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Healthy homemade lemonade ~ packed with probiotics and the kids love it!
By Tamatha On March 25, 2012 145 Comments In Fermenting, Recipes, Tiny Farmhouse Kitchen

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There is nothing like the flavor of fresh lemonade. We have reached the time of year when citrus is plentiful and so fragrant. Store bought lemonade is full of high fructose corn syrup and artificial lemon flavoring. Homemade is absolutely better but what if you could have fresh homemade lemonade and a good healthy dose of probiotics at the same time? Your kids will never know its healthy, they will only know its tastes great and will adore

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12/25/13, 8:54 PM

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your efforts!! Lets make some lacto-fermented organic lemonade You will need a gallon size glass jar with tight fitting lid 12 organic juicy lemons 1/2 cup 1 cup organic evaporated cane sugar ( you can use sucanat but I find it make the color too dark) 1 cup fresh whey (easily drained from fresh yogurt) cool clean chlorine free water Here we go First you need to get that cup of whey. If you happen to have some fresh whey in your fridge thats great. If not get some whole milk organic live cultured yogurt or better yet make some. Next you need to drain the whey from that yogurt, so you will need some very clean cheese cloth, a bowl and a few rubber bands. The easiest way for me to do this is to drape the cheese cloth into the bowl and add the yogurt onto the cheesecloth. Pull the sides up and gather them at the top and hold the whole thing closed with a rubber band

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Now loop another two rubber bands through the ones holding your pouch closed and use this new loop to hang the pouch above the bowl from a knob on your upper kitchen cabinet

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Hanging my yogurt to drain

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Once the yogurt drains for a few minutes grab a measuring cup and see if you have a full cup of whey. Once you do go ahead

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and pour the whey into the glass jar.

1 cup of whey

Next get your favorite lemon squeezer or your citrus juicer and start juicing 12 lemons.

Organic lemons

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Amount of juice will vary, this is how much I got out of these 12 lemons

Add your fresh lemon juice to the whey in the gallon jar. Give it a quick stir. Now you will need to decide how much sugar you want to use. You need to use at least a 1/2 cup of sugar (the probiotic need to eat) up to a full cup. I used 3/4 of a cup in mine. I like the level of sweetness left after the fermentation. Not too sweet not too tart. Next fill the jar with a gallon of cool filtered water and mix very well to distribute the whey and dissolve the sugar.

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Now we wait

Now keep the jar on your kitchen counter (room temperature) and wait for 2 days. The fermentation will eat some of the sugar you added so it will be less sweet than when you started. Enjoy, Its very tasty, full of probiotics and vitamins. Your family will love it!

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1. Homemade natural soda part 2 2. Homemade Natural Soda Part 1 3. Homemade Cured Smoked Bacon with NO Nitrates!!! Part 1 4. Making homemade bacon with no nitrates Part 2 5. Homemade Natural Soda Part 3
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145 Responses to Healthy homemade lemonade ~ packed with probiotics and the kids love it!
Mary says:
March 26, 2012 at 12:15 pm

This sounds great, I am going to start some right now, thanks for the recipe

Tamatha

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says:
March 26, 2012 at 12:25 pm

It really is so good. I got the jar at The Container Store they are a chain so maybe there is one where you are.

Yvonne says:
August 22, 2013 at 11:36 am

Cane sugar is never healthy just like canola oil is never healthy.

Francois T says:
October 4, 2013 at 3:41 pm

You think

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the probiotic does not have a heart nor a liver, the concept of healthy in this case is rather moot. As the the cane sugar left (<1/2 cup for one gallon of liquid) this is such a small quantity that getting worked up

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over it is not necessary. Now, if the very thought of swallowing cane sugar is too much, use raw honey, which also contain (gasp!)fructose!

Paula says:
November 14, 2013 at 7:08 pm

you are so right

Alex says:
December 20, 2013 at 8:13

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pm

Try kombucha.

Jim says:
August 13, 2013 at 7:19 pm

Add the whey to the diluted citrus juice so the acid wont kill the bacteria .

Mary says:
March 26, 2012 at 12:16 pm

Oh by the way, where did you get that great jar?

Molly says:
March 26, 2012 at 3:14 pm

Cool idea and great to know where to get the container!! Awesome.

Tamatha says:
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March 26, 2012 at 9:09 pm

The container store is awesome if you love jars. I adore jars. That store is one of my happy places.

Abbi says:
March 26, 2012 at 8:49 pm

Neat idea. This sounds intersting. It doesnt have a kefir like taste?

Tamatha says:
March 26, 2012 at 9:27 pm

It does not. It tastes like really good lemonade. I find no taste leftover from the whey. My kids have no idea it fermented for two days. They love it. My husband

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cant figure out which he likes better ther homemade ginger ale or this lemonade. So I make both.

