30 Rebecca Street, Stratford MAY 2015 Issue

Size: px

Start display at page:

Download "30 Rebecca Street, Stratford MAY 2015 Issue"

Virgil Holt
6 years ago
Views:

30 Rebecca Street, Stratford 519 271 0388 MAY 2015 Issue KNOWLEDGE + ACTION = POWER Please note:

It has an awesome amount of information for you to get started with your fermented products.

1 30 Rebecca Street, Stratford MAY 2015 Issue KNOWLEDGE + ACTION = POWER Please note: the information provided below is from the Culture's of Health website. It has an awesome amount of information for you to get started with your fermented products. Making Water Kefir Water kefir grains create a carbonated lactofermented beverage from sugar water, fruit juice, or coconut water. Incredibly easy to use, the starter culture can create a new batch of water kefir every hours. Water kefir makes a fantastic non-dairy alternative to milk kefir and can be flavoured to make a range of delicious beverages, or as an ingredient in many recipes. Your family will love it! Contains 1 packet of traditional heirloom-style water kefir grains. Re-hydration period of 3-5 days required

before regular use. Reusable culture; makes up to 2 quarts water kefir with every batch. Instructions for using water kefir grains are included in the box. Cultures on the counter at 68-85 F.

Water Kefir Troubleshooting Articles Check out this how-to video: Water Kefir Making Milk Kefir Milk kefir grains are live active cultures consisting of yeast and bacteria existing in a symbiotic

2 before regular use. Reusable culture; makes up to 2 quarts water kefir with every batch. Instructions for using water kefir grains are included in the box. Cultures on the counter at F. May be used to culture sugar water, fruit juice, and coconut water. Finished water kefir (not grains) may be used to culture non-dairy milks, for a non-dairy milk kefir alternative. Water Kefir Troubleshooting Articles Check out this how-to video: Water Kefir Making Milk Kefir Milk kefir grains are live active cultures consisting of yeast and bacteria existing in a symbiotic relationship. Adding the kefir grains to fresh milk yields a delicious probiotic drink in about 24 hours. Milk kefir can be enjoyed plain, flavoured, or used in many recipes, like salad dressing, bread, and ice cream. Contains 1 packet of traditional

Once re-hydrated, grains may be transitioned to raw milk. May be used to culture coconut, soy, or rice milk once re-hydrated in dairy milk; grains require regular refreshing in dairy milk.

3 heirloom-style milk kefir grains. Re-hydration period of 3-7 days required before regular use. Reusable culture; makes up to 1 quart of kefir with every batch Cultures on the counter at F Suitable for use with cow or goat milk. Grains require re-hydration in pasteurized dairy milk. Once re-hydrated, grains may be transitioned to raw milk. May be used to culture coconut, soy, or rice milk once re-hydrated in dairy milk; grains require regular refreshing in dairy milk. Nut and seed milks yield inconsistent results. Milk Kefir Troubleshooting Articles Check out this how-to video: Milk Kefir Vegan Yogurt Starter This Vegan Yogurt Starter consists of a blend of lactic acid bacteria specifically selected for use in making dairy-free yogurt. This direct-set vegan culture has a mild yogurt flavor with a smooth texture and slightly weak viscosity. Your Vegan Yogurt Starter: What's In the Box? Each box contains four packets of starter culture. Use 1 packet with 1-2 quarts milk. For larger batches, use 2 packets with 1-4 gallons milk. Cultures at 110ºF using a yogurt maker or other appliance. This culture works well with a variety of non-dairy milks and thickeners. Learn How to Make Non-Dairy Yogurt. Yogurt Troubleshooting Articles Greek Yogurt Starter Authentic Greek yogurt! Deliciously rich and tangy, this heirloom thermophilic starter can be re-cultured indefinitely. Drain whey from the finished product to replicate super-thick commercial Greek yogurt or enjoy as-is. Each box contains 2 packets of yogurt starter

Activate 1 packet using 1 quart pasteurized milk; store 2nd packet in the freezer as a back-up Cultures at 110ºF using a yogurt maker or other appliance.

Yogurt is delicious with added fruit or sweetener, and great in many recipes.

is the perfect sourdough starter for you.

