Lacto-Fermented Lemonade | Why You Need This Healthy Fermented Drink Today
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- เผยแพร่เมื่อ 14 ก.ค. 2024
- This lemonade has changed the game for us. Deliciously bubbly with a delicate hint of fermentation, it's a great middle-ground for those who find kombucha to be a bit too much while still wanting something with probiotic powers to heal the gut.
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Recipe:(US measurements)
Water - 1.2 Gallons
Whey - 3.3 Fluid Oz
Sugar - 0.5 lbs
8 Lemons
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Lacto-Fermented Lemonade | Why You Need This Healthy Fermented Drink Today
00:00 Introduction
00:45 Ingredients
01:05 How to
04:32 Bonus info
05:16 Fermentation Stage
07:21 Taste Test
08:56 Bloopers
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#healingfoods - แนวปฏิบัติและการใช้ชีวิต
![EASY Fermented Lemonade 🍋 [with Probiotics!]](/img/n.gif)
I had a serious drinking problem and I started 2 ferment my juices and I drink half as much now, truly a miracle ! 😊😊😊😊😊😊
That's amazing to hear.🙂
It's hard to kick bad habits, but nature always gives us solutions - this is just one of many.
If you have the time look into:
Bread Kvass
Beetroot Kvass
Kombucha
Water kefir
Yogurt
I also make my own Apple cider vinegar from my small garden.
You can buy a couple pounds of apples, eat them, and use the skin and the core to ferment with water and sugar(first fermentation 2 weeks, then sift solids out and continue to ferment clear liquid for 1 month) and presto, you have apple cider vinegar.
This vinegar does wonders for general health but especially for gut health.
All the best, Truth.
This recipe is awesome! Thank you!
Really happy you like it :)
It has become a staple in our house and in our diet now and especially in winter when our body needs as many nutrients and biodiversity to stay healthy and strong, this is an easy alternative to store-bought supplements.
Natural always works better because we are of Nature.
P.s love your Hairloom Seeds video, got a decent collection myself, and after growing veggies and fruits in containers for a while now, I'm looking forward to getting my hand dirty in a real piece of land in the near future - fingers crossed 😬.
Stay safe and all the best.
Mike.
I've tried it myself and it is absolutely amazing! Very refreshing and not overly sweet : D
Happy to hear it - at this point, this lemonade has replaced sparkling water, bottled water, and most if not any carbonated sugary drinks.
Hope more will try this delicious and healthier alternative to all the other preservative and chemically filled soda drinks.
Take care 🍋🥂
Delicious! Thank you 😊
My pleasure 😊
Thanks for your time and comments
Have a great week.
Thanks for showing to us how to prepare the lacto fermented lemonade. Cheers from the top of the mountain.
Our pleasure!
If you try it, let me know if you like it and if you got nice carbonation :)
Have a great week.
Ok. I will. You too.
I have learnt something..thank you bro
Happy to be of service
Thank you for watching
You can dehydrate the part you don't use to make lemon powder
Great idea, thanks :)
Nice video - definitely need to try that one was curious if you'vr tried substiuting your spuce syrup for the sugar. Might give a nice flavour.
Best, Alex
I was looking for a way to use all the whey leftover from homemade greek yogurt. This looks amazing, and as a homebrewer I already have all the bottles I need, thanks so much!
Happy this got you excited - we're addicted to it and it's one of the best fermented drinks we enjoy, next to kombucha and kvas.
Enjoy and wish you all the best.😃
These out takes are hilarious! Good job to you both, really enjoying this content. Your bucket of abundance idea was awesome!
Thank you and we appreciate your time.
Hopefully there is value added to your life from this videos and some of these recipes will become a staple in your house, as they are healthy and delicious.
Take care ;)
Please give the US measurements for this recipe. Really excited to make this but don't understand the conversions I tried to do.
TU.
Water - 1.2 Gallons
Whey - 3.3 Fluid Oz
Sugar - 0.5 lbs
8 Lemons
I've added them to the description of the video so you can have them in the future as well.
All the best and happy brewing ☺
Lacto fermented drinks like this are so beneficial to digestion, thirst quenching, rehydrating your body in a positive way that also does not overwhelm your kidneys. I’ve never made lacto fermented lemonade and will try your recipe. Thanks for sharing!
