Whey

OK – this is more of a how to than an actual recipe, but I use whey in a number of recipes and it is such a healthy way to ferment!  And for us sulfite sufferers, this type of fermenting does not create the natural sulfites that regular fermenting does! So – here it is:

Take a high quality organic whole fat yogurt and place in a strainer lined with cheesecloth, over a large bowl. Place in refrigerator for 24 – 36 hours. The liquid in the bowl is the whey. Happy Lacto-fermenting!!!!!

You can also use the liquid left over from making paneer! I used it to make hot wing sauce, and the extra lemon gave my sauce a lovely fresh kick!

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