{
    "id": 5488,
    "date": "2022-03-04T11:16:15",
    "date_gmt": "2022-03-04T03:16:15",
    "guid": {
        "rendered": "https:\/\/kefir.link\/?p=5488"
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    "modified": "2026-11-03T15:21:25",
    "modified_gmt": "2026-11-03T07:21:25",
    "slug": "milk-kefir-second-fermentation",
    "status": "publish",
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    "link": "https:\/\/kefir.link\/en\/milk-kefir-second-fermentation\/",
    "title": {
        "rendered": "Milk Kefir Second Fermentation"
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    "content": {
        "rendered": "<div data-elementor-type=\"wp-post\" data-elementor-id=\"5488\" class=\"elementor elementor-5488\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-56c3b01 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"56c3b01\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-56c3b02\" data-id=\"56c3b02\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-56c3b03 elementor-widget elementor-widget-shortcode\" data-id=\"56c3b03\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-shortcode\"><trp-tag data-no-translation><div class=\"k10\" lang=\"en\">\n<aside class=\"k10-rail\"><nav class=\"k10-toc\" aria-label=\"On this page\"><p class=\"k10-toc-title\">On this page<\/p><ol><li><a href=\"#takeaways\">The short version<\/a><\/li><li><a href=\"#how-we-checked\">How we checked<\/a><\/li><li><a href=\"#what-changes\">What changes in the bottle<\/a><\/li><li><a href=\"#flavours\">What to add, and how much<\/a><\/li><li><a href=\"#steps\">Step by step<\/a><\/li><li><a href=\"#bottles\">Bottles and opening<\/a><\/li><li><a href=\"#keeping\">How long it keeps<\/a><\/li><li><a href=\"#recipes\">Recipes with flavoured kefir<\/a><\/li><li><a href=\"#faq\">FAQ<\/a><\/li><\/ol><\/nav><div class=\"k10-railcta\"><p class=\"k10-railcta-eye\">\u6771\u6b50\u56b4\u9078\uff5ckefir.link<\/p><p class=\"k10-railcta-title\">Live kefir grains, ready to ferment.<\/p><p class=\"k10-railcta-text\">Living grains with a printed care guide, pH strips and help on LINE.<\/p><a class=\"k10-railcta-btn\" href=\"\/en\/product\/kefir-grains\/\">See the grains \u2192<\/a><\/div><\/aside>\n<div class=\"k10-main\">\n<p class=\"k10-byline\"><img src=\"\/wp-content\/uploads\/2026\/10\/chef-nik-author.webp\" width=\"176\" height=\"176\" alt=\"\" decoding=\"async\">By <a href=\"\/en\/about-us\/\" rel=\"author\"><strong>Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 First published 4 March 2022 \u00b7 Updated 3 November 2026<\/p>\n<p class=\"k10-lead\">You have strained a jar of plain kefir, and now you would like it to taste of mango, strawberry or vanilla. A second fermentation does exactly that. You add fruit or a flavour, close the bottle, and let the kefir work for a few more hours. It comes out fruity, tangy and pleasantly fizzy.<\/p>\n\n<section class=\"k10-takeaways\">\n<h2 id=\"takeaways\">The short version<\/h2>\n<ul>\n<li><strong>What it is:<\/strong> you add fruit or a flavour to strained milk kefir and close it in a bottle.<\/li>\n<li><strong>How long:<\/strong> leave it at room temperature for 6\u201312 hours. In a Taiwanese summer, check it at about 6 hours.<\/li>\n<li><strong>Then the fridge:<\/strong> once it tastes right, move the bottle to the fridge.<\/li>\n<li><strong>Drink it within 3 days<\/strong> of adding the fruit.<\/li>\n<li><strong>The bottle:<\/strong> use a thick bottle made for fizzy drinks and leave 2\u20133 cm of space at the top.<\/li>\n<li><strong>Opening:<\/strong> chill the bottle first, then open it slowly over the sink so the gas can escape.<\/li>\n<\/ul>\n<p class=\"k10-ctas\"><a class=\"k10-btn k10-btn--yellow\" href=\"\/en\/product\/kefir-grains\/\">See our live grains<\/a><a class=\"k10-btn k10-btn--ghost\" href=\"\/en\/how-to-make-kefir\/\">How to make kefir<\/a><\/p>\n<\/section>\n\n<h2 id=\"how-we-checked\">How we checked this guide<\/h2>\n<ul class=\"k10-points\">\n<li><strong>Food-safety guidance for kefir:<\/strong> the BC Centre for Disease Control\u2019s guide to making and storing kefir (<a href=\"https:\/\/www.bccdc.ca\/resource-gallery\/Documents\/Educational%20Materials\/EH\/FPS\/Food\/Fermented\/Fermented_Foods_Guidance-3.12_Kefir.pdf\" rel=\"noopener\" target=\"_blank\">BCCDC, PDF<\/a>).