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Apple Ginger Beer for Father's Day
Father’s Day is just around the corner if you call the US or UK home. It’s one of those days where you don’t want to spend a fortune, but a little bit of acknowledgment for everything your Dad or father figure has done is always appreciated. Gifting something you’ve made yourself is the best way to win him over, you’ll be the favourite in no time. We’ve come up with a new Apple Ginger Beer recipe that we highly recommend you try out. It’s the perfect refreshing beverage, the strong, spicy notes of ginger with a slightly sweet, more complex apple base. If you’re like us and prefer it to be heavier on the ginger, don’t be scared to throw in a few more chunks of the good stuff. If you want to try some different flavours change the apple juice for an alternative; pear, cranberry or pineapple. Just make sure the sugar content is the same as the apple (around 10g/100mL on the nutrition panel). If it is more or less then adjust the added sugar and water levels accordingly. Too much sugar may cause speedy fermentation resulting in more alcohol and exploding bottles. If you’re based in NZ or Australia now is a great time to start practising your recipes so they’re perfect in time for September. Alcoholic Apple Ginger Beer Ingredients 400 g (14.1 oz) brown sugar 3.25 L (3.4 US qt) water at 35oC 20 g (0.7 oz) dried ginger or 2/3 cup (1.3 oz) of fresh ginger juice ½ cup (125 mL) lemon juice 1 packet Mad Millie Ginger Beer Yeast 1 L (1 US qt) Apple juice White sugar for carbonation Method Dissolve the sugar in 1 L (1 US qt) of water, mix in the ginger and lemon juice. Add to the fermenting jar. Add the apple juice and remaining water to the fermenting jar. Add the yeast and carefully swirl to mix. Half fill the airlock with water and fit to the top. Ferment for 1 week at room temperature (20oC/68oF). After 1 week sanitise 6 x 750 mL glass bottles, a jug and a funnel with boiling water. Use the 0.75 scoop on the 3-way sugar measurer to add 1 scoop of white sugar to each bottle. Pour the ginger beer into bottles. Seal and ferment for 2 weeks at room temperature (20oC/68oF) then enjoy!
Kefir second ferments and flavour infusions
This is the time of year when we’re feeling ready for a bit of a fresh start, for our body that is. The usual over-indulgence that is mandatory at Christmas is done and dusted and we’re in the market for something fresh and healthy to get us back on track. We think kefir can do just the trick! Packed full of healthy probiotics, kefir is one of those drinks that is almost too good to be true. Ridiculously easy to make, lots of different varieties of flavours to try and most importantly so good for your gut health. Below we’ll give you some tips on the best way to flavour your kefir creations and how to re-culture your kefir batch. Flavours and Infusions During the Second Ferment Thanks to the fermentation process that happens in kefir there is a lovely tang to its final flavour, regardless of if you have used milk, juice or coconut water as a base. Because of this, we recommend primarily fruit, vegetable and spice flavours as infusions, unless you’re getting into the really creative realm and want sour chocolate kefir as an option. Flavouring occurs during the second fermentation of your kefir. This is when you have completed the initial step of fermenting for 24 hours to really wake up your culture and get it nice and active. The second fermentation is when you add the flavours and any additional ingredients and leave it for a further 6 – 12 hours to ferment. This is the best process for flavouring as not only is your kefir good and strong to begin with, but it means the culture has even more time to produce those beneficial probiotics for your gut. Once you have added your desired flavours and left the kefir to ferment for 6 hours, do a taste test and to see how the flavour has changed, continue for another 6 hours if it’s not quite there yet. Make sure you taste after 6 hours as the additional sugar that you have added in the form of fruit and other ingredients will make the bacteria even more active and the flavour can change quickly. Milk Kefir The best way to flavour milk kefir is in a blender! Add your favourite smoothie ingredients, pour in your milk kefir and whizz. This will remove some of the thickness that has developed over the fermentation period but whatever ingredients you have added will help thicken it up anyway. Favourite flavour combinations Mango + Turmeric Raspberries + Blueberries + Banana + Spinach Vanilla + Cinnamon Juice Kefir or Coconut Water Kefir Fruit infusions can be a delicious addition to any juice or coconut water kefir. Choose your favourite fruit and give it a good clean to make sure you have removed all bacteria that could potentially compete with the kefir culture. Cut it into small chunks to increase the surface area that will impart the flavour and add it to your jar of kefir after the initial 24 hours of ferment time. Leave it for 6 hours at room temperature, have a taste and if you’re happy, enjoy! Alternatively leave it for a further 6 hours for more flavour to develop, keep tasting until you are happy at which point move it to the fridge or drink it straight away. Favourite flavour combinations Coconut water kefir + Pineapple + Mango Apple juice kefir + Rosemary Orange juice kefir + Lemon + Ginger Re-Culturing your Kefir Your culture can be re-cultured a further two times from the initial kefir batch. We recommend re-culturing within 7 days of your first batch to ensure you are getting the strongest and most active culture from your initial batch, the earlier the better! Save 1/4 cup (62 g) of kefir from the previous batch and add it to 750 mL (25.7 US fl oz) of fresh milk, juice or coconut water. Only add the kefir to the same base e.g. milk kefir to culture milk kefir, juice kefir to culture juice kefir. The different kefir’s have different acidity levels so will react badly if you add them to different base products, plus milk and juice together is a little bit too odd even for us. Cover the jar and leave at room temperature for 24 hours. Taste after 24 hours and if you’re happy then move it to the fridge, otherwise leave at room temperature for a further 12 hours before tasting again.