I just juice Lemons and let the lemon juice ferment in room temperature, it doesn't get simpler than that ! 🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋
😊
No whey? How long until fermentation?
@@theresa_lili about 3 to 5 days is a rough estimate
Lovely! Now I'm sure to make one 😋 One question, though - how long can you keep it in the fridge?
I would consume it within a week maximum after the initial carbonation.
Not because it will go bad, but because the bacteria inside will consume all the sugars and create to much carbonation, leading to a lemonade that's no really as tasty - more exactly it will taste quite acidic and even develop alcohol if left long enough. 😲
It's easy to make, and a great hydration tool any time of the year, so no need to make huge batches and store them .
For a family of 2, I make a jug of 4 L, and we drink it every week, but we're quite obsessed with fermented drinks so, we make as well beet kvass, kombocha, water kefir and other fermented foods to keep our micro biome strong and happy and our health at its best.
😁
Hope this helps.
Have a great week Aleksandra.
@@HomevertHomesteader Thanks for the long reply, it's really informative! Now I know everything I need. Happy fermenting! 😊
I gotta try this. I make 🧀 so I have lots of whey.
😍
Does whey from pasturized milk work as well or lesser? And which sugar produces the most carbonation in your experience, thank you.
Yes, I use only pasteurized milk because right now i can't find a source of raw milk.
So the answer is yes 😊.
The culture comes to the whey from the air, just like when you make yogurt, sauerkraut and other fermented products
Honest outtakes! The quality of the video is good.
Thank you 😊
How long does second fermentation usually take for it to get very fizzy for you? I am at day 2 and it’s getting fizzy but not there yet.
Good question
So, it's very important that the room temperature is around 20 to 22 degree Celsius so the lactobacillus is active and eating that sugar and converting it into carbonation.
Mine takes 2 days at room temperature, but when we stayed at our in-laws for 2 weeks their house was cooler and it took 4 days to get there.
It's also important to sanitize a spoon and mix the mixture at least twice w day to add oxigen to it.
Sanitize it with boiling water from a kettle or something so you don't add spoiling bacteria in.
Once you see or hear any fizz you can bottle it.
Play with it and you will find the sweet spot.
I guess it differs a bit based on altitude, and other conditions but it should not be to big of s difference.
Take care and thanks for watching 🙋😊
I just made my first batch of cheese using whole, pasteurized milk. Can I use the leftover whey to make fermented beverages? Or does it need to be raw milk to have active probiotic cultures?
Congrats on making your first batch of cheese :D
I mainly use milk from the store as raw milk is hard to get.
Good probiotic bacteria are all around us in the air, the whey or milk products act as a welcoming medium for them to develop and grow.
So use stored milk, it works fine ;)
Thanks for your quick reply. As with kombucha, should I add anything to the 2nd ferment to increase the fizz? I look forward to learning more from you. I like your teaching style.
@@MareSimone1
Honey would be a good, healthy alternative to increase the fizz.Better then rafined sugar.
Raw sugar/Brown sugar or malases works good as well but will influence the taste towards a chocolate/cofee aroma - not sure you want that.
I usualy love the fizz it gets on its own for the second fermentation but if I want extra bubble I add honey - 1.5 Tsp per 500ml bottle no more or it will become to carbonated and if you don't have good bottles they will explode.
With honey you can play with aromas as well - each honey type has its unique flavour :
Buckwheat honey is dark and chocolaty
Lime/linden tree honey is sweet and flowery
Lemon flower honey or any citrus flowe honey taste pretty much like the citrus it polinated
So many honeys and so many options it mostly canceles the idea of adding actual fruits to flavour the kombucha.
Just use the appropriate honey :D
At least that's my experience and preference your free to do as you please ;)
I’m making some now. Wondering how long to let it go or work up…? Here hoping to find out
Hey Tara, initial fermentation ( in a big jug ) takes about 2 to 3 full days (72h), depending on how hot your home is.
After bottling (use pressure-safe bottles like swig tops that are made for holding carbonation ) - 4 to 6 days should do the trick, again based on the home temp.
The more carbonation, the less sweetness to open a bottle from time to time to gauge the taste and bottles.
