Lakums in Kabardian style. Recipe with kefir, milk, water, yeast and without, mineral water

Nalchik is one of the popular balneological resorts in the North Caucasus; thousands of Russians come here every year to improve their health. But resort life is not just scheduled procedures. This is an acquaintance with the region - its culture, inhabitants and, of course, cuisine. No local meal is complete without baking. If you come to visit or a restaurant, there will definitely be khichins on your table - fried flatbreads with various fillings or lakums, similar to donuts. Participants in the gastroquest, organized on the eve of the 20th anniversary of the Pomodorka brand, met one of the most sought-after chefs in Kabardino-Balkaria, Biso Chechenov, who shared recipes for popular local dishes.

Classic recipe

The variety of delicious recipes indicates the popularity of baking among Europeans, Asians and Americans. The soft and porous texture of the crumpet is combined with a crispy crust and delicate taste of the snack.

What ingredients will you need?

To fry lakums in Kabardian style, you will need a simple food set:

• 5 liters of kefir (preferably 2.5% fat);
• large egg;
• 3 tbsp. l. Sahara;
• 1 tsp. without a hill of salt;
• ½ tsp. soda;
• 8-9 glasses of sifted flour;
• ½ tsp. powdered instant yeast;
• ½ cup frying oil.

Step-by-step cooking process

In order to prepare delicacies with a neutral universal taste, you need to follow this procedure:

1. Powdered yeast must be diluted in 1/3 cup of warm water.
   Read also:  Chicken roll in a bottle - a beautiful and festive dish
2. Sugar should be added to the diluted yeast, after which the dough should be left for 15 minutes to react.
3. Separately, you will need to mix the remaining ingredients, thoroughly kneading the dough.
4. When the grains of salt and sugar have melted, pour the yeast into the dough, after which the base must be thoroughly kneaded.
5. The consistency of the dough should be thicker than for pancakes: you can gather a lump that is soft but holds its shape with your hands.
6. The ideal dough for baking should not stick to your hands.
7. The finished base should be covered with a clean towel and left to rise for an hour in a warm place.
8. After the mass has grown in volume, it is necessary to move on to the formation of crumpets.
9. The work surface should be sprinkled with flour, and the dough base should be divided into large pieces.
10. The segments need to be rolled out to a thickness of 1 cm.
11. Each cake can be turned into a diamond or square, slightly larger than half the size of your palm. It is important to remember that in the East it is customary to prepare lacums of a round shape for funerals.
12. Pour a large amount of oil into a deep frying pan to fry the lakums using the frying method.
13. Donuts need to be immersed in hot oil. They first sink to the bottom, but immediately swell and float to the surface.
14. During the frying process, you should turn the lakum several times so that the dough does not crack and the color is uniform.

Place the finished donuts on a paper napkin to absorb excess oil.

What can I add?

Fluffy lakums can be made sweeter by increasing the amount of sugar. To prepare snack delicacies, the amount of sugar should be reduced. It is also possible to use fillings in the form of salted cheese, cottage cheese with chopped herbs or any sweet and sour berries.

Rules for serving dishes, decoration

It's best to serve the crumpets hot. This preserves the crispy crust on the airy dough.

If you offer pastries as bread, you can put spicy tomato sauce next to it. You can also divide the lakum into halves and put the filling in the middle. It is better to sprinkle sweet pastries with powdered sugar and serve with hot herbal tea. The calorie content of an oriental dish depends on what base is used when kneading the dough, and whether there is a filling in the donuts.

Kefir Sourdough Starter: first observations and concerns

Here is my experience with kefir as an ingredient used in baking sourdough bread.

Summary: When adding kefir milk/cottage cheese/whey to my typical slow fermentation (no knead) bread dough recipe, I found that the gluten quality deteriorated: the dough broke more than it stretched compared to if I had used it instead plain water. I suspect that the proteases present in kefir break down the gluten strands.

Background: I made bread dough using the "no knead" method and the "5 minutes a day (re-knead)" method using regular dry yeast (with proofing), instant yeast (without proofing). ) and sourdough starters (including my own local wild yeast starter and Carl Griffith's Oregon Trail Sourdough Starter). I thought adding kefir (instead of water) to various doughs might add more flavor.

Method: Using an 80% hydration factor: 100g whole wheat flour, 400g bread flour (13% gluten) , I compared a loaf with 400g water to another loaf with 400g kefir milk/curd/whey, plus 50g water (to account for solids in milk). To them I added 1/4 cup of starter. The primary fermentation of the dough (first rise) was done in my cool Michigan basement for 12-18 hours, covered with a plastic bag. For baking, I used the preheated Dutch oven method at 450 degrees for 30 minutes, then opened at 375 degrees for 20 minutes.

