Guest guest Posted July 15, 2004 Report Share Posted July 15, 2004 I make Beet Kvass, in the tonic section toward the back of the book. It’s not exactly a tasty beverage you would sip with friends, but it’s quite drinkable even if you don’t like beets like myself. The color is fabulous. I serve it in white china cups just to admire the beautiful color. I drink 4 oz or so daily as a supplement. A friend of mine loves beets and says she could drink this stuff all day. She just found some organic beets and is about to try fermenting her own. It’s very easy to do. Liz If any of you make whey beverages can you please share your recipes. I've got Nourishing Traditions (at last!) and want to try some of the yummy lactofermented drinks in there! If you have experience in this area please share! Thanks, Candace Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2004 Report Share Posted July 15, 2004 Hi , I tried this recipe before and it got moldy. I never gave it another shot since I didn’t have the right bottles and was confused by his starter recipe. How do you make your starter? And do you have special bottles for the soda? I’m think of using mason jars with plastic lids! Candace From: I’ve been making lacto-fermented ginger/lemon soda for some time now and it’s really great stuff. Easy to make too! I don’t make it with whey, however. I started making it before I bought Nourishing Traditions and therefore have been using a different method that only uses the natural bacteria and yeasts on the ginger root. This is where I got the recipe from: http://www.westonaprice.org/foodfeatures/Realthing.html Scroll down a bit to a section titled ARTISANAL HOME SODA FERMENTATION. This is where the recipe starts. I’ve been using regular table sugar and tried to switch to cane sugar or rapadura but have had some trouble with the switch. The trick is to get a good strong starter and then maintain clean utensils and containers as you move on to the brewing and bottling steps. Good luck and feel free to ask more questions. --- Incoming mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.719 / Virus Database: 475 - Release Date: 7/12/2004 --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.719 / Virus Database: 475 - Release Date: 7/12/2004 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2004 Report Share Posted July 15, 2004 What's is your exact recipe? Thanks Chris RE: Whey Out Beverages Hi, Candace. I’ve been making lacto-fermented ginger/lemon soda for some time now and it’s really great stuff. Easy to make too! I don’t make it with whey, however. I started making it before I bought Nourishing Traditions and therefore have been using a different method that only uses the natural bacteria and yeasts on the ginger root. This is where I got the recipe from: http://www.westonaprice.org/foodfeatures/Realthing.html Scroll down a bit to a section titled ARTISANAL HOME SODA FERMENTATION. This is where the recipe starts. I’ve been using regular table sugar and tried to switch to cane sugar or rapadura but have had some trouble with the switch. The trick is to get a good strong starter and then maintain clean utensils and containers as you move on to the brewing and bottling steps. Good luck and feel free to ask more questions. -----Original Message-----From: Candace Sent: Thursday, July 15, 2004 12:32 AMTo: RawDairy Subject: Whey Out Beverages If any of you make whey beverages can you please share your recipes. I've got Nourishing Traditions (at last!) and want to try some of the yummy lactofermented drinks in there! If you have experience in this area please share!Thanks,CandacePLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2004 Report Share Posted July 15, 2004 For the actual drink the process goes like this: First I make the starter and have that ready to go (that part was in my last e-mail message) I make one gallon batches by taking one gallon water and bring it to a boil. Then I simmer the water with grated ginger added (3/4 to 1 cup) for about 10 minutes. You don’t have to peel the ginger; I just buy a root the size of a hand or smaller and grate it or chop it finely. Then I take the water off the flame and add 1.5 cups of sugar plus two lemons, squeezed trying to keep out the seeds. While this solution is still hot, I pour it through a filtered/cheese clothed funnel into the glass jug (it’s a Pyrex one gallon jug so it won’t break), screw the cap on, and swish it around so the hot liquid touches all the internal parts of the jug. This sterilizes the jug. Throw out the filter with the grated ginger. I then wait till it cools to about 37 C roughly- I use some cold water to speed the cooling. When it’s at the right temp, I pour the starter (stuff in the mason jar) into the jug and cap the jug with either a water filled fermentation valve or a semi-tightened cap. Every day I loosen the cap to “burp” it. Also, I take a flashlight everyday and shine it through the liquid to see evidence of tiny carbonation bubbles rising to the top. After about 4 or 5 days of active fermentation/bubbling, I transfer the soda to bottles using a siphon tube and funnel. I then cap each bottle and leave it in the basement (around 60-65 F) for a week or longer before I drink. Make sure to steam or boil the funnel, siphon tube, caps, etc. I am lucky because I work in a lab and bring the bottles and things to work for autoclaving. I just wrap things in foil and put them in the autoclave and *bang* they’re sterile. They also stay that way until I break into the foil seal. This soda is amazingly good and it’s good for you. There are active cultures in it so it aids in digestions and helps to sooth a sour or upset stomach. It’s my belief that this is the reason why ginger ale is recommended when you are sick to the stomach: ginger root is soothing to the gut, the drink contains active cultures/enzymes as a digestive aid, and the sugar is easy on a troubled stomach! Root beer, sarsaparilla and other soda drinks used to be brewed the same way- the roots were simply boiled to extract their flavors and then fermented. I am working on using other types of sweeteners. PS: for a stronger ginger flavor, let the boiled water and ginger sit together for a day or longer to get more oils and flavors of the ginger into the water. Then heat, mix in the sugar and lemon and proceed. -----Original Message----- From: Chris Sent: Thursday, July 15, 2004 12:19 PM To: RawDairy Subject: Re: Whey Out Beverages What's is your exact recipe? Thanks Chris ----- Original Message ----- From: andros Polemeropoulos To: RawDairy Sent: Thursday, July 15, 2004 6:50 AM Subject: RE: Whey Out Beverages Hi, Candace. I’ve been making lacto-fermented ginger/lemon soda for some time now and it’s really great stuff. Easy to make too! I don’t make it with whey, however. I started making it before I bought Nourishing Traditions and therefore have been using a different method that only uses the natural bacteria and yeasts on the ginger root. This is where I got the recipe from: http://www.westonaprice.org/foodfeatures/Realthing.html Scroll down a bit to a section titled ARTISANAL HOME SODA FERMENTATION. This is where the recipe starts. I’ve been using regular table sugar and tried to switch to cane sugar or rapadura but have had some trouble with the switch. The trick is to get a good strong starter and then maintain clean utensils and containers as you move on to the brewing and bottling steps. Good luck and feel free to ask more questions. Whey Out Beverages If any of you make whey beverages can you please share your recipes. I've got Nourishing Traditions (at last!) and want to try some of the yummy lactofermented drinks in there! If you have experience in this area please share! Thanks, Candace PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING! Visit our Raw Dairy Files for a wealth of information! http://groups.yahoo.com/group/RawDairy/files/ PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING! Visit our Raw Dairy Files for a wealth of information! http://groups.yahoo.com/group/RawDairy/files/ PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING! Visit our Raw Dairy Files for a wealth of information! http://groups.yahoo.com/group/RawDairy/files/ Quote Link to comment Share on other sites More sharing options...
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