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You don't need to fement again but you mightvwant to.
Some easy & some fancy recipes
You have completed an initial culture of milk and have strained out the grains. So now what?
Many people enjoy the flavor of kefir at this stage. It is mildly tangy and can be enjoyed just as it is. Others prefer more tangy flavor or are looking to flavor with something else like fresh fruit or herbs. Let's play with some ideas.
IMPORTANT: do not go forward if you have not strained out the grains. The grains will become damaged in the overly acidic environment of acsecond ferment. Additionally, your grains require lactose which may be depleted at this stage. Place the grains in fresh milk and start another batch before going further.
If you simply enjoy a downright super tangy, pucker up kefir, after straining out grains, leave at room temperature in glass jar another 12 - 24 hours. The living colonies in the kefir will continue doing their thing.
In blender combine
1/2 cup kefir
3/4 cup almond milk
2 ice cubes
Fruit of your choice. Alone or try some of these pairings.
Banana & strawberry
Banana & peanut butter
Strawberry & blueberry
Banana & honey
Peach (add couple drops vanilla)
To make a thicker, more dense kefir that can be turned into a savory spread you will first need to allow the kefir to ferment thr first time until the milk solid and whey are clearly seperated. Without disturbing this sepperation, try to pour off some or most of the whey.
You can now gently shake the remaining kefir to loosen and strain out grains catching the thick kefir over a bowl.
Place a paper coffee filter in a strainer and pour kefir into filter. Cover with paper towel or cling film and allow more whey to seperate out through the coffee filter.
When the kefir has further thickened to a spreadable consistency transfer to a bowl.
Add non-iodized salt and season to taste.
Try addind herbs d'provance and top with olive oil
Try adding finely chopped shallot or chive or finely chopped leek (tender white part) salt pepper.
Use in place of buttermilk in biscuits, fried chicken & anywhere buttermilk is called for.