-One spoonful of Milk Grains per cup of milk.
-Use one spoonful of cocoa per cup of milk. May be added at the start or after the grains are removed. -Cocoa will turn the milk white grains chocolately brown and carry over to the next ferment. The color will disappear when you rinse the grains. -Use any milk, right from the fridge. No cooking, preparation or worries. -Cover with a cloth, paper towel, coffee filter. -The warmer the temperature the faster the ferment. The colder the longer it takes. Typically 12-24 hours. Good Kefir will be semi-sweet and thicker than milk - more like a milk shake. Over-fermented kefir separates into Curds (the white portion) and whey (the clear part). Still healthy but sour and not appealing. When ready remove the grains and drink the kefir. Read more :
0 Comments
Most fruits contain sugars (fructose) that will ferment when combined with wild or airborne yeasts and bacteria. There is also sugars in certain herbs such as ginger and ginseng and in berries like wolfberries and Da Zao (dates).
In a ferment cycle there are 2 types of activities i.e fermentation , respiration . Glucose is the energy source of our biological cells, and the energy source of our Probiotics. The glucose portion is what we are interested in. The synergy of the yeasts cleaving the sugar and the bacteria producing acids results in the common denominator that defines Kombucha Tea as Kombucha Tea (and not something else) as acetic acid, gluconic acid and fructose. Cane Sugar. Cane is crushed, and the juice is then treated (often with lime) to remove impurities, this is then neutralized with sulfur dioxide. Beet Sugar. Sugar extracted with hot water and precipitated with an alkaline solution "milk of lime" and carbon dioxide Sucrose = glucose + fructose. Fructose is the naturally occurring sugar in all fruits. It is also called levulose or fruit sugar. Fructose is often recommended for diabetes mellitus or hypoglycemia because it has a very low Glycemic Index (GI).Fructose needs glucose to be properly absorbed. Excess Fructose is carried into the lower intestine where it provides nutrients for the flora. D-glucose is made via the enzymatic hydrolysis of starch. A combination of heat and bacterial enzymes. All Glucose will produce almost all gluconic acids with very little acetic acid. Reduces the activity of the yeasts and helps balance a kombucha ferment from an over yeasty or foul taste. Raw Sugar is a brownish color since it contains molasses. Also known as Greencut sugar and used as cattle feed. Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. goo.gl/bb6MYh Oak Barrels make the very best Vinegar. Fantastic for Whiskey and Great for Beer. For Kombucha and Ginger Beer it is incredible.
Oak adds a nutty, buttery flavor and additional tannins and nutrients to the ferment. Each year the beneficial probiotic bacteria and yeasts impregnate the wood, over time each cask develops a unique character of health and flavor. Oak breathes and allows in oxygen, which the yeast and bacteria utilize. Over the course of time barrel aging contributes substantially to the quality of the ferment. Buy Oak Barrels for Kombucha Brewing from Happy Herbalist. Used properly Oak will last more than a life time. In our own tests using Silver Needle White Tea our kombucha fermented in our oak cask produced a smoother deeper flavor - very fine. It did reduce the overall gluconic acid when compared to Silver Needle White tea fermented in a more traditional glass container. However it should be noted that overall Silver Needle White Tea fermented in a Oak Cask still produced far greater gluconic acid level than kombucha tea made with a black, green or combination of black and green tea fermented in glass. With our American White Oaks casks you can produce a fine ferment beverage rich in both taste and benefits. At Happy Herbalist, we give our barrels a medium toast. Lightly charring the inside of the wood. Charcoal is healthy both for the probiotics and ourselves. Charcoal removes a small amount of the "toxic" alcohol (methanol) and other impurities that occur naturally in ferments. Thereby your ferment is smoother and more mellow. A wine high in pectin may produce 2 or 3 mg/L of methanol. The Food and Drug Administration (FDA) advises that 0.1 percent of methanol by volume in wine was a safe level (10 mg/L). Charcoal will also absorb some acetic acid (vinegar) where you'll be able to more completely finish your ferment (less sugar) with less bite. Contact Us: 516 Alliance Circle Cary, North Carolina 27519, USA Phone Number: 919-518-3336 Toll Free: 888-425-8827 Camellia Sinensis is one of the most influential factors in home brewing great kombucha tea.Recent research suggests that the particular tea used will impart its unique health benefits along with those of the kombucha ferment.
White Tea : Produces the highest ratio of glucuronic acid and higher anti-oxidants.White Tea is considered to be higher in anti-oxidants and health benefits than other tea and may have application in the inactivation of pathogenic human microbes, i.e., bacteria, viruses, and fungi superior to that of green tea.White Tea offers a very light and delicate taste. Silver Needle White Hair- It is Lightest in Taste, Highest in Medical Value. Traditional Chinese Medicine describes this as the most energetic Qi. The lightest and purest of energy. Shu Mee White Tea is picked from older tea leaves and from more the center of the plant. GREEN TEA - Green tea which protect your heart by lowering cholesterol & improving lipid metabolism.It produces a very light mild tasting tea.A Green Tea that produces a Kombucha tea that is is more cooling, soothing and relaxing is created by using Dragon Pearls, also known as Yin Yang Pearls. Black Tea - Black tea contains the highest purine content - necessary for optimum kombucha brewing.Black tea is rich full dark black tea leaves, flavorful and fragrant. Oolong tea - It is good for kombucha brewing.It is very economical & delivers a sparkling clean apple cider sensation. Pu-erh Tea - It has cholesterol lowering and phlegm reducing attributes. Choose either -1-2 full slabs of Organic Pork (or Beef) Ribs -1 Whole Stewing Chicken (Organic) Wrap it in a towel, paper bag. Then hitting with hammer to break the bones -Add one cup of Kombucha Vinegar -Add all to a large pot of water to bring into boiling . -Skim off the foamy stuff,add about 6 slices of fresh ginger to continue to cook for about 2 hours. Allow to cool remove any additional foam and when cool remove any fat floating on the top. Add more pure water. -Add 2 pounds of Soy Bean Sprouts bring to a boil, reduce the heat slightly and continue simmering. -Remove the Huang Qi and discard. The American Ginseng (expensive) can be left in or removed. If removed, while the Ginseng is still hot dip in honey and then allow to cool. This is an excellent power boost. -Allow to cool & enjoy the yummy soup. goo.gl/2Uzw5a Kombucha begins as a sugary tea, which is then matured with the assistance of a scoby. SCOBY is really an acronym for cooperative culture of microscopic organisms and yeast. The scoby microorganisms and yeast eat the majority of the sugar in the tea, changing the tea into a refreshingly fizzy, somewhat harsh aged (yet for the most part non-hard) drink that is moderately low in calories and sugar.
