P R O B I O T I C. Recipes Tips Tricks A SPECIAL FREE GIFT FROM POSEYMOM TO OUR PROBIOTIC PROS

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1 P R O B I O T I C Recipes Tips Tricks A SPECIAL FREE GIFT FROM POSEYMOM TO OUR PROBIOTIC PROS

2 READY To Go Pro? We couldn't be happier that you chose to become a Probiotic Pro! We here at Poseymom want our fans and buyers to have the absolute best probiotic experience possible. That's why, in addition to all the great free instructions we include on our website, we also offer the following recipes to help you flavor and experiment with your water kefir, milk kefir, and kombucha tea.

3 W A T E R K E F I R Recipes Tips Tricks

4 WATER KEFIR FLAVOR RECIPES CREAMY GINGER SPICE After 24 hours of fermentation with just ginger and sugar, strain the kefir, take the liquid and add ½ Tb. vanilla extract and 1 cinnamon stick per quart. Let sit for another 24 hours on the counter, or in the fridge. Tighten the lid for more fizz! Serve cold with whip cream on top. Or add some scoops of caramel vanilla ice cream for a delicious float! LIME PINEAPPLE After 24 hours of fermentation with a slice of lime (instead of lemon), strain the kefir, take the liquid and add a half cup pineapple chunks per quart, squeeze in the lime juice and discard the lime slice. Let sit for another 24 hours on the counter, or in the fridge. RASPBERRY MANGO After 24 hours of fermentation, strain the kefir, take the liquid and add ¼ cup mango (or similar tropical fruit juice) per quart. Add in ½ cup raspberries. Let sit for another 24 hours on the counter, or in the fridge. Tighten the lid for more fizz! STRAWBERRY LEMON

5 After 24 hours of fermentation, strain the kefir, take the liquid and add 1/2 cup purred strawberries and squeeze out the juice from the lemon into it. Add a couple whole strawberries if desired as well. Let sit for another 24 hours on the counter, or in the fridge. If this is too tart, add in some sugar or honey at the end to taste. COLA CHERRY After 24 hours of fermentation of just sugar and grains, strain the kefir, take the liquid and add ¼ cup cherry juice per quart. Add a couple whole cherries if desired as well. Let sit for another 24 hours on the counter, or in the fridge. Mix in sugar to taste if desired.

6 COCONUT WATER KEFIR INGREDIENTS: 1 pint Coconut Water 1 tablespoon Water Kefir Grains Optional Flavoring: 1/2 cup Fresh Fruit (mixtures of berries, lemon, etc. work best) Place the Water Kefir Grains in the coconut water. Cover the jar loosely and allow the Kefir Grains to culture the coconut water for hours. Once the culturing process is complete, remove the Kefir Grains. To add fruit flavoring, puree together the Coconut Water Kefir and the fruit. Note: Ideally Water Kefir Grains should be cultured in sugar water (1/4 c. Sugar and 1 quart water) for hours in between batches of making Coconut Water Kefir. The sugar water will feed and refresh the Kefir Grains keeping them healthy long term.

7 M I L K K E F I R Recipes Tips Tricks

8 SOFT KEFIR CHEESE (O R YOGURT CHEESE) SUPPLIES NEEDED: Strainer Bowl Cheesecloth or thin dish towel Place your strainer in the bowl. (Ideally the bottom of the strainer should rest at least a few inches above the bottom of your bowl.) Line with the cheesecloth (2 layers of 90-count cheesecloth works perfectly!) or clean thin dish towel. Pour your kefir or yogurt into the cheesecloth or towel. Allow to grain for minutes. Carefully and gently tie the towel ends together to cover the kefir (or yogurt). Allow kefir to drain for an additional 8-24 hours (can be kept out on the counter or in the fridge while draining), until the cheese is the consistency desired. For a sour cream consistency, I like to drain for about 8 hours. This makes a creamy spreadable texture, perfect on tacos, beans and rice, or spread on crackers! For a thicker cream cheese consistency, drain for 18 hours (approximately). This is great for cheese balls or cheese spread. Drain for 24 hours or so for a thick soft cheese copnsistency. Add herbs if desired! Store cheese in fridge until used (keeps for several weeks).

9 K O M B U C H A T E A Recipes Tips Tricks

10 Kombucha Flavors I find that stone fruit makes the kombucha more creamy and smooth, which some folks like and some don t. Nectarines, plums and peaches work well. My favorite fruit flavors are raspberry, blueberry, blackberry and strawberry, or a combination of all. Apple is also quite nice with fresh herbs and spices Try these combos: Mixed berries Raspberries and ginger Any berries plain (my all-time fave is raspberry) Green apple, cinnamon, cardamom Blackberry and thyme Mango and a pinch of cayenne Watermelon and jalapeño Flavoring with herbs and spices: Herbs provide the most flavor with a second ferment. And little goes a long way when adding herbs and spices. For every 3-4 cups of liquid: 2 cardamom pods

11 1/2 crushed cinnamonstick 2 tsp fennel seed Rosemary and lemon zest Pineapple and basil 2-3 whole cloves 1 split vanilla bean (here s how to open) 1/2 fresh ginger, grated 1 tbsp lavender buds 1 tbsp hibiscus leaves 1 tbsp rose petals Combos to try: Strawberry and rose and/or hibiscus Cherries and rose and/or hibiscus Blueberries and rosemary Strawberries and thyme Superfood add-ins: Just like you see with store-bought kombucha, you can add chlorella, spirulina and chia seeds for a second fermentation. For chia, add 1-2 tbsp per 3-4 cups of liquid. For chlorella and spirulina, 1 tsp per 3-4 cups liquid. Don t strain these ingredients out when your second fermentation is complete.

12 Ideas for the kiddos: Instead of sugary sodas, do a second fermentation of kombucha with fresh fruit and raisins for extra bubbles. After 1-3 days, blend up some more fruit (raspberry and strawberry are winners) and add to the fizzy drink (you can strain if you have kids with pulp phobia). This bubbly beverage is so much better than soda fruity, bright and flavorful enough that the kids will enjoy it. Plus, they are getting all sorts of beneficial probiotics and fiber that are non-existent in soda and plain pasteurized juice. Have them help make it, call it homemade soda pop and I bet it will go over quite well - More about the benefits of a second fermentation. I can t recommend a second fermentation enough. 1-3 days is plenty, and the longer you let the brew continue to ferment, the more acidic and less sweet the taste. If bottled in an airtight container, the live yeast and bacteria in the kombucha will continue to gobble up the tea and sugar that remained after the first fermentation. The fresh sugar that comes from fruit is turned into carbon dioxide which gives the kombucha the bubbliness it s known for. If you want to skip the fruit and experiment with herbs like lavender (which makes a beautiful kombucha on its own), just add a raisin or two for that second fermentation fizz. It won t change the flavor, but it gives the brew food to turn into bubbles. Fill your bottle with flavoring ingredients and brewed kombucha only 3/4 full, to accommodate bubbles and expansion. After your second fermentation, open your kombucha bottle over the sink! And for insurance, place the bottle in a large glass bowl to catch any spill over. Slowly release the cap there s a lot of bubble build up in there and the pressure can make your brew spill out volcano-style.

13 Strain the flavoring ingredients out, rebottle and place in the fridge to slow fermentation. Enjoy anytime. The measurements above are just ideas to get you started. I hope you will experiment with quantities, combinations and share with us all what YU discover.

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