Which sugar is best for fermenting?
The use of sugar in brewing and fermenting can raise a lot of questions, particularly if you’re just getting started in this creative realm. We’ve put together a brief overview of why you need to add sugar for brewing your ginger beer and kombucha, what types of sugar are the best for your products and some suggestions for experimentation. The use of sugar in brewing and fermenting can raise a lot of questions, particularly if you’re just getting started in this creative realm. Below we’ve put together a brief overview of why you need to add sugar for brewing your ginger beer and kombucha, what types of sugar are the best for your products and some suggestions for experimentation. Why do I need to add sugar? Without sugar, there is no kombucha or ginger beer! The ginger beer yeast and/or your kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast) need to be fed with sugar to allow the fermentation/brewing process to happen. Below is a graph to show how the yeast consumes the sugar that you are adding. Once you add your yeast or kombucha SCOBY to your sweetened brew the yeast begins to digest the sugar and produce ethanol and CO2 (carbon dioxide). The amount of ethanol that is produced is controlled by the amount of sugar that is added, as well as how much time it the yeast has to ferment. With both ginger beer and kombucha there is a first and second ferment step. Step 1: Most of the sugar used is added here and fermentation happens in a fermenting vessel/jar/crock so the CO2 that is produced can escape. If you lengthen this step you can go all the way to a very low sugar beverage, but it depends on taste preference. Step 2: For the second ferment a measured amount of sugar is added to each bottle before adding your ginger beer or kombucha. This feeds the yeast up just enough that they produce CO2 bubbles to make your drink fizzy, but not so much that the bottle explodes. With kombucha there is also the additional activity of the bacteria! The bacteria take the ethanol that is produced by the yeast and turn it into healthy acetic acids. This is why kombucha can be so good for your gut health, but beer is not. How much sugar do I add? The amount of sugar is specified in your recipe. If you are making non-alcoholic ginger beer you only complete Step 2 of the process so For kombucha the sugar addition is very important as it ensures normal healthy development of your kombucha. If you add too much sugar the balance of yeast to bacteria will change and your kombucha will be overrun with yeast, giving too much alcohol and off flavours. If you don’t use enough sugar you will inhibit the SCOBY growth and production of acetic acid, this may also lead to increased mould issues due to an unhealthy SCOBY. How much sugar will be left at the end of my first stage of fermenting? The majority of the sugar is consumed by the yeast and is broken down into fructose and glucose, these both have a lower glycaemic impact on the body. The longer you ferment, the more sugar that will be converted by the yeast so experiment with ferment times to get your preferred sweetness profile. What type of sugar should I use for my ginger beer or kombucha? For ginger beer we recommend brown sugar for Step 1 of your Alcoholic Ginger Beer fermentation. This gives a lovely caramelised note to your end ginger beer. For Step 2 we recommend white cane sugar as it’s readily available to produce the best carbonation. Cane sugar or more commonly known as white sugar is the best and most common type of sugar used for kombucha brewing. It is the most easily available source of sucrose for the yeast to convert to ethanol. If you want to try some different options, we have given you some info below. Any of the below options can be used for ginger beer, they will each give quite a different flavour to your final product. Before getting stuck into sugar experimentation with your kombucha we recommend that you make sure you have completed a few good strong brews and have back up SCOBYs. SCOBYs can be temperamental at times and may not easily adjust to a new sugar for fermentation. The best way to experiment is to substitute a portion of your white sugar for your preferred sugar alternative and figure out what gives you your favourite flavour profile. We recommend starting with 1/4 new/alternative sugar source + 3/4 white sugar. The possible options: Evaporated Cane Juice or Cane Juice Crystals – this is a less refined sugar and is a good option to try. Brown Sugar – this works well for ginger beer but is harder for the SCOBY to break down. It will contribute a more caramel/molasses flavour. Coconut Palm Sugar or Syrup – this will work well but may give sour or bitter flavours due to the high level of minerals. It may need a shorter brewing time so keep regularly tasting your brew. Agave or Maple Syrup – make sure it is a pure source and not mixed with anything. For kombucha this may require some experimentation and extra culture to be added at the start to give your SCOBY the best possible chance of survival. We recommend starting with proportions of white and new/alternative sugar to allow adjustment of your SCOBY. Molasses – this has a relatively low level of sucrose so is best paired with a mixture of white sugar and molasses. This will add some interesting notes to your brew so some experimentation will be required. Honey – there are different ratios of sugar in different types of honey so you may see some contrasting results, but it can be used for experimentation. The main thing is DO NOT use raw honey for kombucha as the naturally present bacteria in the honey will compete with the SCOBY bacteria and we cannot guarantee which will win. What sugars should I not be using in my brewing? Raw honey - the naturally present bacteria in the honey will compete with the SCOBY bacteria and we cannot guarantee which will win. It’s ok to use raw honey in ginger beer. Stevia – this is a plant sugar and will not ferment. Artificial Sweeteners (Erythritol, Aspartame, Sucralose) – none of these will work. There are lots of opportunities to get creative with your brewing. For kombucha the main recommendation we have is to get a good, strong SCOBY brew going and have a few back ups in case things don’t go so well the first time. Start with incremental amounts to get your SCOBY used to the new sugar sources and take it from there. We’re here to help so contact us if you have any further questions or comments.
