• 3/22 Nat'l Water Day - 5

    From Dave Drum@1:18/200 to All on Sunday, March 20, 2022 18:10:07
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Water Kefir Master Recipe
    Categories: Beverages, Fruits
    Yield: 1 Quart

    1/4 c Sugar; such as piloncillo,
    - cane sugar, or turbinado
    1 qt Filtered water
    2 tb Hydrated water kefir grains
    Rinsed & boiled shell of 1
    - egg, 4 raisins, or 1 tb
    - aguamiel de maguey (opt)
    1/4 c Chopped fruit or frozen
    - berries for secondary
    - fermentation (opt)

    Dissolve the sugar and water in a 1/2 gallon Mason jar.
    Or, to speed up the process, dissolve the sugar in the
    jar with 1 cup of hot water, and then add 3 cups of cold
    water to get to a total of 1 quart. Make sure the
    resulting sugar-water mixture is body temperature (98
    degrees Fahrenheit) or lower.

    Add the kefir grains and the eggshell, raisins, or
    aguamiel de maguey (if using), and then cover with a
    lid. Write the brewing date on a piece of masking tape
    on the outside of the jar. Let it sit at room
    temperature for 24 to 48 hours, or until you see
    bubbling activity. As with milk kefir, strain the kefir
    grains with a plastic or nylon strainer and start a new
    batch immediately, if possible.

    Refrigerate the fermented water kefir liquid in a
    covered jar until ready to serve. For a different
    flavor, perform a second fermentation: In a 1/2-gallon
    Mason jar, add some chopped fruit to the brewed water
    kefir. Close the lid. Write the brewing date on a piece
    of masking tape on the outside of the jar. Let it sit at
    room temperature for another 24 to 48 hours, at which
    time itΓÇÖll be ready to drink or to refrigerate.

    Be careful when opening the kefir; it has more fizz than
    kombucha and can explode. ItΓÇÖs a good idea to
    refrigerate the bottle for 1 to 2 hours before opening
    it. This will lessen the explosion potential. Once
    opened, strain the fruit, if desired, and serve.

    NOTES: The grains risk starvation if left for more than
    a few days with no sugar, so make new batches on a
    regular schedule. Fortunately, after you taste your
    water kefir, youΓÇÖll want to make it all the time!

    By Alex Lewin and Raquel Guajardo

    RECIPE FROM: https://www.motherearthnews.com

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