Results: After 12 hours of rising, the kefir bread dough did not appear “overdone” compared to the control (water) dough. However, using kefir instead of water appeared to degrade the gluten: the resulting kefir dough was much more prone to breaking, and the resulting baked kefir bread lacked an elastic crumb compared to a control without kefir (water only).

Comment: To my knowledge, there is no established historical/cultural tradition of using milk kefir to leaven bread. Although kefir can add more flavor than water, the resulting dough and loaf seem inferior to using traditional plain water starters in the method described above . Indeed, there may be an advantage to using kefir to ferment/season other types of bread (using different flours), or changing the water/kefir ratio, or using younger or older kefir. Such variables can be seen as either a headache or an opportunity to explore. Since these 2 loaves were prepared and baked on different days, I plan to repeat this experiment under more identical conditions. If there is enough interest, it might be worth posting photos of each step.

Until then, we would appreciate your comments/tips on using kefir.

JonnyP

.

On kefir dough

Preparing dough for fried donuts ensures its softness, pleasant porosity and a special, delicate taste of the delicacy. Kefir of any fat content is suitable for cooking, as well as fermented baked milk, ayran or yogurt. This dish stays fresh for a long time and slowly goes stale, so it can be prepared for future use.

What ingredients will you need?

To prepare the most delicate delicacies using kefir dough you will need:

• 1 liter of store-bought or homemade kefir of any fat content;
• 2 tsp. finely ground salt;
• 12 tsp. Sahara;
• 1 incomplete art. l. soda;
• 100 ml high-fat mayonnaise;
• frying oil;
• a couple of eggs.

Step-by-step cooking process

To make the donuts porous and airy, you need to follow the plan:

1. Should be 1 tsp. Dissolve instant yeast in heated water, adding 1 tbsp to the liquid. l. Sahara.
2. You need to add mayonnaise to the mixture and sift the flour in portions.
3. It is necessary to knead the dough with clean hands, soft but not sticky to your hands.

4. The base should be allowed to rise in a warm place for 30 minutes, covering the container with the dough with gauze or a waffle towel.
5. The resulting dough will need to be rolled out with a floured rolling pin until the layer is 1-2 cm thick.
6. Divide the dough into 10 x 10 cm squares.
7. Square pieces need to be fried in a large amount of hot oil.
8. When cooking, it is better to turn the crumpets several times so that they acquire an even golden brown.
9. As a result, the lacums will become lush, swollen in size and golden.

What can I add?

To reduce calorie content, you can partially replace kefir with water. To give the dish a special piquancy, you can put 1 tsp on one square piece. filling of cottage cheese mixed with grated hard cheese and finely chopped herbs. Place a second square piece on top of the filling and carefully pin the edges around the perimeter.

Rules for serving dishes, decoration

Golden lacums should be placed edge-on on a flat dish so that the products are not soaked in oil. Donuts should be presented hot. They are supplemented with homemade sour cream, plum, tomato sauce or homemade mayonnaise. Lakums can be offered as an addition to first courses or as a basis for a meat sandwich.

With milk

Kabardian-style lakums, the recipe for which any oriental housewife knows, does not require specific ingredients, so baking is easy to make at home from the simplest ingredients.

What ingredients will you need?

To prepare the national Balkar treat you will need:

• 1 liter of 2.5% milk;
• 1 tbsp. l. instant yeast;
• slice 80 g butter (or margarine);
• 3 eggs;
• 5-6 tbsp. l. Sahara;
• 1 tbsp. l. without a hill of salt;
• 5 tbsp. l. refined oil;
• a pinch of vinegar-quenched salt;
• about 1 kg of flour (maybe a little more).

Step-by-step cooking process

To make the crumpets airy, aromatic and tender, you should follow the recipe:

1. The eggs must be released into a convenient deep container.

2. You need to add sugar to the eggs, then you need to add salt and dissolved soda.
3. Pour vegetable oil into the mixture, then also add melted butter.
4. Milk heated until warm should be poured into the base. It is important to remember that the temperature of the milk should not exceed 50℃, since with higher heating the yeast will lose some of its properties.
5. After the milk, it is necessary to stir in the sifted flour mixed with yeast in parts.
6. The dough will be soft, hold its shape and not stick to your hands.
7. The finished base will need to be covered with a clean towel and kept warm so that the yeast ensures that the dough grows in size.
8. The test base should be divided into quarters, after which each quarter should be rolled out with a layer of thickness not exceeding 1.5 cm.
9. The dough needs to be divided into square pieces with a long side of 8 cm.
10. Fry the lakums in a large amount of hot oil until the crust is evenly golden brown.