Kefir Culture vs Kefir Grains
Kefir can be made with grains or culture, but sometimes the difference between the two gets a tad confusing! They both produce delicious kefir but are two quite different things. We have given you a brief overview of the two and some details to help you choose which method is right for you. Kefir can be made with grains or culture, but sometimes the difference between the two gets a tad confusing! They both produce delicious kefir but are two quite different things. Below we’ve given a brief overview of the two and some details to help you choose which method is right for you. Kefir Culture If you have a Mad Millie Kefir Kit, then you have used Kefir Culture. This is the small packet of culture that you sprinkle into your milk, juice or coconut water before giving it a good shake (with the lid on of course!). Inside this packet is a mixture of freeze-dried bacterial strains and yeast that are ready and waiting to be woken up. Once you’ve given the cultures the right conditions to grow, they will proliferate, change the composition of the liquid through fermentation and give you kefir. Some positives and negatives of kefir culture, in no particular order: - Used to make kefir whenever you want, just add the packet. - Each sachet of microorganisms can be re-cultured twice from your original batch of kefir. - Can only be re-cultured twice, then you need a fresh packet. - Minimal maintenance required. - Easy to use, it’s a fine powder that is just poured into your kefir base. - Can be used with milk, coconut water, fruit juice, and coconut milk. Kefir Grains If you’re after more of an involved experience when making kefir, grains are the way to go. The bunches of bacteria and yeast look like little cauliflower florets and need to be kept alive and well. Like a kombucha scoby, kefir grains require maintenance and will become stronger the more often they are used. A few different points on kefir grains: - Grains are specific to the base product you use e.g. milk grains for milk kefir, water grains for water kefir. - Grains have a huge range of bacteria and yeasts present which will change depending on where you source them. - As they are living, your grains need to be fed/maintained regularly. - Kefir grains can be used endlessly. - It can be tricky to tell if grains are alive or dormant, to figure it out some trial and error with making kefir will be required. Watch out for rancid milk! With positives and negatives for both culture and grains, the choice is up to you. If you have time and the inclination, then definitely give grains a go for a more traditional kefir ferment. If you prefer a more convenient method that can be used for all types of kefir, then culture is the best option. Either way, you’ll be enjoying your own homemade kefir in no time and all the good gut health that comes with fermented foods!
Where did Limoncello come from?
