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Post by Valerie on Jan 1, 2011 8:42:28 GMT -5
Fermented (Hindu) Lemonade Ingredients Juice of 6-8 lemons, limes, or a combination (must be freshly squeezed) 1/2 cup sucanat 1/2 cup liquid whey 1/2 tsp organic nutmeg 2 quarts filtered water Instructions Mix all ingredients together in a 1 gallon glass jug. Leave on the counter for 2 days and then transfer to the refrigerator. The lemonade flavor improves over time, but is drinkable immediately after the 2 day fermentation period. If it is too tart compared with the overly sweet lemonades from the store, mix 1 or 2 drops liquid stevia to each glass until your family adjusts to the mildly sweet/sour flavor. Sarah, The Healthy Home Economist Source: Nourishing Traditions www.thehealthyhomeeconomist.com/2010/11/video-fermented-hindu-lemonade/I'm planning to try this today. I have just limes, though, so mine will be limeaid. I don't have sucanat either, so I'm using molasses, which will change the flavor a bit, but I think it will probably still be good. |
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Post by eyeofthestorm on Jan 1, 2011 10:01:40 GMT -5
Valerie, I haven't done this, but when I made water kefir, some sources said be careful with molasses because it has more minerals. Sometimes the "little critters" need the minerals, but if you overdo, you can go back to plain white sugar. Maybe you could cut some brown sugar with some white sugar...
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Post by Valerie on Jan 1, 2011 11:59:42 GMT -5
I didn't see your post in time, but I used plain old brown sugar instead of molasses, since I didn't have 1/2 a cup. Hopefully it will be OK.
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Post by Valerie on Jan 3, 2011 16:35:01 GMT -5
Well, it's in the fridge now. I drank some after it got cold, and it's really good. Different. I think I could start wanting to drink it every day.  According to the video, it gets tastier the longer it stays in the fridge, as the nutmeg becomes more prominent. And it's not really all that tart. My limes were kinda small and kinda dry though, so I might have been a bit short on juice. Minute Maid is more tart than this. |
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Post by Granny Smith on Jan 3, 2011 18:08:39 GMT -5
Valerie, how do you think it would taste if you left out the nutmeg? (I don't like nutmeg. It gives me a stomach ache)
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Post by eyeofthestorm on Jan 3, 2011 19:28:22 GMT -5
I have some whey in the fridge...hm....I wonder if DH would drink it...
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Post by Valerie on Jan 4, 2011 6:38:44 GMT -5
Gayle, I don't think it would taste like much without the nutmeg. But I bet you could swap ginger in it's place! Ginger goes fine with citrus. I'm gonna give Dave some when he gets home and see what he thinks. He can't taste, though, so it won't be much of a test. :/ I think he could use some probiotic action. He's always had digestion issues and he will not eat anything that says its cultured. He used to drink really heavy years ago and I'm sure he killed off whatever good guys he had in his gut, and doesn't eat anything to replace them. I just will conveniently leave out the fact that it's fermented. |
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Post by Valerie on Jan 9, 2011 20:00:31 GMT -5
Hey, he likes it! I poured me a cup while ago and said here taste this. He took a taste, licked his lips, and sat it down by his chair. I said, if you want it I can get me some more, and he was like, yeah, do that. This is good. |
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Post by Granny Smith on Jan 9, 2011 21:15:36 GMT -5
Maybe it makes him feel better.
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Post by Valerie on Jan 10, 2011 9:51:31 GMT -5
I need to make some more today.
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Post by Granny Smith on Jan 17, 2011 16:27:37 GMT -5
I had to make yoghurt, then make yoghurt cheese (so I would have whey). Then I had Belinda get me some lemons in the city. So, today, I finally made this. I'll let you know how it turns out.
At the moment, I don't get it. If it's just lemonade, you could make this much with just lemons, sugar, and water and be done with it. But we'll see if it's worth the extra time and effort.
The kids want me to let it ferment longer and make hard lemonade. Children!
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Post by Valerie on Jan 18, 2011 7:15:27 GMT -5
I don't think it would do it with just whey. Now if you threw in some hops....
I still haven't gotten mine to do anything remotely fizzy or bubbly or whatever word that lady used on the video. You can tell it does make some kind of change, though, during the sitting.
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Post by Granny Smith on Jan 18, 2011 10:56:29 GMT -5
I'm considering letting it sit out longer, just to see if it will become alcoholic. To make wine, I only put in a small amount of yeast along with sugar, fruit, and water. I'm thinking that the whey might take the place of yeast in this. It could be that the lemon juice stops it from turning alcoholic, though. We'll see.
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Post by Granny Smith on Jan 23, 2011 23:44:17 GMT -5
Well, the lemon juice didn't stop it from turning alcoholic. It's foamy, bubbly, and smells like wine. I tasted it and it's winey, but nice and tart. I think I'll let it continue to ferment until it becomes still. Considering how little sugar is in it, I don't think it will take very long. I also don't think it will get a very high alcohol content, maybe only 3 or 4 percent.
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Post by Valerie on Jan 24, 2011 6:32:59 GMT -5
Did you put any spice in, or just lemon and sugar and whey?
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According to the video, it gets tastier the longer it stays in the fridge, as the nutmeg becomes more prominent. And it's not really all that tart. My limes were kinda small and kinda dry though, so I might have been a bit short on juice. Minute Maid is more tart than this. 