Accidental Experiments in Milk Kefir Second Fermentation

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Many of the most innovative things have happened by accident, and the cultured kitchen is no exception. I often accidentally stumble upon something that changes the course of what we eat or how we eat or what our current favorite dish is. This week my space cadet tendencies reminded me of the revelation that is a second fermentation of milk kefir.

I’ve actually done this before and written about a second fermentation of milk kefir here on the main CFH site. I had forgotten about it and really only done it a few times as we just consumed the kefir too fast to buy the time to do it.

But one day I left one quart of kefir out on accident. It sat at room temperature with a tight-fitting lid for about 8-12 hours. A second quart of milk kefir went into cold storage. When I served cups of kefir up at breakfast there was a marked difference in the flavor of this kefir from our usual batches.

My family loved it and there was a marked difference between this kefir and the one that had not undergone the second fermentation.

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Kombucha Starter Sale

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The Quickest Pickle? Lacto-Fermented Watermelon Rinds

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A couple of weeks ago our boys went down for their nightly milk pick-up and came back with a giant half watermelon. This thing was as big as my sweet, chunky baby! So, at the end of the day, we feasted on juicy slices of it as we sat down for supper. Afterward we were… 

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Yogurt

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Adventures in Milk Kefir Ice Cream

To Do List - Use Kefir!

The other day my sister asked me, “Eve, what is going on in this refrigerator?!”  I couldn’t help but hang my head when I figured out that she was likely referring to the 7 quart jars of milk kefir taking up almost half of our tiny refrigerator. It’s a little out of control. From the… 

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