Drink Weird Things.

About two weeks ago I got myself some kefir grains, after being intimidated by the idea of ‘rotten milk drink’ for the past couple of years. I’d never tried kefir before, never had any fancy flavored store-bought kefir, just dove right in to the craziness of ‘home brew’ as my dad calls it. And let me tell you, so far I’m much happier with it than the sad results of trying to make kombucha a year and a half ago. It never ever got fizzy no matter how many tricks I tried, and un-fizzy kombucha just seemed wrong to me. I ended up dumping it and watching my scoby die a long drawn-out death. Kefir on the other hand, I can handle. Every night after dinner I simply strain it into a jar and set it out for an over-night second ferment which I pop in the fridge in the morning, and pour fresh raw milk over the grains for the next batch… so I basically have two jars going at the same time to keep myself and my family supplied. Right now I just use kefir in green/fruit smoothies which are DELICIOUS, and I honestly like it better than I ever liked yogurt in smothies. Someday I’ll be brave and try kefir straight, but for now I’m happy with what I’m doing.

 

THEN, we had a couple of really hot days, and while I was at work my kefir over-fermented and separated into basically a floating island of what looks like ricotta cheese, and perfectly pure whey.

IMG_2959

Another hot day, the separation begins. I have yet to find an area in our house with even temperatures.

 

I have the book ‘Cultured Food For Life‘ and I knew there were recipes for home-made sodas started with whey, and there are some great-looking recipes, but I didn’t have the right ingredients for any of them just now. (It’s still a great book, and she’s also got pretty much all of the information on her website, go look!) Then I remembered seeing ‘Lacto-Fermented lemonade’ on The Healthy Home Economist’s facebook – and when I first saw it, it sounded bizarre and actually slightly gross, as I associate lacto with milk, and milk and lemon anything means curdled lumpy mess. But here I was with a bunch of lemons and limes and a jar of whey, so what was I to do? So I did.

IMG_2961

And the results? YUM. So much yum. There’s nutmeg in there, I never would have thought to add nutmeg with lemon/lime, but it’s seriously delicious. Tangy. Zippy. I added just a couple of drops of stevia to replace the sugar that was eaten up in the fermentation process. I almost can’t wait for another scorching hot day just to see how refreshing this fermented lemonade will be then.

Advertisements

Lavender Lemonade

I heard rave reviews from a friend about lavender lemonade a few weeks ago, so when I was looking for an iced beverage to serve (it was like 85F that day, I figured not everyone would want hot tea!) I knew I had to try it. My lavender is not in bloom yet, so I begged my friend Kacie, who works in a natural food store, to get me dried lavender flowers. Making the syrup concentrate is easy, only slightly more complex than brewing a large pot of tea. Then chill and mix with water and lemon juice – voila!

 

“Not too sweet, not too sour… just too pink!”

*name that quote*

Continue reading

Tea for Twenty-five.

When the roses are in full bloom, you’ve been working so many hours that you feel like you don’t see any of your friends any more, and you’ve been on a diet so long you’ve nearly forgotten what it’s like to bake with white flour, what do you do? When, you host a garden tea and invite everyone, in hopes that at least a few can make it. Fortunately, they can. 🙂

Continue reading