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Inspired by Cultured Food Life’s post about second fermentation of milk kefir, I made this yummy breakfast. I’m normally not a huge fan of kefir but a second fermentation was all it needed to push me into the fan category.
The second fermentation takes the edge off the kefir giving it a more pleasant taste and you can impart other flavors in it like we do with water kefir and kombucha. It also increases the B vitamins. Yay for B vitamins! My first experiment is with orange zest and vanilla extract.
Orange Cream Kefir
- 1 quart raw milk
- kefir grains
- zest from 1 orange
- 2 tsp vanilla extract
Add kefir grains to your milk and let culture at room temp for about 24 hours. Strain kefir grains.
Add orange zest and vanilla, mix well and let set for about 8 hrs to a full day. At this point the kefir may have separated. Just give it a good shake.
I’m thinking this would be equally good in kombucha and water kefir. I’ll let you know!
ETA: I made some orange cream water kefir this week and cracked open a bottle this afternoon. Yum!
Part of Fat Tuesday, Traditional Tuesday…
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so you take the grains out and let the kefir sit out for another 8 hrs w/the added orange and vanilla? Interesting! Thanks!!
Must give this a shot, love regular kefir and am always looking for ways to spice it up. I’ve been reading about how great spices are for you with more antioxidants and vitamins that vegetables. This is the perfect way to add orange zest which is a great cancer fighter!
What jar are you using for MK, 1st and second ferment?
I just use a regular mason jar. I do have some Pickl-It jars now that I’ve made a couple batches with that works well.
How do you avoid bacterial growth in the raw milk? Sorry if the question is silly, but I am very new to fermenting foods and have never used or consumed raw milk. Thanks!
Not a silly question at all! It’s a common misconception that raw milk is full of bacteria that will make you sick or even kill you. Raw milk does have bacteria but the good kind that you want, like yogurt. You do want to be careful and know your farmer. Make sure they have clean milking habits and take care of their animals and that they aren’t confined. Cows fed on pasture don’t have problems with E. Coli like confinement farms do. If you want to learn more about the safety of raw milk, a good resource is http://www.realmilk.com and http://www.westonaprice.org?
Making kefir and yogurt with raw milk will give you a less firm yogurt because the milk is also rich in enzymes.