<\/li>\n<li><strong>Kefir makers\u2019 methods:<\/strong> second-fermentation times and flavours from Mad Millie (<a href=\"https:\/\/nz.madmillie.com\/blogs\/our-blog\/kefir-second-ferments-and-flavour-infusions\" rel=\"noopener\" target=\"_blank\">Mad Millie<\/a>) and Fermenting for Foodies (<a href=\"https:\/\/www.fermentingforfoodies.com\/milk-kefir-second-ferment-flavor-sodas\/\" rel=\"noopener\" target=\"_blank\">Fermenting for Foodies<\/a>).<\/li>\n<li><strong>Bottles and pressure:<\/strong> bottle choice, fill level and opening from Kombucha Kamp (<a href=\"https:\/\/www.kombuchakamp.com\/bottling-kombucha-tea-jun-water-kefir-and-milk-kefir-without-explosions-geysers-or-blowouts\" rel=\"noopener\" target=\"_blank\">Kombucha Kamp<\/a>).<\/li>\n<li><strong>Taiwanese home kitchens:<\/strong> how a home kefir maker in Taiwan times a second fermentation in warm weather (<a href=\"https:\/\/www.ptt.cc\/bbs\/cookclub\/M.1459268362.A.148.html\" rel=\"noopener\" target=\"_blank\">PTT cookclub, in Chinese<\/a>).<\/li>\n<li><strong>Our own kitchen:<\/strong> the times and steps are the ones we use and teach our customers on LINE.<\/li>\n<\/ul>\n\n<h2 id=\"what-changes\">What changes in the bottle<\/h2>\n<p>Strained kefir still holds lactic acid bacteria and yeasts. When you add fruit, they feed on its natural sugar and keep fermenting.<\/p>\n<ul class=\"k10-points\">\n<li><strong>More bubbles:<\/strong> the yeasts make gas, and the closed bottle keeps it in the kefir.<\/li>\n<li><strong>A fruity flavour:<\/strong> the kefir takes on the taste of the fruit or spice.<\/li>\n<li><strong>A fresher tang:<\/strong> the kefir becomes a little sourer as fermentation continues.<\/li>\n<li><strong>A thicker texture:<\/strong> fruit pieces and pur\u00e9e make the kefir thicker.<\/li>\n<\/ul>\n<p>Start with a finished batch that has fermented with the grains as usual. Add fruit only to the strained kefir, and keep your grains in plain milk. Read <a href=\"\/en\/how-to-make-kefir\/\">our kefir-making guide<\/a> for the first fermentation.<\/p>\n\n<h2 id=\"flavours\">What to add, and how much<\/h2>\n<p>These amounts are for one 500 ml bottle of strained kefir. Fruit makes up about a tenth of the bottle or less.<\/p>\n<div class=\"k10-table\">\n<table>\n<thead><tr><th scope=\"col\">Flavour<\/th><th scope=\"col\">Amount for 500 ml<\/th><th scope=\"col\">How to add it<\/th><\/tr><\/thead>\n<tbody>\n<tr><th scope=\"row\">Strawberries, blueberries or other berries<\/th><td>40\u201350 g, about a small handful<\/td><td>Cut strawberries into small pieces. Add blueberries whole or lightly crushed.<\/td><\/tr>\n<tr><th scope=\"row\">Mango<\/th><td>40\u201350 g, about 3 tablespoons<\/td><td>Cut it into small cubes or mash it into a pur\u00e9e.<\/td><\/tr>\n<tr><th scope=\"row\">Banana<\/th><td>About a third of a banana<\/td><td>Mash it with a fork and stir it in.<\/td><\/tr>\n<tr><th scope=\"row\">Vanilla<\/th><td>Half a vanilla pod, or \u00bd teaspoon of vanilla extract<\/td><td>Split the pod open and drop it into the bottle.<\/td><\/tr>\n<tr><th scope=\"row\">Cinnamon<\/th><td>1 stick, or \u00bc teaspoon ground<\/td><td>Take the stick out once the taste is right.<\/td><\/tr>\n<tr><th scope=\"row\">Cocoa<\/th><td>1\u20132 teaspoons<\/td><td>Stir it into a spoonful of kefir first, then add it to the bottle.<\/td><\/tr>\n<tr><th scope=\"row\">Honey<\/th><td>1\u20132 teaspoons<\/td><td>Measure it with a spoon and stir it in well.<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p class=\"k10-note\">Combinations we like: mango with vanilla, banana with cocoa and a pinch of cinnamon, and strawberries with a teaspoon of honey.<\/p>\n<p>Berries, mango and banana keep the kefir smooth and creamy. Pineapple and citrus juice taste best blended into a smoothie and enjoyed straight away.