Lacto-Fermented Cream Soda Recipe (2024)

Lacto-Fermented Cream Soda Recipe (1)

Of all the fermented sodas I’ve made, this homemade cream soda recipe is the simplest of them all. Besides sugar, water, and a starter culture, all you need is one simple ingredient.

Vanilla extract.

That’s it!

Or if you really want to be a purist, you can use real vanilla beans instead.

Either way, vanilla is what makes cream soda taste so good.

I’ve had this fascination with making Lacto-fermented sodas for a few years now. There’s still a part of me that is absolutely amazed that you can actually make healthy versions of soda at home. I know, it’s weird to even say “healthy” and “soda” in the same sentence.

But it’s true. My first fermented soda post, a Lacto-fermented blueberry soda, discussessome of the health benefits.

Another reason I enjoy making them is that they are ridiculously easy. Of all the things I ferment in my kitchen, sodas are the least time-intensive.

My Lacto-fermented Cream Soda Experiment

Since I’d never made a homemade cream soda recipe before, I decided to try both vanilla extract AND vanilla beans in separate batches and compare the taste. I also used them together in a few batchesas well.

I also used a few different starter cultures tosee how that impacted the final flavortoo. Previously, I’d only used whey for a starter culture but this time I also used a ginger bug and champagne yeast (where and how to make them are discussed below).

And finally, I included a little lemon juice in one batch because I’d read from a few sources that itenhances both the flavor and creaminess.

So I simmered about 6 quarts of water, dissolved the sugar, then addedthe sugar water to fivedifferent quart-sized mason jars, then added different combos of ingredients, and let them ferment at room temperature for about 4 days.

Lacto-Fermented Cream Soda Recipe (2)

Here’s the different combos I tried:

Batch 1 – 1 TBSP vanilla extract +1/8 tsp of champagne yeast.
Batch 2 – 1 TBSP vanilla extract + 1/4 cup ginger bug.
Batch 3 – 1 TBSP vanilla extract + 1 TBSP lemon juice + 1/4 cup whey.
Batch 4 – 1 TBSP vanilla extract + 1 vanilla bean + 1/4 cup whey
Batch 5 – 1 vanilla bean + 1/4 cup whey

After four days I bottled them in soda bottles (as seen in the cover pic) and let them ferment and carbonate for a few days longer at room temperature.

My Favorite Wayto Make Lacto-fermented Cream Soda

Hands down, my favorite cream soda recipe was batch 2 which was the one that used the ginger bug. In fact, itwasn’t even close. It had a bright, crisp wonderful vanilla flavor that tasted like, well… cream soda.

The silver medal went to batch 1, which used the champagne yeast. It did taste a little yeasty to me, which isn’t necessarily a bad thing, and not something I may have noticed had I not compared it to other batches. But the flavor wasn’t quite as rounded and full compared to the ginger bug batch. But it was definitely drinkable.

It was also the fizziest. It carbonated MUCH FASTER than the other batches. And that’s actually something you have to be careful about (explained below).

Whey Surprised

The batches that used whey were my least favorite, which surprised me, especially because in two of those batches I combined a vanilla bean ANDa tablespoon of vanilla extract. I figured they’d both be packed with vanilla flavor, which is the essence of a good homemade cream soda. But they weren’t any more pronounced in flavor compared to the batches that used just vanilla extract or a vanilla bean.

I don’t know for sure why this happened but I’m going to guess that it’s because the whey is flavorless. The previous sodas I made were all fruit sodas and probably had enough flavor from the fruit itself. In the case of a fermented homemade cream soda, perhaps the vanilla and sugar needed a slight flavor boost from the ginger bug to really make it work. I can’t say for sure!

As far as theone batch that used lemon juice, it was god awful. It gave the soda an off-tasting citrus flavor.I later read that lemon zest is better to use than lemon juice for this very reason and it’s the oils in the lemon peel that create the enhanced creaminess.

You live, you learn. That’s fermentation in a nutshell.

Next time I’ll try the lemon zest instead. If you try it, please comment below and let me know how it turned out.

Finally, I was also surprised thatthe batches that used just the vanilla bean didn’t taste any better than the ones that used vanilla extract. Was there something else I did wrong here? Probably but I haven’t quite figured it out yet. Nevertheless, if you want to try using a vanilla bean, here’s a great video onhow to split and seed a vanilla bean.

Your Favorite Way to Make Lacto-fermented Cream Soda

Now all of this is not to say that this is exactly how you should do it. Fermentation is an inexact science. That’s the beauty of it. You can’t control all the conditions to give the exact same outcome every time. That’s one of the many reasons you’ll never see fermented cream soda (or any fermented soda) in stores.

Slightly different ingredient amounts, room temperature variations (things ferment faster in warm weather compared to cool), and variations in the micro-organisms in each starter culture will affect the final flavor.

The bottom line is to experiment for yourself and have fun with it!

Types of Starter Cultures

Personally, I’ll be using a ginger bug a lot more often from here on out. However, it does take 5-7 days to make a ginger bug. Not that making a ginger bug is hard! Here’s a great post from my friends over at Oh Lardy! for how to make a ginger bug.

