The albino of milk
Make your own probiotic drinkGrowingHans Wieland
I’m activity to aberrate from agronomical a little this week, but in a way it’s still about growing: Growing your own alive cultures and application them to accomplish a adorable probiotic drink.The new affair seems to be cooler and I confess, I am absorbed to it. I artlessly cannot alive after it. Seriously.Fermented foods ability assume to be a new trend, but there is able affirmation that bodies were crumbling beverages in Babylon as far aback as 3,000 BC. According to Sandor Katz (author of ‘The Art of Fermentation’), “Most aliment and cooler processes are age-old rituals that bodies accept been assuming aback afore the aurora of history.”That the accession of pickled foods on Irish restaurant airheaded coincides with a recession is an absorbing fact. Brewed aliment is cheaper, as it can be preserved and stored after the charge for refrigeration. The bloom allowances of the pro-biotic cultures that aftereffect from cooler are additionally broadly lauded. The flavours are adorable too.My claimed cooler attraction is a brewed milk booze fabricated with kefir grains – reusable ability that has a grain-like appearance. My addiction to this probiotic, able dairy cooler is so bad that I will accompany the alive cultures on continued campaign or holidays to augment the addiction and abstain abandonment symptoms.
BenefitsAs a active culture, kefir is a circuitous symbiosis of added than 30 micro-organisms, mainly lactic-acid bacilli and yeasts. Kefir can advice to restore the abdominal flora of bodies who are convalescent from a austere affliction or actuality advised with antibiotics. It’s a antidote for digestive troubles and because the milk is brewed it is acceptable by bodies who are lactose intolerant. Kefir contains folic acid, calcium, iron, iodine and is abounding of Vitamins A, B1, B2, B6 and D. Fermentistas alarm it the ‘champagne of milks’, because of its booze content, which can be as aerial as 3 percent.At home, we aftermath about three abode of a litre anniversary day and use it as a pro-biotic drink.It is acutely accessible to accomplish (see box), as it requires no temperature ascendancy and everybody can accomplish it at allowance temperature in the kitchen. During the cooler action (converting lactose into lactic acid) the kefir grains accumulate and activate an endlessly self-propagating process. You’ll end up with added grains than you need, and they’re a admirable affair to canyon on to your friends.
Milk Kefir1 Put your grains (1-2 tablespoons) into a apple-pie canteen bottle or jar (1ltr is best)2 Fill the alembic with milk (any amoebic milk will do) 2/3 full3 Place in buffet or added atom in the kitchen out of absolute sunlight4 Cover jar with a apple-pie muslin5 Let it sit for 24 hours or until it alcove acidity to your taste6 When kefir is finished, ache grains (with a artificial strainer – it’s important not to use metal) from the milk.7 Booze your kefir and reclaim the grains. Go aback to footfall 1.
Hans Wieland is training administrator at The Amoebic Centre, Rossinver, Co Leitrim, which offers courses, training and advice on amoebic growing and cooking, and runs an Eco Shop and an online agronomical store. For added advice or to download the centre’s chargeless 2013 Course Programme and Seed Catalogue, appointment www.theorganiccentre.ie.Gardening questions or comments? Feel chargeless to acquaintance Hans at firstname.lastname@example.org.
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