There is no better way to end a summer evening than with a tipple of ice-cold limoncello. As this glorious lemon-infused alcohol slips past your lips, you can just about taste summer in Italy. For those of you who aren’t quite so well acquainted with the history of limoncello, let's go back to the beginning. There are various stories around the true origins of limoncello ranging from local fishermen and farmers (who used it as an early morning espresso), to monks between prayer; everyone would like to lay claim to its inception. There is no better way to end a summer evening than with a tipple of ice-cold limoncello. As this glorious lemon-infused alcohol slips past your lips, you can just about taste summer in Italy. For those of you who aren’t quite so well acquainted with the history of limoncello, let's go back to the beginning. There are various stories around the true origins of limoncello ranging from local fishermen and farmers (who used it as an early morning espresso) to monks between prayer; everyone would like to lay claim to its inception. The official line from Federvini (the Italian Association of Wine/Liqueur Producers) is that Massimo Canale registered the production of limoncello in 1988, in Sorrento. His inspiration came from his grandmother, Maria Antonia Farace, who used to tend luxurious gardens of lemons and oranges on the island of Capri. She would make citrus-infused alcohol for family, friends, and guests at the inn to enjoy. After the Second World War Massimo opened a restaurant nearby where they sold this speciality lemon liqueur. Since registering the trademark, the Amalfi region has blossomed with orchards and artisanal producers making authentic limoncello. The unique flavour of this aperitif comes from the zest of Sorrento lemons, otherwise known as Femminello St. Teresa lemons. These lemon hulks grow to be huge, distorted fruit that produces surprisingly sweet, aromatic flavours that are perfect for limoncello. Whether you’ve always wondered about making your own spirits or just want to try something new, the new Mad Millie Limoncello Kit is the perfect starting point. Following a step by step recipe, you’ll be serving your own handmade Limoncello with a twist (secret flavour addition in the kit) to all your family and friends. Don’t be scared to think outside the box and try different types of citrus fruits and infusions as well. Now we can’t promise the flavours of sweet Sorrento lemons (turns out these are relatively hard to source) but we assure you, you can get pretty close! We’ve made batch after batch during the development stage of our Limoncello kit, and so far we have yet to be disappointed, regardless of the lemon variety used. Whether you’re keeping all your creations for yourself or gifting the pretty glass bottles to others, make sure you consume it cold, as cold as it can get! Served straight from the freezer into a frozen aperitif glass or mixed with sparkling water and poured over ice, you’ll be pleasantly surprised at how good it is.
Benefits of a Kombucha Crock
The Mad Millie Kombucha Kit has been out for a few months now and we’ve loved seeing all the feedback and photos of everyone busy brewing. Now that you’ve got the hang of kombucha we thought it was time to introduce you to the next level...The Mad Millie Kombucha Crock. The Mad Millie Kombucha Kit has been out for a few months now and we’ve loved seeing all the feedback and photos of everyone busy brewing. Now that you’ve got the hang of kombucha we thought it was time to introduce you to the next level. The Mad Millie Kombucha Crock We’ve been working away on this making sure it’s just the right size, just the right colour (important priority obviously) and works like a dream. Holding up to 4 L (4 US qt) of delicious, tangy kombucha this crock needs to be the newest addition to your household. It’s got a stainless steel tap so you can drink your brew on the daily or easily fill up bottles for a second ferment. It’s lead-free ceramic and so pretty that you won’t want to hide it away in a back cupboard, it should be sitting front and centre on your benchtop. There is an in-built airlock in the lid design, which we know we don’t need for kombucha but makes this a very versatile little crock should you want to move into other fermented beverages. It also gives you the option of creating a closed environment if you get your brew all the way to the end of its fermenting cycle and want to have a bit of a break from brewing. While continuous brewing might seem like a new ball game if you’ve mastered the kombucha kit this next step is easy. With the ability to make bigger batches and have more liquid to play with, you can get seriously creative with infusions in your second ferment. Ready to start sharing your brews with family and friends? Now you’ll have enough to go around rather than limiting everyone to a thimble-sized glass. This crock is just what you need to take your brewing to the next level, and we can’t wait to see what you do with it. Or what your Mum does with it, or your sister, or your friend, this crock is designed to get everyone on the kombucha brewing buzz!
Time for a refresh!
You’ve had a sneak peek at the new and improved Mad Millie designs with the release of some products this year, we hope you like what you’ve seen so far. The focus was to make the kits all about you, our consumer. We wanted you to easily see what each kit makes when it’s sitting on the shelf. Then once you get it home the How to Guides needed to be as simplified and easy to use as possible. We want you to have success each and every time you use Mad Millie. A refresh, a transformation, a rebrand; label it what you will. We’re pretty sure everyone enjoys a little bit of a freshen up from time to time. Sometimes a new haircut or piece of clothing is enough to do it. Other times something a little more drastic might be called for. Towards the end of last year, Mad Millie was feeling the same way. Wanting to maintain the fun, quirky, creative vibes but quietly creeping towards double digits (10 years old next year!). It was time for a change. Back in the day Mad Millie launched with bright purple packaging wrapped around our cheese kits. The first fans may even have some of those beautiful cartons still lurking in the back of their cupboards. Fun and punchy, the first kits of their kind, we were starting the do it yourself movement! The brand and products evolved over time to include all types of gourmet, artisan, and health food kits including vegan cheese, sauerkraut, and kimchi, coconut yoghurt and sourdough. The purple was abandoned as Mad Millie matured and realised that bright purple just wasn’t cool anymore. A more neutral design was released that seemed to hit the spot. Before we knew it, we were nudging 10 years and felt like a wardrobe update was due. We wanted Mad Millie to really show off on shelf, we know it’s a great product and we wanted everyone to see that too. The packaging should represent the fun you can have with Mad Millie; that getting creative can be surprisingly easy with a little bit of help. So, we set to work! You’ve had a sneak peek at the new and improved Mad Millie designs with the release of some products this year, we hope you like what you’ve seen so far. The focus was to make the kits all about you, our consumer. We wanted you to easily see what each kit makes when it’s sitting on the shelf. Then once you get it home the How to Guides needed to be as simplified and easy to use as possible. We want you to have success each and every time you use Mad Millie. Side note: the packaging and instructions are changing but it’s still the same great product inside. You’ll see more of the new designs coming out over the next 6 months as we roll out the old and move into the new. We hope you like it!