Making whey or using champagne yeast is certainly quicker and easier. Here’s how to make whey. And champagne yeast comes ready to go in little packets. Here’s a good source.

You could also use water kefir and I’ve heard of some people using the juice from fermented vegetables like pickles and sauerkraut.

One other super important thing before I get to the recipe…

Check Your Lacto-fermented Cream Soda EVERY DAY

That goes for any Lacto-fermented soda, be it a homemade cream soda recipe or not.

As opposed to conventional sodas (whichmanually addcarbonation), carbon dioxide is a natural byproduct of the Lacto-fermentation process. Soda bottles can rapidly increase in carbonation, and thus pressure inside the bottle, especially in warmer weather.

When you transfer the soda to the soda bottles, be sure to open them every day to release the buildup of carbon dioxide. You shouldn’t have to let them sit too long to carbonate well. Sometimes it only takes one day.

How I Learned the Hard Way

I made a batch of root beer last fall. For some reason, it didn’t ferment well. I opened the bottlesevery day for a week, then every other day for a few more weeks after that. Nothing. No fizz. No signs of fermentation at all. Maybe it was because of the cooler fall weather. I’m not sure.

And then, I totally forgot about the bottles for a few weeks because I figured they were dead. I left them capped in the kitchen.

BIG MISTAKE.

Because theyweren’t dead at all.

Lacto-Fermented Cream Soda Recipe (3)

This is what happened…

My roommate, who was home at the time, said it sounded like a bomb went off.

There was glass EVERYWHERE.

Luckily, no one was in the kitchen when the bottle exploded, otherwise, someone could’ve been injured. I’ve heard of this happening to others.

So neverleave anything fermenting in soda bottles at room temperature for too long.

Another mistake I made was that I used a type of soda bottle that is notorious for exploding. I didn’t know it at that time but needless to say, I no longer use them. You can see in the photo above that the bottle that didn’t explode has a square shape in the body of the bottle (below the neck). Don’t get those.

I now use these, which have a round shape, and which are supposedly better built to handle increased pressure:

Lacto-Fermented Cream Soda Recipe (4)

You can find them here on Amazon.

You could also use plastic bottles too. Personally, I don’t like to use plastic but I know some people who do just to be on the safe side.

Another option if you’re going to use glass bottles is to also use one small plastic bottle as a gauge of pressure. As pressure builds, the plastic will expand and you can feel the increased pressure when you squeeze the bottle. This will help you know when to open the glass bottles to let the pressure out.

OK, finally the cream soda recipe! Check out the links below the recipe for additional types of fermented sodas.

Lacto-Fermented Cream Soda Recipe (5)

Lacto-fermented Cream Soda Recipe

Fermented cream soda is the easiest fermented soda to make at home! All you need is water, sugar and vanilla beans or vanilla extract.

Print Recipe Pin Recipe

CourseDrinks

CuisineAmerican

Prep Time5 minutes minutes

Cook Time10 minutes minutes

Total Time15 minutes minutes

Servings2 quarts

Calories441kcal

AuthorCraig Fear

Cost$5

Ingredients

  • 3-4 TBSPs vanilla extract organic, or 2 vanilla beans
  • 1 – 1.5 cups cane sugar organic, or dehydrated cane juice or rapadura
  • 1/2 cup ginger bug OR 1/2 cup whey OR 1/8 teaspoon champagne yeast
  • 2 quarts water filtered

Instructions

  • Bring water to a boil, add 1 cup sugar, stir and dissolve and let cool until the water is warm to the touch. Taste. Add another 1/4 – 1/2 cup sugar for additional sweetness, if desired.

  • Transfer sugar water to a 2 quart ball jar (or two-quart jars) or demijohn and add 3 TBSPs vanilla extract, mix well and taste. This will be a good approximation of how your fermented cream soda will taste. Add another TBSP vanilla extract, if desired.

  • Add your chosen starter culture, mix it in well and let it ferment for at least 3 days at room temperature. Stir it every day to prevent mold from forming on the surface. Look for visible signs of fermentation via a slight fizziness. Even a slight fizz is a good sign that the carbonation will build rapidly when transferred to the soda bottles. You can let it ferment longer than 3 days if you’d like a less sweet soda as the bacteria will continue to feed on the sugar (similar to kombucha). Taste it as you go to get the sweetness you desire.

  • Transfer to soda bottles using either a funnel or a pourable measuring cup.

  • Keep the soda bottles at room temperature and CHECK EVERY DAY. Open the bottles carefully to let some of the gasses escape. Do this over the sink as sometimes you’ll get a bubbling over, like in this video of me opening my fermented blueberry soda.Once it’s carbonated, transfer the bottles to the refrigerator where the fermentation will dramatically slow down.

  • Enjoy!

