Kefir Second Fermentation

Kefir is fermented milk. But, did you know that you can ferment it a second time to make a creamy, fizzy drink? Some call kefir the "champagne of dairy" for this reason. And, with a second ferment, it can become more palatable and nutritious, too.

What you do is take kefir (doesn't matter if it was made from kefir grains or a freeze-dried culture) and add something with sugar to it. It could be fruit (like blueberry or strawberry puree) or a sweetener (like honey or maple syrup).

Then, you let it sit on the counter for a short second fermentation (kefir ferments at room temp). Adding sugar gives more fuel to the fermentation process. The second fermentation is key here and changes the kefir in a variety of ways:

• Allows the milk kefir to further break down and become even more digestible. 
• Increases the bacteria and yeast counts, making it more probiotic. 
• Reduces the lactose content.
• Improves the flavor by making it less sour and taking the sharp taste away. 
• Added vitamins and minerals from the fruit or sweetener.
• Increases certain B vitamins, like folic acid, and makes the calcium and magnesium more bioavailable, which means that your body can take it in and use it immediately. 

Basically, a second ferment helps to "predigest" the kefir and packs it with great stuff for your body.

I’m thinking of ordering some plain kefir to experiment with my own second fermented flavors at home. I’m thinking orange, vanilla and cinnamon, cocoa and maple syrup, and maybe even onion and garlic for a savory option. I will serve it to my family straight up as a drink with breakfast, as a dip with a snack, as a marinade for a main dish for dinner, or as ice pops for dessert.

If you have any ideas for other flavors, please pass them along!