There’s the easy way to flavor milk kefir, and then there’s the really easy way. The easy way consists of secondary fermentation. You basically strain your grains out as usual, then chop up whatever berries, fruits, spices or other flavorings you want to use, and put them into the strained kefir. Let it sit for another round (up to 24 hours), strain out the fruit (or not) and enjoy your flavored kefir! You may want to add a bit of sweetener to taste if that’s your bag.
The second way to flavor kefir is just to throw fruit or ginger juice or cinnamon or whatever sounds delicious to you into your strained kefir and blend it all together (I usually go hand blender when using this method). This is preferable for anything highly acidic, such as citrus fruit or juice, which will make your kefir too acidified in secondary fermentation. Again, if you want sweetener, just add your favorite kind before blending!
For me, the whole point of making my own kefir is customization. I can make rosemary ginger kefir with whole, organic milk from a local farm and happy cows. This destroys the idea of some filler, hormone and chemical-laden grocery store product that I can only get in strawberry, mango or pomegranate açai flavor!
Melissa says
I have a question. I have been using my kefir as a base for smoothies. I was wondering what would happen if I added strawberries in with my grains and milk and then let it ferment. Would that work? Or do I always have to add the fruit after I strain the grains out?
Amanda says
Hi Melissa,
If you have a spare set of grains, you can definitely try it. I would personally not recommend it, however. The standard reason is because you don’t want to introduce anything that could upset the balance of your grains. I wouldn’t necessarily worry a ton about that, although the sweetness of the strawberries could favor the yeast over the bacteria in your grains and give you something more yeasty and boozy than you would like.
The other reason I wouldn’t suggest using strawberries during primary fermentation is that they are quite acidic themselves, and before the kefir grains have a chance to do their work, the strawberries could curdle the milk a bit.
In general, it is best to add fruit and other flavorings after fermentation or during secondary fermentation.
I hope that helps!
Bryan says
Hi Amanda, after the first fermentation i remove the grains and then add my flavorings and ferment again. This process adds more flavor and mellows it out.
P.S.. …I add cinnamon and vanilla to mine.
Diana S Daniels says
I am diabetic and am concerned with the sugar naturally occurring in milk. What effect does fermentation have on the sugar in milk? Can I substitute almond milk instead? Thank you! Diana
Amanda says
Hi Diana,
Fermentation reduces, but does not eliminate, the lactose (sugars) in milk. The process of fermentation is the process of bacteria or yeast (in this case both) converting the naturally present sugars into other things (such as lactic acid, CO2 and trace amounts of alcohol). To reduce the lactose as much as possible, put your kefir through secondary fermentation. There will still be some lactose present, so you will definitely need to make your own decision on whether or not this works for you.
If you want to culture almond milk, it is possible, but you will need to also culture your grains in dairy milk about once a week to keep your grains alive and happy. In my experience many people find this dual-fermentation process to be a little bit of a burden. For some people, though, it is the solution they need.
I just wrote up a kefir guide, where I discuss these issues in-depth.
T. W. says
Can I use those flavored packets that you put in bottles of water?
Terry Redmond says
I was wondering about the use of an immersion blender. The blades are steel so isn’t that a problem when you’re not supposed to use any metal utensils in your kefir?
Thanks!
Terry
Amanda says
The issue with metal isn’t occasional contact, and it’s only an issue with the culture (the grains) when it is an issue.
Blending finished kefir is fine, and honestly, some contact with metal, even for your grains, is okay (I’ve amended a strong stance on that I used to have). The concern is when people try to ferment acidic stuff (including kefir) in metal containers. They can actually react in the acidic environment, leading to corrosion, and long-term damage to cultures.
I hope that clarifies!
Melissa says
I put my kefir and grains in the fridge today because they were not quite ready and I didn’t have time to strain them. I didn’t want them to over process and get a thicker batch. However I am wondering if I under fermented them because they are just slightly thicker than milk. Also would I be able to start a second fermentation if the kefir has been in the fridge already?
Amanda says
Hi Melissa,
Second fermentation happens after straining (so no grains) so yes, you would definitely be able to do that. I wouldn’t worry too much about the thickness. Different grains yield different textures and consistencies and you’ll eventually find the rhythm that gives you the thickness you like (this also changes seasonally, and yes, based on when you strain/refrigerate).