Dea says:
March 26, 2012 at 10:47 pm

If you wanted to keep it going would you need to start with fresh whey each time or could some of the original batch be used as like an active started to keep it going?

Tamatha says:
March 27, 2012 at 5:24 am

Actually I dont think it cultures long enough to have the strength for a re-batch. Its such a short fermentation 2 days. I will give it a try

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and see what happens.

Abby Jo says:
March 26, 2012 at 11:38 pm

Love this!! Will most definitely try this out

Tamatha says:
March 27, 2012 at 5:34 am

Good, let me know what you think.

Deb says:
March 27, 2012 at 6:26 pm

Sounds great but I would need a non-dairy version since my son has problems with multiple things in milk (not just lactose). I can get powered cultures but would they work?

Tamatha

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says:
March 27, 2012 at 9:11 pm

I am not sure how that would affect the flavor. However I am a big fan of giving things a try and see what we get. This recipe works great. Perhaps you will come up with a totally non-dairy version that will be just as good!

Holly says:
June 27, 2013 at 9:07 am

My son is allergic to whey. We would have to use a different probiotic. If someone comes up with a different idea, other than whey please post it.

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Tamatha says:
July 1, 2013 at 5:18 pm

I sure will. Let me look into that one

Maitland VaughanTurner says:

August 23, 2013 at 3:54 am

get a bottle of raw, unfiltered kombucha and use the little glop as your starter culture.

Lene says:
August 25, 2013 at 5:31 pm

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have a gingerbug started, wonder if I could you that instead of the whey? I cant do dairy.

Tamatha says:
August 28, 2013 at 6:09 pm

I dont think the ginger bug is the right choice for this drinkI too keep a

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happy ginger bug but the natural carbonation and flavor will make this a very different drink. Im making some citrus soda now (using my ginger bug). Love this stuff.

Brooke says:
April 1, 2012 at 7:08 pm

This is awesome. My question is what do you do with the yogurt after

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all the whey has dripped out? Just chuck it? And how much yogurt do you need to put in to get the amount of whey needed? Ive not worked with whey, and frankly am terrified to, so this is all new to me. Thanks.

Tamatha says:
April 1, 2012 at 8:14 pm

Hello Brooke, good questionswith the leftover yogurt you can use that now very thick yogurt in a smoothie, a dip or as part of a marinade. Never throw it out, I always find a use for my by-products even if its nothing more than feeding them to my hens and goats. You will need about a quart

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of live cultured yogurt to get the amount of whey that you need for this recipe. Dont be fearful of whey, its powerful stuff with lots of great uses. You can use whey to kick start a lactofermeted kraut for example. I have a recipe for that posted on my site too. So good for you!

Lee says:
February 10, 2013 at 7:00 pm

Draining the whey from the yogurt will leave a tart, cream cheese like substance called

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labneh. Add a little salt and it is delicious with some olive oil, olives and crackers

Eva A says:
August 29, 2013 at 10:29 pm

Yes, I spread a thin layer of lebni on pita bread and drizzle a bit of olive oil, mint leaves and salt. Roll it up and

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you have a great little breakfast or snack.

steve says:
August 13, 2013 at 9:42 pm

You can also make labnen greek cheese with the leftover yogurt

Braids97 says:
September 14, 2013 at 11:44 am

After the whey has drained what is left better than the Greek yogurt that is sold commercially! I use in place of sour cream & used to throw the

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whey out, now I have a use for it too! Thanks for sharing!

Amy @ Homestead Revival says:

April 1, 2012 at 8:51 pm

This looks SO good! Thank you for showing everyone how to get that whey! Great post!

Tamatha says:
April 1, 2012 at 9:18 pm

Thank you very much, Whey is such a handy by-product to work with its good to know how to get to it without having to make cheese everytime you need some.

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Lisa @ HappyinDoleValley says:

April 2, 2012 at 9:58 am

Thanks for sharing! Will be trying this once we get some nice warm days. Blessings, ~Lisa PS: found you at Amys Barn Hop

Tamatha says:
April 2, 2012 at 10:20 am

Hi Lisa, thank you for visiting. That lemonade is really good, I hope you and your family will enjoy it.

Quinn says:
April 2, 2012 at 12:40 pm

Love this idea! Pinning it to try this summer! Thanks for sharing

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Tamatha says:
April 2, 2012 at 1:49 pm

Its my pleasure, I hope you enjoy it as much as we do!

Kim says:
April 3, 2012 at 5:18 pm

I love this! We love lemonade, but even better with the warmer weather coming.

Tamatha says:
April 3, 2012 at 7:47 pm

It is so refreshing. We find no flavor lingering from the whey. Just really good lemonade with probiotics

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hiding in it.

Lthrbth says:
April 5, 2012 at 8:39 am

Any particular reason this cant be done with bottled lemon juice? I know its not as beneficial, just wondering if it would still ferment properly.

