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Sugar Free Banana & Strawberry kefir ice cream

26 Jan
Our Lemon Kefir Ice Cream post created a bit of a stir, quite a few readers asked me for a Sugar-free version – so here it is šŸ™‚
strawberry-ice-cream
While our Lemon Ice Cream is divine, it really needs the sugar to balance the acidity & create that yummy Lemon Curd flavour, I don’t recommend making it without sugar unless you are really, really big on sour desserts!!
So with quite a lot of kefir experimenting we have our yummy Banana & Strawberry Kefir Ice Cream which is perfect without any Sugar – you are still getting your pro-biotic goodness just with the added benefit of a healthy serving of fruit.
To make sure this ice cream is just right for you & your family I recommend tasting the mix before placing it in your ice cream maker. If it isn’t sweet enough add another banana to the mix. Be sure to use extra ripe banana’s for their softer texture & added sweetness.
Ā Sugar Free Banana & Strawberry Kefir Ice Cream a’la Mama Going Natural
  • 3 ripe banana’s
  • 1 c kefir milk
  • 1 1/2c kefir cream (make the same as with milk kefir just let it ferment for a little longer)
  • 1/2 t cinnamon
  • 2 t vanilla extract
  • 500gms strawberries

Blend your 3 banana’s with 1 c kefir milk until its smooth. Add the remaining ingredients & blend for 30 seconds (if you want to have strawberry lumps) or blend for longer to make it smooth.

strawberry-kefir-ice-cream

Pour your cool mixture into your ice cream machine & wait for magic to happen!

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Lemon Kefir Ice Cream

12 Sep

This Ice Cream is the best Ice Cream I have ever tasted hands down & thats saying a lot. In my previous life I used to have one of those pink loyalty cards for Mr Baskin’s in my wallet – I think I have Ā tried all 31 flavours several times.

And this ice cream beats all 31 – hands down!

kefir-ice-cream-lemon

Think rich, sweet, creamy lemon curd – but in Ice Cream – eat your heart out Mr Baskin’s

The bright citrus burst of lemon works perfectly with the effervescent nature of the tangy kefir cream. It produces a dense rich ice cream that will keep you coming back for more & more & more

My “Miss Two” loves this ice cream just as much as me, so it’s an all-round winner!

To make the Kefir Cream Ā – ferment your kefir as normal just use cream instead of milk & ferment it for 48 hours to ensure it is well fermented & has thickened nicely. (only use pure cream, not thickened).

This ice cream is so easy to make, all you need is 4 ingredients & an ice cream maker & hey presto you will have yummy ice cream.

Lemon Kefir Ice Cream a’la Mama Going Natural

  • 2 c kefir cream
  • 1 lemon zested & the juice
  • 1/2 c coconut sugar
  • 1 T Vanilla extract

Whisk all of the above ingredients to combine.

whisk-ice-cream

Follow your ice cream makers instruction & pour into your ice cream maker & wait for the magic to begin.

ice-cream-in-machine

Enjoy this ice cream with our yummy honey dumplings – they go perfectly together!

honey-dumplings

Enjoy & just call me, Mrs Baskin’s

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Kefir Water from milk grains

11 Jul

Kefir Water, the healthy Soda!!

Kefir Water may not look like much, but it tastes good.

It is seriously delicious. Our family is hooked, I can not make Kefir Water fast enough. My “little one” loves it so much, plain, flavoured, anyway it comes.

Kefir-water-2

Kefir Water is a fermented beverage teeming with beneficial bacteria, it’s easily flavoured, simple to make & a perfect replacement for commercial fizzy drink. It tastes like a slightly dry, mildly alcoholic & gently fizzy soda that has a faint fermented taste.

Kefir Water not only tastes great but it is impressively rich in micronutrients, enzymes & benefical bacteria, it is a great DAIRY free source of probiotics. Kefir Water is made be fermenting a scoby (symbiotic culture of bacteria & yeasts) in sugar water. The beneficial bacteria & yeasts present in the grains metabolize the sugar & turn it into actic acid and thus making yummy Kefir Water.

How to make basic Kefir Water a’la Mama Going Natural

  • 600ml Glass Jar
  • 500ml lukewarm boiled off water
  • 2 T Sugar (raw, brown, rapadurra, palm, coconut etc)
  • 1/4 c Kefir grains

Stir your sugar into the lukewarm water. Pour it into your glass jar and add your grains. Screw on the lid & leave out on the counter for 24-72 hours depending how warm your home is. In cooler climates the Kefir will take longer to brew, when its warm you can have Kefir Water in 24 hours.

Once your Kefir water has reached your required taste, strain out the grains & repeat the above process with a different sugar. Bottle your Kefir water & screw the lid on. If you want your kefir to be more bubbly leave it out on the counter for another 1-2 days. If your happy with it refridgerate & enjoy.