Kombucha Second Ferment
For beginner kombucha brewers sometimes the fermentation process can seem a little daunting. There are always questions around the importance of each step and why certain things are done. One area that comes up often is the second ferment, what it’s for and if it’s really necessary. For beginner kombucha brewers sometimes the fermentation process can seem a little daunting. There are always questions around the importance of each step and why certain things are done. One area that comes up often is the second ferment, what it’s for and if it’s really necessary. Trust us, kombucha brewing is easy and once you have started your booch adventure you will quickly understand the ins and outs of each step. With Mad Millie kits our biggest aim is to make creating in the kitchen accessible to everyone. There aren’t any big secrets to fermenting kombucha; just a few key steps that with a bit of trial and error anyone can complete! Kombucha fermentation happens in two steps, the relatively self-explanatory first and second ferments. The first ferment is when you turn your sweetened, black tea into delicious, tangy kombucha. Once the Mad Millie scoby is added to your sweetened tea the cultures can start their work. During this step they are busily converting the food (sugar) you have given them into organic acids, carbon dioxide, a tiny trace of alcohol (up to 0.5% when using the Mad Millie recipe so still technically non-alcoholic) and B vitamins. The types of bacteria and yeast that are in your scoby require air to complete the fermentation; this is why we recommend keeping the top of your kombucha jar or vessel covered with a muslin cloth rather than sealed with a lid. This also means that any carbon dioxide that is produced escapes and your kombucha is flat after the first ferment. The second ferment is when you get to make it bubbly! The exact same process is followed however instead of the fermentation happening in a jar or vessel with air flow, it happens in a sealed bottle to trap all the carbon dioxide. This is also an opportunity to get creative and add any flavours or infusions that you might want to experiment with. Completing a second ferment is not necessary to get all the benefits of kombucha and enjoy its tangy taste. If you don’t have time or haven’t got any bottles yet, we recommend a shot of kombucha from day 25 of the first ferment in a glass of sparkling water. However, if you do want bubbles, read on… Second Ferment Process - Add 1.5 tsp of white sugar into your clean sterile 750mL glass bottle. - Pour your kombucha into the bottle through a muslin cloth lined funnel. - Seal the bottle tightly (a flip top cap is the easiest) and leave at room temperature for 2 -3 days to carbonate. - Taste test, if it is not as bubbly as you want, leave it out for another day or two. - Refrigerate your kombucha and enjoy! You can get as creative as you want with the second ferment! An easy way to add flavour is to add some of your favourite juice into the sterilised bottle, then add your kombucha and seal. This will give both flavour and the sugar the kombucha needs to carbonate. If you add juice or fruit you don’t need to add the white sugar as you are already feeding the live cultures with your infusions. - Juice flavouring it’s best to start with up to 20% juice and 80% kombucha. - Fruit is a great way to bring in some different flavour profiles and you can use fresh, frozen or dried. Start with up to 30% fruit and 70% kombucha, keep in mind that dried fruit will often have a higher sugar level. - Add 2 teaspoons of chia seeds for added nutritional benefits and texture. - Add a slice of ginger root as well as the sugar to get that fiery ginger flavour. - Add flavour extracts e.g. vanilla, start with ¼ teaspoon of extract per 1 cup (250mL) of kombucha. It’s important to second ferment in brewing bottles as the production of gas leads to higher pressure. We recommend reusable glass bottles with flip top caps. Be careful when opening bottles after a second ferment, as they are under pressure they may fizz. Store your kombucha out of direct sunlight, between 24 – 30oC (75 – 86oF). If you are fermenting other food or beverages make sure there is a gap of at least 1 metre between the kombucha and these. This will ensure no cross contamination of the different bacteria and yeast. Good luck and any questions or feedback please let us know!
What is Kombucha?
