Accidental Experiments in Milk Kefir Second Fermentation

kefirclose

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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A Closer Look: Kombucha Tea Starter Kit

Kombucha Tea

“I bought this as a gift, and I couldn’t ask for a more quality product! It gave you the tools you needed (minus the sugar and jar, of course) to make your own kombucha exactly as stated. I would highly recommend this product.” -Marie Today we are going to take a closer look at the… 

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Weekly Cultured Gathering: May 24

blog gathering

Last week Purposeful Nutrition shared a Quinoa Flax Sourdough Cracker recipe. Post your comment or link in this week’s cultured gathering!  We will get the ball rolling with these: Beet Kvass Fast Food Trends in 2014 Include Sour & Tart Flavors

What’s New at CFH: Save 15% on All Starter Cultures & 3 New Articles!

All Starter Cultures 15% Off

Every week we’re going to bring you the best of the week in posts from right here at the CFH blog, news you can use from the CFH site, and new recipes and products you might be interested in. This week you can save 15% on all Starter Cultures.

Making Lacto-Fermented Hot Sauce from Over-Fermented Salsa

hot sauce

Do you remember when I made a huge batch of lacto-fermented salsa from on-sale tomatoes? That was over a month ago and this past week I had a half-gallon of the stuff still staring at me from the counter top. Because we don’t have workable refrigeration space on our off-grid homestead, most of my vegetable… 

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