After you're happy with the batch, fridge it or put it in a cold place to stop the carbonation, or you will end up with a vinegar-like drink.
We drink it quite fast - so fast it never gets to the fridge 😂😜
Take care
Would someone be able to use kombucha in place of the whey to add probiotics and help the fermentation?
Great question, but honestly, not sure.
I do make kombucha as well, but a Scoby is not bacterial only in nature it's yeast as well - hence I don't know if it would work.
Once I left my lemonade out for to long and it developed a thin layer of mould on the top of the water and it was ruined.
Couldn't use it anymore.
Now I understand that the scoby functiones as a simbiotic system but ...
What I can say is make a small batch and try it
Who know maybe you will discover something new.
Citizen science is on the grow worldwide and small projects like this make a big difference.
Thanks for watching 🙂
@@HomevertHomesteader Thanks for the quick reply! I was thinking along the same lines as what you said with the yeast. I may have to try a small batch in the coming weeks, hopefully I dont get sick lol. Cheers mate!
@@alrachid2 just make sure that, if does develope a layer of mould/yeast on top you don't drink it.😉👍
thank you. i started the ferment. but after 4 or 5 days no bubbles seeing. what does that mean? i added a little self made yoghurt whey juice into it. thank you
Hey, happy to see you're trying it.
Two reasons possibly:
1 - not enough whey - you need 100 to 200ml(6.7oz) for 4 liters of water( 1 gallon)
Depending on how fresh the whey is, you need less (100ml)
The whey is what attracts the fermentation bacteria from the air around.
You may not get activity fast if the whey is not fresh or the container is covered with a lid instead of a cheesecloth.
2 - Not enough sugar - you need 220g for the same amount of water
Once the lactobacillus is in the liquid, it needs sugar to become really active and create carbonation.
Not enough sugar is gonna cancel this.
Apart from these 2 reasons, I'm not sure what can be
I brew this drink routinely, and rarely does it fail - and if it does, it's usually because my whey was not super fresh.
That's why, once a week, I make yogurt, and on that day, I use the freshest whey to make the lemonade straight away as well.
Hope this helps.
@@HomevertHomesteader thank you so much. it may be wright. because at the same time i started fermenting pear kvass with that no fresh whey. it happens the same. plus other reason may be: my room temp. is not steady and high enaough between 17 to 20 degrees celcius. i started my oven to burn after a while the fire turns lower if i don't put another piece of wood in it. so the different temp.
@@girikay3681 temperature is deffinitly a key factor as well.
Optimal temp for good,fast and active fermentation is between 20 and 25 celsius with 23 being ideal.
But lets be honest nobody lives in a air controlled Laboratory,
Winter is a bit harder to make great ferment compared to summer but that never stops us :D
Do the best you can with what you have where you are.
Both mistakes and success are amazing teachers and help us grow.
Take care and never stop improving your health and that of your family.
@@HomevertHomesteader thank you❣
My pleasure@@girikay3681
I'm not sure why my lemonade isn't as fizzy.. We have clean water, but I think the problem might be in the whey. I used organic yogurt to separate the whey.
Hey there,
I think your right, its better to make pure whey on your own, by making a very easy and quick ricotta recipe (here's my one) -
th-cam.com/video/C9q_gk3iCsg/w-d-xo.html
It's very hard to separate whey from yogurt as it's mixed and incorporated in the product.
Hope this helps.
P.S - depending on your room temp conditions sometimes is good to leave the lemonade to ferment for 3 to 4 days instead just 2, and then bottle it.
Just make sure you have no lemon residue in the jar (strain it before you start fermenting ) to avoid any risk or some mould growing on lemon pulp that may be floating in the jar.
Stay safe.
All the best.
@@HomevertHomesteader Don't you need unpasteurized milk then? In yoghurt there have to be some of the good bacteria. It's hard to find unpasteyrized milk products in Scandinavia
@@jnbeissi87
The whey is just an attractor for the Lactobacillus, which is present all around us in the air even.
So no, you don't need necessarily unpasteurized milk ( in many parts of the world its even illegal to sell this)
I've made ricotta from store-bought milk(pasteurized) and used that whey to successfully make this lemonade - Lactobacillus is all around us and just comes in to do the work.
