Lactofermented Laboraid

 4 cups filtered (Berkey) water
1/2 cup lemon juice (a combination of orange, lime and lemon is also wonderful!)
1/4 cup raw honey
1 teaspoon salt (Celtic or Real)
4 teaspoons cal-mag powder
1/2 cup whey from milk kefir

Mix water, lemon juice, honey and salt together until salt and honey are completely dissolved. You may have to warm it slightly if your honey is crystallized or the water is cold. Add calcium/magnesium powder, then stir in whey. 

{I'm also playing with adding tart cherry juice to the blend this round. I'll add as a variation if it turns out!}

Pour into flip-top bottles and ferment 3 days or so (in summer) and a week or more in winter (unless you have a wood stove:), until fizzy. The temperature of the room determines the length of fermentation. Refrigerate and keep for labor!

After preparing laboraid for all 5 kiddos, and having frozen it for the first four, I can say that it is much preferable as a fizzy beverage! The traditional recipe is very sweet, which I find a little nauseating in labor. This is less sweet, since the culture eats the sugar as it ferments.

 I was also very happy I fermented and refrigerated it to preserve while waiting for labor, since I would not have had enough time to even begin thawing this out for #5. He was born 45 minutes after I poured this glass.