What can I add?

You can add grated finely hard cheese, sesame seeds or, for a sweet version, raisins to the golden-brown baked goods.

Rules for serving dishes, decoration

When serving sweet delicacies, it is better to place a bowl of condensed milk next to you to dip the ruddy donuts into the sweet mixture. You can also top each donut with chocolate glaze or homemade fragrant honey.

By leaps and bounds

Kabardian lakums, the recipe for which contains yeast, quickly swell in size, while a porous and airy crumb remains inside the crumpets, and the outside of the baked goods is covered with a beautiful golden crust.

What ingredients will you need?

To prepare the Kabardian national dish you will need a list of products:

• 5 liters of kefir or ayran;
• 9 glasses of high-grade flour;
• 1 tsp. without a hill of salt;
• 3 tbsp. l. Sahara;
• a pinch of baking soda;
• egg;
• ½ tsp. instant yeast powder.

Step-by-step cooking process

Fluffy flatbreads, which are used in Kabardino-Balkaria as bread, a snack or tea pastry, should be prepared in the following steps:

1. Instant yeast powder will need to be mixed with 1/3 cup of warm water.
2. Sugar must be added to the base so that the fermentation process occurs much more actively and faster.
3. The mixture should be left alone for 10-15 minutes, during which time the base should be covered with large bubbles.
4. You will need to release the egg into warm kefir, you will also need to pour salt and soda into it.

5. Kefir will need to be mixed well and combined with dissolved yeast.
6. Flour sifted on a fine sieve should be poured into the liquid mass in portions, constantly kneading the dough.
7. For a given volume, 8 cups of flour will be required exactly, and then you need to act according to the situation.
8. The dough should be soft and not stick to your hands; if the mass remains sticky, you need to add flour and continue kneading.
9. It is better to place the finished dough in a warm, draft-free place for 40 minutes under a napkin so that it does not dry out.
10. The cutting board should be dusted with flour, lumps of dough should be pinched off from the total mass, each should be rolled out to a thickness of 1 cm and cut to the shape of squares or diamonds.
11. It is also possible to cut out figures from the dough using special shapes.
12. Pour a large amount of oil into a deep frying pan or thick-bottomed saucepan and let it warm up.
13. The workpieces should be placed in hot deep fat, where they will initially sink to the bottom, and later grow in size and float to the surface.

    
    Lakums in Kabardian style. Yeast recipe.

14. During the entire frying period, it is necessary to turn the lakums several times to obtain a uniform golden color of the crust.
15. You need to make sure that the delicacies do not touch the bottom or walls of the hot container.

It is better to place the finished products on a plate lined with paper napkins so that the crumpets do not turn out to be overly oily.

What can I add?

For those with a sweet tooth, you can sprinkle the finished baked goods with powdered sugar or drizzle with honey. An original and tasty filling will be finely chopped green sorrel without stems, mixed with sugar.

Rules for serving dishes, decoration

Due to the delicate homemade taste of the pastry, it can be offered for breakfast by placing a piece of cheese or any vegetables in the middle of the fluffy donut. Lakuma can also be cut in half and used as thick pita bread for sandwiches.

Kefir Sourdough Sourdough Recipe – Rebooted Mom

This kefir sourdough starter uses natural bacteria and yeast and is a variation of the traditional water and flour sourdough starter.

Kefir is one of the richest foods in probiotics. Kefir is a fermented milk product made from cow, goat or sheep milk that is similar to drinking yogurt.

It contains high levels of probiotics, vitamin B12, magnesium, calcium, enzymes and vitamin K2. Its content varies depending on the cows and crops in which it is produced.

Not only does it help kill candida (yeast), but it also fights allergies, heals irritable bowel, boosts immunity, and improves lactose absorption—when consumed daily as part of your regular health regimen.

Kefir starter for sourdough

Milk kefir contains many of the components of a starter, so it can be used as a starter. The bacteria and yeast in the starter will be the same as in milk kefir.

Making a regular starter (from flour and water) is easy, but it may take a few days of regular feeding to get started.

We've also had success using kombucha as a starter and using kefir to make an absolutely delicious starter.

This kefir starter is my favorite. I prefer to use kefir in my starter because it gives it a quicker “boost” from the start. Although I used it to make a quick kefir starter, using kefir as a "real" starter gives my bread much larger holes that look more like a real starter.