It's the same bacteria that helps ferment cabbage into sauerkrout, pickles, and many other fermented foods that we all love and cherish.
Lactobacillus will innoculate your whey and lemonade and start fermenting it, eating the sugar, and creating carbonation.
Sometimes if I get too eager and dont let it sit for 2 or 3 in the room covered just with a cheese cloth, I as well dont get good carbonation so then i just reoped the lid to the bottle and leave it for another day and it gets the job done.
Hope this helps.
@@HomevertHomesteader Thanks, this helped me alot! I was fermenting mine in a big 4-5 l fermenting bottle sealed. I can taste the tanginess and how it's not sweet anymore, but the carbonation has been a problem. I try it your way!
How much is the percentage of alcohol ?
I used a very simple flotation alcohol test rod, which didn't register any alcohol for this drink.
Bear in mind I don't have a professional machine to test this.
Maybe someone in the comments has done some more advanced tests.
Though I doubt any alcohol will develop, seeing how short the fermentation process is and that it's similar to making sauerkraut.
How “fresh” does the whey have to be? I refrigerate my kefir whey in fridge for a week can I still use it? Are there still live bacterias there? Also I get a THICK layer of sediment on the bottom of the jar, do you know what’s that? Thanks!
A weeks old whey is still good.
Fresh is always better but a weeks old one is still viable.
The sediment may be lemon pulp - it's very important to strain the lemon juice properly, or it may mould on you when it raises to the top.
The secret to this lemonade is that all ingredients must be as liquid as possible 🙂.
Apart from that , I'm not sure what it can be as the only ingredients are water, whey,lemon juice and sugar.
Hope you'll get a great batch and enjoy it 👌👍🙂
@@HomevertHomesteader thank you so much for your reply! I am currently using kefir whey. Since kefir whey likely contains more bacterias than cheese whey I would imagine it can conquer the entirety of the liquid faster than latter. So I am not too worried about mold problem. Where are the yeasts that give the drink fizz from? From lemons or from cheese whey or both?
I know kefir whey has yeasts but not sure about cheese whey. Thanks!
@@heuteldaethelesaniel3501 the whey is more of an atracție for lactobacillus bacteria - this bacteria feeds on the sugar we add to the mix and creates the carbonation.
It's not an yeast process like wine or beer making - just lactobacillus.
Same one that is used in sauerkraut or pickles - it's in the air all around us - no need to buy it and add it.
"Wild" lactobacillus is the best as it's many many cultures hence we benefit from the biodiversity - when you buy it it's usually lab grown, single colony, monocrop type of sht.
Big no no for me.
My gut microbiome is my priority for a healthy body and mind and a fully functioning immune system.
I hope it makes sense - i tent to over share many pieces of info 🤣 because I want everyone interested to benefit from this and other fermented drinks and dishes..
If your into fermented drinks, try kombucha, beet kvass, bread kvass as well.
They are great - try to make them yourself.
Store bought ones tend to be full of sugar and added preservatives and other crappy chemicals.
Have a great week Jason and all the best 🙋🙋🙋👍
@@HomevertHomesteader There are yeasts because this lemonade recipe will become very fizzy on its own, just like water kefir and kefir.
Without yeasts it won’t carbonate (for example: honey water fermentation without adding yeast won’t fizz).
@@HomevertHomesteader I think yeasts come from lemons themselves, also whey has some yeasts. I wouldn’t drink it if it doesn’t fizz.
Sauerkrauts wouldn’t fizz because the fermentation is controlled by adding salt and the amount of salt limits yeast growth.
thanks a lot for sharing this much info. You are a great one! You have a great weekend too.
Is there a specific ratio of sugar to lemon peels for the syrup?
Yes Andrea,
So:
For the peels of 4 Lemons i used a quarter cup of sugar.
In the video for the lemonade i used 8 lemons but the peels of 4 were dehidrated.
Hope this helps 🙂
@@HomevertHomesteader awesome, thank you so much for sharing your knowledge :)
@@DeperiviAnimae my pleasure 🙂
I'm new to this do I need to get the whey or can can I make it work without it
I dont know this recipe to work whiteout the whey unfortunately.
