"You can use either water kefir grains or kefir powder. Use about 3/4 cup grains or 1 packet powder for 2 quarts of soda. Place all ingredients in a 2-quart glass container, add water kefir grains or powder, fill with water to make 2 quarts, cover tightly, and leave at room temperature for 48 hours. Strain the liquid through a non-metallic strainer.
If using grains, rinse them with water and either use again or store in a jar in the refrigerator with about 1/2 cup water mixed with 1 tablespoon Rapadura, Sucanat, or maple sugar. If using the powder, reserve about 1/2 cup liquid as a starter for the next batch- this will work for about 5 to 6 batches, then you will need to use powder again.
Store the soda in the original glass container in the refrigerator, or for extra bubbly results, transfer to glass beer or soda bottles capped with wire-held caps.
Note: Do not store soda in decorative vinegar bottles that have wire-held stoppers; these have a tendency to explode and can be quite dangerous! "(These are sold local at Good Shepherd.)
Kefir Cream Soda
1/2 cup Rapadura, Sucanat, or maple sugar
1 T pure vanilla extract
Slices of organic lemon, lime, or orange (optional)
Kefir Ginger Ale
4 T coarsely chopped fresh ginger
Juice of 4 limes
1/2 cup Rapadura, Sucanat, or maple sugar
Kefir Lemonade
1 cup fresh lemon juice
1/2 cup Rapadura, Sucanat, or maple sugar
Kefir Limeade with Mint
1 cup fresh lime juice
1/2 cup Rapadura, Sucanat, or maple sugar
Several sprigs of fresh mint
Kefir Fruit Soda
2 cups juice leftover from making stewed fruit (page 260)
1/4 cup Rapadura, Sucanat, or maple sugar
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