Tamatha says:
April 5, 2012 at 10:04 am

Hello, bottled lemon juice has been chemically as well as heat treated so there are no good bacteria to ferment. You need the natural bacteria and sugars to grow and feed the fermentation process. Bottled lemon juice would

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give you acid but none of the other good stuff you need. Stick with the fresh lemons. You will love the flavor!

Julie says:
May 13, 2012 at 7:18 pm

I made a gallon for Easter and the children had to be bribed to drink it and the adults only drank a little bit to humor me. It just wont work with my family!

Tamatha says:
May 13, 2012 at 9:19 pm

Was your whey very sour tasting? When I make this lemonade you cannot taste the whey at all. I didnt tell my family it was a healthy

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lemonade. I just poured them ice cold glasses and stood back. Anyone I have made this for had enjoyed it without ever asking about any off flavor. I cant make this stuff fast enough. I am so sorry for family didnt like it. May I recommend a different whey? Maybe not from a cheese making session but perhaps from a nice fresh light tasting live culture yogurt.

Julie says:
May 15, 2012 at 6:35 pm

I used whey from yogurt

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and there was cultured stuff like kefir culture floating in it! Maybe Ill try doing a very small batch one more time!

Tamatha says:
May 15, 2012 at 8:28 pm

Did you run the whey through a fine cheesecloth to remove the floating bits? I never have any bits

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in my lemonade. Perhaps try a different brand of yogurt? I have gotten so many raves on this and I know you went through the trouble to make it for your family I really want to help you get the right result. Your happiness is important

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to me. Honestly, If I didnt mention there was something special about the lemonade no one would know it. I do that all the time.

Susan says:
May 27, 2012 at 11:28 am

This sounds wonderful. Does this freeze well or can it be preserved somehow?

Tamatha says:

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May 27, 2012 at 12:53 pm

Hi, I fear that freezing will damage the live bacteria. I bet the lemonade will still be yummy but the benefits I think will be gone. Here, the family drinks it so fast I never had a chance to try and preserve it.

Kimberly says:
June 14, 2012 at 5:11 am

Do you sterilize your container before starting this process? I have had to sterilize when Ive worked with cultures before.

Tamatha says:
June 14, 2012 at 1:21 pm

Yes, I run all

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of my jars through the dishwasher on the sterilize setting as a rule before I start any project even just jam. Its especially important when making cheese which I love to do to. If you dont have a sterilize setting you can just make a quick bleach solution and soak for 10 minutes. Rinse really well though because that bleach smell likes to linger.

Barbe @ Beez Rental Designs says:

June 26, 2012 at 3:31 am

Hi Tamatha, I found you over at Our Delightful Home. I clicked on your onion garlic jam. But as soon as I saw fresh

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lemonade and probiotics on your blog I had to check it out. This sounds so good, I cant wait to try it. Im in California and everyone has lemons growing in their yards locally, so I never run out of free organic lemons. : ) Thanks so much for sharing. Id love if youd share your recipe at my Frugal Treasures Tuesday party. : ) ~Barbe~

Tamatha says:
June 27, 2012 at 6:39 am

That lemonade is so good. The family doesnt realize its healthy. I am in no hurry to tell them either. The best part is how refreshing the drink is! The jam is outstanding!!!! I hope you love it too. You and I both live in

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citrus country, isnt it wonderful?

Carole Lins says:

June 29, 2012 at 10:32 am

Hi It sounds wonderful! Thanks for sharing! I have so much whey from making kefir cheese, have you ever try more whey in the receipe?

Tamatha says:
June 30, 2012 at 7:35 am

I have not tried more whey because I was worried about the flavor becoming prominent. The recipe as it is leaves the flavor of the whey invisible while adding great benefit. Do you garden?

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Plants love whey! so do chickens if you happen to raise them. My hens love whey.

Primal Annes Log Earth Date 29/6/2012 | Primal in Poole says:

June 30, 2012 at 3:44 am

[...] get at the local convenience store, I used 1/2 cup of the whey to ferment lemonade (following this recipe from A Flock in the City, making a half quantity and using honey as the sweetener). The rest of the whey I popped into the [...]

Tamatha says:
June 30, 2012 at 7:42 am

You wrote a very nice post, thank you for the link. Its always nice.

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Great blog by the way!

Joni says:
July 13, 2012 at 1:22 pm

You probably havent had to worry about thisbut how long do you think it will stay fresh in the fridge? I know whey by itself can last up to 6 months.

Tamatha says:
July 13, 2012 at 9:02 pm

I will answer you honestly, It never lasts more than 2-3 days here. I would expect that this lemonade would be great for at least a week. Perhaps more but as I said, I am never given the chance to find out. I would hate to

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give you misinformation.

