Follow Me on Pinterest
Jan 292013
 

Twice fermented kefir also called second ferment kefir is basically exactly what it sounds like: kefir which is fermented a second time.

If you need directions on how to ferment kefir the first time, please click here.

Why would you want to ferment kefir twice?

There are various reasons to do this:

  1. If lactose bothers you, a second ferment assure that the amount of lactose left is negligible
  2. A second ferment ensures that your kefir  has a full range of beneficial bacterias, acids and B-vitamins
  3. Decreases sugar content (lactose is a sugar)
  4. Improves taste and flavor
  5. Adds a bit of fizz

 

Twice Fermented Kefir

 

What beneficial bacterias can be found in kefir?***

Species Lactobacillus

  • Lb. acidophilus
  • Lb. brevis [Possibly now Lb. kefiri]
  • Lb. casei subsp. casei
  • Lb. casei subsp. rhamnosus
  • Lb. paracasei subsp. paracasei
  • Lb. fermentum
  • Lb. cellobiosus
  • Lb. delbrueckii subsp. bulgaricus
  • Lb. delbrueckii subsp. lactis
  • Lb. fructivorans
  • Lb. helveticus subsp. lactis
  • Lb. hilgardii
  • Lb. helveticus
  • Lb. kefiri
  • Lb. kefiranofaciens subsp. kefirgranum
  • Lb. kefiranofaciens subsp. kefiranofaciens
  • Lb. parakefiri
  • Lb. plantarum

Species Streptococcus

  • St. thermophilus
  • St. paracitrovorus

Species Lactococcus

  • Lc. lactis subsp. lactis
  • Lc. lactis subsp. lactis biovar. diacetylactis
  • Lc. lactis subsp. cremoris

Species Enterococcus

  • Ent. durans

Species Leuconostoc

  • Leuc. mesenteroides subsp. cremoris
  • Leuc. mesenteroides subsp. mesenteroides
  • Leuc. dextranicum

Yeasts

  • Dekkera anomala / Brettanomyces anomalus
  • Kluyveromyces marxianus / Candida kefyr
  • Pichia fermentans / C. firmetaria
  • Yarrowia lipolytica / C. lipolytica
  • Debaryomyces hansenii / C. famata
  • Deb. [Schwanniomyces] occidentalis
  • Issatchenkia orientalis / C. krusei
  • Galactomyces geotrichum / Geotrichum candidum
  • C. friedrichii
  • C. rancens
  • C. tenuis
  • C. humilis
  • C. inconspicua
  • C. maris
  • Cryptococcus humicolus
  • Kluyveromyces lactis var. lactis
  • Kluyv. bulgaricus
  • Kluyv. lodderae
  • Saccharomyces cerevisiae
  • Sacc. subsp. torulopsis holmii
  • Sacc. pastorianus
  • Sacc. humaticus
  • Sacc. unisporus
  • Sacc. exiguus
  • Sacc. turicensis sp. nov
  • Torulaspora delbrueckii
  • Zygosaccharomyces rouxii

Acetobacter

  • Acetobacter aceti
  • Acetobacter rasens

*** Information obtained from Cultures for Life

 

Twice Fermented Kefir Recipe

Making twice fermented kefir is VERY easy.  After you have strained the grains out of the kefir,  place into a mason or FIDO jar and then leave in on your counter another 6 to 24 hours or until the whey and solids separate, or whatever your choose. The longer it ferments the tarter it will get.

You may also flavor it.

 

Citrus Fresh

Citrus Fresh

 

Twice Fermented Kefir: Flavor Ideas

These are the flavors I have tried, all of them were used for one quart of kefir:

  • 2 slices of organic lemon
  • 2 slices of organic orange
  • 2 dates and 1/4 teaspoon vanilla extract
  • 2 Strawberries and 1/4 vanilla extract
  • 1/2 teaspoon vanilla
  • 5-10 drops of Citrus Fresh and 1/4 teaspoon vanilla
  • 10-15 drops of orange essential oil
  • 10-15 drops of orange essential oil and 1/4 teaspoon of vanilla

There are many, many more ideas…have fun and enjoy!

 

 

 

Recipe of the Day




 

 Sources and further reading for Twice Fermented Kefir:

  • http://www.yemoos.com/faqm2ndandflav.html
  • http://onibasu.com/archives/cl/15535.html
  • http://www.culturesforhealth.com/milk-kefir-grains-composition-bacteria-yeast
Related Posts Plugin for WordPress, Blogger...
FacebookTwitterPinterestBookmark/FavoritesDeliciousStumbleUponShare/Bookmark