My schedule for this starter is relatively simple:

• Night 1: Mix 2 tbsp. Kefir with 9 oz (2 tbsp) all-purpose unbleached white flour
• Night 2: Mix 1 kefir with 4.5 oz (1 cl.) unbleached white flour
• Day 3 (mid-morning): Mix 1/2 C. kefir with 2.25 ounces (1/2 C.) unbleached white flour.
• Day 3 (6-8 hours later): The starter should also be ready to use

After the 3rd day of feeding, at mid-morning the starter should have risen and begin to sink slightly. At this point it is an active starter and can be used for any recipe that calls for a starter.

(If you don't want to use it at this point, feed it again. Use 1/2 C water and 2.25 oz flour and give it 6-8 hours to ferment again).

Why use kefir as a starter?

If you use kefir as a starter, you get delicious sourdough bread. I love kefir because:

• I already have milk kefir at home from making smoothies.
• This is a great way to create a starter based on an already formed culture.
• Natural bacteria and lactic acid in kefir keep bread fresh longer.

Sharing is caring!

.

Yeast-free

Lush square, rectangular or diamond-shaped delicacies will decorate a simple home dinner or a formal menu. In Kabardino-Balkaria, baked goods are traditionally offered at weddings, funerals, birthdays and many religious holidays. Also, fluffy flatbreads are easy to make in the form of a bagel, and in this case they look like donuts.

What ingredients will you need?

To fry golden crumpets without yeast, you will need a small set of products:

• 250 ml kefir 1% or 2.5% fat;
• 2 eggs;
• 3 cups high-grade flour;
• 3 tbsp. l. Sahara;
• a pinch of salt;
• 10 g loosening powder;
• 200 ml frying oil.

Step-by-step cooking process

In order for the yeast-free delicacies to be fluffy and porous, you must follow the step-by-step instructions:

1. Beat the eggs with a whisk with sugar and a pinch of salt; add slightly warmed kefir to the mixture.
2. Add sifted flour mixed with baking powder into the resulting substance.

3. The ingredients should be kneaded into a soft but not sticky dough; you will need to knead it until the consistency is homogeneous and smooth.
4. The base must be rolled out to a thickness of no more than 1 cm, after which the dough should be divided into square or diamond-shaped segments.
5. Be sure to fry lakums in hot oil so that the crumpets float in it, like in a deep fryer.
6. The products should be fried on both sides, turning over so that the surface does not crack. This will set the golden crust, and a cavity will form inside.
7. Hot delicacies must be kept on a napkin so that the remaining oil is absorbed into the substrate and does not spoil the taste of the dish.

What can I add?

The degree of sweetness can be adjusted as needed. You can add cheese and ham, as well as boiled potatoes mixed with suluguni or mozzarella, into the filling of snack cakes.

Rules for serving dishes, decoration

For toasted lakums you can offer salted cheese, homemade jam, jam. Baked goods are best served with kefir, herbal or black tea, as well as fermented baked milk or yogurt.

On mineral water

Kabardian-style lakums can be made fluffy thanks to a recipe made with mineral water. The gases contained in it saturate the dough with carbon dioxide, making the mass porous, soft and airy.

What ingredients will you need?

To prepare fluffy oriental donuts, you need to prepare the following ingredients:

• 5 liters of sparkling water (preferably Narzan);
• 3 tbsp. l. with a heap of homemade sour cream;
• 2 eggs;
• 1 tsp. with a heap of instant powdered yeast;
• 1 tbsp. l. Sahara;
• a pinch of finely crushed salt;
• 1 tsp. with a top of soda;
• 5-6 glasses of high-grade flour;
• about 1 cup of oil for deep frying.

Step-by-step cooking process

To fry delicious donuts you need to follow this process:

1. Mineral water must be heated, sour cream should be added to the liquid.
2. In the resulting mass you need to extinguish the soda, after which you need to release the eggs into the base.
3. Next, you will need to add fine salt, sugar and powdered yeast to the dough.
4. Add the sifted flour in small portions and mix into the dough so that no lumps are formed.
5. The base for the delicacies will be dense, elastic, and not sticky to your hands.
6. It is better to transfer the dough into a bowl coated with vegetable oil, cover the dough with a towel and leave to grow in size for 1.5 hours.
7. It is necessary to roll out the dough into a thin layer of 0.5 cm on an oiled table.
8. The rolled out dough should be divided into segments of arbitrary shape.

9. For donuts, you can divide it into strips, roll each into a tube and connect its ends. It will also be interesting if you take 2 containers of different diameters, for example, a glass and a shot glass. Cut out a circle from the dough, first with a glass, and then again with a glass to make a ring.
10. The preparations should be fried until golden brown in hot oil.
11. During the frying process, it is necessary to turn the donuts several times so that the color of the crust is uniform and the dish does not burn.

