FERMENTED LEMON-RASPBERRY SODA

Date: novembre 5, 2017

fizzy lemon-raspberry soda

My family loves beverages with fizz.  We drink lots of carbonated water (sodium free) and like to add our own flavours- our favourite is lemon and stevia.  We also drink kombucha et milk kefir for the flavour, beneficial microbes, and controlled sugar content.  To add to the mix, I also make homemade, lemon-raspberry soda, naturally carbonated using a surprising ingredient.. milk kefir whey!   

What is Whey?

milk kefir whey

Le lactosérum est la partie aqueuse du lait qui est séparée des solides du lait (caillé) pendant la fermentation (généralement la production de fromage et de yaourt). Le lactosérum qui est séparé pendant la fermentation du yaourt et du kéfir est généralement très acide et acide en raison de la consommation de lactose (sucre du lait) par la levure et les bactéries bénéfiques pendant le processus de fermentation. Son acidité et sa teneur élevée en enzymes en font une excellente marinade et un substitut au babeurre dans la cuisine et la pâtisserie. Le lactosérum est également très nutritif car il est riche en protéines, acides aminés, minéraux et vitamines.

Vous pouvez faire votre propre lactosérum en utilisant ce simple méthode that I use to make milk kefir cheese.  If you don’t have access to homemade kefir, you can also use organic, plain yogurt.  For maximum probiotic viability, store whey in a sealed glass jar in the refrigerator for up to 2 weeks.

I know it might sound weird adding dairy to a fruit drink, but remember that the milk solids have been separated from the liquid.  The whey only provides the nutrients and beneficial microbes, imparting no residual dairy flavour to the drink.  Don’t be alarmed by the amount of sugar used in this recipe.  The beneficial bacteria and yeasts found in the kefir whey will consume most of the sugar, resulting in a tart, effervescent drink.

straining kefir to separate the whey

This recipe also works well for other flavours.  Substitute the lemon juice for any other juice of your preference.  I’ve used many fresh juices, including orange, lime, grape and pomegranate.

raspberries in lemon-whey mixture
Lemon-raspberry soda in flip-top bottle

FERMENTED LEMON-RASPBERRY SODA

Recipe by Jody Gowans
Fermentation time

4-7

days

Ingrédients

  • 1 quart filtered water

  • 1/2 cup sugar

  • Juice of 4 lemons

  • 1/2 cup whey (the fresher, the better)

  • 1/2 cup raspberries

Directions

  • Warm water over low heat.  Add sugar and stir to dissolve.  Let cool to room temperature.
  • Transfer to a jar and add whey, juice and raspberries.  Stir contents.
  • Close lid and leave to ferment at room temperature, out of direct sunlight for 4-7 days. Shake jar once a day to discourage mould growth.
  • Bubbles should form after 3-4 days, and the mixture will become sour and fizzy.
  • Store in the refrigerator once the desired fizziness and taste has been reached. You can leave the soda in the jar or transfer it to bottles designed to contain carbonated beverages (remove raspberries, if desired). Cheers!

4 réponses

    1. Hi Jocelyn- thanks for your interest and question. Yes, it is super yummy! No, I don’t often use honey as I’m not a big fan of the flavour. I like to use plain sugar to have a more uniform taste. Using honey as a sugar source can sometimes be “iffy” but if you enjoy the taste of honey, there’s no harm in trying. If you brew isn’t successful, you can always try again. Good luck!

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