Nutrition

Serving: 1quart | Calories: 441kcal | Carbohydrates: 102g | Protein: 0.01g | Fat: 0.3g | Sodium: 50mg | Potassium: 31mg | Sugar: 102g | Calcium: 32mg | Iron: 0.1mg

More Lacto-Fermented Sodas to Try

Blueberry soda
Watermelon soda
Raspberry soda
Concord grape soda
Mango sodaLemon-lime soda
Thai soda

Lacto-Fermented Cream Soda Recipe (6)
Lacto-Fermented Cream Soda Recipe (7)

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Lacto-Fermented Cream Soda Recipe (8)

Lacto-Fermented Cream Soda Recipe (2024)

FAQs

How to make lacto fermented soda? ›

The basic directions. It's crazy simple. Combine the fruit & herbs, purified water or juice (6-7 cups), sugar (1 cup) and whey (1/2 cup) and refrigerate for a day to let the flavours infuse. You can use any type of jar but make sure that you don't store it air tight as the gasses need to escape.

Is cream soda fermented? ›

Of all the fermented sodas I've made, this homemade cream soda recipe is the simplest of them all. Besides sugar, water, and a starter culture, all you need is one simple ingredient. Vanilla extract.

How do you make probiotic soda? ›

Once you have a healthy ginger bug, you can add it to a sweetened beverage like fruit juice, lemonade, or sweetened herbal tea. The ginger bug will consume the sugar in the drink and transform it into a healthy, bubbly, probiotic-rich soda.

What are the benefits of lacto fermented soda? ›

Lacto-fermented soda is an excellent thirst quencher and contains beneficial lactic acid, vitamins, enzymes and beneficial lactobacilli that can inhabit your gut, where they protect you against pathogenic bacteria and yeast.

What is lacto-fermented soda? ›

In the fermentation process, a live culture (such as ginger bug, kefir grains, whey, kombucha, etc.) is added to fruit juice or water with fresh or dried fruit chunks. Lacto-bacilli (lacto bacteria) digest the sugars, making the drinks tangy by creating lactic acid.

What do I need to lacto ferment? ›

The simplest method of lacto-fermentation is to submerge a food that naturally contains lactic acid bacteria, such as cabbage or cucumber, into a brine of water and salt. Fermented milk, yogurt, and sourdough may also ferment on their own, but often a starter culture is used to ensure safety and consistency of flavor.

What makes cream soda taste like cream soda? ›

Cream soda (also known as creme soda or creaming soda) is a sweet soft drink. Generally flavored with vanilla and based on the taste of an ice cream float, a wide range of variations can be found worldwide.

What is the main ingredient in cream soda? ›

Cream Soda. —A mixture of carbonated water, cream or milk and such syrups as chocolate, vanilla, coffee, maple, etc.

What makes cream soda cream soda? ›

Cream soda made up of many ingredients such as Water, Cream of tartar, Epsom salt ,Sugar , tartaric Acid ,Milk and an egg.

Can I make my own prebiotic soda? ›

The natural yeast and bacteria present on the surface of ginger will begin to ferment the sugar you add, allowing you to make fizzy and delicious probiotic sodas. The whole process takes about a week.

How long does it take to ferment soda? ›

You want the contents to reach up to the bottom of the bottle's neck but no higher. Close the top. Ferment for 2 to 4 days at room temperature and check the carbonation by opening the top slightly. Usually I get enough carbonation on day 3 or 4.

What is the difference between fermented and lacto-fermented? ›

Fermented foods are salty, sour, tend to have more nuance in the mouth, and become more refined over time. In addition, lacto-fermentation consumes the sugar in the food. Lacto-fermented vegetables and fruit lose their sweetness but create new flavours and aromas during fermentation.

What is the difference between fermentation and lacto-fermentation? ›

The fermentation process results in lactic-acid production from bacteria which are present on the surface of all fruits and vegetables. Lacto-fermentation refers to this process and is unrelated to lactose (sugar) found in milk.

How safe is lacto-fermentation? ›

The Food and Agriculture Organization of the United Nations and numerous studies recognize lacto-fermentation as a safe way to protect food from spoilage (ref.) As a matter of fact, due to their natural acidity, lacto-fermentations are safer than raw vegetables and less dangerous than canning (ref.).

How do you make kefir soda at home? ›

Instructions
  1. Add the Kefir Soda Starter packet to your juice and stir till dissolved.
  2. Add your juice and starter to a 32-ounce bottle. ...
  3. Fill the rest of the bottle with water leaving an inch of room at the top.
  4. Allow it to ferment for 3-5 days or until bubbly and fizzy.

What are lacto fermented ingredients? ›

Lactic acid bacteria perform this essential function in preserving and producing a wide range of foods: fermented fresh vegetables such as cabbage (sauerkraut, Korean kimchi); cucumbers (pickles); fermented cereal yogurt (Nigerian ogi, Kenyan uji); sourdough bread and bread-like products made without wheat or rye ...

What is the healthiest fermented drink? ›

Kefir – This fermented drink has been proven to have positive effects on gastrointestinal issues and makes a great early-morning drink to start the day with. Yoghurt – Probiotic yoghurts have been proven to help prevent gastrointestinal infections, as well as reduce bloating and help with gastric emptying.

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