Jackie says:
January 21, 2013 at 5:28 pm

Do you strain the bit of lemon from squeezing them? Mine has lots of sediment floating and at the bottom. Is that normal?

Julia says:
February 1, 2013 at 3:11 pm

Hi there! Im going to be making lactofermented lemonade and Im completely new to it. Have you had any success using other sweeteners besides cane sugar (such as agave or coconut sugar)? Just curious if I have other sugar options Would love any advice you can give and thanks for a great recipe!

Tamatha says:
February 2, 2013 at

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11:24 am

Hello, I cant speak to the other sweeteners only because I did not try them. I would certainly give them a try and see what you like best. The culture is fed with sugarI dont know that it matters what kind. I would love to know how your comes out

Barbara Higgins says:

August 30, 2013 at 1:43 am

Dont use agave. It can be as high as 80% fructose which is very bad for you. Just think of it as high fructose corn syrup on steroids. I like your idea of

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using the coconut palm sugar; my kids love how it tastes.

Sareena says:
February 4, 2013 at 12:48 pm

Thanks for the recipe..mine is ready to drink< just wondering if it should be stirred or is it like kumbucha and not ment to be stirred? Can't wait to try it!

Tamatha says:
February 5, 2013 at 12:59 pm

I am in the habit of giving my lemonade a good stir. I love this stuff. Have you tried making your own ginger ale? Its such a fun fermenting project and extremely yummy. I have the

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recipe posted. I would love to know what you think.

Sareena says:
February 5, 2013 at 2:43 pm

Thankswill give it a stir<can't wait to try it. I will have to give the ginger ale a try. I will let you know. Have a good day!

Tonya says:
February 21, 2013 at 3:52 pm

Can I use lemon juice instead?

Tamatha says:

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February 22, 2013 at 6:17 pm

Fresh lemon juice or lime juice is required. It will not work with pasteurized bottled juice. Its so good its worth the work.

deborah says:
March 1, 2013 at 6:33 pm

Im curious as to how you think this will make more of the bacteria in yogurt (lactobacillus and acidophilus) when it needs a steady temp of around 110-115 F. degrees in order for the bacteria to grow. Kefir, I could understand as that is incubated by room temps.

Delores says:
October 14, 2013 at 11:58 am

Hi Deborah, I

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make coconut water kefir using kefir starter originally, then using about 1/2 cup of each container to make the next batch. Your comment makes sense. Im going to try making this probiotic lemonade with kefir starter as well. I think itll work.

Tiffany (NatureMom) says:

March 14, 2013 at 2:34 pm

Looks delicious! We love fermented drinks here and just bottled 2 gallons of home brewed Kombucha today.

Probiotic lemonade | Lizzies Tips for

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Everyday Living says:

March 17, 2013 at 10:02 pm

[...] http://www.aflockinthecity.com /2012/03/25/healthyhomemade-lemonadepacked-with-probioticsand-the-k Share this:TwitterFacebookLike this:Like Loading [...]

Tamatha says:
March 22, 2013 at 5:54 pm

Thank you so much! Im so glad you enjoyed the post.

Julia says:
March 28, 2013 at 12:13 am

Im making lacto lemonade this weekend following your recipe and I dont have a gallon-sized jar with a tight-fitting lid but I do have flip cap bottles. Could I make the gallon of lemonade and then store it in 16-ounce bottles to ferment? Let

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me know your thoughts so excited to try this!!

Tamatha says:
March 28, 2013 at 9:26 am

I would only worry that you would have uneven results. If the mixture was not perfectly combined to ensure the whey is spread out evenly one bottle might ferment while the other does not. I am worried you wont have the perfect result.

Julia says:
March 28, 2013 at 10:13 am

Thanks for the warningI may just have to

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get crafty finding a gallon jug with a lid Thanks a bunch for the response!

Tamatha says:
March 28, 2013 at 3:38 pm

You are most welcome. You can order the jars on line, they are not terribly expensive when you consider how useful they are. The on

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line places often will ask you to buy 4 (a case) though.

Julia says:
April 19, 2013 at 12:20 pm

Thanks for all of your advice, Tamatha! I ordered a jar as you recommended and made a batch which my

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boyfriend and I very much enjoyed. He calls it the lemon meringue pie drink and normally he doesnt get excited about beverages so this is saying a lot! Well definitely be making a lot more lactofermented lemonade, especially now that summer is

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on its way!

Tamatha says:
April 21, 2013 at 1:45 pm

You are most welcome. Im so glad to hear your sweetie loved it! Ive got a batch going right now myself Its very refreshing.

JAMES

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R. says:
August 12, 2013 at 10:25 pm

what about wine bottles? The kind one uses for home made wines

Cher Bales says:

August 22, 2013 at 9:25 pm

[email protected] most of my glass gallon jars started out as pickle jars

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Tamatha says:
August 24, 2013 at 3:56 pm

Great tip!

ann burnett says:

October 4, 2013 at 8:40 pm

Julia, How did you make the lacto lemonade? Ive been dying to make some. Will you share your recipe? Thanks.