With the launch of the Mad Millie Kombucha Kit we’re excited to see more and more people getting creative in the kitchen with their booch. For those that are still new to the kombucha world here is a brief overview of what you’ve got to look forward to. Kombucha has been bouncing up the popularity charts in all markets in recent years. From initial reactions of “kom-what??” to now being a standard on supermarket and café shelves, everyone is jumping on board. Not only are people becoming aware of its benefits and delicious flavours but also how easy it is to make at home! With the launch of the Mad Millie Kombucha Kit we’re excited to see more and more people getting creative in the kitchen with their booch. For those that are still new to the kombucha world here is a brief overview of what you’ve got to look forward to. What is kombucha? Kombucha is fermented tea. Initially when someone mentions that, most people’s nose crinkles. BUT do you like beer? Ginger beer? Wine? These are all fermented beverages. Fermentation uses live cultures to metabolise the product and produce by-products which can include organic acids, alcohol and carbon dioxide. For kombucha this means taking sweetened tea and turning it into a slightly sweet, acidic, refreshing beverage. Kombucha has been around since 220 B.C. with its origins in China. It then slowly spread to Japan, Russia, eastern Europe and eventually western Europe. With the help of social media and the internet it is now relatively well known worldwide. What the heck is a scoby? Scoby is an acronym for the slimy, jellyfish-like disc that is produced by the live culture. Scoby stands for Symbiotic Culture of Bacteria and Yeast, the slimy scoby is cellulose that is produced as a by-product of fermentation. It is symbiotic as it contains a whole raft of bacteria and yeast that happily live and work together to create kombucha from the sweetened tea. What’s all the fuss about these live cultures? While we cannot determine or define any particular benefits from kombucha, there is a lot of research going into the impact of fermented foods, live cultures and probiotics on gut health. Gut health is also being found to have a huge impact on overall health. Why should I make my own? Making your own kombucha is surprisingly easy, if you are after a daily top up of live cultures it is also the most cost-effective way of doing it. Lots of commercial kombucha products have various bits and pieces added to them to make a more efficient process during manufacturing. This can mean less actual live cultures or in some cases virtually no live culture. If you’re home brewing, then you know exactly what is going in there! What’s different about the Mad Millie Kombucha Kit? The Mad Millie Kombucha Kit contains a shelf stable scoby that is ready to go! Lots of alternative scobys will be dehydrated which means they take a while to be activated again. If you don’t want the hassle of your first few batches potentially not working – go with Mad Millie. Being shelf stable also means it doesn’t require refrigeration; through some very clever work our scoby is happy to sit at room temperature until it is fed by you. This means if you don’t get a chance to use it straight away it’s no problem! It can hang out in your pantry (out of direct sunlight) quite happily until you have some spare brew time. For more info on the Mad Millie Kombucha Kit check out our FAQs or get in touch directly.
Everybody's still talking about Gin!
Over the last 10 years the resurgence of gin has been huge and boutique distillers continue to pop up everywhere. With our Mad Millie Gin Kit being inspired by this growth, we thought it would be interesting to understand where this trend has come from. Beverage trends come and go as people discover the next new and wonderful tipple to wash away the work week. Over the last 10 years the resurgence of gin has been huge and boutique distillers continue to pop up everywhere. With our Mad Millie Gin Kit being inspired by this growth, we thought it would be interesting to understand where this trend has come from. Gin is typically thought of as a very English drink however its initial origins lie in the Netherlands and the production of Jenever. Once it was transported to the UK it morphed into the traditional juniper infused spirit we know and love. Thinking back to older generations, gin was splashed into the glass and loaded up with ice, tonic, a squeeze of lemon and maybe a slice of cucumber (if you were really fancy). It was my grandmothers staple evening beverage, the blue bottle of Bombay Sapphire adorning the mantelpiece. So why did gin drop off everybody’s radar? Because it was exactly that, a staple for my grandmother. It wasn’t seen as fun, trendy or innovative. You wouldn’t say no to a classic G&T but if there were other options it would fall by the wayside. From the 1950’s gin consumption declined and the new kid on the block, vodka, took its place. To further curb innovation, across the US, UK and Australia, legislation stated that if you planned to produce less than 300 litres of alcohol at a time then you were technically producing moonshine, which was illegal. Potential small-scale producers were put off at having to start with such large-scale distilling equipment and so gin continued to stagnate. That is until Sipsmith came along. They could see the potential in gin and after a historic two year legal battle the legislation was changed in 2009 and distilleries were given the legal right to produce and sell gin in small amounts. This was a new beginning for gin, boutique distilleries began to pop up introducing unique infusions and flavour combinations. Since the law change in 2009 the number of gin distilleries in London has increased from one to 24, in just 10 years. Distillers are becoming more experimental with their infusions and pushing the limits in terms of flavour combinations. The process of distilling gin is relatively simple compared to an aged whisky which gives flexibility to the distillers. With experimentation consumers are also discovering that a well infused gin doesn’t need its flavour hidden by traditional tonic, suddenly the cocktail options are endless! Why not take inspiration from some of the incredible gin innovation that is going on out there? The Mad Millie Handcrafted Gin Kit lends itself perfectly to getting a little creative. If you’re unsure on a flavour combination, we recommend infusing a small amount of vodka first to test the flavours. Try 200mL (6.8 fl oz) at a time and then you can easily up-scale the successful innovations to show off to family and friends.
