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Fermented drinks

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"Min lille kefirskole" (ET LIV I BALANSE) Foto: Kefir smaker så godt og gjør også inderlig mye godt for vårt indre. Flere bilder nederst. Jeg er fortsatt en "novise" når det gjelder å lage kefir - og er langt fra ferdig utlært. Men jeg er utålmodig og vil helst kunne alt fra dag èn. Derfor skulle jeg ønske noen kunne forklart meg med teskjemetoden hvordan jeg lager kefir, trinn-for-trinn, hvordan den skal smake, hva man bør passe på osv. osv.osv. Men saken er den at her må jeg bare gå veien og gjøre mine egne erfaringer. Det er den beste måten å lære på. Flere av mine matvenner der ute har allerede hjulpet meg langt på vei, så jeg er faktisk godt i gang.

Hva er kefir? Kefiren er slektningen til youghurt. Så, hvorfor drikke kefir? Mikroorganismene i kefir "flytter inn" i tarmen din og hjelper til med å kontrollere veksten av skadelige bakterier i kroppen. Hvordan lager jeg kefir? Først må du finne noen som kan gi deg kefirkorn? Hvor mye kefir kan jeg drikke? Hvor lenge lever kefirkornene? Two Easy-to-Make Probiotic Drinks That Heal the Gut. Anna Hunt, Staff WriterWaking Times As I’ve recently written an article, How to Turn Milk Into Healthy Probiotic Medicine, that discussed the body’s need for beneficial bacteria in order to maintain healthy gut flora.

Yogurt is probably the most popular probiotic rich food, although making it at home does require precision and time. To add to the options of making yogurt or kefir, there are other probiotic recipes that are a bit simpler and do not require the use of dairy. This article will focus on two of my favorite probiotic drinks: kvass and Kombucha. Both have origins in Eastern Europe and Asia, are a simple to make, and are a low-calorie way to increase your daily probiotic intake. Kvass Kvass is a fermented drink traditionally made out of beets and originating in Russia. Tools – One quart-size jar with lid; and stirring spoon. Ingredients – Washed and chopped fruits and veggies, enough to fill about 1/3 to 1/2 of the jar; 1 tablespoon of raw honey; and filtered water. Resources: DIY Homesteading: Making Your Own Country Wines.

Week five of DIY Homesteading features an avid maker and connoisseur of country wines, Ben Hardy of Ben’s Adventures in Wine Making. In this piece he gives information on how you can get started making wine along with two of his delectable recipes using fruit and flowers available in early summer. I feel fraudulent contributing to a series on ‘DIY Homesteading’. This phrase suggests rural living, aching muscles and earth-covered hands.

I live in a semi-detached house in suburban Leeds, and my wife is the gardener. This hardly fits the Homesteading lifestyle. However, what I do – obsessively – is make my own wine. For Christmas 1998, my wife bought me two demijohns (‘carboys’ in America), a plastic tube, other wine making paraphernalia and a book of recipes. Most books on wine-making open with long and intimidating chapters on equipment needed, fearsome dos and don’ts, how to measure specific gravity, and strict rules on storing wine. Rose Petal Wine Recipe 1 teaspoon Pectic Enzyme. Dandelion Wine Part III: New Recipes and Insights | The Druid's Garden. I’ve posted on Dandelion wine before on this blog, and I wanted to follow up on my previous posts on dandelion wine – making the wine and racking/bottling.

I’ve also written more generally about the dandelion as a beneficial plant–so why not 4th post on the glorious dandelion! In this post, I wanted to spend some time talking about dandelion, review the last two years of dandelion winemaking adventures, share two new recipes, and talk about some flavor tests. For basics in how to make dandelion wine, please refer to my first two posts on the subject (linked above). Bottled Dandelion Wine! Some Thoughts on Dandelions I want to speak briefly about the spiritual side to brewing dandelion wine. First of all, dandelion is a plant that so many hate and eradicate. Wild Turkey Feasting on Dandelion – Wildlife need the dandelions too! Two Dandelion Wine Recipes D&P’s Dandelion-Ginger Sunshine Wine This recipe makes a 5 gallon batch, which is well worth making.

