In my previous post on making kefir, I mentioned that I sometimes ‘double ferment‘ and flavour my kefir. Double fermentation involves letting the kefir sit out at room temperature for longer after straining out the kefir grains:
- Make your kefir as per the instructions on my previous blog entry ‘fermentation frolics. how to make kefir‘.
- Strain out the kefir grains and place the strained kefir in a glass jar. Store the grains in a small jar in the fridge with a little of the kefir milk until you use them again.
- You can then flavour the kefir. For my first double fermentation experiment, I used organic lemon and orange peel. Place the strips of peel in the jar with the kefir and put the lid on your jar.
- Leave the kefir to second ferment for 12 hours to 1 week at room temperature. Stir 1 – 2 times per day as it will start to separate (this prevents mould forming) and if leaving for a long time, then open the jar each day to release the CO2 gas.
- You can strain out the lemon & orange peel or leave it in there. Place in the fridge until you are ready to drink it.
Here are some other flavour-some combinations:
- Lemon peel & ginger
- Chai tea (this is my personal favourite. I use 2 of the chai tea bags from Yogi Tea)
- Cinnamon sticks
- Matcha tea
- Strawberries or other berries.
- Grapefruit peel
The benefits to double fermentation include an increase in nutrients such as folic acid and other B Vitamins, a decrease in lactose (as the second fermentation will use up the remaining lactose making the kefir more digestible for people who are lactose intolerant), and it makes the calcium and magnesium move bioavailable so that your body can use the nutrients immediately. It also makes the kefir way more tasty and a little more sour (which I like!).