Monday, February 11, 2013
Friday, February 8, 2013
Fermented Orange Juice
Lacto-Fermented Orange Juice (an Orangina-like beverage)
- Take 1 quart mason jar.
- Add approximately 2 1/2 cups fresh squeezed orange juice (I cheated and bought the fresh squeezed oj at the store instead of juicing my own)
- Add 1/2 tsp powdered culture starter (or 2 tbsp whey)
- Fill with approximately 1 cup room temperature filtered water, leaving 1 inch or so of headspace.
- Cover tightly , give a quick shake to mix and leave at room temperature for 48 hours.
- Refrigerate and enjoy!
- Be sure to open carefully as gases do build up during fermentation!!
Also, it really should be fresh squeezed orange juice, not from concentrate and not things like the refrigerated 100% juices. They may turn out tasting a bit different. Click here to read more on bottled orange juice.
Variations:
- I did the same process except used all oj (no water). This turned out great, but it fermented much quicker…24 hours. This was a little bit more ‘sparkly’ but I felt I could get more for my dollar by doing the recipe above with added filtered water.
- Instead of all orange juice, you could do a mix of mostly orange juice and add a bit of grapefruit, lemon and mandarin juice to get closer to the Orangina flavor.
- You could easily double this recipe and use a 1/2 gallon mason jar if you wish.
- If you like to imbibe every now and again, this is AMAZING with vodka
Dehydrator Recipes eCourse
This week we’re going to stray from the norm (me featuring a recipe from the link-up below) and instead I’m going to tell you a bit about the new GNOWFGLINS Dehydrating eCourse which begins January 8th – and give you a chance to win access!
I am beside myself with excitement that Wardeh has decided to offer this course for us! This is a wonderful time of year to pull out those dehydrators and put some moisture back in the air.
What I love about dehydrating foods is that it’s really fool-proof. With canning, you have to be sure the method is done with precision or you could end up with failed batches (food poisoning or just throwing them away).
Dehydrated foods take up less space than canning jars, and since you are not boiling all the vitamins and enzymes out of your foods, they are more nutrient-dense, too.
The aroma of dehydrating foods is warm and inviting (okay, unless you’re doing up a batch of onions), and the extra warmth coming from the machine is helpful on these cooler, winter days.
I can’t wait to learn how to make my own instant rice, powdered yogurt, and other foods beyond typical dried fruit and jerky.
Lessons and Topics for GNOWFGLINS Dehydrating eCourse
- Why Dehydrate?
- Dehydrating Equipment and Tools
- Sourcing Food and Overall Drying Methods
- Storage Methods
- Fruits — Whole and Sliced
- Fruits — Pureed
- Fruits — Candied
- Vegetables — Sliced, Diced, and Shredded
- Vegetables — Pureed
- Herbs
- Beans
- Grains
- Eggs and Dairy
- Broth
- Meats — Cooked, Shredded, Cubed, plus Jerky
- Meats — Traditionally Dried and Cured
- Cooking with Dried Foods — Breakfast
- Cooking with Dried Foods — Main Dishes
- Cooking with Dried Foods — Desserts
- Cooking with Dried Foods — Trail Foods
- Fermenting with Dried Foods
- BONUS! TBA
What’s in the eCourse?
21+ video lessons with printable tutorials and recipes. As I do with all of Wardhe’s eCourses, I print them out and slide them in page protectors and put in a binder. This way, I can bring it in my kitchen and keep the papers clean and dry.You also get access to the forum for any support you may need in your dehydrating journey.
PLUS access to all classes!
I love that the way it works over at GNOWFGLINS is when you purchase a subscription you get access to ALL classes. I have learned to much from taking Wardeh’s classes – everything from Fundamentals to Cheesemaking to getting your kids involved.You can purchase a subscription for as little as $8 a month. A steal of a deal!
Materials Needed
A dehydrator!Currently, I am using a Nesco dehydrator, but this month I will be purchasing this LEM 10-Tray Dehydrator, which is similar in style to the Excalibur, but is around $50 less. I’ll be ordering it in three weeks and will update you with how I like it once I get it and use it!
Although my Nesco works fine, I like the option of pulling out all the trays and using the warmth to make large batches of yogurt and helping my dough to rise. And with all the trays I’ll have more than double the room.
It’s also nice to have a mandoline slicer available for evenly sliced chips - be it beets, sweet potatoes, summer squash, or zucchini.
Enter to WIN a month’s access!
Enter to win a month’s access to the GNOWFGLINS Dehydrating eCourse – and all the eCourses – by using the rafflecopter widget below…Link Up Your Recipes!
You can continue to add your dehydrator recipes to the link-up below, and I’ll feature another next week!
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