Getting ready to bottle! Taste Tests. How to Make Your Own Kombucha from Start to Finish. I went from questioning kombucha, to loving kombucha, to brewing my own kombucha—with a few road bumps along the way. Read the whole article, or skip around to particular sections: 1. Why I wanted to make my own kombucha2. What you to need to know before you get started3. How to make it: the easy parts4. Why I wanted to make my own kombucha: Fear is born from ignorance, and before I understood what kombucha is or how it's made, I was skeptical—if not terrified. At over four dollars a bottle at Whole Foods (do you know how much corn that can buy?!) But when I finally decided to taste kombucha, I understood the fuss: With its sharply sweet vinegary flavor, kombucha is everything tart and delicious about shrub but more sippable—and fizzy! I decided to go the hippie route rather than the socialite route and make my own kombucha at the Food52 offices.

Was it worth it in the end? If you start searching for information on making kombucha, you might find yourself going down a rabbit hole. 1. 2. 3. Kombucha and Mold: What You Need To Know | Kombucha Brooklyn. This entry was posted on February 3, 2015 by Chris. SCOBY? Or Io, moon of Jupiter? Think back to the first time you tasted kombucha. I remember my first bottle, back in 2004. I was visiting a food co-op with a good friend of mine (who I can credit with many of my bizarre but healthy eating habits). A few days later, I bought my own bottle, loved it again, and started talking to friends about this strange new beverage. SCOBY aesthetics The thing that turns most people off about kombucha, if they can get used to the vinegary taste, is its appearance.

And during brewing there's a whole other aesthetic that is the growth and proliferation of the SCOBY in the brew jar, on top of the tea. SCOBY letting its hair down (yeast) Things you'll see You'll be seeing some anomalous things and inevitably start to wonder what's going on. Your SCOBY might grow tendrils (Cthulu fhtagn!) If your brew is moldy, it is easy to tell. Ways to steer clear of mold Don't skimp on ingredients. If you have mold. Eit par oppskrifter. Eit par oppskrifter User Rating: Details Last Updated on Friday, 19 April 2013 10:05 Eit par vinoppskrifter av frukt. 10 kg Appelsiner, evt. 4 liter appelsinjuice (uten konserv.middel) 5 stk Sitroner,safta av 6 kg Sukker 1 pakke enzymklaringsmiddel 10 gr gjærnæringsalt Vinsvovling 17 l Vatn Gjær (sherry-gjær) Hell alt på ballongen, men berre 3 kg sukker og 12 liter av vatnet, og ikkje vinsvovlinga.

PS! 2 kg bananer 225 gram delte rosiner 1.5 kg sukker 1 sitron,safta av 1 appelsin,safta av 4 liter vatn vingjær og gjærnæringssalt Rensk og kutt bananene og skallet i biter. 10-11 kg nedfallsmodne epler 1.5-3 kg sukker 4 liter vatn 1 tskj. pektin enzym Vingjær og gjærnæringssalt Kutt eplene i småbiter og ha dei i ballongen, eller vinbøtte e.l. . . * Eplene bør vere av den sure varianten og søte epler bør unngås. How to Make Yogurt Without a Starter - It Takes Time. Did you know you can make yogurt with milk and chili peppers?

I saw this idea on the blog of fermentation expert Sandor Katz. The article, Yogurt Cultured by Chili Peppers, relays the experience of a fermentation enthusiast in Israel without access to online starter cultures. I was intrigued and set out to find out for myself. Will chili pepper stems truly ferment milk? The answer is yes! Yogurt With Plant-based Starter This simple method for creating yogurt is a great option for culturing without a starter. Ingredients 2 cups milk (organic, pasteurized) 7 or more chili peppers Instructions Rinse and remove stems from peppers. I learned the hard way how critical it is to remove the stem completely. The Israeli enthusiast said that the taste transferred in the first batch but from what I can read seemed to fade in subsequent batches. I can’t vouch for the microbial content of this method, but the milk is clearly fermented, which means microbes are at work.

Lacto-femented Sparkling Apple Cider - Nourishing Simplicity. Nothing says the holidays like a glass of sparkling apple cider. It’s the favorite of kids and many adults for Thanksgiving, Christmas, weddings and toasting in the New Year. You would not belive how easy it is to make your own sparkling apple cider that is full of millions of healthy bacteria, enzymes and probiotics! Mix whey with apple juice, cover and a few days later you have your very own lacto-fermented apple cider! The fermentation process eats up of most of the sugars in the juice and leaves it slightly carbonated. It’s as easy as that, you’re very own bubbly drink is ready for your next special occasion. This sparkling juice is perfectly safe for kids and those avoiding alcohol to drink, I’m assuming the alcohol levels would be similar to kombucha or water kefir. Learn how to make this tasty cider at Modern Alternative Mama!