Chris says:
March 28, 2013 at 10:12 am

I am wondering if this can be kinda of like the making of Kombucha,

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where keeping out a bit of the mix once it has had 2 days to add to a new batch would keep from having to go through the whole process with the whey and such???

Tamatha says:
March 28, 2013 at 3:37 pm

Actually, Ive tried to keep it going and it doesnt work well. It becomes inconsistent and so I have to say no. To get the benefits the lemonade is unfortunately made by batch. That was a great question thanks so much for asking.

Chris says:
March 28, 2013 at 4:31 pm

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Well, it doesnt hurt to ask. Just have to make sure I have a few gallon jugs so I always have some brewing to keep the rotation going. One other question I do know that sometimes when you have just begun drinking Kombucha that the detoxing qualities can give you side effects (basically your body dumping toxins) which last only for a

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short time. I have heard it is good to just start with a small glass each day and then move to drinking a bit more to gradually to give your body time to adjust and to begin gently flushing the toxins. I wonder if anything like this precaution should be used when beginning to drink this lemonade?

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Nancy says:
April 19, 2013 at 10:14 am

Glad I found your blog! We love doing things with whey (so healthy) and this lemonade will be added to the list!

Tamatha says:
April 21, 2013 at 1:44 pm

YOu will love that lemonade.the only problem with it is that the family goes through it so fast!!!!

susanna faygenbaum says:

May 5, 2013 at 8:14 pm

HI, i just found this post. do you know if you can use the whey from homemade ricotta cheese?

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jules says:
May 10, 2013 at 6:42 pm

hilove your easy post on this. i have 2 jars going right now. one i made with raw honeybefore i found out that it doesnt work as welland one made with sucanat. question does the lid need to be secure? airtight? should i put the rubber ring on the clamp lid? 2nd questionits the 2nd day. should there be some kind of action visible at the top?. i do have some cloudy sediment at the bottom. should i stir that during the incubation period? im so excited about the experiment and want to get this right. i also have a ginger bug goingcant wait. thanks so much

Tamatha says:
May 13, 2013 at 6:10 pm

Oh good, I dont use honey as it could cause problems. It really does

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need to close well enough to build up a little gas. There wont be lots so you should not have any explosions. I never have more than a little wisp of air when I open the jar. You will see tiny bubbles around the very edge of the lemon aid. This is great stuff, no off flavors and the kids love it. Its nice to know its got a healthful kick too. Best wishes for a perfect batch.

glenda says:
May 11, 2013 at 10:15 am

I would think that whey from any product would work but have not tried that myself. just got our

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sugar yesterday. have found out that Braums milk does well to make your own yogurt, then drain off the whey. why wouldnt a huge glass container work with a glass plate on top to cover it while fermenting. I have a glass plate that does fit over a huge glass container that is not a jar, but I do think it is meant to have a glass lid, it does not have threads to screw on a lid but its the cookie jar type that had that type glass lid at one point, I get my containers at thrift stores etc. so I pick up large glass containers in that way. please confirm is there a valid reason to have a tight screw on lid? I steered clear of it with the fermented potatoes and was glad I did because they fermented right over the top of jar, knew it was time to bottle them up. they are really great mixed with a jar of frozen eggs to make scrambled eggs for breakfast and you can mix ham too, and since the skillet never gets so hot with scrambled eggs you get a lot of benefit from the fermented

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taters that add to flavor as well as moisture like cheese adds to scrambled eggs. just wanted to share, but also wanted to know if a tight fitter was necessary on the gallon jug, if so, will just use a gallon pickle jar, but was steering clear of the metal in case you were wondering. please confirm if anyone can say whether local honey that is not pastuerized would work?

Tamatha says:
May 13, 2013 at 6:20 pm

I am careful not to use whey that would be too strongly flavored or it may cause an off taste in the drink. The jar needs to seal so there can be a build up of the gasses, then give good brisk stirs and

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close. I have not tried to make this with an unsealed jar. I love to collect jars and things like that, but I do keep quite a few ball jars on hand for stuff like this. Fermented potatoes? How does that work? Whats the flavor like? Im terribly interested. I have had some ferments that are extremely active. This is not one of them. Might you share your recipe for fermented potatoes? I have heard stories bacteria introduced by honey so I dont ferment with it. Though I do love to bake

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with it. Oh how I would love to have a hive of my own..

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lorrie says:
May 12, 2013 at 2:09 pm

I have this recipe sitting on the kitchen counter now and am just noticing that you said a jar with TIGHT FITTING LID. Mine does not. Its just a lid that can be turned for pouring out. I hope thats okay!!

