Here are recipes for kefir, kombucha, and tipach, refreshing drinks that are naturally sparkling and low in sugar. A healthy alternative to soft drinks.
Making homemade fermented drinks is simple and economical: one tea bag can produce one liter of kombucha (which sells for 6 to 8 euros). However, you have to learn how to stop fermentation in time. Drinks sometimes have a laxative or astringent effect.
To get your body used to it, start eating small amounts. Yeast will multiply at a high speed, remember to give some in turn.
Why make your own fermented drinks?
Fermentation is the process of preserving ancestral food. It consists in letting the colonies of good bacteria develop which will lead to acidification of the culture medium. It is of great nutritional importance, as it provides probiotics, vitamins and minerals that block the way to factors harmful to the body.
This technology enables the production of slightly fizzy-flavored soft drinks with very little sugar (3% in fermented drinks, compared to 20% in classic sodas). These drinks are easy to prepare at home and more economical than commercial versions
What does it take to make your fermented drinks a success?
To get started, you’ll need to get a Scooby (short for “symbiotic culture of bacteria and yeast”), or the symbiotic culture of bacteria and yeast. It comes as clear granules (for kefir) or sticky tablets (for kombucha). Although you can buy them from merchant websites, Scooby’s is generally free.
You will find some for free on kefirkombucha.net or on Facebook groups. You will also need spring water, mineral or filtered water, sugar – preferably cane – and a few other ingredients for each recipe. For utensils, a beaker, a cork bottle, a colander, a wooden spoon and a thin piece of cloth will suffice.
kefir fruit recipe
Kefir making steps
Pour into a jug: 1 liter of water, 2 tablespoons of sugar, 2 kefir kernels (photo A), 2 slices of lemon and 1 dried fig or any other dried fruit (apricots or raisins, for example). Cover the jug with a cloth and allow the liquid to ferment at room temperature out of direct sunlight for 12 to 24 hours. Taste: When the drink is less sweet and fragrant, it is ready. Transfer it to a bottle using the funnel and the strainer to collect the grains that will double (photo B).
Put the bottle in the refrigerator to slow down the fermentation process. You can flavor kefir by adding seasonal fruits, fruit juice, and aromatic herbs.. When you are not using it, keep the cereal cool in a small bowl of sugar water. Make sure to refresh the sugar water every week.
Homemade kombucha recipe
In one liter of boiling water, brew one bag of black or green tea for half an hour and pour into a jug (photo C) with 40 to 80 grams of sugar. When the liquid is cool, add the “mother” (scooby) and 10 cl of the “starter” (prev. kombucha vinegar or apple cider vinegar). Cover (photo D) and leave to stand for 5 to 7 days at room temperature. Kombucha is ready when it’s less sweet and bubbly.
Remove the “mother” (photo E), the filter and the bottle. This drink can be kept for 6 weeks in the refrigerator. Keep “Mother” in a jar, at room temperature, and add cold, sweetened tea every month.
mexican patachi recipe
For this exotic drink, you do not need kefir or “mother” grains. It is the bacteria in the peel of the fruit that ensures fermentation. In a bowl filled with 3 liters of water, add the washed pineapple peel (or the peel of 5 to 6 organic bananas) and 250 grams of cane sugar. flavor (cinnamon, fresh ginger, cloves, cardamom…), then leave to ferment for 2 to 5 days. When the drink sours and becomes foamy, filter, it is ready. Keeps for two weeks in the refrigerator.