Fermentation Blog — Drink RSS



What is Rejuvelac?

by Jerri Rejuvelac is a fermented drink, typically made from the liquid of sprouted wheat berries. Other grains can be used, including gluten-free grains like my favorite, quinoa. This drink has only been around since the 80s, when a health enthusiast, Ann Wigmore, introduced it to the raw foodie world, but it certainly ranks up there with drinks like the age-old beet kvass or kombucha. Now I am not a fan of how it tastes, despite its "good for me" qualities. But I am a HUGE fan of how awesome it is at culturing cashews in order to make a soft "cheese" or even "sour cream." It's delicious on foods like breads made with our sourdough starters, or on a...

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Making Friends With Your Milk Kefir

Milk kefir is one of the best ways to get your daily probiotics. It's full of the beneficial bacteria that helps your gut and digestive system work properly. If you're new to kefir- making, it can seem a little intimidating, but once you get production dialed in to your specific home environment, it's a breeze! Here are some things to consider: How much do you want to produce? It's always a good idea to start on a small scale if you're new to milk kefir. It will give you a chance to get the hang of it, reduce any waste, and you'll see results sooner. If you purchase live grains from NW Ferments, you'll receive a healthy teaspoon. This is...

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Which Sugar Should I Use for Water Kefir?

There are many choices when it comes to sugar - what you decide to use depends on your desired result. Rapadura is the least refined sugar. It's produced by pressing the pure juice from the sugar cane, then cooking at low temps to evaporate the water off. The end product still includes the molasses, which holds all of the vitamins, minerals, and nutrients. Because of this, it has a stronger molasses-like flavor.  Rapadura is slower to metabolize, unlike more refined sugars, making it a better choice health-wise. Demerara, turbinado and muscovado are more processed than rapadura. The molasses has been removed during crystal formation. Then some is added back in for nutrients and color. Chemicals are sometimes used in the...

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Dehydrator Temperature

by Suzanne Testing the Temperature of Your Dehydrator for Yogurt-Making Doesn't it feel wonderful when the temperature begins to rise just a bit? It doesn't take much warmth to give me that feeling that spring is finally coming to Portland. For us fermenters, rising temperatures mean easier fermenting conditions for many different foods. When it comes to yogurt, however, to me, that still means thermophilic yogurt made in my dehydrator for a little while longer. Around our house, we've been avoiding dairy for several months. Now that we're ready to give some fermented dairy a try, I can't recall what setting I use on my dehydrator. Yikes! Time for a little water test. I have a 9-tray box dehydrator from...

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Choose Your Milk for Making Yogurt

by Suzanne Pasteurized? Homogenized? Grass-fed? How do you choose the best milk for making yogurt? What is Pasteurized Milk? Pasteurization is the process of heating milk to kill bacteria, making the milk stay fresh longer. While this process may have made milk easier to transport long distances, it may not be the best for milk you're going to use to make yogurt. There are different types of pasteurization, so be sure to check the carton before you buy! HTST or Flash Pasteurized milk is heated to 161ºF and held there for 15 seconds. If your bottle of milk is labeled simply Pasteurized, it has most likely been treated in this way. Pasteurized milk is a great choice for making your...

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