Whey and Nut Pulp Recipes
With New Years resolutions fresh in the mind, a suggestion for this year is to try and reduce as much waste as possible. This can be approached in many ways but for us at Mad Millie using nut pulp and whey are two easy wins. Both are by-products of using our kits in the kitchen but don’t even think about pouring them down the sink or binning them! With a little bit of planning ahead these can be repurposed in some delicious recipes, so nothing goes to waste. With New Years resolutions fresh in the mind, a suggestion for this year is to try and reduce as much waste as possible. This can be approached in many ways but for us at Mad Millie using nut pulp and whey are two easy wins. Both are by-products of using our kits in the kitchen but don’t even think about pouring them down the sink or binning them! With a little bit of planning ahead these can be repurposed in some delicious recipes, so nothing goes to waste. Whey is the watery liquid that is left over after the curds have coagulated to make cheese. The whey contains most of the lactose out of the milk and about 20% of the protein. The whey protein is a rich source of essential amino acids which are the building blocks for muscles and other human tissues. They’re easily digested and absorbed by the body which is why they are often used in sports nutrition, infant/ageing nutrition and weight loss. Depending on the type of cheese you are making, there are two different types of whey produced and each can be used in different ways. Acid whey (below pH 5.1) is the by-product of making cheese using citric acid such as ricotta and mozzarella. Sweet whey has no acid added during the cheese making process. Whey can be stored in the refrigerator for a couple of months or frozen for even longer shelf life. Ways to use your Whey - Soak grains in acid whey before making beans, bread or bircher muesli. - Make pizza dough with acid whey for a tang. - Add sweet or acid whey to smoothies instead of milk, water or juice to provide more vitamins, minerals and proteins. - Use sweet whey as a starter culture for fermenting vegetables in our Mad Millie Fermenting Crock. - Use as a cooking liquid for potatoes, rice or pasta with sweet or acid whey. - Water your plants with sweet whey. - Use acid whey to replace lemon juice in a salad dressing. - Make whey cheese (whey Ricotta recipe below) Nut pulp is similarly useful in the kitchen and is something that is far too precious to just throw out, nuts can be expensive! Once you have made your delicious fresh nut milk, collect the nut pulp out of the Mad Millie Draining Bag and use the below to help get you started with inspiration. Nut pulp can be stored frozen to maintain the shelf life and different types of nut pulp can easily be mixed together. Ways to use your Nut Pulp - Nut Flour - if you have a dehydrator then nut flour can be made easily. Alternatively spread it on a lined baking tray, set your oven at the lowest heat and dry until it is all crumbly and delicious. - Nut Pulp Crackers can be easily whipped up by adding 3 Tbsp olive oil, ¼ tsp sea salt and 2 tsp dried herbs to 1 cup of nut pulp. Roll the mixture out and bake in the oven at 180°C (356°F) until they’re crispy. - Baking and nut pulp go hand in hand, do some googling and you will find a huge range of nut pulp recipes out there. With the nut pulp being high in fibre the baking becomes that much less guilty! Click here to sign up to our "Time to Reflect" e-book, for a Raw Chocolate Brownie recipe, using left over nut pulp. - Throw a couple of cups of nut pulp into your favourite homemade muesli to get all the goodness in the morning. - Raw Nut Pulp Hummus, a delicious and easy recipe by Homespun Capers can be found here. While the nutritional benefits of nut pulp aren’t as great as whey, the pulp still contains fibre which is great for helping with digestion. Additionally, in a world where we desperately need to be more aware of what is happening to food waste and what we can do to reduce it, this can be your action to help contribute! Mad Millie Whey Ricotta Makes approx. 600 g (21 oz) Whey ricotta is a soft, fresh curd cheese which is used very frequently in Italian cooking. Ricotta literally means recooked. The high temperatures used to make this cheese, separate the remaining proteins in the whey to make ricotta cheese. The yield is however quite low, and milk is therefore added to help increase it. Whey used for ricotta needs to be fresh whey and best less than 1 hour old. Ingredients 5 L (1.3 US Gal) of fresh sweet whey 2 cups (500 mL/16.9 fl oz) full fat, homogenised milk 1/2 tsp – 1 tsp salt 2 Tbsp white vinegar Method - Thoroughly sterilise equipment with steriliser (see bottle instructions for use). If not included, use baby bottle steriliser or boiling water. - Heat whey to 60°C (140°F). Stir frequently. - Add full fat, homogenised milk. - Add 1/2 tsp – 1 tsp of salt if you like a salty ricotta. - Continue to heat the milky whey to 90°C (194°F). Continue to stir. - At 90°C (194°F) stir while slowly adding the vinegar. At the first sign of small specks appearing in the whey, stop adding vinegar. - Leave to stand on a low heat for 5 - 10 minutes to let the ricotta firm up. Then, gently scoop off the layer of curd that has risen to the surface (this is ricotta) into a ricotta mould (the ricotta mould may need to be lined with cheese cloth). - Eat straight away or store in the fridge and use within 1 week.
