Strawberry and Ginger Kombucha

strawberry and ginger kombucha

Strawberries make an awesome flavour for your second ferment and are guaranteed to get your kombucha fizzy (which so many people struggle with). The ginger balances out the sweetness of the strawberries and adds a nice punchy flavour.

To make this you will need one batch of finished plain kombucha and a 1 litre glass bottle with a tight seal. Grolsch style flip top bottles work well as does reusing store bought kombucha bottles. 

Coconut Yoghurt Panna Cotta

coconut yoghurt panna cotta

This recipe came about as a different way to get Anjali (my 22month old) to eat yoghurt. It's dairy free and is made with coconut yoghurt, coconut milk and grass fed beef gelatin (we use Great Lakes brand). It's good for your gut with probiotics (from the yoghurt) and gut healing properties from the gelatin.

This is a basic recipe to get you started but it's super versatile so feel free to change it up with different yoghurt, milk or even milk kefir. You can also jazz up the flavour with extra spices like cinnamon, cardamon, cloves or turmeric. 

Serve for breakfast with some fruit and granola or as a dessert or snack. 

Super Simple Coconut Yoghurt

coconutyoghurt

A friend of mine introduced me to a super simple way to make coconut yoghurt. I tried it out and it works a treat! There's no heating involved all you need is a cozy spot to keep it warm enough to culture. If you've got a yoghurt maker or a dehydrator, that will do the job but if not see below for some ideas. 

All you need to make it is some store bought coconut yoghurt and a can of coconut cream. The store bought stuff acts as the 'starter' and contains the right bacteria to get it going.  Just make sure your store bought yoghurt contains live cultures (check the ingredients list). Two great brands here on the Sunshine Coast are Coyo and Born Cultured.  

Once you've made your initial batch you can use some of that yogurt to start the process again. You can repeat this method up to 3-4 times or until you notice a drop off in quality of the finished yoghurt i.e. less thick and tangy. Then you will need to buy another batch of store bought yoghurt to start the process again.  

The type of coconut cream you use will determine the thickness of your yoghurt. You can also use coconut milk but it won't be as thick. Experiment with a few different brands to see what you prefer.  

How to culture your yoghurt  

  • Place in an esky filled with enough water to cover 3/4 of the jar. Close the lid and top up with more hot water if needed. This was the method I used. I left it to culture for about 18 hours and the water was still luke warm by the end. 

  • Preheat your oven to its lowest temperature. Turn it off then place your jar inside with the door closed.  

  • Wrap your yoghurt jar in a towel/blanket and place in a cooler bag with a hot water bottle or heat pack 

  • If the temperature is warm enough (i.e. middle of Summer) wrap your jar in a towel and leave it in the warmest spot in your house 

  • Place in the dehydrator set to 40 degrees

 

 

 

Cultured Cashew Cream Cheese

This cashew cheese is a great dairy free alternative to sour cream. It's smooth, creamy and slightly tangy from the fermentation. We've been drizzling it on everything from sweet potato chips to nachos. 

We used our Pickled Pepper brine to culture it but if you don't have a batch of these handy you can use sauerkraut juice, whey or the insides of 2 probiotic tablets. The pepper brine gives it a really nice flavour so if you are using something else try adding in some fresh herbs for extra flavour.