Ginger Ale & Homemade Whey Recipes

[Guest guest]

Sorry it took me so long to get this posted. We went out of town for Father's

Day.

I have two ginger ale recipes. One is Dr. Brown's (that you can find in most

whole food groceries) and the other comes from the recipe section of The

Maker's Diet book. It uses homemade whey, so I will include that recipe too.

Good Luck,

~Lori~

Ginger Ale (Dr. Brown's)

Syrup concentrate for the ale:

a.. 3 1/2 cups water

b.. 4-inch long piece of ginger, peeled & chopped

c.. 2 Tbsp vanilla flavoring

d.. 3 tsp lemon flavoring (non-alcoholic)

e.. 1/2 tsp stevia powder (or to taste)

Directions:

Boil down the ginger in water for 10 minutes. Strain out ginger pieces and pour

ginger juice into jar. Add vanilla and lemon flavorings and stevia. Let cool and

store in refrigerator as a syrup concentrate. Add 1/8 - 1/4 cup of syrup to 6-8

oz of sparkling water and serve.

Ginger Ale (Maker's Diet)

Syrup concentrate for the ale:

a.. 3/4 cup of ginger, peeled & finely chopped or grated

b.. 1/2 cup fresh lime juice

c.. 1/4 - 1/2 cup Rapadura or dehydrated cane juice

d.. 2 tsp Celtic sea salt

e.. 1/4 cup homemade whey

f.. 2 quarts filtered water

Directions:

Place all ingredients in a 2-quart jug and fill with water. Stir well and cover

tightly. Keep at room temperature for two days before transferring to the

refrigerator. This will keep several months well chilled. To serve, strain and

mix half ginger ale with half purified or naturally sparkling water. best

consumed at room temperature, not cold.

Homemade Whey

(Makes about 5 cups)

Homemade whey is easy to make from good quality plain yoghurt, or from raw or

cultured milk. You will need a large strainer that rests over a bowl.

If you are using yoghurt, place 2 quarts in the strainer lined with a tea towel.

Cover with a plate and leave at room temperature overnight. The whey will drip

out into the bowl. Place whey in clean glass jars and store in the refrigerator.

If you are using raw or cultured milk, place 2 quarts of the milk in a glass

container and leave at room temperature for 2-4 days until the milk separates

into curds and whey. Pour into the strainer lined with a tea towel and cover

with a plate. Leave at room temperature overnight. The whey will drip out into

the bowl. Store in clean glass jars in the refrigerator.

[Guest guest]

--- In , " Lori McKinley " <lmckinley@n...>

wrote:

Many thanks Lori, much appreciated:) Very ham fisted these days,

but can't wait to have a try, especially at making the Ginger Beer.

These days I feel very deprived of some of the things I enjoyed

most. Going to a cat show in a fortnight so will have a few beer

then. My friend is driving so I can take advantage and have a few.

