Kefir Second Fermentation

The farm has been exploring different fermented dairy products. Last week I tasted our blueberry kefir for the first time. Normal kefir is not palatable to me (or my kids). However, the blueberry variety is. It’s not just the blueberries and maple syrup. The actual taste of the kefir changed. Of course, this made me curious and want to learn more.

Our blueberry kefir is made by taking plain grain-fermented kefir, adding blueberries (you could add any flavor really), and then putting it through a short second fermentation. The second fermentation is key here and changes the kefir in a variety of ways.

Adding fruit gives more fuel to the fermentation process, allowing the milk kefir to further break down and become even more digestible. It increases the bacterial count, reduces the lactose content, and improves the flavor by making it less sour and taking the sharp taste away. In addition to the added vitamins and minerals from the fruit, the second fermentation 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, it is predigested and loaded 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!