4 Activate 1 packet using 1 quart pasteurized milk; store 2nd packet in the freezer as a back-up Cultures at 110ºF using a yogurt maker or other appliance. This culture is also suitable for use with raw dairy milk or non-dairy milk, with special care. For an even creamier consistency, make a batch with 1 part heavy cream to 3 parts whole milk. Yogurt is delicious with added fruit or sweetener, and great in many recipes. Yogurt Troubleshooting Articles Check out this how-to video: Greek Yogurt San Francisco Sourdough Starter If you crave sourdough bread from San Francisco, this San Francisco Sourdough Starter Culture is the perfect sourdough starter for you. This San Francisco Sourdough Starter Culture contains Lactobacillus sanfranciscensis bacteria and wild yeast Candida humilis, giving this sourdough starter that famous San Francisco taste. Use it to make sourdough bread, chocolate chip sourdough cookies, and a wide variety of other sourdough baked goods. Using this San Francisco Sourdough Starter Culture Each box contains 1 packet of dehydrated San Francisco Sourdough Starter Culture Store in a cool, dry place until ready to activate. Activate using white flour and unchlorinated, unfluoridated water. Our San Francisco Sourdough Starter is easy to use and maintain. Learn more about how to feed your sourdough starter and sourdough baking. How-to video: activating sourdough starter How-to video: making sourdough bread

5 Parisian Sourdough Starter Originating near Paris, France, this Parisian Sourdough Starter Culture makes a wonderful French bread. The Parisian Sourdough Starter is mild in flavour and can be used to make a range of baked goods, from Sourdough Biscuits to Sourdough Focaccia with Rosemary and Garlic. Your Parisian Sourdough Starter: What's in the Box? Each box contains 1 packet of dehydrated Parisian Sourdough Starter Culture Store in a cool, dry place until ready to activate. Activate using white flour and unchlorinated, unfluoridated water. Our Parisian Sourdough Starter is easy to use and maintain. Feed daily for frequent use or weekly, if baking infrequently. Learn more about maintaining a sourdough starter and baking with sourdough. Parisian Sourdough Starter Instructions and Troubleshooting: Dried sourdough starter cultures can be ready to create baked goods within 3-5 days. Sourdough starters culture at room temperature, 70-85ºF. Instructions for using this starter are included and can be found here. How-to video: activating sourdough starter How-to video: making sourdough bread Brown Rice Sourdough Starter Gluten-free sourdough bread and other wonderful baked goods are within reach! Use this gluten-free Brown Rice Sourdough Starter today and enjoy gluten-free bread, rolls, muffins, and more! Your Gluten-free Brown Rice Sourdough Starter: What's in the Box? Each box contains 1 packet of dehydrated Brown Rice Sourdough Starter Culture Store in a cool, dry place until ready to activate. Activate using brown rice flour and

unchlorinated, unfluoridated water. Our Brown Rice Sourdough Starter is easy to use and maintain. Learn more about gluten-free sourdough baking.

Instructions for using this starter are included and can be found here. Having trouble activating your gluten-free sourdough starter?

6 unchlorinated, unfluoridated water. Our Brown Rice Sourdough Starter is easy to use and maintain. Learn more about gluten-free sourdough baking. Brown Rice Sourdough Instructions and Troubleshooting: Dried sourdough starter cultures can be ready to create baked goods within 3-5 days. Sourdough starters culture at room temperature, 70-85ºF. Instructions for using this starter are included and can be found here. Having trouble activating your gluten-free sourdough starter? Browse these Sourdough Troubleshooting Articles Recipes for Gluten-Free Sourdough Bread and more! Gluten-free Sourdough Bread Recipe Gluten-free Lemon Blueberry Sourdough Pancakes Gluten-free Sourdough Oat English Muffins Gluten-free Sourdough Pizza Crust Browse our complete list of Gluten-Free Sourdough Recipes! How-to video: activating sourdough starter How-to video: making sourdough bread Perfect Pickler Making pickles is now much simpler with this home fermenting kit. The Perfect Pickler Jar Top Fermentor System (JTFS) makes small batch recipes using a variety of herbs and spices - both traditional and the latest artisanal wonders. The JTFS threads onto a variety of wide mouth canning jars - five different size jars from 1/2 pint to 1/2 gallon. Watch the bubbly fun inside the jar as veggies transform into pickles. After fermenting is complete - in just a few days - thread on a standard canning lid and refrigerate. That's it! There is no cooking or boiling, no added culture starters required; just salt, water, the recipe and your jar. This style of pickling is timeless, known as brine or lactofermentation to produce probiotic-rich pickles. The recipe ingredients are placed in a light saltwater solution. The kit quickly attaches and seals out air, but allows gases to escape during fermentation. Another big plus, no fermenting odors! The kit

