Kombucha

Body: 

Has anyone tried this drink? Vitamin Cottage was out for about three weeks as was Whole Foods and I am just delighted to see it back on the shelf or I should say in the refrigeration section. I have been using the Synergy brand but found another delightful company that puts this healthy drink out in flavors. Now there is a blueberry and peach among other flavors to choose from. Yum. It is on my list of alkalizing foods, another plus and it is rich in probiotics. :)

Yes...I love it. There's a company in SF that keeps us supplied in it. Fermented foods are some of the most healing and nourishing for humankind. I do sourdough bread, seed cheese and mead. Totally YUM!! :-)

I spoke yesterday with Alisa from the SF company. I had purchased some of her brand and noticed that the amount of probiotic was not listed. She said that it is in the drink (the Kombucha culture is the probiotic) but they have not had the funds to have it tested but that (the test) will be forthcoming. I had her Blueberry Kombucha and it was scrumptious! A true energy booster as are the chlorella and spirulina powders. Vitamin Cottage received a delivery yesterday was all sold out today, that's how fast it goes here. :)

What is seed cheese?

Fermented nuts or seeds. It's a delicious addition to so many dishes and very easy and fun to make...do you want the recipe?

I would love the recipe! Thank you so much for sharing. :)

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Here it is!

Begin by soaking seeds or nuts overnight. Put them in a ceramic bowl and cover with pure water and a plate or dishtowel to keep dust and bugs out. The next morning, drain and rinse the seeds. (The soaking water is very nutritious for plants.) Place in a blender 1 cup of seeds or nuts and 1 to 2 cups water. Blend to a fine liquid the consistency of thick cream. Place the liquid back into a clean bowl, cover and let sit in a warm place in your kitchen. As the mixture ripens, the whey or watery portion begins to separate. This takes 6 to 12 hours, depending on the temperature. An ideal temperature for making yogurt is 90 degrees, which will cure the yogurt in about 6 hours. Room temperature will take about 12 hours.

At this point, the yogurt can be eaten as is or put in the refrigerator for use in dressings and breads, or as culture starter for your next batch of seeds. Commercial yogurt starters are also available to aid this process along a bit, but neither are required. Make a hole in the thick curds with a knife or chopstick and carefully pour off the whey, which is the watery portion on the bottom. If cheese is desired, let the mixture sit for a total of 12 to 24 hours. The whey will completely separate from the curds. Cut a piece of cheesecloth

Thank you Christine for this recipe. I will get the cheesecloth and make it this week! :)