Water Kefir: An Attempt to Add Flavor.

I decided with my second batch of water kefir, to add flavor.  A little impatience…perhaps…but the call of experimentation is strong and there are so many flavors out there to try.

I decided to go with Cream Soda first.  Why?  Well…two reasons, one being I have always liked cream soda, second it was incredibly easy.  First I allowed my Kefir to ferment for 48 hours.  After draining it through a plastic strainer, I added four teaspoons of vanilla.  And, that was it.  Cream soda flavored for bottling.

For the sitting around and gathering carbonation phase, I decided to try a little experiment.  I took two brown beer bottles, filled them with the water kefir, and placed a balloon on top.  I figured if the gasses got too strong, one could poke a small hole in the balloon.   Exploding bottles does seem to be a hazard in fermenting foods and beverages.

I drank my first bottle this morning.  How did it turn out?  Darn well, I must admit.  Did it taste exactly like commercial cream soda from one’s local market?  No, but very good none-the-less; a little more carbonation and it would have been very close.  But no complaints, it had a very sweet and pleasant taste; a fermented food triumph.

Yogurt: A Fermented Food Tragedy

In my initial fermented food order I obtained Kambucha Tea culture, water kefir grains, and Viili yogurt culture.  They were all shipped Priority Mail but due to the vagaries of the U.S. Postal service they arrived in four days instead of the typical two.  Why mention this?  Well, as the seller of the yogurt culture stated in the sales page, one had to be careful not to let live organic yogurt culture set in the mailbox on hot days, as heat can kill the culture.  I diligently watched for the mail carrier and made sure the cultures were instantly taken into a well air-conditioned house.

After safely installing the yogurt culture in a cool environment, the next step was to actually make the Villi yogurt.  This I did (following most carefully the instructions) by adding two cups of whole milk to the two tablespoons of yogurt culture inside a one-quart jar and topped it off with a coffee filter and rubber band. After the yogurt and milk were mixed it needed to be placed in a warm environment, such as the top of a bookcase. The theory was that in 12 to 17 hours one would have two cups of delicious yogurt to consume, after chilling in the refrigerator for six hours.

As the time approached for checking the yogurt the excitement was palpable.  At the fourteen hour mark shakily and with beating heart, I stretched out my hand to discover: the batch was still all liquid, no firmness at all.  Fine, no panic, I just placed the jar back, and at the twenty-four hour mark, I checked again, still liquid.  Ok, so maybe the spot I choose was not warm enough, so I found a new place, even higher up and farther away from drafts.

 At thirty-six hours; still liquid. 

At forty-eight hours: still liquid.

Now maybe it was time to panic.

Finally, on the third day there were some signs of firmness, but still mostly liquid.  After five days and still no yogurt I wrote the seller who informed me the yogurt mixture was probably not safe.  Down the drain it went.  There was, maybe, a half-a-cup of something that might have been yogurt in the bottom of the jar.

What went wrong?  Being a beginner at this fermented food thing, I am not sure.  My two best guesses are one; the extra time the yogurt culture spent in transit in this heat killed off enough bacteria that there was not enough to culture two cups of milk.   

The second guess is: with much health-consciousness I procured a carton of organic, hormone free, grass fed, and whole milk.  Having done my duty to my own health and the making the world a better place I did not notice that it was also “ultra-pasteurized”…ultra-pasteurized? …never heard such a term before.  It turns out that ultra-pasteurization is a process that involves even higher temperatures over and even longer period of time then conventional pasteurization.  This process results in an even more bland and nutrient devoid milk then consumers have already been complaining about for years.  Milk subjected to this treatment is incapable of being used for cheese at all and no doubt makes for lousy yogurt.

Will I try again?  Time will only tell. Not before the outdoor temperatures have cooled done some.  And the primary reason for making yogurt was that one could have a fresh cultured product in less than a day.  Whereas the Kambucha and water kefir took about a week to have a batch and most of the initial batch needs to go to starter for subsequent batches.

I guess, not every adventure in the land of fermented foods is destined to have a happy ending.

Water Kefir: My Second Foray into Fermented Foods

Water Kefir was the next cultured food I attempted.  The water kefir arrived in a bag of dehydrated “grains”.  They are called grains for their appearance, as they are actually a combination of yeast and bacteria in a symbiotic relationship.

Very easy to get started; just some boiling water and a fourth-of-a-cup of organic sugar mixed together in a one-quart jar.  After the sugar was dissolved I filled the jar about three-fourths full with cool water, tested for room temperature, added a few drops of trace minerals, and then added the kefir grains.  I placed a coffee filter and rubber band over the top of the jar to keep the water clean and to keep out sugar loving insects.

My first water kefir

After waiting five days I poured the water through a plastic strainer to recover the now hydrated water kefir grains.  Relieved that it worked, I basically repeated above, hot water and sugar, then cool water and grains, cover and wait.  But now the wait was only 48 hours for the first batch of kefir.  Results?  Well…perhaps a little bland, but very sweet, a taste reminiscent of soda pop.

