Skip to main content

Foodie Reads 2016: Delicious Probiotic Drinks

By
Spring break is great for my March Foodie Reads 2016 Challenge. After Jake and I swapped driving duties, I read through Delicious Probiotic Drinks by Julia Mueller* from cover to cover. Then I read through it again, reading aloud and mentioning to him what we were going to have to try as soon as we get home. He was inspired, too.


The benefits of probiotics are no secret and is something we wholeheartedly already embrace. We lacto-ferment our own veggies. And Jake has been brewing his own kombucha for a few months now though I have yet to write a post about it.


We learned that if we brew kombucha with honey - instead of sugar - it's called a 'jun' and renders the drink a little bit creamy. Hmmm...I'm intrigued!

With clear step-by-step directions, stunning photographs, and nearly eighty recipes this book is going to take our probiotic drink production to a whole new level. Stay tuned for our versions of beet kvass, sage lacto-fermented lemonade, sarsaparilla water kefir, and kanji. 

And, in case you're interested in trying your hand at homemade fermented drinks, this is a must read.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.


Here's what everyone else is reading this month: March 2016 Foodie Reads Challenge.
Labels:

Comments

  1. A Day in the Life on the FarmMarch 28, 2016 at 2:37 AM

    I'm anxious to see what you create.

    ReplyDelete
  2. HeatherMarch 28, 2016 at 3:43 AM

    I never have any luck with fermenting. I'm really good at growing mold but not what I'm supposed to.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more