One thing I always do is strain before refrigeration. Although your grains are acid tolerant, your kefir will continue to ferment at a slower rate in the fridge, and it could get too acidic for your grains. It’s unlikely to be a problem in the short term (and may not be a problem at all, depending on the microbial make-up of your grains), but it’s kind of a best practice for grain longevity.
Good luck!
Marilyn V Bush says
Help! I’ve used grains at 2 different times, and after the 4 or 5x kifer..the grains are hardly there, more like very soft cottage cheese.
what am i doing wrong?
Amanda says
Hi Marylin,
I would guess that you’re either letting it ferment too long, letting it ferment at too high a temperature or not feeding frequently enough. Are any of those possibilities?
Chris says
Amanda, Couple Marylin be using tap water to rinse the grains? Years ago when I first cultured kefir I did not know about not using tap water and the grains went horrid and slimy. I always rinse them with bottled water these days.
Chris says
‘could’ not ‘couple’!
Amanda says
Hi Chris,
It is best not to rinse your grains at all. The only time that should be necessary is if you let it ferment too long to the point where the grains are stuck in a kind of set kefir cheese. Otherwise, simply straining them and moving them from batch to batch is fine. If you absolutely have to rinse them occasionally, use the same kind of milk you used to ferment the kefir as the rinse. Water is never a great idea, and tap water can (usually does) contain anti-microbial agents that may harm your grains. I hope that helps!
Talla says
Hi Amanda!
Was hoping you could help me. When I strain my kefir it’s perfect. When I second ferment my kefir it separates! Even if I add nothing on it. Could you please help me see what I’m doing wrong? Thank you!
Amanda says
Hi Talla,
I would try a couple things. Try removing about half of your grains and culturing them separately. It could just be that your grains are really strong and you have a high milk to grain ratio and it’s super fermented by the time you get around to secondary.
The other thing I would suggest is finding a cooler spot (I know that can be tricky) in which to ferment them once you’ve removed the grains. You could also strain a bit earlier (like a couple hours) and see if getting the grains removed a litter earlier helps!
Good luck!
Carol says
I’ve 2nd fermented with a coffe filter as a lid. Do I need 2nd fermentation to process with an airtight land?
Amanda says
Hi Carol,
I’m not sure I understand the question, but using a coffee filter is fine, as long as it’s not too long of a secondary. There’s nothing wrong with a porous lid in kefir fermentation, but you will eventually get a yeasty top layer if you leave it (essentially) uncovered for a few days. I hope that answers your question!
S.M. says
Home-made milk kefir is wonderful! Thanks for spreading the word about this great food. I second ferment mine with oatmeal, fruit, flax seeds & chia with raw honey. Gives me a great breakfast overnight!
I have always wondered if the kefir reduces the sugars from the other things I add to it, or just the lactose in the milk?
Jess says
I love your idea of using oats and things, I’m going to try that. Do you cook the oats first, or put them in dry?
My understanding is that the cultures gobble up all the sugars in the jar, whether it’s from the lactose or the fruits etc.. which is why the second ferment super-charges the nutrients. And also why you can use sugar water or coconut milk to make kefir. I think the sugar content is vital.
But i’m no expert and would love to hear more from anybody in the know.
Cheers
Amanda says
Hi Jess,
In Dom’s (Dom’s Kefir Insite) citizen science, adding stuff wasn’t necessary to supercharge the nutrient value. There are enough residual sugars after fermentation to allow fermentation to continue sans grains.
For the oats, I use raw or soaked!
Enjoy!
Sherna says
I just ordered mail grains and drained them, added to a jar with some coconut milk…I left in for 20 hours and complete separation, water on bottom and kefir on top? It’s a jam jar size as I only had a tablespoon of live grains. I just strained and put kefir in fridge and added more coconut milk to drained grains back into jar. Have I done everything correctly, complete novice. My finished kefir is very thin. All advice welcome, thanks!
Amanda says
Hi Sherna,
The separation is normal. It just means things went a little too long and/or your grains are adjusting to their new home. Unless you purcharsed grains specially adapted for coconut milk, you’ll want to make sure they spend a lot of their time in milk with lactose, since that’s their natural food.
I hope that helps!
Carol says
Hi Amanda!
