Make Your Own: Strawberry Soda!

So, if you have been keeping up with my blog, you already know what a Ginger Bug is (if not, please go back to the home page and check it out!!)

But if you already do, here's another recipe for lacto-fermented soda from http://holisticsquid.com/cultured-strawberry-soda/

Cultured Strawberry Soda

I’ve received a lot of requests for more cultured soda recipes. That’s right. I said more. Check out my Easy Peasy Pomegranate Soda, my Apple Ginger Soda and a sweet favorite of mine,Old Fashioned Root Beer.

To me, cultured strawberry soda says sparkling, sweet fun! It makes me want to wear tube socks, short shorts and go roller-skating.

This is such a delicious, crisp drink, many who’ve enjoyed it cannot believe it’s organic and full of beneficial bacteria and hydrating electrolytes.

Kids of all ages love this drink.  It also makes a fun mixer for grown-up drinks, and the beneficial bacteria help to buffer the effect of alcohol on the liver. Any way you choose to enjoy it, this cultured strawberry soda is so darn good.

Cultured Strawberry Soda Ingredients:

• 1/2 gallon filtered water – find great water filters for ever budget here
• 1 lb. strawberries, rinsed and hulled
• 1 cup ginger bug – learn to make a ginger bug here
• 1-1 ½ cups dehydrated cane juice or sucanat *

*Tasting the ‘wort’ will not demonstrate how your final product soda will taste. The wort will always taste sweeter. So, try it with this recipe 1 1/2 cup, and if the final soda is too sweet, you can decrease by as much as a 1 cup next time.

How to Make Cultured Strawberry Soda:

1. Make a wort**: Place strawberries in cheesecloth or tea towel tied closed with cooking twine. Add water to a heavy bottomed pot and suspend sachet in water by tying twine to pot handle. Bring water to simmer and cover for 20 minutes. Add sugar and stir to dissolve completely. Remove from stove and leave the pot covered for 30 minutes. Remove the strawberry sachet and discard.
2. When your strawberry wort has cooled to room temperature (approx. 75°F), add the ginger bug liquid (straining out the pieces of ginger) to your wort and decant into bottles. (I like to use old apple cider vinegar bottles for fermenting this soda.)
3. Place a tight lid on the bottles and allow them to ferment out of direct sunlight in a warm or room temperature spot in your home for approximately 2 days. If your home tends to be cool at night, consider getting a seedling heat mat – like this one. Watch for tiny bubbles rising to the top of the bottle and if you are unsure your soda is ready, give the lid a slight twist and listen for a gas release. If there is a hiss, it is ready.
4. Chill in fridge for at least 4 hours before serving.

**A wort is the soda liquid before the addition of your culture starter of choice.

Yield: 2 quarts

Make Your Own: Natural ginger Ale!

So why make our own soda?  Well, it's not as corn syrup-filled (think GMO's), not as sugary, and much better for our mental stability to know what our family is drinking.  So for a great motivation to make your own natural Ginger ale, keep reading!!

(Article from http://wellnessmama.com/8945/natural-ginger-ale/)

Natural Ginger Ale

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It turns out that soda hasn’t always been the high fructose corn syrup and artificial flavor concoction in an aluminum can that we know today.

For hundreds of years (and probably much longer) cultures around the world have made various forms of naturally fermented “sodas” from sweetened herbal teas or fruit juice mixes. These natural fermented drinks contained beneficial enzymes and probiotics to boost health and were a far cry from the unhealthy versions we have today.

This version uses a fermented ginger culture to create a naturally fizzy soda! Ginger is and delicious herb that has been used in many cultures for its health-boosting properties. From my herb profile of ginger:

“Ginger has been used in Chinese Medicine for thousands of years and is said to help:

• Soothe digestive disturbances
• Alleviate nausea (great in early pregnancy)
• Reduce fever
• Calm coughing and respiratory troubles
• Stimulates the circulatory system
• Helps relieve muscle aches and pain
• Can help get rid of dandruff
• Emerging evidence shows it helps lower cholesterol
• Japanese research has found Ginger is effective in lowering blood pressure and cancer risk”

This natural recipe for ginger ale uses fresh ginger and a cultured ginger mixture (called a ginger bug) to create a naturally fermented and naturally fizzy ginger ale. Though this mixture can contain a small amount of alcohol if left to ferment at room temperature for weeks, we use the short brew method to create a fizzy soda without the alcohol.

Homemade ginger ale is soothing for digestive disturbances and contains probiotics and enzymes. As with any fermented product, I’d suggest starting with a small amount (4 ounce or so) and working up as all the probiotics and enzymes can cause an upset stomach in those who aren’t used to consuming fermented products. I found small amounts of this mixture helpful in early pregnancy to ward off nausea and any time one of us has an upset stomach. It also just tastes great!

