Note: This step is not necessary. Originally it was thought that doing a second ferment increased the nutritional value, but they found that it doesn't really do as much as they thought. I don't do a second ferment any more. I just put the strained kefir in the refrigerator and blend it up with some fruit and stevia when we are ready to drink it. It keeps longer in the refrigerator that way too. Once you add fruit it tends to ferment more and start to separate. So below are the instructions if you want to do a second ferment, but again, it isn't necessary.

Now with the kefir you just strained, you are ready to do a second ferment if you wish. You can use something like frozen strawberries or peach cups (strained), but you can use any kind of fruit. The kefir just needs a bit of sugar to feed on for the second ferment.

So for strawberry, I just add a handful of strawberries to the jar, then put a plastic lid on the jar, shake it to mix a bit, and set on the counter to ferment for an hour or two. For the peach I use a small peach cup, strain out the juice, and put the peaches in the quart jar, cap, shake, and set on the counter.

After about 1-2 hours you will notice the kefir getting thick again. After that it's time to put in the frig. What I do is before I put it in the frig, I dump it in my blender, add some stevia, and blend. Then I put the "ready to drink" kefir back in the jar, put a lid on it, and put it in the frig. Now it is ready to drink. You can also just put the jar of kefir with fruit in it in the fridge and blend it up and sweeten it later. That's fine too.