Carole

~~~

> Sorry it took me so long to get this posted. We went out of town

for Father's Day.

>

> I have two ginger ale recipes. One is Dr. Brown's (that you can

find in most whole food groceries) and the other comes from the

recipe section of The Maker's Diet book. It uses homemade whey, so

I will include that recipe too.

>

> Good Luck,

>

> ~Lori~

>

>

> Ginger Ale (Dr. Brown's)

> Syrup concentrate for the ale:

> a.. 3 1/2 cups water

> b.. 4-inch long piece of ginger, peeled & chopped

> c.. 2 Tbsp vanilla flavoring

> d.. 3 tsp lemon flavoring (non-alcoholic)

> e.. 1/2 tsp stevia powder (or to taste)

> Directions:

>

> Boil down the ginger in water for 10 minutes. Strain out ginger

pieces and pour ginger juice into jar. Add vanilla and lemon

flavorings and stevia. Let cool and store in refrigerator as a syrup

concentrate. Add 1/8 - 1/4 cup of syrup to 6-8 oz of sparkling water

and serve.

>

>

>

>

> Ginger Ale (Maker's Diet)

> Syrup concentrate for the ale:

> a.. 3/4 cup of ginger, peeled & finely chopped or grated

> b.. 1/2 cup fresh lime juice

> c.. 1/4 - 1/2 cup Rapadura or dehydrated cane juice

> d.. 2 tsp Celtic sea salt

> e.. 1/4 cup homemade whey

> f.. 2 quarts filtered water

> Directions:

>

> Place all ingredients in a 2-quart jug and fill with water. Stir

well and cover tightly. Keep at room temperature for two days

before transferring to the refrigerator. This will keep several

months well chilled. To serve, strain and mix half ginger ale with

half purified or naturally sparkling water. best consumed at room

temperature, not cold.

>

>

>

>

>

> Homemade Whey

> (Makes about 5 cups)

> Homemade whey is easy to make from good quality plain yoghurt, or

from raw or cultured milk. You will need a large strainer that rests

over a bowl.

>

> If you are using yoghurt, place 2 quarts in the strainer lined

with a tea towel. Cover with a plate and leave at room temperature

overnight. The whey will drip out into the bowl. Place whey in clean

glass jars and store in the refrigerator.

>

> If you are using raw or cultured milk, place 2 quarts of the milk

in a glass container and leave at room temperature for 2-4 days

until the milk separates into curds and whey. Pour into the strainer

lined with a tea towel and cover with a plate. Leave at room

temperature overnight. The whey will drip out into the bowl. Store

in clean glass jars in the refrigerator.

>

>

>

>

>

>

>

>

[Guest guest]

Lori- I am not familiar with stevia powder - but recipe sounds great. Coming

from Michigan - the only ginger ale manyu o f us knew was Vernor's. It was

quite a surprise as there is quite a distinct flavor difference. Must be the

little elves or gnomes or whatever and their vats. Will enjoy trying this.

Actually taking next week off. Maybe I will get a chance then.

Hugs,

>

>

> Many thanks Lori, much appreciated:) Very ham fisted these days,

> but can't wait to have a try, especially at making the Ginger Beer.

>

> These days I feel very deprived of some of the things I enjoyed

> most. Going to a cat show in a fortnight so will have a few beer

> then. My friend is driving so I can take advantage and have a few.

>

> Carole

> ~~~

>

> > Sorry it took me so long to get this posted. We went out of town

> for Father's Day.

> >

> > I have two ginger ale recipes. One is Dr. Brown's (that you can

> find in most whole food groceries) and the other comes from the

> recipe section of The Maker's Diet book. It uses homemade whey, so

> I will include that recipe too.

> >

> > Good Luck,

> >

> > ~Lori~

> >

> >

> > Ginger Ale (Dr. Brown's)

> > Syrup concentrate for the ale:

> > a.. 3 1/2 cups water

> > b.. 4-inch long piece of ginger, peeled & chopped

> > c.. 2 Tbsp vanilla flavoring

> > d.. 3 tsp lemon flavoring (non-alcoholic)

> > e.. 1/2 tsp stevia powder (or to taste)

> > Directions:

> >

> > Boil down the ginger in water for 10 minutes. Strain out ginger

> pieces and pour ginger juice into jar. Add vanilla and lemon

> flavorings and stevia. Let cool and store in refrigerator as a syrup

> concentrate. Add 1/8 - 1/4 cup of syrup to 6-8 oz of sparkling water

> and serve.

> >

> >

> >

> >

> > Ginger Ale (Maker's Diet)

> > Syrup concentrate for the ale:

> > a.. 3/4 cup of ginger, peeled & finely chopped or grated

> > b.. 1/2 cup fresh lime juice

> > c.. 1/4 - 1/2 cup Rapadura or dehydrated cane juice

> > d.. 2 tsp Celtic sea salt

> > e.. 1/4 cup homemade whey

> > f.. 2 quarts filtered water

> > Directions:

> >

> > Place all ingredients in a 2-quart jug and fill with water. Stir

> well and cover tightly. Keep at room temperature for two days

> before transferring to the refrigerator. This will keep several

> months well chilled. To serve, strain and mix half ginger ale with

> half purified or naturally sparkling water. best consumed at room

