Storing - Kava in refrigerator over a night?

[SomeDays]

SWIM is going to make kava for the first time. Would it be a good or a bad idea to put water, fat milk, some olive oil and the kava (he will run everything in the blender) in a bottle in the refrigerator over a night, then the next day take it out and mix it again before drinking it?

He read somewhere that leaving Kava in cool water with fat a long time will make it stronger.

[Bajeda]

It will be fine. My zebra friend has noticed that his kava brews tend to get stronger when he lets them sit for a while.

[SomeDays]

SWIM tried to put all the ingredients in a bottle and did shake it as crazy. Now there's a very thick white "foam-layer" at the top of the brew. Should it be that way?
He did put in full fat cream instead of milk...

SomeDays added 9 Minutes and 24 Seconds later...

LOL, I'm pretty sure SWIM is making butter
He will run it in the blender next morning anyway so it might still be good.

[Bajeda]

I don't think all that fat is necessary. Regular milk will suffice, or even water. Can add lecithin as well, swim tends to. Has swiy looked at the fat content of the cream he used? I think swiy might be better off not drinking kava too often if he is going to use that each time, or he might start piling on weight!

[SomeDays]

Originally Posted by Bajeda

I don't think all that fat is necessary. Regular milk will suffice, or even water. Can add lecithin as well, swim tends to. Has swiy looked at the fat content of the cream he used? I think swiy might be better off not drinking kava too often if he is going to use that each time, or he might start piling on weight!

swim used cream because he doesn't drink milk anymore.he's on a LowCarbHighFat diet. So far he's lost 19 kilos (~42 LBS).

But I think you're right, it's probably not that necessary with so much fat.

[Potter]

Woah... what's with the olive oil? That's not only unnecessary, but pretty gross.

Mango makes an excellent admixture, as does pineapple, bananas, coconut milk... OK fruit you'd use in smoothies in general work wonders at making this eathy, pepperty, brew more pallatable.

When you say "full fat cream", you mean the kind you can whip into whipped cream? That's going to be a heavy beverage, you could get away with cutting it down with some regular milk.

I'm pretty sure that foam is considered desireable where kava is drunk. I know foam was pretty important to the Meso-Americans when they drank their cacao beverages, I seem to recall that with kava kava too.

If you happen to live near some dairy farms (or in a place in the world where it is sold openly), you might consider trying raw milk. The Doktor is NOT a milk drinker, they prefer their dairy frozen or fermented, but was blown away recently when they aquired a half gallon of fresh from the cow raw milk from an Amish farm. In the US, you need to pasturize milk, raw milk is illegal to sell, but the Amish don't care much for the English laws and are more then willing to sell some if you're polite and respectful. Of course they aren't exactly common outside of my little section of the world... I mean if someone is going to spend the money on good kava-kava, why not try and get the best milk to make it with.

[Nesthead]

The olive oil acts as an emulsifier (because the kava drink is actually an emulsion, hence the common use of soy lecithin).
Echo what the others have said here about storage, my cat Pease mixes up a week's worth of kava drink and keeps it in the fridge. She used to have a drinking problem, and if she had to go to the trouble of mixing the drink every night, she would probably just end up going to get some gin to avoid the damned trouble.
If swiy is trying kava for the first time, he should remember the reverse tolerance of kava--many people don't know about this, and they try it once and decide that it does nothing and never try it again. Pease says that he (swiy) needs to drink it several nights in a row on an empty stomach to build up the kavalactones in his body before he gets the true effects.
On the subject of raw milk, there exist cooperatives where you can purchase a share in a cow, and therefore have a right to a percentage of that cow's unpasteurized milk output--it's your property--so that you can obtain raw milk without actually purchasing it.

[Potter]

I think strawberries might work as an emulsifier too, or at least they did when I was last making salad dressing (strawberries and pepper actually go together quite nicely)
From Wiki:

Examples of food emulsifiers are egg yolk (where the main emulsifying chemical is lecithin), honey, and mustard, where a variety of chemicals in the mucilage surrounding the seed hull act as emulsifiers

Egg yolk and honey seem to be good ways to go. I know what you're thinking "raw egg = food poisoning", not so much anymore. I've had tons of raw egg in egg nog the past few years and not once has it made me sick. Shoot eating some 6 month old eggs a few years ago didn't even wiggle my stomache. As long as they are kept cold (or unwashed if you can get them from the farm) eggs are sterile and will remain so for quite some time, far longer then the expiration date.

[Bajeda]

Lecithin is a far more palatable emulsifier than most of the things mentioned IMO.

[Bula-Babe]

I knew a couple of Groundhogs who mixed up large batches (6 cups) at a time and then kept it in their little GroundHog Fridge for one or two days. The two of them drank about 250ml (1 cup) each per day to relax their groundhog nerves so their fridge stock lasted a few days...they never complained of diminished potency due to overnight storage.

They also preferred Lecithin instead of any oils, they made the mistake of accidentally using a garlic/basil olive oil blend once (OUCH!) and learned from that...sometimes 1/4 cup of milk as well to make it extra creeeeamy!

[Potter]

Recent experiments have made the Doktor feel that over night storage actually increases the potency of kava based beverages.