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 Sourdough Starter

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I don’t like to keep anything in my kitchen unless it serves multiple purposes. I keep various sizes of canning jars for storing leftovers, dried foods, culturing, and preserving. I keep utensils that can perform multiple functions. And I like to keep cultured foods around because they can be used for more than just the… 

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Sauerkraut Soup

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Do you have some extra sauerkraut you need to use up?  Why not make some soup!  Today’s recipe will give you a good start…

Coconut Milk Yogurt

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Today Bonni takes a look at making dairy-free yogurt.  Join her on another adventure brought to you by the world of a Cultures for Health Support Rep!  

A Closer Look: pH Indicator Strips

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“Like the safety at being able to check the Ph in my cultured vegetables. I will always keep some available in my kitchen cabinets.” -Mother Judith “I like having these strips to test the acidity of the Kombucha. It’s simple, just takes a second.” -Ceiba Today we are going to take a closer look at… 

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