includes a four-part lid assembly, 1/4 pound premium Celtic Sea Salt, our cook booklet with oodles of signature recipes, and our new DVD to introduce you to the world of lacto-fermentation with extra

Check out this how-to video: Perfect Pickler For recipes: Fermenting Recipes Kombucha

The scoby bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented (but mostly non-alcoholic) beverage that is relatively low in

Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. You can speed up the cooling process by placing the pot in an ice bath.

7 includes a four-part lid assembly, 1/4 pound premium Celtic Sea Salt, our cook booklet with oodles of signature recipes, and our new DVD to introduce you to the world of lacto-fermentation with extra video recipes. The jar is not included and is available at food stores, hardware stores, and big box stores. Check out this how-to video: Perfect Pickler For recipes: Fermenting Recipes Kombucha Tea Made from sweetened tea that s been fermented by a symbiotic colony of bacteria and yeast (a SCOBY, a.k.a. mother because of its ability to reproduce, or mushroom because of its appearance), Kombucha didn t gain prominence in the West until recently. The scoby bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented (but mostly non-alcoholic) beverage that is relatively low in calories and sugar. How to Make Kombucha Tea at Home 1. Make the te a base: Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. You can speed up the cooling process by placing the pot in an ice bath. 2. Add the starter tea: Once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea. (The starter tea makes the liquid acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.) 3. Transfer to jars and add the scoby: Pour the mixture into a 1-gallon glass jar (or divide between two 2-quart jars, in which case you'll need 2 scobys) and gently slide the scoby into the jar with clean hands. Cover the mouth of the jar with a few layers of cheesecloth or paper towels secured with a rubber band. 4. Ferment for 7 to 10 days: Keep the jar at room temperature, out of direct sunlight, and where it won't get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically. 5. It's not unusual for the scoby to float at the top, bottom, or even sideways during fermentation. A new creamcolored layer of scoby should start forming on the surface of the kombucha within a few days. It usually attaches to Jar of a few scobies Tea with scoby Kombucha Kit - available here

the old scoby, but it's ok if they separate. You may also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby.

When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle. 7.

With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick. 8.

8 the old scoby, but it's ok if they separate. You may also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby. This is all normal and signs of healthy fermentation. 6. After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle. 7. Remove the sc oby: Before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as outlined above. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick. 8. Bottle the finished kombuc ha: Measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if desired) into bottles using the small funnel, along with any juice, herbs, or fruit you may want to use as flavouring. Leave about a half inch of head room in each bottle. (Alternatively, infuse the kombucha with flavorings for a day or two in another jar covered with cheesecloth, strain, and then bottle. This makes a cleaner kombucha without "stuff" in it.) 9. Carbonate and refrigerate the finished kombucha: Store the bottled kombucha at room temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month. 10. Make a fresh batch of kombucha: Clean the jar being used for kombucha fermentation. Combine the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation jar. Slide the scoby on top, cover, and ferment for 7 to 10 days. Remove scoby Above information from the kitchn. Check out this video: Making Kombucha Tea Please note: Substitute raw sugar for the white sugar. How-to: Flavour your kombucha tea. Visit our website at thegentlerain.ca If you wish to SUBSCRIBE to our mailing list, please click here. To UNSUBSCRIBE, please click here.

Module 13 CULTURED AND FERMENTED FOOD RECIPES

Module 13 CULTURED AND FERMENTED FOOD RECIPES 2014, Integrative 2015 Nutrition, Integrative Inc. Nutrition, Inc. 2 HALF-SOUR PICKLES 15 minutes TIME 3 7 days 5 8 5-8 small pickling cucumbers (Kirby) or