Subj : 3/22 Nat'l Water Day - 5
To   : All
From : Dave Drum
Date : Sun Mar 20 2022 18:10:07

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Water Kefir Master Recipe
 Categories: Beverages, Fruits
      Yield: 1 Quart
 
    1/4 c  Sugar; such as piloncillo,
           - cane sugar, or turbinado
      1 qt Filtered water
      2 tb Hydrated water kefir grains
           Rinsed & boiled shell of 1
           - egg, 4 raisins, or 1 tb
           - aguamiel de maguey (opt)
    1/4 c  Chopped fruit or frozen
           - berries for secondary
           - fermentation (opt)
 
  Dissolve the sugar and water in a 1/2 gallon Mason jar.
  Or, to speed up the process, dissolve the sugar in the
  jar with 1 cup of hot water, and then add 3 cups of cold
  water to get to a total of 1 quart. Make sure the
  resulting sugar-water mixture is body temperature (98
  degrees Fahrenheit) or lower.
  
  Add the kefir grains and the eggshell, raisins, or
  aguamiel de maguey (if using), and then cover with a
  lid. Write the brewing date on a piece of masking tape
  on the outside of the jar. Let it sit at room
  temperature for 24 to 48 hours, or until you see
  bubbling activity. As with milk kefir, strain the kefir
  grains with a plastic or nylon strainer and start a new
  batch immediately, if possible.
  
  Refrigerate the fermented water kefir liquid in a
  covered jar until ready to serve. For a different
  flavor, perform a second fermentation: In a 1/2-gallon
  Mason jar, add some chopped fruit to the brewed water
  kefir. Close the lid. Write the brewing date on a piece
  of masking tape on the outside of the jar. Let it sit at
  room temperature for another 24 to 48 hours, at which
  time it’ll be ready to drink or to refrigerate.
  
  Be careful when opening the kefir; it has more fizz than
  kombucha and can explode. It’s a good idea to
  refrigerate the bottle for 1 to 2 hours before opening
  it. This will lessen the explosion potential. Once
  opened, strain the fruit, if desired, and serve.
  
  NOTES: The grains risk starvation if left for more than
  a few days with no sugar, so make new batches on a
  regular schedule. Fortunately, after you taste your
  water kefir, you’ll want to make it all the time!
  
  By Alex Lewin and Raquel Guajardo
  
  RECIPE FROM: https://www.motherearthnews.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... He is so cheap he bought his kid a doll house with a mortgage on it
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.