I took my grains from the first batch and started a second batch.  I placed most of my first batch in a clean jar and sealed it up.  This allows the yeast to continue to ferment, hopefully developing a carbonated quality.  I tried it out this morning after letting it sit for two days, a mild titillation of the senses but not a lot of sizzle.  Not too surprising, as it takes a couple of batches for the grains to become fully activated.

Unflavored water kefir may not be for everybody, but it is so bland, I find it inoffensive.  My next thrilling step, in the exotic adventure that is fermenting foods, is to begin flavoring my kefir.  Needless to say, I am going to go for cream soda with my first attempt of flavored water kefir.

Just for fun: a faux advertisement by my offspring 

 “This tantric tonic titillates the senses as the titular tincture traverses the body to trounce your troubles and elevate your elation!”  

 

Kambucha: My First Foray into Fermented Foods.

How to make Kambucha tea; a few basics for the purpose of clarity in the following article.  Kambucha is reputed to be full of healthy bacteria and have a powerful probiotic effect in gut, and is also claimed to be a blood cleaner due to enzymes that mimic those found in the liver.  Kambucha is yeast and bacteria living in a symbiotic relationship in what are often called a “mushroom” or scoby.   The scoby is placed in a glass container for 5 to 30 days.  The shorter the period, the sweeter the tea, the longer it ferments the more vinegary the resulting product.  However the longer it ferments the stronger the health effects.  As I made my first batch of Kambucha, I followed along with the learning videos at Culture for Health.

Day 1:

I began by boiling a couple of cups of clean water and placing it in a sterilized one quart mason jar.  I added one-fourth a cup of organic sugar and three green tea bags.  I then patiently waited for the tea to steep and the water to cool to room temperature.  Then it was on to actually adding the Kambucha culture.

The Kambucha starter and scoby arrived well packaged for shipping;  not so great for opening and pouring out.  It was in two plastic bags and covered in tape.  And, the tape was rather firmly attached to the bags.  After much head scratching and puzzling, I decided to cut open one corner with a pair of scissors and pour the Kambucha starter into the prepared tea.  A very small amount spilled out and onto my hands.  To say the reek was an assault on one’s nostrils and finer sensibilities would be an understatement; something like, apple-cider vinegar and nuclear waste.  I was firmly convinced I would never drink this stuff nor knew anyone who would. 

Though wobbly on my feet, I did manage to get the starter liquid and scoby into the mason jar, and covered the jar with a coffee filter and a rubber band.  I then fled to the outdoors and what passes for fresh air in the suburbs of South-West Missouri.  Coming back into the house, I found my son staring out the window.  Being somewhat curious, I asked what he was looking for.  Where-upon he informed me that he was waiting for the black helicopters and the people in hazmat suits.  I, of course, chided him, as I really frown upon overt exaggeration.  But, the house did smell for hours. 

Finally, I placed the kambucha tea in a far-off corner, in a far-off closet and hoped for the best. 

Day 5:

On the fifth day, I did the straw test…I was really looking forward to this… Taking said straw I placed it with diligent caution into the mixture and extracted a small amount of liquid.  Shock, amazement, and absolute wonder, it was very good.  Closest I could say, would be liquid honey.  And, not only did I have my original mama kambucha mushroom, but a brand new baby scoby…I was so proud…

Day 7:

Time to strain, try out, and start a new batch.  But, I decided to write this blog on my efforts to learn to culture and ferment foods and wouldn’t it be nice to have photos to show off my accomplishments.  This meant learning to use a digital camera, and take clear focused photos.  The kambucha did not get strained, tasted, nor a new batch started.

Day 8:

Photos taken, it was time to finish the first batch.  I decided to split up mama and baby kambucha mushrooms and make two one-quart batches.  One batch for the 5-6 day minimum wait and one to let set for a while and use as starter.  Now the big question: how did it taste?  Only a small sip was sampled today, the rest set back in a sealed jar to ferment some more, get that fizz going.  It was still very sweet with an apple-lemony like taste that dances on the pallet with a mild undertone of vinegar.  All-in-all a satisfactory experience.

Fermented Foods: The Adventure Begins

Why learn to culture or ferment foods?  A good question.  To this keen observer of all things social, it is up to each of us as individuals to take charge of our health.  It seems apparent  that government, insurance companies, pharmaceutical companies, and the medical establishment do not have our best interest when it comes to being healthy.

In the past few years, I have studied herbs, sprouts, edible clay, activated charcoal, raw vegan foods, minerals, but have yet to enter the arena of cultured and fermented foods.  A medical doctor (I do not recall which one) made the claim that all disease begins in the intestines.  On reflection, this made sense.  Even if it is not 100&% accurate, it may be a good philosophy to follow.  So, on my own journey of a more healthy lifestlye, I felt it was time to discover the magical world of probiotics and fill the guts of me and mine with healthy flora.

As I look back, I recall it was a hot August day in 2011,  that I decided to make the plunge, and order some cultures.  Being a very reasonable person, I decided to try:  Kombucha Tea, Water Kefir, and Viila Yogurt. On Saturday August 20, 2011 my first shipment of culture goodies arrived.  In forthcoming posts, I will detail my efforts  to become the next, great fermentation guru.