It is my understanding that a second ferment with orange slices (or any other acidic fruit), can increase the acidity of the kefir and reduce the availability of the beneficial yeast (candida)? Is this correct? And, how much MORE benefit (if it can be measured in an approximate amount) do you get if you second ferment, as compared to only one fermentation? I would just like to weigh the pros and cons of each a 1st and 2nd ferment to see what will work best for my personal health issues. I am thinking, it could be possible that adding an acidic fruit to my second fermentation is causing too much ingestion of acid for me. But didn’t want to jump the gun. What do you think?
Marissa says
Hello! We love Nancys Kefiir. We go through two very quickly. We live in Alaska so we pay about 6$ per. I am wondering how I would be able to make my own kefir close to the nancys? We love the peach & strawberry! Any info would be very appreciated. Thank you 🙂
Sasha Kelly says
Honey has antibacterial properties, and kefir has beneficial bacteria in it. Does adding honey to kefir kill the bacteria and negate any benefits of drinking it?
Amanda says
Hi Sasha,
If you’re adding it when you’re about to drink it, I wouldn’t worry about that at all. It’s not going to send them down in an immediate fiery death.
As to whether or not honey can potentially kill some of the microbes if left in there for a while, it is possible. Kefir is very microbially diverse, and there might be some particular strains that die by honey. But I don’t know that, and it’s definitely not a thing I worry a lot about. Honey is used in a lot of ferments, even LA bacterial ferments and I’ve never had anything inhibited (aka not ferment) because there was honey in it. It’s a great question, but I would need a lab and your particular kefir to answer it with certainty.
I hope that helps a little!
Sean says
Honey is not necessarily antimicrobial once it is diluted in a liquid. Honey it its pure state has very low water activity, which means that bacteria and such can live in it because it will desiccate and kill them. Also, honey is quite acidic at 4.o. Once it is mixed with other liquids, most honey will lose those properties and be OK for kefir, unless it has a lot of propolis remaining in it (which most “store-bought” honey will not), but I can’t say what effect small amounts of propolis might have.
Sean says
*can’t live in it*
ANGELA OTERO says
What would happen to my kefir if I add sugar to my second fermentation?
Amanda says
Hi Angela,
The sugar would be consumed by the cultures in the kefir itself. It would get very bubbly and probably quite sour. If you want to add sweetness for drinking, it’s best to use a non-fermentable sweetener like stevia, or just add sweetener before you drink it (it won’t have time to ferment that way).
I hope that helps!
Laurel says
Hi…what can i add to second fermentation to make it chocolate?……i was thinking cocoa and honey?..
Missy says
I would LOVE to hear what she says about the chocolate! 😀 I was excited to see your question and disappointed that it hasn’t been answered yet b/c I’m new to all of this and chocolate was one of my first thoughts to try! I plan to use cacao powder but not sure how much and definitely want to know how best to sweeten it (honey right before drinking, Stevia during second fermentation, etc…).
Also, I wonder about adding nuts? Hmmm…there are a lot of options to try!
Cee s says
I keep on hand at all times a jar of diy chocolate syrup. I mix it with the strained to make “ice cream” and will try it in 2f right now!
Lea Chiki says
Dumb question, is second fermentation done at room temperature or in the fridge?
Jay says
Either.
If in the fridge it will take a longer time to ferment. Room temperature is ideal.
Kristina Jackson says
Can I use a liquid for flavoring like peppermint pure extract?
Susan says
can i put brown sugar in my kefir to drink ? say half a spoon on a glass of kefir?
Amanda says
Hi Susan,
I’m not totally sure I understand the question. You can totally add sugar before drinking. No issues from a fermentation perspective. If I didn’t answer your question, please let me know what I got wrong! Happy sipping!
Erin says
I can dona secondary ferment with frozen berries?
Amanda says
Sure! Enjoy!
Milleth says
Im new to Kefir… so far so good 😊
Thanks
Milleth
Fitzie says
I love my kefir and have some everyday. Because I have osteoporosis, I use my kefir as my calcium base. At the moment, I am trying to add prunes to my diet, it is said that they are beneficial for osteoporosis. Unfortunately, because they are high in sorbitol, the side effect is intestinal gas. If I add them in a second ferment, would that reduce the amount of sorbitol while enhancing their health benefit?
Amanda says
Based on limited googling it seems like the sorbitol would be reduced in certain LAB ferments. I would give it a shot and see what happens!