Take your kefir to the next level. Learn how to second ferment kefir for to maximize the nutritional value and improve the overall flavor. It’s so easy!
Kefir ferments when you place milk kefir grains and add them to milk to culture for 24 hours. Once the grains are separated, they are transferred to fresh milk and the fermenting process is complete – you know have milk kefir.
By removing the grains, you can use it in smoothies and/or recipes, or you can culture a second time – and this second culturing period is something known as second fermentation.
It’s a really wonderful way to flavor the kefir – especially if you are planning on using a flavored kefir to make a specific recipe.
In our case, I usually second ferment kefir with garlic and then use that second ferment to make garlic infused breakfast biscuits occasionally for the kids. They are delicious!
What are the Benefits of Second Fermentation?
The second fermentation can encourage additional [good] bacteria for the gut, and also help improve the flavor of your kefir. With each ferment, the kefir mellows out and other flavors can be added – you can second ferment with garlic, lemon, chai, or even things like chopped fruit or cocoa powder.
Honey sweetens the kefir, and is wonderful, too!
Second fermentation has many more nutrients and vitamins than first fermentation. That is because you have added a new source for the kefir microbes to feed on, leading to increased vitamins.
It also helps to make the calcium and magnesium more bioavailable, which your body can use right away.
Second fermenting kefir makes it less sour and in some cases, thickens it up.
How to Second Ferment Kefir
Making second ferment kefir might just be the easiest thing you have done. In fact, the hardest part may be picking out the prebiotic item to second ferment with. There are so many choices!
You can add garlic, and then turn around and use the kefir to make garlic infused biscuits; or you can use fresh oranges or strawberries or even lemons.
Cinnamon is amazing in second ferment kefir. Especially if you make pancakes for your kids, or even banana bread.
Make basic kefir with your kefir grains, making sure to remove the grains afterwards. (This is regular kefir – above, before straining).
Strain the kefir — place the kefir grains back in the same jar and add milk – these will be your grains that will ferment another batch. The kefir you strained should be kept separate — put that kefir in a clean jar, because you will be adding your choice of a prebiotic item.
Take your prebiotic item you want to ferment with the kefir. It’s always better to use less, because if you use too much, your kefir can separate.
I always use 2 garlic cloves, and within a few hours mine does separate.. but I usually throw it in the fridge within 4-5 hours.
Put that second ferment kefir + your choice of prebiotic into an oxygen deprived, anerobic, environment (without oxygen).
(Our kefir above actually has a canning lid under the cloth wrap, as it second ferments with garlic!)
Allow that kefir to sit for 4 – 6 to even 12 hours. Your kefir might separate (that’s OK!) – taste your kefir to determine if you may want to remove the prebiotic item. If it is fermenting too quickly (in the case of garlic), place it in your fridge to stop the fermenting process.
Before you use your second ferment, remove the prebiotic item. If you are using spices or dry items like cinnamon, or cocoa as your second ferment item, you’ll keep those in there.
If you are using for smoothies made in the blender, you can add more fresh fruit after the second ferment.
How to Use Second Ferment Kefir
Second kefir ferment can be used in a variety of ways. Add some additional fresh fruit, a little maple syrup or honey for sweetener and blend into a smoothie. Or, you can use in your favorite recipe – from pancakes to biscuits, we’ve also used it in banana bread (obviously not with garlic!)
When you decide to ferment, opt for additions that will enhance the recipe you are using it for. For example, if you are making biscuits, you might want to use garlic to second ferment your kefir. Or, if you are making pancakes, you could second ferment with cinnamon or, chai, etc.
Once you remove the prebiotic from your kefir (oranges, strawberries, garlic, etc.), refrigerate your kefir until you are ready to use it.
Have you ever tried second ferment kefir?
First: I just discovered your website; love it!
Second: I have been experimenting with second-fermenting my kefir (been making kefir for years). Would like to add manuka honey AND pineapple together for the second ferment. Question: Is it OK to use these two together, or should I second ferment with only one item?
I would second ferment with the pineapple and skip the makuka. If you use manuka it may have an effect on the probiotics in the kefir. Once you are done second fermenting with the pineapple, you can add a bit of honey for serving, but I wouldn’t let it sit too long in the kefir.
I’m so glad you found my site! I hope you have a beautiful week, Mary!
Could I add frozen bananas to the second ferment?
You definitely can!
I’ve been experimenting with the second ferment using freeze dried garlic. When I burped my jar a few hours in my eyes were stinging the garlic was so strong! I was wondering though, garlic is said to have anti fungal and anti microbial properties, do you find this changes your kefir?
Hi. I’m wondering for your second ferment if you could use frozen mango and put in a blender then second ferment it for 12 hours. Or does the fruit have to stay whole.?
Thank you
You sure could… blending it is great because it’ll allow it to come to room temp better. I would do it for 8-12 hours for a second ferment. Let me know how it goes for you Diana!
Hello.
Can you use frozen mango for your second ferment? Also do I have to leave the fruit whole? I would like to blend it to get more of the flavor. How long should I ferment it?
Thank you