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How to make your own pro-biotic  RSS feed

 
kane Abbott
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'Honeymoon"

As part of the TrustNature  "food for free" initiative, i would like to share with you the following recipe. This recipe was shown to me by Paul Taylor (www.trustnature.com.au), who originally learned it from Eugenio Gras (http://COAS.com.mx). Many thanks to these guys for their work and their shared knowledge.

Honeymoon has revitalising benefits for the mind body and soul. It is gluten free and used to promote health and well being.

Pro-biotic reduces stress and help balance the intestinal micro flora, it enhances the bodies ability to absorb calcium and the synthesis of B vitamins. Also helpful in rebuilding and strengthening the immune system and aiding in digestion. Honeymoon works on an essential level to reduces stress, promotes well being and some have said that it can even be a mild 'love potion'. In larger amounts in can be know to cause a slight euphoric feeling … "what is it" ?,  Its a cold fermentation made from whey, water and honey. The ingredients are blended and left to ferment in the fridge. The process is relatively simple to make,  and takes a month to complete, lasting for many moons after.

This recipe makes abut 6 litres of pro-biotic, the ratio is 1/3 Whey 1/3water 1/3Honey,. The secret to this recipe is the use of raw ingredients. It is essential the ingredients are raw and should not be substituted for manufactured replicas.

Ingredients:

-6ltrs of raw milk (avoid the cream)= about 2lts of whey
-2ltrs of raw honey
-2ltrs of rain water


Process:

Note: be mindful about breathing or sneezing into the ingredients so you do not contaminate the process. Use all practical caution so as not to contaminate the process, normal kitchen practices should result in a quality pro-biotic. The cold whey process is essential, this does not work with buttermilk whey or cooked cheese whey etc.

STEP1- Place your milk into a sterile jar, sterilisation can be achieved by boiling your equipment.
Note: Do not drop glass directly into boiling water as it will crack.

STEP2- Place lid firmly on the jar to avoid contamination and allow it to separate at room temperature.- This will take 4-5 days depending on conditions,  once milk is curdled use a strainer to carefully siphon off the whey. 
Note:The whey is the clear/yellow coloured fluid, without the milk solid, (which looks like white jelly, can be used for making bread).Cold whey is made at room temperature not warmer than 25C or cooler than 15C for best result. 

STEP3- (Only begin this step once milk has separated and whey is collected).-Dilute your honey down with equal parts of your warm rainwater and mix until completely dissolved.
Note:When making this i would suggest you use rain collected directly from the sky, no need to heat the water excessively  (not over 50 degrees!).

STEP4- Add whey to the diluted honey water, gently mix, put the lid on firmly and place elixir in fridge to ferment for 30 days. Remember: 1 part cold whey, 1 part rain water, 1 part raw honey.

Further Notes:

The solution is kept in the fridge because, it is a cool ferment selecting for the optimal pro-biotic, through process, temperature and ingredients. This cold fermenting results in a white layer on top of the pro-biotic, a clear amber centre, and a thin white layer at the bottom of the jar. These 3 layers should start to become evident within 5 days of it being in the fridge.I  would recommend you undo the lid every few days to allow gas build up to escape. Though the amount of gas is minimal, there are some discrepancies to be found in natural ingredients. The final result is a amber to yellow coloured liquid, may have a very low alcohol content, is slightly sweet in taste and very pleasant to drink . When consumed the brew is gently shaken to mix in the 3 layers. A daily dose is 100 ml but as much as 200ml can be taken, although you may experience a somewhat pleasant euphoric feeling.
Serve chilled.

Kane Abbott
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George Lee
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Location: Athens, GA/Sunset, SC
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I think I'd rather just eat some quality yogurt honestly. This doesn't look terribly good, even though it may be good for you..
 
kane Abbott
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LivingWind wrote:
I think I'd rather just eat some quality yogurt honestly. This doesn't look terribly good, even though it may be good for you..

Okay you do that living wind, good for you mate , enjoy your yogurt, hope its pleasant enough on the eyes for your consumption..... if you have ever consumed honey mead it looks very similar in colour (or beer), if the colour amber is un pleasant for you to look at you could always close your eyes , it certainly doesn't taste bad. Much higher pro biotic qualities then yogurt, very usefull in strengthening the immune systems after anti biotic s or illness. Anyway i just thought id share it with you guys i thought someone might be interested in this recipe and possibly find this usefull, love to hear feed back from someone who has actully made it...
 
Len Ovens
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Location: Vancouver Island
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Sounds like it would be good. I have only made mead once and it had lots of stuff in it (even a clove or two) It turned out ok. I have made honey water kefer that turns out good too (normally with ginger).

LivingWind wrote:
I think I'd rather just eat some quality yogurt honestly. This doesn't look terribly good, even though it may be good for you..


I agree that yoghurt is an ok probiotic... but just about anything else is better. Yoghurt is a monoculture, The milk is re-pasteurised and a single strain of bacteria is added. Raw milk (as used above) comes with a variety of culture as does raw honey.
 
George Lee
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Len wrote:
Sounds like it would be good. I have only made mead once and it had lots of stuff in it (even a clove or two) It turned out ok. I have made honey water kefer that turns out good too (normally with ginger).


I agree that yoghurt is an ok probiotic... but just about anything else is better. Yoghurt is a monoculture, The milk is re-pasteurised and a single strain of bacteria is added. Raw milk (as used above) comes with a variety of culture as does raw honey.

Well I eat some raw milk and raw honey each day anyway so I guess I'm doin fine. The drink sounds just 'okay'.. I'll take a pass. Kombucha on the other hand can be tasty at times.
 
kane Abbott
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LivingWind wrote:
Well I eat some raw milk and raw honey each day anyway so I guess I'm doin fine. The drink sounds just 'okay'.. I'll take a pass. Kombucha on the other hand can be tasty at times.


So the drink doesnt' meet your preconceived ideas of palate.... remember this a probiotic, not a fruit punch, this is taken for medicinal reasons and all considering taste remarkably good.
Also a great way to use up all that by product whey thats left from making bio-fert , breads , cheese etc. Waste not want not. As permaculturlist we have phases of abundance, if we can learn to best optimise and make use of these times, we can insure good health and further abundance. If you have access to lots of milk and honey you would be crazy not to give this go, take those pro-active steps to take responsibility for you own health and well being, and don't be afraid to try new things.
 
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