> temperature, not cold.

> >

> >

> >

> >

> >

> > Homemade Whey

> > (Makes about 5 cups)

> > Homemade whey is easy to make from good quality plain yoghurt, or

> from raw or cultured milk. You will need a large strainer that rests

> over a bowl.

> >

> > If you are using yoghurt, place 2 quarts in the strainer lined

> with a tea towel. Cover with a plate and leave at room temperature

> overnight. The whey will drip out into the bowl. Place whey in clean

> glass jars and store in the refrigerator.

> >

> > If you are using raw or cultured milk, place 2 quarts of the milk

> in a glass container and leave at room temperature for 2-4 days

> until the milk separates into curds and whey. Pour into the strainer

> lined with a tea towel and cover with a plate. Leave at room

> temperature overnight. The whey will drip out into the bowl. Store

> in clean glass jars in the refrigerator.

> >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

,

My husband is from Ohio and we LOVE Vernor's!!!! Once you've had it, you're

spoiled!

Stevia is an herbal sweetener. It's found in health food stores. It is NOT an

artificial sweetener like NutraSweet or Splenda. Supposedly, it is really good

for you. I have tried it in coffee, and hated it, but I love it in teas and

such. Just play around with it, and see how you like it. If you don't like it,

I'm sure you could substitute raw sugar or dehydrated cane juice in the recipe.

Good luck!

~Lori~

Re: [ ] Re: Ginger Ale & Homemade Whey Recipes

Lori- I am not familiar with stevia powder - but recipe sounds great. Coming

from Michigan - the only ginger ale manyu o f us knew was Vernor's. It was

quite a surprise as there is quite a distinct flavor difference. Must be the

little elves or gnomes or whatever and their vats. Will enjoy trying this.

Actually taking next week off. Maybe I will get a chance then.

Hugs,

>

>

> Many thanks Lori, much appreciated:) Very ham fisted these days,

> but can't wait to have a try, especially at making the Ginger Beer.

>

> These days I feel very deprived of some of the things I enjoyed

> most. Going to a cat show in a fortnight so will have a few beer

> then. My friend is driving so I can take advantage and have a few.

>

> Carole

> ~~~

>

> > Sorry it took me so long to get this posted. We went out of town

> for Father's Day.

> >

> > I have two ginger ale recipes. One is Dr. Brown's (that you can

> find in most whole food groceries) and the other comes from the

> recipe section of The Maker's Diet book. It uses homemade whey, so

> I will include that recipe too.

> >

> > Good Luck,

> >

> > ~Lori~

> >

> >

> > Ginger Ale (Dr. Brown's)

> > Syrup concentrate for the ale:

> > a.. 3 1/2 cups water

> > b.. 4-inch long piece of ginger, peeled & chopped

> > c.. 2 Tbsp vanilla flavoring

> > d.. 3 tsp lemon flavoring (non-alcoholic)

> > e.. 1/2 tsp stevia powder (or to taste)

> > Directions:

> >

> > Boil down the ginger in water for 10 minutes. Strain out ginger

> pieces and pour ginger juice into jar. Add vanilla and lemon

> flavorings and stevia. Let cool and store in refrigerator as a syrup

> concentrate. Add 1/8 - 1/4 cup of syrup to 6-8 oz of sparkling water

> and serve.

> >

> >

> >

> >

> > Ginger Ale (Maker's Diet)

> > Syrup concentrate for the ale:

> > a.. 3/4 cup of ginger, peeled & finely chopped or grated

> > b.. 1/2 cup fresh lime juice

> > c.. 1/4 - 1/2 cup Rapadura or dehydrated cane juice

> > d.. 2 tsp Celtic sea salt

> > e.. 1/4 cup homemade whey

> > f.. 2 quarts filtered water

> > Directions:

> >

> > Place all ingredients in a 2-quart jug and fill with water. Stir

> well and cover tightly. Keep at room temperature for two days

> before transferring to the refrigerator. This will keep several

> months well chilled. To serve, strain and mix half ginger ale with

> half purified or naturally sparkling water. best consumed at room

> temperature, not cold.

> >

> >

> >

> >

> >

> > Homemade Whey

> > (Makes about 5 cups)

> > Homemade whey is easy to make from good quality plain yoghurt, or

> from raw or cultured milk. You will need a large strainer that rests

> over a bowl.

> >

> > If you are using yoghurt, place 2 quarts in the strainer lined

> with a tea towel. Cover with a plate and leave at room temperature

> overnight. The whey will drip out into the bowl. Place whey in clean

> glass jars and store in the refrigerator.

> >

> > If you are using raw or cultured milk, place 2 quarts of the milk

> in a glass container and leave at room temperature for 2-4 days

> until the milk separates into curds and whey. Pour into the strainer

> lined with a tea towel and cover with a plate. Leave at room

> temperature overnight. The whey will drip out into the bowl. Store

> in clean glass jars in the refrigerator.

> >

> >

> >

> >

> >

> >

> >

> >