Delicious Probiotic Drinks: 75 Recipes for Kombucha, Kefir, Ginger Beer, and Other Naturally Fermented Drinks
Format: PDF / Kindle (mobi) / ePub
With clear step-by-step directions, beautiful photographs, and more than seventy-five recipes, this is the ultimate guide to homemade probiotic drinks. You’ll find numerous recipes for:
Cultured vegetable juices
In addition, you’ll find recipes for making yogurt, smoothies, and kefir ice cream. Fermenting drinks may seem daunting, but Julia Mueller shows how it can be fun, much more cost-effective than buying ready-made drinks from the store, and delicious!
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ingredients. For this reason, feel free to add and subtract according to your personal preferences. Unless otherwise noted, I recommend using fresh, in-season produce for every recipe in this book. Below is a list of fruit by season. Winter December, January, February clementines, dates, grapefruit, kiwifruit, oranges, passion fruit, pear, persimmons, red currants, tangerines Spring March, April, May apricots, cherimoya, cherries, honeydew, jackfruit, limes, lychee, mango, oranges,
to slow the fermentation. 6. Drink chilled and enjoy! *Vanilla paste can be found at most natural food stores and is very similar to vanilla extract. You can replace the vanilla paste with 3 teaspoons pure vanilla extract or the scrapings from 3 vanilla beans. Orange Ginger Soda Citrus and fresh ginger make a fine pair. Ginger is phenomenal for easing nausea and calming stomach pain and is a natural antibiotic. Combining fresh orange juice and ginger with water kefir, which is already
of a creamy consistency. 2. As the milk heats, it will get frothy and bubbly—at this point, begin stirring the milk consistently. Use a thermometer to check the temperature of the milk. You want to heat the milk to 180° to 185° Fahrenheit and keep it at this temperature for a couple of minutes (you may need to reduce the heat on the stove as the milk gets closer to the optimal temperature). Do not allow the milk to boil. 3. Remove the pot from the heat and allow the milk to cool to between 115°
consumed all the sugars). Jun can also taste creamy because of the flavor the probiotics yield after consuming the honey. Yeasty/Lemony: Most beverages in this book will have a very subtle lemon and/or yeast flavor, which is a definite sign of fermentation because it signifies the presence of yeast. Yeasts that occur in probiotic drinks act similarly to bread yeasts. They feed off of sugars, grow, and they even taste similar to bread yeasts. Yeast and lemon flavors are most detectable in
coconut milk (full-fat from the can) • ½ cup almond milk *Key Lime Kefir can be replaced with ½ cup plain kefir + 1 tablespoon fresh lime juice + 1 tablespoon agave nectar Instructions: Add everything to a blender and blend until smooth. Makes smoothies for two! Avocado Kale Superfood Smoothie This smoothie is truly a meal in a glass. It contains blueberries, kale, and avocado, which are all very healthful foods. Blueberries are rich in antioxidants and kale is dense in