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Druga fermentacija domaćeg kefira - Second fermentation of homemade kefir

Updated: Jul 20, 2019



Možda se pitate, zašto uopće druga fermentacija? Zar prva nije dovoljna? Odgovore na ovo i ostala pitanja donosim vam u suradnji s Kefirko.


Prvo, mali podsjetnik!

Nakon što smo dodali kefirna zrnca u mlijeko i ostavili na sobnoj temperaturi minimalno 24 sata, procesom fermentacije nastaje kefir - ovaj proces se naziva PRVA FERMENTACIJA.

Ukoliko želite detaljniji opis Kako napraviti domaći kefir, samo kliknite na link.


Nakon što ste procijedili kefir i izdvojili zrnca, kefir uspite u staklenu posudu i ostavite na sobnoj temperaturi 6 do 24 sata - ovaj proces se naziva DRUGA FERMENTACIJA.

Za drugu fermentaciju izaberite staklenu posudu s poklopcem - ja za drugu fermentaciju koristim Kefirko posudu. Odlična je i lako se koristi, pogotovo jer na poklopcu ima manji otvor za izlijevanje. Poklopac hermetički zatvara posudu pa je možete nositi bez straha od prolijevanja kefira po svemu važnom u vašoj torbi ili ruksaku:)


Jednostavno rečeno, druga fermentacija počinje kada procijeđeni kefir ostavite na sobnoj temperaturi kroz određeno vrijeme.


Što je "Određeno vrijeme"?

Koliko ćete pustiti da kefir fermentira u drugoj fermentaciji ovisi o vašim preferencijama okusa. Također, možete slobodno isprobati kefir dok je u procesu druge fermentacije kako bi odrediti koji je vaš najdraži okus kefira.

Razdoblje druge fermentacije može trajati od 6 do 24 sata ili više / manje od navedenog. Uvjeti vašeg stana (je li hladnije ili toplije) također mogu utjecati na proces druge fermentacije.


Zašto druga fermentacija?

Ukoliko volite kefir s manje kiselkastim okusom, druga fermentacija je rješenje za vas. Osim okusa, druga fermentacija dodatno smanjuje udio laktoze u kefiru te povećava nutrijente i probiotičke bakterije.

Dodatno, druga fermentacija vam daje mogućnost dodavanje okusa u vaš kefir.

O kakvim se okusima radi i još više o benefitima druge fermentacije pročitajte u mom članku na Kefirko blogu :)


Izvori:

https://www.culturedfoodlife.com/the-trilogy/kefir/how-to-second-ferment-kefir/

https://www.rebootedmom.com/how-to-second-ferment-kefir/

http://phickle.com/getting-started-and-faq/milk-kefir/




Second fermentation of homemade kefir


You may have asked yourself: Why a second fermentation? Isn't one fermentation enough? Here I will answer this and other questions in cooperation with Kefirko.


First, a little reminder!

Kefir is made by adding kefir grains to milk and left for 24 hours at room temperature to ferment. This process is called FIRST FERMENTATION. Click on the link if you would like a more detailed description.


After you have strained the kefir and separated the grains, pour the kefir into a glass jar and let it rest at room temperature anywhere from 6 to 24 hours. This process is called SECOND FERMENTATION.

For the second fermentation pick a glass jar with a lid.

I use a Kefirko jar. It is excellent and easy to use, especially because of the small opening on top of the lid for easy pouring. The lid hermetically seals the jar so you can carry it with you without having to worry about spilling kefir on something valuable and important in your bag or backpack.


Simply put, the second fermentation begins when filtered kefir is left at room temperature for a certain period.


What is a “certain period”?

The duration of the second fermentation is up to your taste preference.

Also, you can try tasting the kefir at any time during the process of the second fermentation to determine which flavour you like best.

The second fermentation period can last anywhere from 6 to 24 hours give or take.

The process of the second fermentation can also depend on the temperature of your home.


Why a second fermentation?

If you like your kefir less sour, a second fermentation is the way to go.

Besides getting a less sour taste, the second fermentation reduces the content of lactose even more while increasing nutrient and probiotic content.

What’s more, the second fermentation gives you the possibility of adding flavours to your kefir.

For more information on adding flavours and the benefits of a second fermentation, you can read my article on the Kefirkos blog.


Sources:

https://www.culturedfoodlife.com/the-trilogy/kefir/how-to-second-ferment-kefir/

https://www.rebootedmom.com/how-to-second-ferment-kefir/

http://phickle.com/getting-started-and-faq/milk-kefir/

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