<\/p>\n\n<h2 id=\"steps\">Step by step<\/h2>\n<ol class=\"k10-steps\">\n<li><strong>Strain your kefir.<\/strong> Strain a finished batch and put the grains back into fresh milk.<\/li>\n<li><strong>Add the flavour.<\/strong> Put the fruit or spice into a clean bottle, then pour in the strained kefir.<\/li>\n<li><strong>Leave space at the top.<\/strong> Fill the bottle so that 2\u20133 cm of space stays empty below the cap.<\/li>\n<li><strong>Close it and leave it at room temperature.<\/strong> Stand it in a shaded spot for 6\u201312 hours.<\/li>\n<li><strong>Check it at about 6 hours in summer.<\/strong> A warm Taiwanese room makes the kefir ferment faster. Look for small bubbles and a firm-feeling cap.<\/li>\n<li><strong>Move it to the fridge.<\/strong> Once it tastes the way you like, put the bottle in the fridge. Take out cinnamon sticks and vanilla pods once the flavour is strong enough.<\/li>\n<li><strong>Chill it before you open it.<\/strong> Cold kefir holds the bubbles better and opens more gently.<\/li>\n<\/ol>\n<p>Warm rooms speed up everything in kefir. Read <a href=\"\/en\/why-temperature-is-a-very-important-variable-in-making-kefir\/\">why temperature matters when making kefir<\/a>.<\/p>\n\n<h2 id=\"bottles\">Bottles and opening safely<\/h2>\n<ul class=\"k10-points\">\n<li><strong>Choose thick bottles made for fizzy drinks:<\/strong> a sturdy round glass bottle with a swing-top or screw cap holds the gas well.<\/li>\n<li><strong>Leave 2\u20133 cm of space at the top:<\/strong> the gas needs room to collect under the cap.<\/li>\n<li><strong>Keep the bottle in a cool, shaded spot:<\/strong> a kitchen counter away from the stove and the window works well.<\/li>\n<li><strong>Chill it first:<\/strong> put the bottle in the fridge for a few hours before you open it.<\/li>\n<li><strong>Open it slowly over the sink:<\/strong> hold the bottle upright, loosen the cap a little at a time, and let the gas escape before you open it fully.<\/li>\n<li><strong>Stir it after opening:<\/strong> if the kefir has separated into curds and whey, stir it with a clean spoon.<\/li>\n<\/ul>\n<p>Making water kefir too? Read <a href=\"\/en\/water-kefir-second-fermentation\/\">water kefir second fermentation<\/a>.<\/p>\n\n<h2 id=\"keeping\">How long it keeps<\/h2>\n<ul class=\"k10-points\">\n<li><strong>Drink it within 3 days:<\/strong> count the 3 days from the moment you add the fruit.<\/li>\n<li><strong>Keep it in the fridge:<\/strong> store the bottle closed, at 2\u20134\u00b0C.<\/li>\n<li><strong>Use a clean spoon:<\/strong> pour or scoop with clean tools each time.<\/li>\n<li><strong>Throw away anything with fuzzy mould:<\/strong> coloured, fuzzy spots on the surface mean the bottle goes in the bin. Read <a href=\"\/en\/is-the-white-layer-on-kefir-mold-how-to-tell-whats-normal-and-whats-not\/\">Is the white layer on kefir mold?<\/a> to see what is normal.<\/li>\n<\/ul>\n\n<div class=\"k10-banner\"><div><p class=\"k10-banner-title\">Trying your first fruit bottle?<\/p><p>Send us a photo of your bottle on LINE. We will help you with the fruit, the timing and the opening.<\/p><p class=\"k10-ctas\"><a class=\"k10-btn k10-btn--yellow\" href=\"https:\/\/lin.ee\/ZI19qB8\" rel=\"noopener\" target=\"_blank\">Ask us on LINE<\/a><a class=\"k10-btn k10-btn--ghost\" href=\"\/en\/product\/kefir-grains\/\">See our live grains<\/a><\/p><\/div><\/div>\n\n<h2 id=\"recipes\">Recipes with flavoured kefir<\/h2>\n<p>When you want fruit and kefir right away, blend them and drink the glass fresh.<\/p>\n<ul class=\"k10-points\">\n<li><strong>Ready in a minute:<\/strong> the <a href=\"\/en\/fruit-kefir-smoothie\/\">any-fruit kefir smoothie<\/a> and the <a href=\"\/en\/mango-kefir-lassi\/\">mango kefir lassi<\/a>.<\/li>\n<li><strong>For pineapple lovers:<\/strong> the <a href=\"\/en\/pineapple-coconut-kefir-colada\/\">pineapple coconut kefir colada<\/a> is blended and served at once.<\/li>\n<li><strong>Ready by morning:<\/strong> <a href=\"\/en\/kefir-overnight-oats\/\">kefir overnight oats<\/a> and <a href=\"\/en\/kefir-chia-pudding\/\">kefir chia pudding<\/a> rest in the fridge overnight.