Tamatha says:
May 13, 2013 at 6:21 pm

It does need to seal. You may not build up gasses without the seal. I am unsure of the result you will get. Please be so careful.

jules says:
May 14, 2013 at 12:57 am

hijules again. thanks so much for the reply. just wondering what problems honey could

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cause?. with further research i found that some people use it with no problems (very few). BUTboth batches came out great. i should have let the one with sucanat (3 day ferment) go another day or 2 to get a little fizz. the one using honey, with a 5 day ferment, came out delicious and had a touch of fizz, almost smelled like beer. i will make this again and again. now im onto ginger bug and ginger beer. is it totally true that there is no alcohol to be concerned about in this or the ginger soda? i dont drink and it reeeeely smells like a light beer. just one more questionhow long will this lemonade last on the fridge?

Tamatha says:
May 15, 2013 at 1:32 pm

Honey has been know to harbor bacteria. Its why babies cant have it. As I recall

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they have to be a year old to try honey. When fermenting you must be in total control of the bacteria both good and bad. Im so glad you batches worked out great! Please be careful using honey in ferments. There is no alcohol to worry about at all. Its just yummy and kids love it. You can add lemon and make a lemon soda or orange. My family loves lemon. If you over ferment alcohol can occur. Fermentation is the process of making beer. But the soda should in theory explode before that happens by

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this method. Always be careful with fermentsthey can be feisty but I have never had an explosion.

jules says:
May 15, 2013 at 7:34 pm

hi Tamathathank you so much for your replies AND your wealth of information. maybe i will forgo the honey methods and stick to sugars. im new to the fermentation goods, but im fascinated. hope you dont mind more questions

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along the way.

Tamatha says:
May 15, 2013 at 8:42 pm

It is my pleasure to answer questions when I know the answers. I am thankful to have wonderful readers and other blogs that I read so I too can ask questions when I dont know

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something. I am honored to be considered a worthy source of information. Best wishes for wonderful fermentations. Its great fun when you get the hang of it.

Cynthia says:
May 28, 2013 at 12:24 am

I have been making my own ricotta cheese and I wondered if I could use the whey from that for this lemonade ? Thank you for any help you can offer.

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Tamatha says:
May 28, 2013 at 7:31 pm

I think the whey from the cheese might be too strongly flavored and would lend an off flavor to your lemonade. You can always give it a try. I try all sorts of stuffeven the things that dont work out teach me something. If you do try it please let me know how it came out. I would love to know.

Meghan says:
June 18, 2013 at 5:08 pm

Im on my second batch-it is delicious, my

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husband is always skeptical of my projects loved it. My question is what do you do with your leftover lemons? some I chopped and froze with vinegar for disposal cubes but still have amton of leftover lemons!

Tamatha says:
June 26, 2013 at 6:37 pm

Im so glad you like it. I clean the garbage disposal, soak lemons in vinegar as a cleanser.candy the peels.I try to waste as little as possible. The candied lemon and orange peels are a favorite around here. I have a recipe posted for them if you would like to try it. Great question, thanks for

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asking.

Kora LEhmann says:

July 24, 2013 at 2:19 pm

Great recipe! Do you think I could use the whey from kefir and it would taste as good? Thanks!

royal jelly new zealand says:

July 31, 2013 at 2:56 pm

This is a good tip particularly to those new to the blogosphere. Short but very precise info Thank you for sharing this one. A must read article!

Dee says:
August 6, 2013 at 6:37 am

Hi there, great recipe and my kids LOVE it! I make a kefir coconut milk yoghurt and using the whey from that was just fantastic. Now Im out of whey and was wondering if I could make a batch

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just using some probiotic powder? Would that work as well? Cheers!

JAMES R. says:
August 13, 2013 at 8:19 pm

Well I searched the internet for 1 gallon glass jugs/bottles & what I found surprised me. Ebay has a few but they are nothing to write home aboutAmazon.com has a few more, but youre looking at $10 $20 per bottle. Now I stumbled upon Uline.com & they have some that come 4 to a case(by the case is the ONLY way you can buy them) for about $18 $23 There was a few other web sites, but they wanted anywhere from $18 $25 just to ship 1 bottle.when I wrote to the company & asked them if that was per bottle, or would the shipping charges be the same for 20 bottles.I was informed that the shipping charges were

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PER BOTTLE/JUG. So if you ordered 20 jugs, the shipping charges would be multiplied by 20.20 bottles/jugs = 20 shipping charges. Needless to say, I informed the less-thanrespectful salesman that I would never buy anything from them if the shipping charges are going to be that much. I also checked Walmart, Sams Club, Costco, Target, and I even found a local beer supply store(they dont sell beer, just the stuff to make beer/wines/liquors /etc)but he told me that the cost to ship across country is expensive & thats why its hard to find 1 gallon jugs/bottles for a reasonable shipping cost. I apologize for not finding much of anything, but I tried my best.