This recipe makes 2 quarts of natural ginger ale, though the recipe can be adjusted up or down by using a ratio of 1/4 cup sugar per 1 quart of water and adding 1/4 cup ginger bug starter per quart of water.

Natural Ginger Ale

 

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A naturally fermented old-fashioned ginger ale (also once called Ginger Beer) that contains beneficial probiotics and enzymes.

Author: Wellness Mama

Recipe type: Cultured – Beverage

Ingredients

• A 1-2 inch piece of fresh ginger root, minced. Adjust this to taste. I use 2 inches as I prefer a stronger ginger taste.
• ½ cup of organic sugar or rapadura sugar. if using plain sugar, add 1 tablespoon molasses for flavor and minerals.
• ½ cup fresh lemon or lime juice
• ½ tsp sea salt or Himalayan salt
• 8 cups of filtered (chlorine free) water (Here is the water filter we use)
• ½ cup homemade ginger bug (or can use ¼ cup whey for a faster recipe though the flavor won’t be quite as good. Here is a tutorial for how to make whey)

Instructions

1. Make a “wort” for your ginger ale by placing 3 cups of the water, minced ginger root, sugar (and molasses if needed), and salt in a saucepan and bringing to a boil.
2. Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger.
3. Remove from heat and add additional water. This should cool it but if not, allow to cool to room temperature before moving to the next step.
4. Add fresh lemon or lime juice and ginger bug (or whey).
5. Transfer to a 2 quart glass mason jar with a tight fitting (air-tight) lid. Stir well and put lid on.
6. Leave on the counter for 2-3 days until carbonated and transfer to the fridge where it will last indefinitely.
7. Watch this step carefully. Using whey will cause it to ferment more quickly and it will take less time. It should be bubble and should “hiss” like a soda when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time on the counter.
8. As with any traditional fermented drink, it is more of an art than a science as it depends on the strength of your culture, the temperature of your house and the sugar used. The final mixture should smell of ginger and slightly of yeast/fermentation and should be fizzy. Watch carefully that it doesn’t become too carbonated as this will cause too much pressure and may result in an exploding jar!
9. The mixture can be strained and transferred to Grolsch style bottles before putting in the fridge (we like these bottles).
10. Strain before drinking.
11. Enjoy!

Make Your Own: A Ginger Bug!!!

What the heck is a Ginger Bug and what the heck do I want it for???

Well, I wanted to start making my own ginger beer, and ginger ale, and all that good soda stuff.  But I wanted it to be good, good tasting and good for us.  Where do you go to buy that?

I don't know where you can buy it, but I sure can tell you how to make it!!

All About the Ginger Bug...

(The following info was found on http://wellnessmama.com/8942/how-to-make-a-ginger-bug/)

If you aren't familiar with naturally fermented beverages, you might be asking what the heck a Ginger Bug is and why you should make one…

A ginger bug is a culture of beneficial bacteria made from fresh ginger root and sugar. It is similar to a sourdough starter for bread or a kombucha scoby for making kombucha. The ginger imparts its flavor and as it naturally ferments, creates a mixture of beneficial bacteria.

Though not overly tasty by itself, the Ginger Bug is the base for many homemade sodas and tonics. We use it to make Root Beer, Ginger Ale, Fruit “sodas” and more.

The recipe we use is an adaption of the recipe in Nourishing Traditions (p. 591) and is the culture we use for all homemade sodas. There is also an easier way to make soda that doesn’t require a ginger bug if you prefer to skip this step, but to make an authentic soda, the bug is needed.

Once this ginger bug is made, it can be kept alive and used continuously to make healthy soda at any time.

4.5 from 2 reviews

How to Make a Ginger Bug

 

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How to create a ginger bug to use as the beneficial culture to make healthy fermented homemade sodas like old fashioned ginger ale or root beer.

Author: Wellness Mama

Recipe type: Cultured – Beverage

Ingredients

• 1-2 fresh ginger roots
• ½ cup white sugar (important for starting the culture. Honey, stevia or other sweeteners will not work)
• 2 cups of water
• Quart size mason jar