*Water Kefir grains like variety to keep growing, I feed mine with raw sugar, brown sugar, coconut sugar, rapadura sugar & palm sugar. Alternating the sugars on a regular basis so that my grains stay nice & happy.

*Water quality is important but I have read that the grains do not like RO water, they need minerals to keep growing so I prefer to use boiled tap water even though we have RO water on tap. I boil the kettle with the lid off for several minutes to try & boil off some of the impurities. If you use filtered water it is recommended that you add egg shells to the water to re-mineralise the water, but I have never actually done this.

*Never use Honey – the honey’s anti-microbial properties will attack your grains.

converting-milk-grains

How to convert your Milk Grains into Kefir Water Grains

The process to convert your grains takes about a week in total.

Take your milk grains that you want to convert & wash them gently in purified water (I use R.O water – but you could use boiled or bottled water). Rinse your grains several times until there is absolutely no milk residue.

Boil the kettle with the lid off for several minutes to try to boil off as many chemicals in your tap water as you can. Leave the water to cool, pour in 500ml of warm water into your jar & stir in 2 T of sugar. Let the sugar dissolve & add the grains, screw on the lid & leave to do its magic.

Leave for 48 hours, giving the jar a shake every 12 hours or so. Once the 48 hours are up, pour out the contents & repeat.

Repeat 3 – 4 times before trying to drink your Kefir.

*I have converted about 1/4 c of milk grains & that makes 500ml of Kefir water within 24 to 48 hours.

*You can add a variety of fruits & spices to your Kefir water to make all sorts of different lightly carbonated beverages.

Kefir-water

Ginger Ale

Add a few slices of ginger to your Kefir Water when you make it & viola you will have Ginger Ale

Creaming Soda

When bottling add 2 t Vanilla extract

Fruit Soda

Instead of bottling your Kefir pour it into another glass jar & add 1/4 c berries & let it ferment on the bench for another 2 days, strain off the berries refridgerate & enjoy

Lemonade

When bottling your Kefir add the juice of one lemon for instant lemonade.

Dr Pepper

Instead of bottling your Kefir pour it into another glass jar & add 1/4 c raisons & let it ferment on the bench for another 2 days, strain off the raisons refridgerate & enjoy

ENJOY

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Sauerkraut – super easy way to get probiotics for your family

28 Jun

Probiotic’s, cultured, fermented food – its all the rage. So we thought we had better get on the band wagon!

sauerkraut

Talk about old becoming new again. Captain Cook used sauerkraut to ward off the scurvy in his crew in the 18th century. Now us 21st century mothers are whipping up batches of fermented & cultured foods for our families to ward off the winter flu’s & keep stomach bugs & germs at bay.

My little one loves her “fairy cabbage” (as sauerkraut is known in our household) & would eat it by the cupful if I allowed it, but I am worried that there may be some stomach consequences, so I only allow her several tablespoons with her meals.

It is recommended that you add probiotic’sĀ & fermented foods to your diet one tablespoon at a time, so take it easy until you have seen the results on your own digestive system šŸ˜‰

This Sauerkraut recipe is so easy that you will probably doubt that it works!!

I did.

But it works, we are on to our fifth batch & going strong.

Sauerkraut a’la Mama Going Natural

This recipe makes a trial sized version – one 750ml jar serving. I think its best to start small & once you have your sauerkraut fermentation time down pat, then make large batches.

You will need:

  • 1/4 cabbage
  • 3 carrots
  • 4 green shallots
  • 2 t Himalayan salt
  • 1 t coriander seeds or carraway seeds or dill – depending on your taste preference

Shred all of the vegetables & place in a bowl – I use a food processor to grate the vegetables as this is the way my “little one” likes it best & it also makes the next stage super easy. Add the salt & any spices you care to use to the bowl.

sauerkraut-stage-1

Ā Then knead, squeeze & pummel your vegetables to bruise them & release all of the juices. This can take 2 to 10 minutes depending on how fine you have shredded your vegetables. Using a food processor to shred your vegetables seems to speed up the process.

sauerkraut-stage-2

Once the vegetables have released all of their liquids like in the picture below. You can begin to pack your sauerkraut into your jar, pack the vegetables in tight & pour over the juices that you have squeezed out.

sauerkraut-3rd-stage

Secure the lid & place the jar in a dark place & leave it to ferment for 3 -5 days, taste each day from the second day & when it reaches the desired flavour place in the refrigerator & start using. I find the longer you leave it out to ferment the stronger the flavour becomes, we normally refrigerate our Sauerkraut on the 3rd or 4th day. The sauerkraut tastes really good after a month in the fridge if you can get it to last that long.

As with all fermentation its a little scary at first, leaving food out at room temperature WTF!!

But once you have done it a few times I promise it gets easier. With all fermentation use your common sense if it smells putrid or starts to grow stuff it might need to be scrapped & start again from scratch. Lots of people attest to just scooping off mould etc that grows on the top of the jars, I am not quite there yet!! But in time who knows…..

Good Luck with your fermentation adventures

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