You can make your own probiotic-rich drink from a juice. I used a kefir starter from Cultures for Health – as long as there is sugar, the bacteria will thrive; eat up the sugar and release beneficial bacteria to populate your gut.
Carrots and turmeric are a classic pairing and the addition of fresh orange juice and ginger add a little sweetness and spice in this refreshing juice kefir.
This is a great “mocktail” option if you’re participating in Dry January, or abstaining from alcohol for any reason.
- 2 cups freshly squeezed carrot juice
- 2 cups freshly squeezed orange juice
- 3 coins of fresh ginger ¼ inch thick
- 1 Tablespoon freshly grated turmeric root OR 1 ½ teaspoons dried
- 1 packet water kefir starter (I use this one)
- In a clean 1 quart jar, combine the carrot juice, orange juice, ginger and turmeric.
- Stir to combine.
- Add the Kefir starter and stir.
- Cover the top of the jar with a cloth or coffee filter and secure with a rubber band or twine.
- Let sit at room temperature (72 – 74 degrees) for 24 hours.
- Remove the cover and taste.
- For a "fizzier" drink, let sit for another 12 hours.
- When you are happy with the flavor top with a lid and refrigerate. Use within 1 week.
If you have leftover turmeric and ginger, whip up these anti-inflammatory Jamu Shots.
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is this fermented drink like kefir, i.e. does it keep multiplying? Or is it a one-shot deal?
Sounds delish! I’ve been culturing love water kefir grains for many years. It’s an awesome beverage. I prefer to grow and ferment in a sealed anaerobic environment like s Fido jar. My grains thrive and produce a fizzier brew. You can check my site for grains and water kefir supplies. Nice post!
Tina, the kefir consumes the sugar and transforms it into probiotics that are very good for you.
I would still like to know if this kefir recipe is a one shot desk like Roberta asked in 2016..? Is there a way to keep this multiplying? Any response from the HB team?
This is my understanding of the difference between kefir grains and kefir starter. Kefir grains and kefir cultures differ is how the cultures are cared for.
Kefir grains can turn out a new batch of kefir every 18 to 48 hours, but to keep them healthy, they must be cared for each day and switched out to new milk (milk kefir) or sugar-based liquid (water kefir) every 18 to 48 hours. Small batches (1 to 2 cups) can be made if it becomes difficult to keep up with consuming the kefir being made.
Powdered kefir starter is well suited for individuals who do not wish to make kefir regularly. Kefir starter is kept in packets in the refrigerator or freezer and when kefir is desired, a packet of starter is simply added to the milk and allowed to culture. As stated above, kefir starter can often be recultured a few times before the bacteria weaken significantly.
Powdered kefir starter can be ideal for a family that is traveling and cannot maintain a daily regimen using fresh grains, for instance.
So with a kefir starter, you probably will not be able to multiply them. You will instead need to obtain kefir grains.
Hi Daisy, thank you for your patience, this is a one shot deal. You will need a new packet of Body Ecology for a new batch. Have you tried it? Jen HB Support
Can you use the pulp remaining for anything? With fibre being important in diet it would seem a waste to discard.
Good question Linda, we haven’t tried using the pulp, but sounds like a great idea. Maybe you could bake it into a muffin? Let us know if you try something! Jen HB Support
I just used carrot pulp to make raw vegan carrot cake. It turned out great. I got my recipe from ‘Fully Raw Kristina’ on Youtube.
The carrot and orange juice appear to be separating in the jar as they ferment. Is this normal? Should I leave it alone or stir it?
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