Does anyone have experience with tibicos?!
what drinks can you make with the mushrooms!? I've read that you can make a delicious cola, but i leave them with panela water for 24 hours and all i get it a wattery vinegar!. Tell me EVERYTHING you know about tibicos :)Www@FoodAQ@Com
Answers:
Hey Gurly! Tibicos (kefir sugar grain (Tibi)) has been used in Asia and other cultures for centuries!. The most common ingested form is ginger beer!. Tibicos mushrooms have fermenting characteristics, that is why you produce vinegar!. Recipesource!.com and wikidpedia have common recipes available!. If you do not understand the proper fermenting techniques avoid the use of homemade tibi products!. Tibicos have been related to tuberculosis and other toxic infections!. When steeped as with tea, they have been used in many vegan diets to replace dairy products such as milk!. There are dictionaries of information available!. More info than I have time to study!. good luck!Www@FoodAQ@Com
Basic preparation method is to add tibicos to a sugary liquid and allow to ferment 24 to 48 hours!. A typical recipe might be:
1/4 to 1/2 cup of tibicos
1 dried fig, halved
1/2 lemon
60 grams or 4 tablespoons of sugar
1 litre (4 cups) of water
2 litre jar with lid
Method: dissolve the sugar in the water, add the juice of the lemon, the lemon half, and the fig!. After mixing, drop in the tibicos and cover the jar!. If the lid is on tightly, you get a carbonated drink; if loose, a still drink!. Set the jar aside to ferment at room temperature for 24 to 48 hours!. When finished, strain out the tibicos to add to the next batch!.
It is important to use ingredients that will not inhibit the fermentation!. This means:
if using tap water, filter or boil to remove chlorine (note that boiling does not remove chloramine)
fresh fruit should be washed to remove pesticide residues, and ideally be organic fruit
dried fruit should be preservative free, so as not to unbalance the bacteria counts in the tibicos or water kefir!.
It is recommended to follow the above recipe to maintain a healthy culture!. The fruits used may be changed and mixed to create difference taste, however, it is very important to use the lemon or other acidic fruit like grapefruit!. This is for the safety factor of thoses drinking the finished beverage as the pH of 3!.0 to 4!.6 is desired!.
Additional precaution has to be made in order to keep culture healthy - all the handling needs to be done without usage of metal, since it can cause considerable damage to the grains!. Recommend culturing grains in a glass jar with tight fitting lid and using clean metal or plastic items when handling the grains!. Once a batch is ready it may be consumed fresh throughout the day or stored in sealed bottles in the refrigerator for a few days!.Www@FoodAQ@Com
1/4 to 1/2 cup of tibicos
1 dried fig, halved
1/2 lemon
60 grams or 4 tablespoons of sugar
1 litre (4 cups) of water
2 litre jar with lid
Method: dissolve the sugar in the water, add the juice of the lemon, the lemon half, and the fig!. After mixing, drop in the tibicos and cover the jar!. If the lid is on tightly, you get a carbonated drink; if loose, a still drink!. Set the jar aside to ferment at room temperature for 24 to 48 hours!. When finished, strain out the tibicos to add to the next batch!.
It is important to use ingredients that will not inhibit the fermentation!. This means:
if using tap water, filter or boil to remove chlorine (note that boiling does not remove chloramine)
fresh fruit should be washed to remove pesticide residues, and ideally be organic fruit
dried fruit should be preservative free, so as not to unbalance the bacteria counts in the tibicos or water kefir!.
It is recommended to follow the above recipe to maintain a healthy culture!. The fruits used may be changed and mixed to create difference taste, however, it is very important to use the lemon or other acidic fruit like grapefruit!. This is for the safety factor of thoses drinking the finished beverage as the pH of 3!.0 to 4!.6 is desired!.
Additional precaution has to be made in order to keep culture healthy - all the handling needs to be done without usage of metal, since it can cause considerable damage to the grains!. Recommend culturing grains in a glass jar with tight fitting lid and using clean metal or plastic items when handling the grains!. Once a batch is ready it may be consumed fresh throughout the day or stored in sealed bottles in the refrigerator for a few days!.Www@FoodAQ@Com