Kefir cooler 6/5/2012 – 20:00

This beverage is variation of a drink inspired by Larry Wish’s coolers which were amazing line of drinks based on yogurt whey culture fermenting agave syrup developed by recently deceased Three Stone Hearth brew master Larry Wish.

This particular variation is based on kefir whey and dark rich brown sugar. Detailed manual of preparation of my favourite honey version “Larry’s cooler” which was developed as collaboration of Tastebridge and TSH can be found here.

Culture volume (Vc) = 5 l


+-100 ml (2% (w/v)) of kefir whey (and a bit of kefir yogurt)
+-300 g (6% (w/v)) of dark rich brown sugar to picture
+- 5 l of tap water (left open in the container for +- 10 hours)


– fill up the fermentation container with +- 3.5 l of tap water and leave open for several hours so the chlore which is generally in the water can evaporate (not necessary)
– prepare  approximately 1 l of hot water to dissolve the sugar
– measure 300 g of brown sugar and add the hot water, dissolve it mixing well
– transfer the syrup into the fermentation vessel with the water using a funnel
– measure the temperature of the brew by thermometer or by finger (should be pleasant, not warm)
– transfer 100 ml of the the kefir inoculum of whey culture into the brew
– add tap water to fill it up to the Vc = 5 l
– close the container and mix the culture by turning the jar few times
– install the airlock and leave to ferment at room temperature for 4-6 days keeping an eye on the production of the bubbles of carbon dioxide which reflects the speed of fermentation
– after three days start to taste, once to your liking prepare for bottling (remember that the flavour will become a bit stronger later on and certainly less sweet)
– clean around twenty 0.5 swing top bottles
– use the funnel and tubing to transfer  the liquid, keep your fermentation vessel higher than the bottles to allow the gravitational flow
– put the bottles on a towel to prevent spilling the liquid all around and the tubing into the brew
– you can use your mouth to suck the air and bit of liquid to make the under pressure starting the flux of the brew into the bottles (if you want to be hygienic, use siphon hose) remembering to be below the brew level
– fill up the bottles leaving a bit of space (3-5 cm) from the top of the bottle
– close the bottles and clean them by running water so they are not sticky
– dry the bottles and label them accordingly
– if you like your drink sparkling let them secondary ferment at room temperature for day or two (well sealed) to allow for carbon dioxide to develop
– transfer the battles to cold (fridge 3-4°C) and let to mature for 1-3 weeks if you can resist
– after week or so open one of the bottles above the sink to make sure it is not too fizzy
– enjoy the drink, I have left some of the samples to rest for up to five months and they were quite dry but still nice and tasty. However my favourite flavour is reached around 2-3 weeks.


~ by algoldor on May 10, 2012.

4 Responses to “Kefir cooler 6/5/2012 – 20:00”

  1. […] yogurt. Some of the participants took home the culture which was great!  The next taster was the a Larry’s cooler which is a drink based on kefir whey (liquid drained part of the kefir ferment) culture therefore […]

  2. Could it be frozen and thawed and still have a pleasant taste?

    • I think that the product of kefir fermentation should be still OK after freezing concerning the flavour. If you froze the grains you will kill some of the microbes for sure. I’m not sure how many and what would be the effect on the growing abilities of the grain by itself. It would be an interesting experiment 🙂

      • It is possible that some germs are killed hut I was more interested in the taste of the final product, I.e.having it in the freezer and thaw it upon a nice and sunny day. It is possible to either dry or freeze a sour-dough culture so it should he possible to keep them alive here as well. I haven’t tried this procedure myself but I know it theoretically…

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