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Second Fermentation Instructions

So you've made Kombucha or Water Kefir. Now what? Of course, you can drink it as is, but you can make it even more delicious with a second fermentation! Be sure to remove your grains or SCOBY and start them in a fresh batch of sugared water or tea. The finished product is what you're going to flavor. Directions: You can use fresh fruit or juice. Be sure to wash your fruit well (organic is always preferable). Cut your fruit into chunks or slices. More surface area will help the flavor infuse faster. If using blueberries, crush them a bit first to crack the outer skin. Use 1 to 2 cups of fruit, depending on the flavor level you'd like....

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Milk Kefir Instructions

Note: if you're not planning to start your Milk Kefir right away, store it in the refrigerator until you're ready. You will need: one quart canning jar or other glass jar coffee filter or paper towel to cover jar, and elastic band to secure cover wooden or plastic spoon fine mesh plastic strainer (no metal) cow or goat milk (avoid ultra pasteurized or UHT milk) Milk Kefir grains Directions: 1)  Add the Milk Kefir grains to 2 cups milk.  Cover with coffee filter & secure with elastic band. 2)  Allow to culture at room temp- 68 to 78 degrees is ideal.  Choose a draft-free place, out of direct sunlight, where your Milk Kefir won't be disturbed. 3)  Check in 24...

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Water Kefir Starter Instructions

You will need: one quart canning jar or other glass jar coffee filter or paper towel to cover jar, and elastic band to secure cover fine mesh plastic strainer (no metal) wooden or plastic spoon 1/4 cup sugar (rapadura, evaporated cane sugar, or a blend of the two work best) 3 cups water (non-chlorinated & non-fluoridated is best) Water Kefir grains Directions: 1)  Heat one cup of the water.  Put it in the jar and stir in the sugar until thoroughly dissolved.  Add the rest of the water and stir again. 2)  Add the Water Kefir grains to the sugar water.  Cover & secure with elastic band.  Allow to culture at room temp (68 to 78 degrees is ideal).  Choose...

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Vegan Yogurt Starter (Direct-set)

This non dairy, direct-set yogurt is easy to use and doesn't require the maintenance of an ongoing starter.  It does require the use of a yogurt maker.  Comes with 4 packets of starter culture. You will need:  saucepan for heating milk yogurt thermometer wooden or plastic spoon yogurt maker 1 packet Vegan yogurt starter (save the other packets in freezer for future use) 1 to 2 quarts alternative milk (soy or rice work best) Note:  to get a thicker yogurt when using coconut, rice or almond milk, you can add a carbohydrate source (sugar) & a thickener (agar agar, pectin or gelatin). Directions: 1)  Stirring frequently, heat milk to 110 degrees (clip yogurt thermometer to side of pan to monitor temperature). ...

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Yogurt Starter Instructions - Thermophilic (heated culturing)

Greek and Bulgarian Yogurts come with 2 packets starter culture You will need: saucepan to heat the milk wooden or plastic spoon yogurt thermometer yogurt maker 1 quart milk 1 packet Yogurt starter culture (save 2nd packet in freezer for future use) Activate your starter culture: 1)  Stirring frequently, heat 1 quart milk to 160 degrees.  Clip yogurt thermometer to side of saucepan to monitor temperature.  Once heated to 160, allow to cool to 110 degrees. 2)  Pour the cooled milk into yogurt maker insert.  Add starter culture packet and mix thoroughly.  Cover and incubate in yogurt maker for 5-12 hours.  Check after 5 hours to see if it has set (when set, it will move away from the side...

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