For my second attempt at the kefir I wanted to make a flavored beverage so I choose to make blueberry kefir. I used basically the same process as before although this time I omitted the sterilizing of the mason jar, and included pureed blueberries. 

For this attempt I choose to use reduced fat milk since I am adding blueberries for flavor. 

I started by heating the milk up to 180 degrees F. 

Once it got to 180 degrees F I took it off the burner and let it cool down. In the meanwhile I pureed the thawed blueberries in a blender. 

Once the milk gets to between 73 and 77 degrees it is time to mix in the kefir starter to a small amount of the milk.  

Once the kefir starter has been added I added the blueberry puree and let the mixture sit on the counter for 24 hours so the bacteria could do its thing. 

It came out to be such a nice color. After 24 hours of sitting on the counter, I put it in the refrigerator for another 8 hours to stop the process. 
After the 8 hours in the fridge I mixed it up and stirred it around and poured it into a cup. The texture was a lot better than my first attempt, way more like liquid versus yogurt, there were almost no chunks probably because I used a lower fat milk and I made sure I mixed it thoroughly before pouring. 

It looked better than the first attempt but to be honest it didn't taste that great. I could only stomach a few sips. It tasted very sour and very much fermented almost alcoholic. I thought the sugar from the fruit would make it sweeter and maybe it just has to sit longer. I think next time I'm not going to add a full packet of the kefir starter maybe just half.