What can I add?

As a filling, you can grind homemade fat cottage cheese through a sieve, then mix it with steamed raisins and a beaten egg with a fork. The curd filling can also be flavored with vanilla sugar, slices of fruit, nuts or colored candied fruits.

Rules for serving dishes, decoration

For dessert serving, you can dilute natural honey with warm water. The resulting syrup must be poured over the lush delicacies and allowed to cool.

On the water

Lakums in Kabardian style, the recipe of which is based on water, can most often be found in Kabardino-Balkaria. Their taste is universal, so the baked goods can be offered instead of a bread flatbread with soup or served with a cup of warm highland tea.

What ingredients will you need?

For flatbreads that remain delicious hot or cold, you need to prepare:

• glass of water;
• a glass of full-fat kefir;
• egg;
• 1 tsp. with a heap of fine salt;
• 1 tsp. Sahara;
• 1 tsp. powdered yeast;
• 1 tsp. baking powder for loosening;
• 250 ml frying oil;
• 1 kg of premium flour.

Step-by-step cooking process

For the cooking process, you need to follow a step-by-step algorithm of actions:

1. The yeast must be poured into a glass, and sugar should also be poured into it.
2. The powders will need to be diluted in warm water.
3. You need to pour kefir into the container, you need to release the eggs into it, after which the mass should be mixed well.
4. Next, you should dilute the kefir with the remaining water, add salt and baking powder to the mixture, and mix thoroughly.
5. You need to pour 2 tbsp into the dough. l. oils and blooming yeast.
6. It is necessary to sift the flour into the liquid mass in portions, mixing each portion so that no lumps remain.
7. It will take so much flour that the dough remains soft, but acquires elasticity and elasticity.
8. The prepared dough must be covered with a linen napkin and left to rise in a warm place for 1 hour.

9. The best option would be to let the dough sit overnight in a plastic bag on the refrigerator shelf. At the same time, you should leave enough empty space in the bag so that the dough has the opportunity to grow in size.
10. The dough should be kneaded and divided into 16 equal pieces. Each one needs to be rolled into balls and covered with a towel to prevent them from getting airy.
11. Each ball will need to be rocked with thin 0.5 cm cakes. You need to roll out the dough not too thin so that the baked goods do not overcook, but not too thick so that the middle has time to bake.
12. It is better to divide each cake into 4 parts; any figures can be formed from the pieces.
13. You will need to pour more oil into the frying pan, the amount of which depends on the volume of the frying pan. You will need enough oil so that the pieces float freely in it at a distance of 2 cm from the bottom.
14. The cut pieces of dough should be placed in the oil, after which you need to wait until the cakes float from the bottom to the surface of the oil.
15. After browning the lacums on one side, they will need to be turned over to the other side so that frying occurs evenly.

It is better to place the finished treat on a napkin so that excess oil has time to be absorbed into the surface.

Rules for serving dishes, decoration

It is better to present lush delicacies with an empty porous center with jam, salty fatty cheese or aromatic honey sauce.

Coconut Water Kefir Sugar Free Recipe, Flavoring Recipes, FAQ

Coconut water kefir is a natural refreshing drink with a high content of beneficial bacteria and yeast. Coconut water kefir, which is often found in health food stores, can be quite expensive. However, many people pay well because it is a great sugar-free substitute for sodas, energy drinks and juices. Making coconut water kefir at home is an affordable way to make a delicious supply.

For some people with sugar problems, making your own coconut water kefir at home is the only healthy fermented drink option. But most people do it because it's delicious and fun! It is easy to brew and can be flavored to satisfy all taste buds.

Coconut is the seed of the coconut tree. The inside is filled with sweet, white, creamy meat and delicious coconut water. Over time, the water turns into meat. This means that younger coconuts contain more water, which is used to make coconut water kefir. Old coconuts have more flesh, making them a better choice for eating or making coconut milk.

What's so good about coconut water?

Coconut water is very nutritious - here's a short list of what it provides:

• amino acids are the building blocks
• B vitamins - riboflavin, niacin, thiamine, priidoxin and folic acid - in live form
• cytokinins such as kinetin and trans-zeatin - phytohormones that promote healthy cell functioning (anti-aging, anti-carcinogenic, anti-clot formation)
• electrolytes - potassium and sodium - mineral salts that replenish the body
• enzymes such as catalase, dehydrogenase, diastase and others that help digestion and speed up metabolism
• trace elements - calcium, iron, manganese, magnesium and zinc

KMAMMA SEZ…

The word for coconut comes from Portuguese and Spanish travelers who brought it from the tropics to Europe. They saw a "face" and called it "coconut", which means "grin" or could also mean a scarecrow, like a scary man!