<\/li>\n<li><strong>For hot days:<\/strong> <a href=\"\/en\/kefir-strawberry-ice-pops\/\">strawberry kefir ice pops<\/a>.<\/li>\n<\/ul>\n\n<section class=\"k10-endcta\">\n<p class=\"k10-endcta-title\">Your own fruit kefir starts with live grains.<\/p>\n<p>Our live kefir grains ferment fresh milk with lactic acid bacteria and yeasts. They come with a printed care guide, pH strips and help on LINE.<\/p>\n<p class=\"k10-ctas\"><a class=\"k10-btn k10-btn--yellow\" href=\"\/en\/product\/kefir-grains\/\">Shop live kefir grains<\/a><a class=\"k10-btn k10-btn--ghost\" href=\"\/en\/how-to-make-kefir\/\">How to make kefir<\/a><\/p>\n<\/section>\n\n<h2 id=\"faq\">Frequently asked questions<\/h2>\n<h3>What is a second fermentation of milk kefir?<\/h3>\n<p>You add fruit or a flavour to strained milk kefir, close it in a bottle and leave it to ferment for a few more hours. It becomes fruity and fizzier.<\/p>\n<h3>How long should I leave it at room temperature?<\/h3>\n<p>Leave it for 6\u201312 hours. In a Taiwanese summer, check it at about 6 hours, then move it to the fridge.<\/p>\n<h3>Can I put the fruit in the jar with the grains?<\/h3>\n<p>Add fruit to the strained kefir only. Keep the grains in plain milk so they stay strong.<\/p>\n<h3>Which bottle should I use?<\/h3>\n<p>Use a thick bottle made for fizzy drinks, such as a sturdy round glass bottle with a swing-top. Leave 2\u20133 cm of space at the top.<\/p>\n<h3>How do I open a fizzy bottle?<\/h3>\n<p>Chill it in the fridge first. Then open it slowly over the sink so the gas can escape.<\/p>\n<h3>How long does flavoured kefir keep?<\/h3>\n<p>Keep it in the fridge and drink it within 3 days of adding the fruit.<\/p>\n<h3>My kefir separated after adding fruit. Can I still drink it?<\/h3>\n<p>Yes. Open the bottle and stir the curds and whey back together with a clean spoon.<\/p>\n\n<aside class=\"k10-author\">\n<img loading=\"lazy\" src=\"\/wp-content\/uploads\/2026\/10\/chef-nik-author.webp\" width=\"176\" height=\"176\" alt=\"Nik, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link\" decoding=\"async\">\n<div>\n<p class=\"k10-author-title\">About the author<\/p>\n<p>Nik is the founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and a former chef from Europe. He runs the company in Taiwan, develops our products, from milk, soy and water kefir to granola and kefir soap, and writes the articles on this blog. <a href=\"\/en\/about-us\/\">About us<\/a> \u00b7 <a href=\"\/en\/blog\/\">More articles<\/a><\/p>\n<\/div>\n<\/aside>\n\n<nav class=\"k10-related\" aria-label=\"Related reading\">\n<p class=\"k10-related-title\">Related reading<\/p>\n<ul>\n<li><a href=\"\/en\/how-to-make-kefir\/\">How to Make Kefir at Home: The Complete Guide<\/a><\/li>\n<li><a href=\"\/en\/water-kefir-second-fermentation\/\">Water kefir second fermentation<\/a><\/li>\n<li><a href=\"\/en\/is-the-white-layer-on-kefir-mold-how-to-tell-whats-normal-and-whats-not\/\">Is the white layer on kefir mold?<\/a><\/li>\n<\/ul>\n<\/nav>\n<p class=\"k10-float\"><span>Live kefir grains<\/span><a class=\"k10-btn k10-btn--yellow\" href=\"\/en\/product\/kefir-grains\/\">See them<\/a><\/p>\n<\/div>\n<script>(function(){var r=document.querySelectorAll('.k10-toc a');if(!r.length||!('IntersectionObserver' in window)){return;}var o=new IntersectionObserver(function(es){es.forEach(function(e){if(e.isIntersecting){r.forEach(function(a){a.classList.toggle('is-active',a.hash==='#'+e.target.id);});}});},{rootMargin:'0px 0px -70% 0px'});document.querySelectorAll('.k10-main h2').forEach(function(h){o.observe(h);});})();<\/script>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>",
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        "rendered": "<p>Learn how to take your milk kefir to the next level with a second fermentation process. This method allows you to infuse your kefir with additional flavors and beneficial bacteria for a more complex, tasty, and healthy probiotic drink.<\/p>",
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