 |
||
WheyWhey is a thin liquid that forms when cheese is made; it also forms on top of yogurt. It contains some water-soluble vitamins and minerals, as well as protein, and it is also high in lactic acid. This fact makes whey very useful in the preparation of lacto-fermented/cultured foods. When whey is added to lactofermentation recipes, "salt can be reduced and more consistent successful pickling will result" (source: Lacto-Fermentation by Sally Fallon). How to make whey
Strain 1-2 quarts of plain organic whole milk yogurt in a colander lined with cheesecloth or paper towel over a bowl in the refrigerator overnight. The liquid that collects in the bowl is the whey. It can be used as part of the liquid for cultured/lacto-fermented vegetable recipes. Store it in the refrigerator and it should keep for several months. The yogurt that is left ("yogurt cheese") is very high in protein and calcium and is delicious when sweetened with an all-natural jam or some raw honey or maple syrup. Alternatively, you can make it by allowing raw milk to naturally separate (this happens after several days at room temperature) and collecting the liquid. 
Sign up for my free monthly newsletter, "Healthy and Green"!You'll have access to even more delicious recipes, new articles, and special deals I pass along to my subscribers! View the January newsletter View the February newsletter Sign up here! |
  |
|
|
This site is best viewed in Firefox!
NutritionRecipesGardeningBe HealthyBe GreenSubmit Your FavoritesResourcesAbout/Contact |
||
|
About Me | Contact Me | Recipe Blog | Newsletter | Sitemap | Privacy Policy | My Store
Copyright 2008. Dr. Winnie Abramson 
|
||