BENEFITS :
Scoby is really an acronym: Symbiotic Culture Of Bacteria and Yeast. Furthermore, that is precisely what it is! A scoby is the living home for the microbes and yeast that change sweet tea into tart, fizzy kombucha — think about the scoby as the coral reef of the microorganisms and yeast world. It a rubbery pontoon that buoys on the surface of the kombucha. Beside being a home for yeast and great microscopic organisms, the scoby closes the aging kombucha from the air and shields it from outside, undesirable microbes while it’s aging.
Here is one question arrising: Is it Mold Scoby !! No, Kombucha is not a mold but often resembles mold. Mold is often fuzzy, or dry and dusty whereas Komubcha in the best presentation is creamy smooth. Looks, feels, smells and taste very pleasant. Yet often it does look ugly. Yet this fear is mostly unfounded as Kombucha mold is extremely rare. It will grow on top of the brew right where the mushroom grows. If you disturb it it may slid right off and disappear into the tea. Properly fermented Kombucha Tea with a pH below 4.0 will destroy most all the common pathogenic mold that harms people. Tips to prevent Kombucha mold from recurring:
Kefir is produced using coagulated white or yellow particles called grains. This makes kefir novel, as no other drain culture shapes grains. These grains contain the microscopic organisms/yeast blend amassed together with casein and complex sugars. They look like bits of coral or little bunches of cauliflower and range from the span of a grain of wheat to that of a hazelnut. Milk Kefir Milk Kefir is an important probiotic that contains many bioactive ingredients, which give it unique health benefits. It has been shown to control several cellular types of cancer and offers advantage in Diabetic and Lactose intolerance adults and children. Improves digestive function. Milk Kefir ferments in 12-24 hours and is sweet with a slight soreness. The longer it ferments the sourer it becomes. The degree of sourness and readiness is individual based. Live Kefir grains grow and multiple. Water Kefir It is also known as Japanese Water Crystals, are very similar fermenting in water or juices instead of milk. Ferment time is usually 12-24 hours. The grains are not the same, being smaller in size and more fragile. Produces a sweeter ferment (more sugar) and more alcohol. It cures all related digestive health problems. Benefits :
-Improve digestion -Anti-bacterial properties -Lower the risk of osteoporosis -Anti-cancer properties -Anti-inflammatory properties Read More Traditional Functional Food. Simple and easy, no cooking. Lasts a lifetime. Lactobacillus is the principle probiotic that creates these functional foods. They produce mainly lactic acid which transforms our body into health. This genus of bacteria, Lactobacillus, also transforms water and vegetables into incredible delicious and Functional Food. Like sauerkraut, kim-chee, pickles and beans. When fermented in water and sugar Lactobacillus creates a delicious, nutritious Functional Drink, like Japanese Water Crystals, Water Kefir, Jun and Ginger Beer Plant. The difference between this bacteria (Lactobacillus) which are referred to as Lactic Acid producing bacteria (LAB) and another genus of bacteria the Acetobacter which also create a delicious, nutritious Functional Drinks like Kombucha Mushroom Tea and MOV (Mother of Vinegar) is that the principle acid produced is Acetic Acid and in the case of Kombucha acetic acid and gluconic acid. The yeast in these ferments, play a minor role. It is the bacteria, which fuels our Functional Foods creating Health. Read more goo.gl/SmaU5p Contact Us: 1-888-425-8827 You are a kombucha or kefir lover . No need to worry to wait in a shop to buy probiotic drinks like kombucha, kefir,ginger beer, wine . Now brewing containers make the ferments in your home.
For the connoisseur of kombucha. Aluminum, and of Couse lead vessels should be avoided for one's own personal health. What matters most to the kombucha and vinegar production is the shape of the container. The larger the surface area the better. The depth does not matter. The ratio of surface to depth does not matter. What is important is that the Acetobacter bacteria have as much surface oxygen as possible. Adequate ventilation is required. Lactobacillus and yeast ferment with or without oxygen. All ferments give off heat, evaporation and odor. Therefore be sure not to enclose your container in too tight a space, and to leave sufficient headroom (typically 3-4 inches) from the top of the container to anything above the container such as a shelf. Evaporation may condense on the surface just above and condense back into the ferment causing contamination. Evaporation may also condense in corners and without light, mold and mildew rapidly develops. Contrary to popular belief normal room light will not adversely affect the ferment. goo.gl/i87gST |
AuthorEd Kasper has been a leading advocate of safe and healthy kombucha since 1997. He has served as a consultant and adviser to several national, regional and local kombucha brewers, including many kombucha brewers online. Archives
June 2017
Categories |