Little Red Hen

My little red hen, I shall be sad to see her go, but she is going to a Preschool where she will help enhance the story to its full potential! Take care of her Lorraine and co, I couldn't resist the challenge when you asked! She sits in the palm of your hand, you can't really see the size from this photo.

Now do I start on the other knitted sock, or finish the knitted pin cushion or knit something for me..... Have you seen the NORO yarn....it is AMAZING.....sigh....

http://www.laughinghens.com/knitting-supplies.asp?name=Noro


Well here we have my 3rd attempt to get some homemade ginger beer started! I omitted the optional pinch of yeast for the first two attempts, but nothing happened, so I thought I'd give it one last try and it is looking promising after just 36 hours! It is actually beginning to ferment, those are small bubbles forming, I promise!




Here is the recipe:

GINGER BEER PLANT

In a glass bowl add:

1 dessertspoon of raw (or white) sugar. Raw sugar gives it a better colour

1 dessertspoon ground ginger - you can use 1 tablespoon of diced fresh ginger.

300mls tap water that has stood for 24 hours

A large pinch of dried yeast

Stir this together. During the day let this mixture sit on the kitchen worktop with the cover off. Cover it with a loosely woven cloth at night. After about 2 or 3 days, depending on the temperatures in your house, it will begin to bubble and ferment. That is good, fermentation is a healthy process.

Every day for 7 days, feed the plant 1 dessert spoon ginger and 1 dessert spoon of sugar, and stir.
TO MAKE THE GINGER BEER

After 7 days take a clean piece of loosely woven cotton cloth, place it over a bowl. Pour the ginger plant into the fabric and twist the top of the cloth to make it into a ball. Squeeze out as much of the liquid as you can in to the bowl.

Dissolve 3 cups of sugar in 20 cups of water. Add juice of 2 lemons and the ginger mix. Stir and bottle in plastic bottles leaving 2-3 inches at the top. Place the caps on the bottles but don't screw them on. Leave the ginger beer on the kitchen bench for a couple of days to ferment a little more, then tighten the caps and place the bottles in the fridge. Placing it in the fridge will slow the fermentation process to almost zero.
Don't throw the dregs of the culture out. Like other live cultures it can be used again to start up your next batch. Just add it to your jar and start feeding it as usual.
WARNING
Ginger beer can explode. It's wise to bottle in plastic and not glass until you know what you're doing.

A NON WARNING

Don't be afraid of making this delicious drink. You really can't tell how fizzy it will be because you'll have different wild yeasts in your home at different times of the year. Some will help the fermentation along, some won't.
If you notice the bottles puffing out, slowly release the lid to let the pressure off.
Serve your ginger beer when it's cold. It will be fizzy, gingery and very refreshing.


I will keep you informed of the developments!!!