Skip to main content

More nose trusting - Citrus lactic-fermented drink

As I posted a few weeks ago, I've been trying some fermented food recipes, but its been a nerve-wracking experience due to not knowing what these foods are supposed to taste like, I've just been trying to "trust my nose" and only eat things that don't smell bad!

We tried "lemon wine" at the cheese-making course, so at least I'd tried a fermented beverage.  We will go to another course to learn how to make this kind of fermented food when it comes to Murgon in Feb/March 2012, but I decided to try a recipe in Nourishing Traditions in the meantime.  Of course I also tried to modify it, as there wasn't exactly a recipe for lemon wine, more orange wine, but we had heaps of lemons from the neighbour's tree (two shopping bags) and a few mandarins that were on sale.

I juiced all the lemons and mandarins and ended up with:
  • 1.5 L lemon juice
  • 0.5 L mandarin juice



I added 1/2 cup of raw sugar to 1.5 L warm water and 0.5 L whey from cottage cheese and stirred it all into the lemon/orange juice.



Left it for a few days and.....

hmmm looks fermented......
I bottled the brew into old Grolsch bottles (knew I was hoarding them for a reason) and put them in the beer fridge.  I think I should have added more sugar, this is seriously sour!  But ok mixed with water, a bit like drinking apple cider vinegar!  They should be nice as a refreshing drink over summer......


Have you tried to make fermented beverage?


Comments

Popular posts from this blog

What to do with eight acres

Behind the scenes of my blog I can see the search terms that led people to find my blog.  It can be quite interesting to look through them occasionally and see what people are looking for.  Most of them involve chicken tractors, but another question that comes up regularly is “what can you do with eight acres?” or “how much land is eight acres?”.  Today I will try to answer this question.

Of course it is a very broad question, there are lots and lots of things you can do with eight acres, but I’m going to assume that you want to live there, feed your family and maybe make a little extra money.  I make that assumption because that’s what I know about, if you want to do something else with your eight acres, you will need to look somewhere else.

If you haven’t chosen your land yet, here a few things to look for.  Focus on the things you can’t change and try to choose the best property you can find in your price range.  Look for clean water in dams, bores or wells, either on the property …

Making tallow soap

For some reason I've always thought that making soap seemed too hard.  For a start the number of ingredients required was confusing and all the safety warnings about using the alkali put me off.  The worst part for me was that most of the ingredients had to be purchased, and some even imported (palm oil and coconut oil), which never seemed very self-sufficient.  I can definitely see the benefits of using homemade soap instead of mass produced soap (that often contains synthetic fragrance, colour, preservatives, and has had the glycerine removed), but it seemed to me that if I was going to buy all the ingredients I may as well just buy the soap and save myself all the hassle.  For the past several years I have bought homemade soap from various market stalls and websites, and that has suited me just fine.
Then we had the steer butchered at home and I saw just how much excess fat we had to dispose, it was nearly a wheel-barrow full, and that made me think about how we could use that…

Growing and eating chokos (chayotes)

Cooking chokos (not be confused with another post about cooking chooks) has been the subject of a few questions on my blog lately, so here's some more information for you.
Chokos - also known as Chayote, christophene or christophine, cho-cho, mirliton or merleton, chuchu, Cidra, Guatila, Centinarja, Pipinola, pear squash, vegetable pear, chouchoute, güisquil, Labu Siam, Ishkus or Chowchow, Pataste, Tayota, Sayote - is a vine belonging to the Cucurbitaceae family, along with pumpkins, squash and melons, with the botanical name Sechium edule.


The choko contains a large seed, like a mango, but if you pick them small enough it is soft enough to eat.  If you leave the choko for long enough it will sprout from one end and start to grow a vine.  To grow the choko, just plant the sprouted choko and give the vine a structure to climb over.  In summer, the vine will produce tiny flowers that will eventually swell into choko fruit.  The vine doesn't like hot dry weather.  And it doesn&#…