Here is another delicious recipe that is so easy and full of healthy probiotics. It has a tangy taste and is quite refreshing as is. I happen to like plain yogurt, buttermilk, and plain kifers. But I suppose many folks might not like this unless it is in a smoothie with fruit. I make my own almond milk, so I always have access to it. If your interested in my almond milk recipe you can find it in my other recipe blog here at...
maryhelenstestskitchen@blogspot.com
Anyway here is how I do it.
Ingredients:
Milk kifer grains 1/3 cup more or less
Almond milk 2 cups more or less
One clean container.
Instructions:
Pour almond milk in rinsed kifer grains.
Let sit at room temperature preferably 78 degrees fahrenheit
strain when desired tartness and refrigerate.
Rinse milk kifer grains well and put back in dairy milk as it thrives in dairy milk
Almond milk kifer looks quite done in my milk kifer grains.
Easy enough for you? And it really adds up and saves on your pocket book if you make it homemade. It is so much richer in probiotics because it is homemade. It is not heat controlled for market sale and therefore carries a lot more live healthy bacteria. We need this to act like little pacman and gobble up that unhealthy bacteria right. There is too much illness going around and probiotics is one way to ward that yucky "C" illness, and diabetes.
This was an easy strain. Look at the grains, they look clean right out of the kifer almond milk. I still need to rinse well before I put it back in dairy milk.
Remember, our body remains at 98.6 F right? Well it's a perfect breeding ground for bacteria!!! And with the undigested over processed foods remaining behind in your intestines causing havoc. It poisons you slowly or perhaps fast, causing a multitude of illnesses. Not a laughing matter. That's why I make natural probiotic foods. I've cured my diabetes, and all that trimmings using probiotic foods. Doctors told me I could not get off my meds. Guess what? I changed my diet by adding more probiotic foods like kifers, kombucha, and ferments, and my tests have show no signs of diabetes for almost a year now. I have more choices in life and I get to choose. I like the fact that it is possible to defeat and ward off many illness by diet alone. If only my mom knew what I know, she might still be around. FOOD IS MEDICINE FOLKS.
I love the smell of fresh cut rosemary. It is such a aromatic herb that makes green tea kombucha so tasty. Not to mention it has so many nutritional benefits like phyto-nutrients. Cellular nutrition equals cellular rejuvenation in my books. So i'm all for adding a little rosemary to my kombucha. It's also called an anti aging herb, and I believe it because I have seen the results with my own eyes on other folks who's skin alone testify to the health benefits of rosemary, by drinking it as a tea daily. I have also been using it in my body butters as well for the past year, and I love it. So do my friends. Rosemary has natural salicylic acid, similar to other leading anti blemish lotions, but without all the chemicals. But that's another blog I posted elsewhere.
Anyway, for the Rosemary Kombucha, I added...
I disturbed my baby SCOBY, now there's another one
growing circumferencing the diameter of the container.
water one gallon
green tea 4 tea bags
rosemary dried 2- 6 teaspoons or 1 fresh sprig
sugar 1/2-1 cup
SCOBY (I used a small one)
I alway put the herbs in the water while it is still cold. I heat it slowly till it is almost boiling then I turn the stove off at let it sit with the herbs in till it is barely warm. I strain it and add that to my continous brew. If this is your first batch you will add your SCOBY, and your 2 cups of kombucha from your previous brew, or a store bought bottle. If you have no starter you can always use regular vinegar, but you need a SCOBY. Yes it will culture. I've done it a few times in my experiments. Also, if you don't have a SCOBY you need a starter like a bottle of store bought kombucha if you don't have access to freshly brewed kombucha. It does has enough live culture in it to recreate another baby SCOBY if left undisturbed for a few weeks.
I lifted the baby SCOBY'S and there is
the mother SCOBY floating underneath.
Yummy rosemary kombucha beneath
my SCOBY'S)
Note that rosemary has a lot of oil in the herb naturally, so it will take longer for the SCOBY (symbiotic culture of bacteria and yeast) and the tea to culture. Don't worry, just be patient, it will culture. Mine took at least 7 days before I saw the baby scoby starting to grow on the surface like a thin film. It took me 2 weeks of brewing before it started to have that kombucha slight vinegary taste. Yum. So after 2 weeks my Rosemary gt Kombucha is ready, and i'm a happy camper.
Last night about midnight before I went to bed, I put my water kifer grains to soak with ...
3 tbsp. Water kifer grains
1 cup of Grape Juice (more or less, depends on your taste)
3 cups of water
1 tbsp sugar (I used brown)
1 quart size jar
12-18 hours.
Note that this is just the first stage. Had I decided to go for more bubbles I would cap this in a bottle, tightly so that the air bubbles don't escape. This works great if you like that wine taste. I don't, so I stop at 12 hours and I will drink this as is. It is now that I will see if it is too dry, or not sweet enough, then I will add, water, juice, or sweetener. Or you can leave it as is. Your choice Hey, I like taste
too:)
Fermented grape juice water kifer
It's still naturally carbonated, but not as much. However it's still a healthy probiotic drink. It's not as sweet as it was before the ferment, which makes it a great drink for diabetics who usually have to leave the fruit juices alone because of the natural sugars already there. Therefore they don't get all the antioxidants and phytonutrients that are in the juices. It is these healthy chemicals along with the probiotic kifers that are going to help control the diabetes, like it did mine.
Note 2: Never throw your ferment away, because it over ferments. This will make a great base for a delicious grape vinaigrette. Don't you agree? Yummy! I can just imagine.
See how easy it is? So natural, healthy, and cheap. What a way to go. Now you try it:) Let me know how it comes out. Enjoy and...
Many blessings.
Mary Helen
Good day everyone, Are you ready for another wonderful probiotic food? It's healthy, tasty, easy, and affordable if made at home. Besides by now we should know you get more probiotics if it is homemade, as opposed to store bought, right?, At least I hope so. Yes, you get so much more, that it would be to your benefit to make it at home if your aiming for optimum benefits of probiotics. Again, we have control over this situation. Especially if it is time you have on hand. You just basically pour, shake, wait, strain and enjoy. How hard is that?
Goat milk kifer curds and grain
Well, today I just opened up a bottle of overflowing goat's milk kifer that I fermented yesterday. It overflowed because I left one inch headspace, and I should have left at least two inches for this narrow bottle.
I have eaten goat cheese, but have never tried the milk. I like it, and if you like the flavor of buttermilk, or goat cheese, chances are you will like goat milk kifer.
I started with...
1 quart goat milk
4 tbsp milk kifer grains
36 oz wide mouth glass container (squeaky clean)
12 hours time at 78 degrees (optional as time varies depending of warmth)
Okay, to be honest I was going for goat cheese,, but when you make the curds and whey, don't shake it to get the grains out. What happened was, I put my grain to ferment in a small mouth jar. Big mistake if you are going to make cheese. So I shook the jar hard to get my grains out and ended up mixing my curds and whey, thus goat milk kifer. haha. It's all good though. Now I know make sure I have a wide mouth jar to get my grains out easily and the whey would pour out, and the curds would have stayed in the strainer. Oh well. Next time. It's still deliciously refreshing and probiotic. I think I will add some mint leaves to my next glass of goat milk kifer. Yummy!!