Instructions

1. Cut a piece of ginger root about 1.5 inches long to make 2-3 tablespoons of grated ginger. You can also finely chop instead of grating. There is some debate about if it is better to peel the root or not. My genera rule is that non-organic ginger gets peeled and organic just gets rinsed before grating.
2. Place the ginger in a quart size mason jar and add an equal amount of white sugar (2-3 tablespoons). Nourishing Traditions insists that white sugar is needed to create the bug and I’ve had the best success with this, but a local friend claims that unrefined sugar or sugar with 1 tsp of molasses added works better. Try what you have and adapt as needed.
3. Add 2 cups of filtered water to the mason jar. Make sure that the water has been filtered so that it does not contain chlorine which can affect the culturing process.
4. Stir with a non-metal spoon and lightly cover. I cover with a coffee filter and rubber band.
5. Each day for the next five days, stir the mixture at least once and add 1 tablespoon of grated ginger root and 1 tablespoon of sugar. (note: depending on temperature, it may take up to eight days of adding sugar and ginger to create the desired culture).
6. You can tell if culture is active if there are bubbles forming around the top of the mixture, it “fizzes” when stirred and it takes on a sweet and mildly yeasty smell. It will also become somewhat cloudy and opaque. If mold appears on the top, scrape it off if it can be removed. It this happens more than once, you will need to start again. If the mixture hasn’t taken on these characteristics by the 7-8th day, you need to discard it and start again.
7. Keep the culture away from other cultures like sauerkraut and kombucha or it can cross culture.
8. Once the ginger bug has cultured, it can be used to create fermented sodas and drinks at the ratio of ¼ cup ginger bug starter per quart of sweetened herbal mixtures (for ginger ale or root beer) or diluted fruit juice (for fruit flavored sodas).

Notes

To keep the bug alive and continue growing it, you will need to feed it regularly. Add 1 teaspoon of minced ginger and 1 teaspoon sugar per day if kept at room temperature. You can also “rest” it in the fridge and feed it 1 tablespoon each of ginger and sugar once a week. To reactivate it, remove and let it reach room temperature and begin feeding it again.

Ladies and Gentlemen, I am on day three of making my own ginger bug.  I will keep everyone posted on the outcome of mine!!

Make Your Own: Dulce de Leche Cheesecake

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• READY IN7 hr

Philadelphia® Dulce de Leche Cheesecake

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Recipe by Philadelphia Cream Cheese 

"The creamy, cheesecake filling is sweetened with rich dulce de leche, and drizzled with more before serving."

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So if you have read my prior post on making your own sweetened condensed milk, you will find that this baking trip is right up your alley!!

As per http://en.wikipedia.org/wiki/Dulce_de_leche .....

Dulce de leche (pronounced: [ˈdulse ðe ˈletʃe]; Portuguese: doce de leite [ˈdosi dʒi ˈlejtʃi] or [ˈdose de ˈlejte]) is a confection prepared by slowly heating sweetened milk to create a product that derives its taste from the caramelization of the product, changing flavor and color. Literally translated, it means "candy of milk" or "candy [made] of milk", "milk candy", or "milk jam" in the same way that dulce de frutilla is strawberry jam. It is popular in South America, notably in Mexico, Paraguay, Peru, Argentina, Chile, Uruguay, Brazil, Colombia, Bolivia and Venezuela. The dulce de leche of El Salvador has a soft, crumbly texture, with an almost crystallized form. In Colombia and Venezuela it's known as "Arequipe". A Mexican version calledcajeta is made from goat's milk. In the Dominican Republic it is made with equal parts milk and sugar with cinnamon, and the texture is more like fudge. In Puerto Rico dulce de leche is sometimes made with unsweetened coconut milk.

A French version, known as confiture de lait, is very similar to the spreadable forms of dulce de leche.

The Norwegian HaPå spread is a commercial variant that is thicker and less sweet. The name is an abbreviation of "Hamar" where it originally was made and "Pålegg"(spread). "Ha på" literally means "put on" as a reference to putting it on a slice of bread. HaPå originated during the Second World War when, due to the scarcity of supplies, housewives would boil Viking-melk (a type of condensed milk) to a very similar type of spread. After the war the production was commercialized and continues to this day.

http://allrecipes.com/recipe/philadelphia-dulce-de-leche-cheesecake/

Ingredients Edit and Save

Original recipe makes 16 servingsChange Servings

• 1 (300 ml) can sweetened condensed milk
• 1 1/4 cups Honey Maid Graham Crumbs
• 1/4 cup butter, melted

• 3 (250 g) packagesPhiladelphia Brick Cream Cheese, softened
• 1/2 cup sugar
• 3 eggs

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Directions

1. Heat oven to 425 degrees F.
2. Pour condensed milk into 9-inch pie plate; cover with foil. Place in shallow pan filled with boiling water to 1-inch depth. Bake 1 hour. Remove pie plate from water bath. Beat milk with whisk until smooth. Cool 1 hour. Remove 1/2 cup sauce; refrigerate remaining sauce for later use.
3. Heat oven to 350 degrees F. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese and sugar in large bowl with mixer until well blended. Add reserved dulce de leche sauce; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
4. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
5. Pour remaining sauce into microwaveable bowl when ready to serve cheesecake. Microwave on HIGH 15 sec. or until warmed; stir. Drizzle over cheesecake.

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• PREP15 mins
• READY IN7 hrs

Footnotes

• Make Ahead: The dulce de leche sauce can be stored in refrigerator up to 1 week before using as directed.
• Shortcut: Prepared dulce de leche sauce can be purchased in gourmet food stores.
• Size-Wise: Dessert can be part of a balanced diet but remember to keep tabs on portions.