Here's a little poem: "Coconuts aren't so scary, even if they're brown and hairy sometimes!" ~ Hannah

Water kefir "Grains"?

Water kefir grains are not “grains” at all, but rather a polysaccharide—a fancy term for a bunch of sugar molecules that form a crystalline form. Typically, water kefir grains, also known as tibicos, feed on sugar. But these organisms are flexible and can be successfully fermented in coconut water kefir in a batch or two. You will then need to put them in plain water with cane sugar to recharge them. You can repeat this cycle indefinitely as long as the beans are healthy.

While they are unlikely to grow or reproduce when making coconut water kefir, they will create a low-calorie, cane sugar-free drink packed with vitamins and nutrients and a distinctive tangy flavor.

You may ask: If coconut water is so good on its own, why ferment it? Fermentation is nature's way of pre-digesting nutrients and increasing their quantity. It also breaks down any potentially negative components, allowing for a longer shelf life. And of course, once fermented, coconut water kefir became a source of many beneficial bacteria. When made without sugar, it is also a delicious drink for those on a low-sugar diet, such as diabetics and people suffering from candida overgrowth.

DID YOU KNOW?!?!

Coconut is not a nut at all! Belonging to the same family as pistachios and cashews, coconuts are actually drupes (a type of fruit) like mangos, olives, and cherries. Other drupes include common nuts like walnuts, almonds, and pecans. With stone fruits, we eat the juicy pulp surrounding the stone. But in the case of (coconut) nuts, we eat the seeds contained in the pit, not the fruit.

Coconut water kefir recipe without added sugar

In this coconut water kefir recipe, water from young green coconuts without added cane sugar is fermented with water kefir grains. Microscopic bacteria and yeast that live in the grains convert the natural sugars in coconut water into a delicious fermented treat.

Compound

Equipment

Instructions

1. Pour 4 cups of coconut water into a glass jar.
2. Add 2 tablespoons of water kefir grains.
3. Lid with plastic lid, fabric lid or fermentation lid.
4. Let sit for 24-48 hours - If using smaller quantities of grains, ferment for no more than 72 hours.
5. Coconut water kefir will be slightly fizzy with a slight tangy taste.
6. Strain the coconut water kefir through a strainer or cheesecloth to recapture the grains.
7. Transfer to the refrigerator for storage.
8. You can flavor it if desired; see flavor suggestions below for more details.
9. To make larger batches, simply scale the ingredients.

Coconut water does not provide enough nutrients to propagate water kefir grains, so they need to be soaked in sugar water after every batch or so to renutrify.

Repeat and enjoy!

How to refresh water with kefir grains after using only coconut water

After making a batch of coconut water kefir without added sugar, they will need a boost of real sugar before they are ready to make another batch in coconut water. To do this, collect the grains and place them in a bowl with 1 tablespoon of sugar and ¼ cup of water per 1 tablespoon of grain. Set aside for 24 hours. The grains should appear plumper and brighter. If they still appear weak or gritty, repeat the process. When everything is ready, brew another portion of kefir from coconut water.

Delicious coconut water kefir recipe from Hannah's Twist!

While coconut water kefir without added sugar is exactly what some people need, those who can tolerate a little sugar in their diet may find this tasty option a little better. Sugar is not only a source of fuel for humans, but also a fuel for microorganisms. Adding a little sugar perks up the grains and gives a richer flavor to coconut water kefir.

As a bonus, many people find that they don't have to rest or renutrify the beans between batches if they follow this recipe. Either way will work, so try it out and see which one works best for your gut!

KMAMMA SEZ... Size up to large with this recipe! The taste is great and the additions can be shared with friends!

Compound

Equipment

Instructions

1. Pour 4 cups of coconut water into a glass jar.
2. Add ¼ cup cane sugar and stir until dissolved.
3. Add 4 tablespoons of water kefir grains.
4. Lid with plastic lid, fabric lid or fermentation lid.
5. Let sit for 24 hours, if the taste is still too sweet, leave for 48 hours, but no longer than 72 hours.
6. Coconut water kefir will be slightly fizzy with a slight tangy taste.
7. Strain the coconut water kefir through a strainer or cheesecloth to recapture the grains.
8. Transfer to the refrigerator for storage.
9. You can flavor it if desired; see flavor suggestions below for more details.

Since this recipe uses some cane sugar, you may not have to leave the grains in the sugar water. Watch them closely and if they seem gritty or falling apart, that's a sign they need a refresh. If necessary, follow the instructions above this recipe to re-nutrify the grains.

