Tag Archives: probiotic

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 🙂
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.
 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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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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Home Made Yoghurt

12 Apr

Yoghurt is one of life’s staples for us, nothing beats a big bowl of yoghurt & fruit on a hot Queensland day.

I have always thought of yoghurt as “healthy”. Something that not only tastes good but also gives you a little pro-biotic pick me up. So imagine my dissapointment when I found out that most store brought yoghurts despite their “pot set” claims, actually contain very little live probiotics & all sorts of hidden nasties like thickening agents, stabilisers & flavour enhances (yuk!).

Not wanting to give up our yoghurt we embarked on our very own “yoghurt making adventures”.

And boy have I had a few adventures, firstly I started off trying to make yoghurt in a glass jar  stored in a thermal lunch bag, this method produced yoghurt, but it was runny. I then tried the water bath method this too produced runny yoghurt & was a royal pain as the water bath had to constantly keep being re-filled with hot water to keep it at the right temperature. I finally bit the bullet & brought a soup thermos, now we are producing lovely pot set style yoghurt – still not quite as creamy or as firm as the pot set yoghurt you buy from the supermarket – but minus all the gelatine, thickening agents and other nasties.

yoghurt-creamy

 

How to make home made yoghurt a’la Mamma Going Natural

All you need is

  • 500mls milk
  • candy or deep fry thermometer
  • 1 T pot set natural greek yoghurt to use as your yoghurt starter
  • A large opening thermos designed for soups & meals

Pour your  milk into a saucepan to heat (I use raw unpasteurised jersey cow milk) heat it to roughly between 40 to 45 degrees celsius, check the temperature with your thermometer. Once the milk is at about 43 degrees take it off the heat & add  your 1 T of yoghurt ( I have found the Pauls all natural yoghurt in a tub to be the best, the Jalna brand made a much softer, sloppier yoghurt) whisk in the yoghurt until its fully combined. Then pour it all into your thermos & place somewhere warm to do its thing – I leave the yoghurt for 12 to 24 hours checking it periodically to see if it has turned into yoghurt, once it has turned we then refrigerate & enjoy.

Be sure to save 1-2 T  of your yoghurt as this can then be used as your yoghurt starter for your next batch & in theory you should never have to buy yoghurt again 🙂

Because I am using raw un-pasteurised milk I don’t let the milk get above 45 degrees as this would kill all of the naturally occurring bacteria in the milk & negate my paying exorbitant prices for the opportunity to have pure un-adulterated milk straight from the cow!

To learn more about how amazing raw milk is visit realmilk.com

If you want to pasteurise the milk or are using pasteurised milk then heat the milk to 70 degrees & hold it at 70 degrees for five minutes before letting it cool to 40-45 degrees before adding your yoghurt starter.

Trouble shooting

*When we first started making yoghurt I thought the more yoghurt starter we added the better, but this produced sloppy yoghurt. Less yoghurt starter = a creamier more pot set style of yoghurt, don’t ask me why or how!

*If at first you don’t succeed consider changing your yoghurt starter, not all “pot set” yoghurts are equal & many contain very little live yoghurt cultures, their flavour & consistency is more the result of chemicals & thickening agents rather than live probiotic cultures. So if your yoghurt doesn’t work consider trying another brand to use as a starter.

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