Monday, January 21, 2013

Kefir, Kombucha, and Ketchup

I'm getting to the point where it's going to be time for me to switch my kefir operation from pint jars to quart jars, or perhaps just start getting rid of some of the grains.  I'm considering loading them off on Etsy or just giving them away.  I'm not at the point where I can just drink kefir plain, yet, but I've gotten to the point where I am adding a negligible number of calories.  In the beginning my main use for kefir was smoothies, made with cherries or blueberries and whey powder, a little stevia or honey to sweeten it.  During my little vacation I didn't bring either my smoothie blender or anything to mix into the kefir... I tried whole blackberries, which wasn't that great, so I added a spoonful of honey instead.  Now that I'm home with  my pantry, all I need is about six drops of stevia extract, which adds very few calories and no sugar.  One of my favorite things about stevia is that if you don't use a lot of it it doesn't overwhelmingly sweeten what you put it in... it tastes almost the same, but somehow more palatable.  Hard to explain, but whatever the case, I'm liking the kefir with just a dab of stevia.

My kombucha had a daughter, so I bottled the first batch with blueberries and ginger.  This was mostly my "practice batch," so it's in the fermenting cupboard right now while I cool the tea for another batch.  The first batch was green tea--which I don't prefer, but I had some around--this next batch is black tea.  I also just ran out of sugar, so when I pick up milk to make more kefir tonight that's another thing I'll need.

My ketchup is also finished, and delicious.  I don't usually eat things with ketchup, but I'll be making a meatloaf probably tomorrow for me and my dad, and it'll go good on there.  I'll also be making fermented mayonnaise, probably tomorrow because I have class today.