1 x Fermenting Jar
1 x Funnel
1 x Plastic Strainer
1 x Storage Jar
1 x Plastic Spoon
Probiotic starter (1 Cup of Whey or 2 cups of Basic Water Kefir)
2 Cups Lemon Juice, freshly squeezed
To make whey simply strain all the liquid from yoghurt or milk kefir using a nut milk bag, or a strainer lined with cheesecloth (you can jump ahead to Module 4 for instructions). Alternatively basic water kefir is also great for this recipe.
Mix the probiotic starter with the freshly squeezed lemon juice (store bought lemon juice is also fine).
Leave the fermenting jar with the cap closed on top of your bench top if you live in a warm environment. Alternatively if you live in a cool environment, place the jar in a warm (but not hot) part of the house. Anywhere from 22-30 degrees Celsius is fine. If you live in a tropical environment you may have to ferment only at night and in the hottest part of the day put your fermenting jar in air conditioning or the fridge so it doesn’t get too hot.
If the lid is airtight let a little bit of air out every few hours to release the pressure (we don’t want any exploding bottles).You can try a little bit each time to familiarize yourself with how the flavour develops and see what you like best.
After approximately 6-12hrs your probiotic lemonade will be ready. If you have used an airtight fermenting jar or bottle the kefir is likely to be fizzy. If your vessel was not completely airtight it will not have bubbles. If it tastes overly sweet you can continue to ferment it until some of the sweetness reduces. The fermenting time really depends on the environment and the temperature. Hotter climates will develop at a much faster rate.
If you have used whey as a probiotic starter you may wish to add a sweetener to your lemonade (water kefir is already quite sweet). Try experimenting with sweeteners such as raw sugar, rice syrup, maple syrup, coconut syrup or stevia and see which you like the best. Just like a cup of tea, everyone has their own preferences of how sweet they like it.