- Hi everyone, welcome back, this is Sarah
of TheHealthyHomeEconomist.com.
Today I'm gonna show you the
simplest fermented beverage
that you can make for your family.
The simplest, simplest, simplest.
And one of the most delicious
out of the Nourishing Traditions cookbook.
It's one of the very first
ones I tried many years ago
when I was just very
tentatively testing the waters
of how to ferment foods
and drinks myself at home.
I didn't know anyone
else who was doing it,
I didn't really have
anyone else to rely on
other than just reading out of a book
and running it up the flagpole
to see if something would work,
and this particular recipe
is great for those of you,
maybe you don't have a kombucha culture,
maybe you don't have a kefir culture,
maybe you just wanna try it and see
is this something I wanna do?
Well, this is a great recipe
for you to start out with.
It's called Hindu Lemonade,
and it is out of Nourishing Traditions,
I have modified it slightly
to my family's taste,
but it's something
(snaps)
you can do this afternoon
and get going fermenting
and see if this is something
you wanna incorporate
into your kitchen routine.
It's certainly a wonderful thing to do,
making fermented foods and
beverages for your family
because it adds a whole
new dimension of health
to your whole foods eating.
It adds the probiotic aspect
of foods to your eating.
And that's something that you can't get
necessarily when you eat raw,
and it's certainly not something you get
when you eat cooked food.
Even if you're eating
fresh, from the farm,
whole foods all the time,
unless you have incorporated
fermented drinks
and fermented foods into your
repertoire in the kitchen,
you have not added that probiotic aspect,
unless of course you're eating
raw cheese and things like that.
Those, of course, are fermented foods
that are typically found in the kitchen.
But most of the cheeses at
the store are pasteurized,
so unless you can find a raw cheese,
it's not gonna add that probiotic aspect.
So let me show you how
to make Hindu Lemonade,
it's so very simple.
First thing you need are
some lemons or some limes
or a mixture, you need six
to eight lemons or limes
or a mixture of the two.
I prefer both, mixture
of the lemon lime flavor
appeals to my family
so I have three lemons
and four limes here, I've
already juiced most of them.
I've also got a half a
cup of liquid whey here,
and this is raw liquid
whey from clabbered milk,
and I have a video on how to make this,
and I'll link it up on the
written part of the blog,
but you cannot use whey from the store,
you cannot use powdered
whey or any sort of whey
from the store, you have
to make this yourself.
I also have a half a
teaspoon of ground nutmeg
and a half a cup of sucanat,
and two quarts of water here, so,
this is how we're gonna
make our fermented lemonade.
First of all, I'm gonna
quickly juice this last lemon
and then we'll mix everything up.
(juicer whirs)
And isn't this a great little juicer?
I recommend you have a
little electric juicer,
they're wonderful to have.
I got this, my husband and I
got this for a wedding gift
almost 20 years ago
now, can you believe it?
So these things last forever,
so get yourself a little juicer.
And we've got the lemon lime juice here,
and we've got our two quarts of water,
and go ahead and pour
your lemon lime juice
into the water.
You're also going to add your
half a cup of liquid whey,
your half a cup of sucanat,
which sometimes gets stuck
and you have to...
I should have done the sucanat first,
cause it's getting all
stuck to the wetness
on the inside of the funnel,
oh well, that's fine.
And last but not least, we've got
our half a teaspoon of nutmeg.
And that's it, that is all there is to it.
Now, you gotta close the lid
and you're gonna mix it up.
And that's it, and we're
gonna place it right here.
Get this out of the way.
We're just gonna place this
on the counter for two days
and the probiotics there
in the raw liquid whey
are gonna act on that sugar, they're gonna
act on the raw lemon lime juice,
you cannot use a lemon lime
juice out of the bottle
from the store, it has to
be fresh lemon lime juice
or lemon, you know, either one.
Whatever proportion you want.
And it's gonna act on that, it's gonna
create a fermented bubbly
beverage in about two days,
it's not gonna be like a
soda, don't look for it
to be that kind of a bubbly,
but it will be slightly
bubbly, slightly fermented,
and then after two days
you're gonna refrigerate this.
I recommend that you leave
it in the refrigerator
for one to two weeks.
You can drink it right away if you want,
but the flavor will improve over time,
so if you leave it in the
refrigerator for a week or two,
the nutmeg really comes
out in the lemonade
and it really starts to
taste really fantastic.
Another option is also to bottle it,
you can get some bottles from your local
beer and wine supply
store and bottle them,
and after it's fermented for two days
you can bottle it and
leave it on the counter
for an additional two days
to make it even more
effervescent and more bubbly.
We tend to not do that in my house,
I just leave it on the
counter for two days
and then refrigerate it,
and then the kids drink it.
It's a great drink for when
they come home from school,
and a healthy beverage
to give them a nice dose of probiotics
in a very pleasant way.
Sarah, the Healthy Home Economist,
and I'm wishing you all
the best in the kitchen,
I'll see you back here next week.