Lene says:
August 26, 2013 at 3:09 pm

Ive found a barrel shaped gallon jar at

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Big Lots for like 6 bucks, if they still have them they might be more. They come with a bail type carrying handle you can put on after but they are not secure. Do n-o-t put these handles on and use them to carry even the empty jar with. They are for looks I think. The lids are metal with the usual cardboard like liner which you can take out but to keep a good seal you could leave them in and use a piece of plastic wrap on the opening before you put the lid on. Once these cardboard liners get wet

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you cant sanitize them so dont get them wet. Dont know how tough these jars are as far as pressure as I only have used them for canisters but if you keep a close eye on them they could work. Personally I am sticking with the 2 qt canning jars, they are designed to hand a certain amount of pressure so I dont worry so much. jmho

Tamatha says:
August 28, 2013 at 6:18 pm

If I ever counted my canning jars I

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think I would faint. I get my gallon jars on line. They come 4 to case and are terribly useful. Thank you so much for sharing so many great ideas. I know it helps so much

Barbara Higgins says:

August 30, 2013 at 2:18 am

Our family has made olives over the years, and we always used the left over glass gallon jars from buying pickles from

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Costco.

Lois says:
September 10, 2013 at 6:20 pm

I go to Kroger and buy a gallon of whole pickles and put the pickles in smaller jars and give as gifts so then I have a gallon jar for what ever use I need and it has the Lid with it.Love the Lemonade

bruce garwood says:

August 22, 2013 at 10:21 am

what about for diabetics, is this OK for them or is it way to much sugar?

Tamatha says:
August 24, 2013 at 5:01 pm

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I know that much of the sugar is consumed by the live bacteria but I am unable to say for sure how much remains. Your health and safety is so important I dont want to risk an incorrect answer. Be well.

Paul says:
August 22, 2013 at 12:58 pm

Thanks for posting your recipe. Question: Im a diabetic, so I try to minimize my sugar intake. Do you think a 1/4 cup of sugar will be sufficient for the bacteria? I can sweeten the mix with stevia. I have been experimenting with using whey to accelerate my sauerkraut and other veggies, so this sounds

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like a natural to me.

Tamatha says:
August 24, 2013 at 4:40 pm

Most of the sugar is consumed by the bacteria but there is some sugar remaining. Please be so careful. I dont know the exact level of remaining sugar and I would hate for you to have a problem. I can say this does not yield a sweet beverage. If you should find it to work well for you, would you let me know so I can share that information with others? Best wishes

Whey is great

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stuff.

Janice says:
August 25, 2013 at 6:15 pm

Where do you get the whey? I would have to go through cases of yogurt to get a cup of whey. Also the jar, where would one find that jar. I like it for storage period.

Lene says:
August 25, 2013 at 6:23 pm

i dotn see why you couldnt use 2 half gallon canning jars to do this in once it is properly mixed and all.

Tamatha says:
August 28, 2013 at 6:11 pm

While I have

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never done it I cant see why it would work

Tamatha says:
August 28, 2013 at 6:11 pm

I get the whey from yogurt or homemade cheese. I give the exact way I do it and its super easy. Homemade yogurt gives up plenty of whey but a quart of high quality yogurt does a good job. Just be sure to look for live cultures.

Karen Jaras says:

August 26, 2013 at 12:11 am

I have dairy issues, is

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their another option than using whey?

Tamatha says:
August 28, 2013 at 6:13 pm

Im sorry, I dont know of a replacement that will work as well. I love homemade fermented sodas made form a ginger bug different but awesome!!! I have a recipe posted. You will be quite safe with that one.

Jerry G says:
August 26, 2013 at 12:18 pm

RE: sugar, how about pure unpasturized honey insted and how much ?

Tamatha

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says:
August 28, 2013 at 6:16 pm

Please be careful with honey. I adore the stuff but you cannot control the natural bacterias present. I worry about them in fermentations.

Lene says:
August 26, 2013 at 3:16 pm

Anything on using gingerbug instead of whey to start lemonade? I hate to waste the cost of the organic lemons on something that might not work.

Tamatha says:
August 28, 2013 at 6:19 pm

I have never had this recipe fail. Its worth the

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lemons. Ginger bug (which I keep as well) will make a very different drink. I havent tried itbut you are the second person to ask.maybe I will try it and see

Faith Wilson says:

August 29, 2013 at 9:52 pm

Can I use maple syrup in place of the sugar? If so, how much would you recommend?

Pauline Lorincz says:

August 30, 2013 at 8:38 am

This looks amazing! I cant wait to give it a try. Just a quick note on honey. Honey is a natural antibiotic and will kill the culture. I will stick with raw cane sugar and perhaps experiment with coconut sugar. Thanks for the great post!