Repeat and enjoy!

Kefir and Coconut Water Flavor Ideas

The flavor of coconut water kefir may require some adjustment, especially without sugar. Adding fresh fruit, ginger root and other herbs or spices after primary fermentation is complete will give your beer a fun twist.

A useful rule of taste

Fruits, herbs and spices enliven the flavor of the sourdough starter. As with most fermented drinks, a little flavor goes a long way. Also, the size of the flavoring also affects how much is needed. The larger the surface area, the more “work” it takes for organisms to break it down. So if you are using fresh fruit or ginger, cut it into small pieces to help the flavors absorb better. If you are using juice or puree, reduce the amount. For example, if you are using 1 tablespoon of apple slices to flavor a 16 ounce bottle of coconut kefir, then only use 1 teaspoon of apple juice since it will be stronger.

Inspiring scents

Sizes are for 16 oz bottle. Adjust up or down based on amount available for flavoring.

• Pomegranate Blueberry - High in antioxidants 1 tablespoon lightly crushed blueberries
• 1 teaspoon of your favorite pomegranate juice

Bonus Recipe – Beat the heat with a cool, sweet treat made with coconut water and kefir!

Love ice cream but not the calories? Then try this fun frozen popsicle recipe!

• 2 cups kefir with coconut water
• 1 cup fruit - berries, citrus juice or zest, or kiwi

1. Puree the ingredients in a blender or food processor.
2. Pour into ice cube trays or trays, then place in the freezer.
3. Add one to smoothies or drinks for a boost of probiotics, or lick it as quickly as possible before it melts!

Coconut water Kefir FAQ

Why is it better to use coconut kefir rather than regular water kefir?

The traditional recipe for water kefir is water fermented with sugar. Like all fermentation crops, they adapt to different substrates. The reason for choosing coconut water kefir is to reduce your sugar intake and also reap the benefits inherent in coconut water.

Is coconut water kefir a good choice for those looking to reduce their sugar intake?

Coconut water kefir is often made without added sugar. Candida sufferers, diabetics, cancer patients and anyone looking to limit their sugar intake will find this a refreshing addition without the extra calories or glycemic load. Those who can tolerate a little sugar in their diet may experience an improvement in flavor if just a little sugar is added.

How do water kefir grains survive without sugar?

Water kefir grains need sugar to survive. Sugar is an easily digestible fuel source that provides nutrition to microscopic organisms. If you notice that the beans are starting to thin out or become sandy, let them rest in sugar water for 24-72 hours to allow them to renutrify. Over time, the grains can adapt to the nutrients found in coconut water and may no longer need the sugar. You will know if you see the grains continue to multiply and thrive.

What is the best coconut water to use to make coconut water kefir?

When it comes to coconut water, there are many options. Fresh, frozen, tetra pak? Depending on where you live, there may only be one choice! Kombucha Kamp's philosophy is to work with ingredients that we can easily source, as the fermentation process will bring the good guys back into it while increasing the nutritional value. Here's a quick overview of the different types of coconut water available.

• Fresh Fresh is better! It does have its challenges, such as sourcing them locally, cost, labor required to extract the liquid and meat, but if you can get it, it's the best tasting and healthiest option.
• Frozen The freshest coconut water is frozen coconut water. It is often sold in the freezer section of health food stores, but is usually frozen without pasteurization, which means most of the nutrients will remain intact.
• Packaged These days, packaged coconut water is available in almost every regular grocery store. Scan the label for unwanted ingredients such as added sweeteners or thickeners.

Can you drink pink coconut water?

Most coconut water is an opaque, clear liquid that is slightly milky in color. Sometimes, especially with fresh coconut water, it can appear pink in color. The color change occurs due to the interaction of enzymes present in coconut with phenolic antioxidant compounds and oxygen. It is safe to consume and some believe it is even healthier than regular coconut water. So if your fresh coconut water turns pink, don't pour it down the sink!

What health benefits does coconut water provide?

Revered in Indian traditional Ayurvedic medicine for their numerous benefits and medicinal properties, coconuts are used to treat a wide range of ailments. According to nutritional analysis, coconut water is a good source of various B vitamins, vitamin C, potassium, magnesium and calcium, as well as amino acids, Enzymes and growth promoting factors are all in living form, making them easier to absorb and use by the human body. . These nutrients and electrolytes help the body regain balance after exercise or dehydration.

Do water kefir grains contain gluten?

The short answer is no! Kefir grains are not derived from grains and do not contain gluten. Grains in this case refer to the fact that they look like granules.