Its really not hard to make whey - any ricotta recipe out there on the internet will produce whey as the by-product of making this easy cheese.
it can be done with UHT milk or just pasteurised store milk.
its easy ;)
@@HomevertHomesteader oh ok cool thankyou
How did you make the way water?
You can just make a ricotta recipe (quick cheese) and get the whey.
Any online ricotta recipe will show you how.
Basically heat up milk, add lemon juice or vinegar and strain throu cheese cloth.
The liquid you get out of it is whey.
But watch or read a recipe for exact quantities and steps.
Thanks for watching 🙋🏼♂️
@@HomevertHomesteader thank you for the help.
Whey substitute?
You can also use ginger bug culture or water kefir grains - they seem to work in very similar ways to the whey.
P.s
Personally I've used bread kvas (another fermented drink) as the starter culture but that's just one of my experiments - haven't seen many people doing this.
Hope this helps
All the best.
Hi! Is whey and whey protein powder the same thing?
Hey there,
Unfortunately, it is not. I wouldn't use whey powder with this because it won't work.
You need a natural active whey to encourage the fermentation process and get the probiotic benefit.
But whey is a natural byproduct of making cheese - and if this sounds hard or scary then trust me it is not.
I'll give you a link where I make quick ricotta cheese and out of that recipe you get enough whey for a couple batches of Lemondre.
Also, whey made in that way can be kept in the fridge for up to 3 weeks so you have it for future lemonade batches, plus now you have some cheese as well to enjoy.
th-cam.com/video/C9q_gk3iCsg/w-d-xo.html
here's the link
Let me know if you have any more questions
Thanks for watching 😊
@@HomevertHomesteader hi there! I know its Long time since you uploaded this mess but the video link you've uploaded is to a private video? is there amt chance you can make IT public?
thanks for your great Work 👏👏👏
and sorry for the miss spelling😅😢
mess = message
amt = any
sorry and thanks
Can I make this with oranges
I never did it but I don't see why it wouldn't work - both citrus, both acidic in nature - give it a try and share with us how it went.
Btw the idea is amazing and sound great. 🙂
@@HomevertHomesteader thanks for your very nice presentation. Oranges are sweeter so reducing the added sugar may be necessary. Do you agree?
@@lindaaulenti3087 If you taste them and they are then maybe its a good idea.
Still I had some oranges that were so Saur that it made me doubt they were oranges.
Try a batch and see what comes out - experimentation is the way to great discoveries ;)
Still the sugar we add is to feed the good bacteria and create carbonation not for us.
Yes there will be some residual sweetness but only a bit.
Happy brewing.
How much alcohol in this fermented lemonade
Honestly I never checked with a professional device.
I only uses a classic alcool test - the one that floats inside the liquid and you have to spin it to see the percentage.
Due to the little fermentation time that test showed no alchool development.
But again - it's not an accurate device.
You can try it yourself and if you have the money get a professional machine to test it properly.
The more you let it ferment the more chances of alcohol there is as it happens with any other natural fermented drinks.
Hope this is a sufficient answer.
Thanks for watching 😉
Not nearly enough 2 get u buzzed !
were every body doing like this 😬 will he was juicing the lemons
I could not get more than an 1/8 of every from my yogurt. When I made this lemonade I placed in safe heavy liquid plastic container to ferment but after 3 days when I poured into jars it smells bad, like stinky socks, is that normal?
Did you sanitize the tools?
I'm asking because if not spoilage bacteria may catch a ride and make the batch unusable.
Plastic container may have contributed as well - I try to use glass jars for all my fermentation projects because once sanitised it stays safe.
Here's an updated version of the lemonade i made - hopefully it will help you with the next batch.
Don't give up, this is a magical elixir of health and joy - keep doing it until you master the method.
th-cam.com/video/XAeuFuapPac/w-d-xo.html
thanks for watching
Where can I find specific measurements?
This is an updated video
th-cam.com/video/XAeuFuapPac/w-d-xo.html&ab_channel=HomevertHomesteader
3/4 cup cane sugar
1 1/2 cups fresh lemon juice
1 gallon filtered water
1 cup whey,
Feel free to adjust the batch to satisfy your needs.
I usually double the above quantities to last me for 1 month.
All the best