I'd probably drink kombucha by the gallon if it weren't for its sugar content, so having a half gallon or so around isn't a problem. I really like its tangy, sweet/sour, slight effervescence. To me, it's what beer would be if beer tasted good.
I'd probably drink kombucha by the gallon if it weren't for its sugar content, so having a half gallon or so around isn't a problem. I really like its tangy, sweet/sour, slight effervescence. To me, it's what beer would be if beer tasted good.
It's not fermented, it's just whey, water, lemon juice and sweetener (I use stevia), nearly like you would make homemade lemonade. Or you can make Chia Fresca (Mexican Lemonade) and use whey for part of the water or coconut water (recipes vary).
I agree, homemade kefir is NOTHING like the bottled stuff from the grocery store - which you mentioned being "dead". It's more like plain yogurt in flavor and texture. When I get extra kefir grains I'll use them to make fermented grape juice occasionally. The grains don't thrive in grape juice, but they certainly make it tasty.
I just purchased some water kefir grains from Cultures for Health so I can make an assortment of fermented beverages, including kefir soda and fruit drinks. We'll see.... I have a lot of white sugar in our home food storage, but I don't cook or bake with white sugar, so I thought this was a good choice to use it mixed with palm sugar.
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