Preparation

• Whether you decide to use the tea bag or dried fruit, the process is really simple:

  With tea bag:

  After straining the kefir and placing it in a container or jar with a lid, insert a tea bag into the kefir, making sure to leave the top part not submerged (and not to submerge the string).

  Close the container with the lid and store it in the fridge for a few hours (this is the so-called second fermentation)

  ☝ If you’re not familiar with kefir, you can learn more by reading this article of mine.

  The resting time may vary depending on the type of infusion, individual preferences, or the time of day you want to consume it.

  To have it for breakfast, it should be infused the night before; for an afternoon consumption, I recommend infusing it in the morning.

  After the infusion hours, sometimes I’ve opened the lid to find the kefir still all white, but then… surprise!!!!, after moving the tea bag a bit, a beautiful colored juice appears! 😀

  Here are the sequences in the following photo:

  

• Move the tea bag (as you usually would with tea bags), pressing it slightly with a teaspoon if necessary, stir, and enjoy the kefir infusion with the aroma of… there’s plenty to choose from!

  At this point, you can sweeten it to taste – with granulated sugar, cane sugar, fructose, or agave or maple syrup – but it’s great unsweetened too.

  👉 The choice to sweeten or not also depends on the type of infusion: for example, with the berry infusion, I don’t find it necessary, while with the strawberry and cherry one, I do because it tastes more tangy to me.

  What flavor would you like to try? In the ingredient list, I’ve indicated a mixed flavor package because there are so many different infusions to try: for the photos in this article, I used berries and cherry and strawberry, both red to achieve pink-colored kefir, but I love all types and colors.

  ☝ Note that in choosing infusions, some advise against using spicy ones, like ginger or turmeric or other spices with antibacterial properties, because such properties might inhibit some probiotic bacteria present in kefir. Opinions on this are divided, with some believing that in second fermentation, no food or aroma is off-limits. The alternative can be to add any spices not during infusion but only at the time of consumption.

  

• With dried fruit:

  If the idea of inserting a tea bag into your milk kefir doesn’t appeal to you, or

  if you’re a home producer of dried fruit and are looking for new ways to use it,

  then try infusing your kefir with your dried fruit.

  👉 If you have a dehydrator, you should have dried the fruit at least the day before. HERE and HERE you can find my tutorials on drying oranges and drying apples and bananas, HERE you’ll find the tutorial on drying pineapple.

  You’ll obtain a less colorful kefir but, I assure you, just as delightful in flavor.

  The infusion time is essentially the same, but naturally, in this case, you need to consider the type of fruit and the quantity used, as well as personal taste.

  Generally, the longer the rest, the more the fruit releases its flavor.