Do water kefir grains contain dairy products?

Although kefir was originally a dairy-based ferment, water kefir grains have nothing to do with them. Water kefir, traditionally called tibikos, is simply a term of convenience, probably adopted due to the similarities in the fermentation process. They both have a short processing time and grain shape. Plus they are completely different!

How many grains of water kefir are enough?

Kefir grains, like all fermentation crops, have an infinite lifespan. However, just like pets, plants or any other living thing, they do need to be cared for. Follow the care instructions included with your cereal to ensure it lasts a lifetime.

How should you store water kefir grains between batches of coconut kefir?

Water kefir grains can be stored in the refrigerator for some time. It’s difficult to say how long, because each set of beans is unique. Some will keep in the refrigerator for weeks or even months, while others will die in the cold after that. Follow the above ratios for retrification and store in the refrigerator. If possible, refresh the sugar water once a week to keep the grains active.

Check out these similar posts and pages!

.

Sweets without milk

This original sweet dish is perfect for people with allergies to dairy products. The light taste of almond milk will allow you to present the treat to the festive table.

What ingredients will you need?

To prepare an unusual treat for tea you will need:

• 6 glasses of high-grade wheat flour;
• 5 water;
• 100 g almonds;
• ½ cup honey;
• 1 tbsp. l. without a hill of yeast in powder;
• 80 ml vegetable oil;
• a pinch of crushed salt;
• banana;
• a pinch of baking soda;
• 500 ml frying oil.

Step-by-step cooking process

To prepare an unusual treat, you need to follow the step-by-step process:

1. To make nut milk, pour boiling water over the almonds to make them easier to clean later.

2. The water must be drained from the nuts, after which you need to cool the almonds and peel them from rough skin.
3. Next, you need to beat the milk with nuts in a blender, and at the end you need to strain the mass.
4. Pour nut milk into a container, add salt, crushed ripe banana pulp with a fork, then add honey and vegetable oil.
5. All components must be thoroughly whisked.
6. You need to heat the mixture over low heat until all the honey melts.
7. The flour needs to be divided into 2 parts, and the first one needs to introduce yeast and add a pinch of soda.
8. The thoroughly heated mixture with nut milk should be poured into the same flour.
9. The remaining sifted flour should be added to the mixture in portions, kneading the elastic dough.
10. The finished, sticky dough should be left to rise for 1 hour.
11. Next, you will need to roll out the dough to a thickness of 5 mm so that the products have time to bake.
12. The dough needs to be formed into pieces of any shape, after which they will need to be fried in a large volume of hot oil.
13. The oil for lakoum should be hot, but not hot, as the baked goods may burn on the outside and not bake on the inside.
14. Properly baked lacums should puff up greatly when frying so that the inside becomes porous and hollow.

Rules for serving dishes, decoration

For a spectacular presentation, pour honey syrup over the sweet treat and sprinkle with almond slices. When cold, lakums are also very soft and tasty. If desired, the baked goods can be reheated in the microwave, where they will become like freshly prepared products.

Nutritional and energy value:

Useful tips and tricks

Lakums in Kabardian style, the recipes of which were described in detail step by step, will turn out soft and tender if you follow the advice of culinary experts.

For example:

• Flour is considered the main factor for golden brown and beautiful baked goods. It is better to opt for high-grade wheat flour of a creamy white color without inclusions or grayness with 28% gluten.
• To make the dough more tender, you can use only egg yolks to knead the base.

• To keep lacums soft longer, you can add a little starch to the flour when cooking.
• It is better to choose fresh yeast, since expired powder will not provide proper rise to the dough.
• When raising the dough, you need to make sure that the container is not in a draft, as the base will not rise.
• Baking soda and baking powder are interchangeable ingredients.
• Be sure to place the lakoums only in heated oil so that the products quickly brown and are not saturated with oil.

Lakuma in Kabardian style is an airy and fluffy pastry, the recipe for which any housewife will succeed. The dish can be prepared with plain and mineral water, milk, kefir or yogurt. This oriental treat is easy to prepare with salty and sweet fillings, and can also be presented with honey, jam and all types of cheese.

Description of preparation:

Lakuma with kefir is the national dish of Cherkassy.
I really liked it, it’s very tasty and goes well with many foods. For example, I love lakums with cheese, I like how kefir lakums are combined with brie or processed cheese. It’s also very tasty to eat all this with garlic and herbs. Try my recipe on how to make lakums with kefir at home, please your family with a wonder, because it certainly won’t be much work. Purpose: For breakfast / Afternoon snack Main ingredient: Dough Dish: Baking Geography of cuisine: Eastern