually takes some time and it is possible to kill the grains during this process, so make sure you keep some extra live grains aside. Otherwise it might be easier to search for someone nearby who already has some active water kefir grains, check out http://www.kefirhood.com – a new app that allows you to share and search for kefir grains. Enjoy making kefir! Urška

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