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jules says:
August 31, 2013 at 2:56 pm

Paulinethanks so much for explaining the why NOT to use honey. i did it onceit turned out great and im still alive, but now i always use granulated organic sugar. hi Tamathaill be posting about a new flavor combo soon. im addicted to this stuff

Ang says:
September 10, 2013 at 7:31 pm

Mine turned out a bit vinegary and didnt taste much like lemonade. Im so disappointed. I had a jar with a lid that screwed on. I did use coconut palm sugar since it has a lower glycemic

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index. Any idea what might have caused it not to turn out right? I fear fermenting may not be for me, although I am very new to it.

How To Make Probiotic Lemonade says:

September 23, 2013 at 10:58 pm

[] Homemade Probiotic Lemonade []

Rachel says:
October 4, 2013 at 2:45 pm

For those who can tolerate Lactose, it should make a good substitute for sugar. It is available in health food stores. Plan to try it after the first batch with sugar, and compare.

Linda says:
October 4, 2013 at 8:34 pm

I was wondering if you can use the whey from homemade butter? Thank you for sharing. I plan to try your recipe soon.

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Probiotic Lemonade | quarteracrelifestyle says:

October 8, 2013 at 6:23 pm

[] searching for a lemonade recipe I found this http://www.aflockinthecity.com /2012/03/25/healthyhomemade-lemonadepacked-with-probioticsand-the-kand decided to try it as I had yogurt separating in the fridge. Its light, refreshing and a []

Debbie @ Walking in Light says:

October 9, 2013 at 5:40 pm

Ive been saving the whey from home made yogurt and wasnt sure what I wanted to do with it, so I made up a batch of this. I just opened up my first jar after letting it ferment on the counter for 2 days. Wow! Absolutely delicious! Thanks for the recipe!

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How to Make Healthy Organic Probiotic Lemonade | Herbs and Oils Hub says:
October 12, 2013 at 10:39 am

[] How to Make Healthy Organic Probiotic Lemonade []

Jasmine says:
October 23, 2013 at 10:18 am

This was posted by Food Renegade in September 2009, please be fair and link to the original: http://www.foodrenegade.com /fresh-natural-healthylemonade/

Betsy says:
October 26, 2013 at 4:31 pm

I made this about 24 hours ago and there is about an inch and a half of sediment on the bottom of the jar. Is the sediment supposed to be there? If so do I just stir it in before drinking? I know I still have another day to go but Im just worried mine isnt turning out right.

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tee says:
November 9, 2013 at 8:03 am

how long is this ok to drink? like is there an expiration date/shelf life?

Tamatha says:
November 13, 2013 at 1:37 pm

To be honest Ive never had it last more than a few days because my family goes through it so fast. I would say yes it has a shelf life because of the whey. My guess would be no longer than a week after the fermentation time.

Ardena Newton says:

November 12, 2013 at 7:35 pm

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I did not see anywhere that said if the lemondade is to be refrigerated after two days of sitting on the counter or is it to be refrigerated after opening it? Does refrigerating it kill the culture and you arent suppose to refrigerate?

Tamatha says:
November 13, 2013 at 1:40 pm

Once the fermentation time is over you should put it in the fridge to stop the process (technically slow it down). You cannot use this to culture a new batch. Fresh whey has to be used each time. The probiotic benefit remains intact because they are very much alive just like in yogurt they

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are just not multiplying at a rapid rate anymore.

cindymangrum says:
November 12, 2013 at 9:58 pm

I was wondering if you could use the whey that is left when making butter in a jar by shaking whipped cream. We like to make butter in my class at school and when shaking the whipped cream in the jar, the butter forms in a glob, leaving the whey, and we usually just pour that off. Is this the same thing that you would get from yogurt?

Tamatha says:
November 13, 2013 at 1:44 pm

No, butter in most cases is not cultured unless you go through the process of culturing it. (I have a post

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on how to do that if you wan tot take a peek). Still it would not be the right type of culture. That whey is great in biscuits though. Its real buttermilk. Dont throw it away.fire up the oven.

Sue says:
November 14, 2013 at 1:35 pm

Would xylitol work instead of sugar

Sue says:
November 14, 2013 at 1:37 pm

Would xylitol work instead of sugar..Thanks Sue

Tamatha says:
November 15, 2013 at 2:02 pm

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I cannot guarantee the result if pure cane sugar, reduced cane juice or some natural sugar is not used. I am unsure of what the affect on the live bacteria would be.

Kathy says:
November 14, 2013 at 10:27 pm

We loved the lemon aid. Thank you for posting.

Tamatha says:
November 15, 2013 at 2:01 pm

We love it too. Its my pleasure.

How To Make Healthy Homemade Lemonade Packed With Probiotics -

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Natural Solution Today says:

November 24, 2013 at 7:10 am

[] Healthy homemade lemonade packed with probiotics and the kids love it []

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