Christmas Liquor and Liqueur Recipes
The festive season is the perfect time to treat yourself with a special homemade tipple. Homemade vodka infusions are a great way to be creative, whether you prefer aromatic or fruity, sweet or fresh, think outside the box of all your favourite flavours. Being based in Europe for the festive season is a very different experience to New Zealand or Australia. Despite loving the Southern Hemisphere Christmas, the festive season really makes sense when it’s cold and wintery outside. The mulled wine, long lunches and dinners indoors, out of the cold; feasting until you feel slightly ill. It’s much easier to indulge in that extra piece of dessert when you aren’t going to spend the next week in a bikini at the beach. One thing I am loving is the plethora of traditional Dutch Christmas goodies that are turning up in the supermarkets and shops. Most of the labels I’m still unable to read but it’s much more entertaining playing lucky dip and finding out what it is with the first bite. There have only been great successes so far, but it is lucky I like marzipan! Another great find is Jenever, the Dutch version of gin and where gin originated from. A subtly different flavour that I prefer mixed with a good splash of tonic and some fresh mint. The juniper flavoured liquor has been around since the 1500s and the distilling technique perfected along the way. Jenever is only able to be produced in the Netherlands and Belgium to preserve the authenticity of it. Trying this delightful drink helped inspire our next round of homemade gift ideas that are seriously easy to make. If you have purchased a Mad Millie Handcrafted Gin Kit this is the perfect starting point as you will already have the Botanical Blend to make your own delicious London Style homemade gin. But don’t feel limited by specific herbs or flavours, there are so many options when it comes to infusions! Whether you prefer aromatic or fruity, sweet or fresh, think outside the box of all your favourite flavours. Below we have given you a few of our top picks to get you started. If you prefer things a bit sweeter, more of a liqueur than a liquor then consider making it a two-step infusion process. Make a simple sugar syrup up and after the initial infusion add some of your sugar syrup to taste, then infuse for a further week to allow the flavours to settle (instructions below). I love the little bottles as a gift; not only are they very cute but it means you can get gift a few different options to show off all that you have created. Alternatively go for bigger bottles and create a flavour specific to the lucky recipient. Ingredients 1 x bottle of average quality vodka – volume depends on your infusion bottle/s size. Don’t buy a super cheap one as it will impact the flavour of your infusion. Mid-range is good to get a clean base for your flavours. Depending on the size of your bottle, the amount of ingredients will change. We were using 250 mL (8.4 fl oz) bottles so increase or decrease accordingly. Option 1 – Dried apricots, cranberries, cardamom and star anise 5 x dried apricots 1.5 Tbsp dried cranberries 1 tsp cardamom 2 x star anise Option 2 – Dried fruit and spices With this one we encourage you to get creative. What’s your favourite dessert that you can take inspiration from, or do you love mulled wine? Think of some different flavour combo’s or have a look at your local tea shop for inspiration. We used a mixture we found at the local market – dried blueberries, florals and citrus rind. Option 3 – your favourite dried tea (Butterfly Pea Flower) Tea is so packed with flavour that it can be really fun to use for infusions. Tea leaves is our recommendation and your local tea shop is bound to have a ton. Herbal teas are the way to start and then move onto experimenting with some more floral teas like Green or Earl Grey. We used the dried Butterfly Pea Flower tea mix in ours, it’s so pretty we couldn’t go past it! Option 4 – Lemon, ginger and mint Half a lemon, sliced 6 x mint leaves 2 cm (0.8 in) of ginger roughly chopped (this can vary dependent on your love for ginger) Method Put your infusion ingredients into a clean bottle or jar (warm water and detergent are fine to clean them as we’re using alcohol) and gently pour in the vodka. Seal and set in a relatively temperature regulated and dark spot, we recommend the back of the pantry or cupboard. Leave for one week. Test the flavour after one week by pouring a small amount into a shot glass; swirl, sniff and sip. Want it stronger? Leave it another week, after a week follow Step 3. Want it sweeter? Add some simple sugar syrup (If using 250 mL (8.4 fl oz) bottles, add 1 Tsp) Just right? Pour through a strainer to remove the infusion ingredients and then put the liquid back into the bottle. Leave this another week to allow the flavours to settle. Sugar Syrup Add 1 cup (250 mL/8.4 fl oz) of water and 1 cup of white sugar (or brown if you prefer a more caramelised flavour!) into a saucepan. Heat the ingredients on a medium heat until dissolved, stir regularly. Once the liquid is completely clear remove from the heat and allow to cool. This will make around 1.5 cups (375 mL/12.6 fl oz) of sugar syrup. Store in the fridge for up to 4 weeks in an airtight container