Make "whey" while the sun shines

Oh, this kitchen where I spend much of my days.  At this time in my life this kitchen is so very, very full of life. 

I also feel that this is where I play such a huge role.  Nourishing seven bodies is a big job, and I love the challenge of it.  Okay, maybe I do need a break now and then, but for the most part I am happy to be in here for much of my day. 

Doin' the mama two-step.  Two steps to the sink.  Two steps to the stove.  Two steps to the table, and back again. 

 

This interesting liquid that looks like lemonade, is actually whey.  Nourishing Traditions outlines a variety of ways to make it.  It's quite easy, but I remember the days when this type of thing overwhelmed me.  Setting any kind of dairy product on the counter longer than 15 minutes made me nervous.  How did it not go rancid? 

Nourishing Traditions explains in depth about cultured dairy products, and how beneficial they are to us. 

There are a number of ways you can make it, but I chose to use store-bought organic plain yogurt, and put it into a tea towel.  I then tied the tea towel around a wooden spoon, and allowed the yogurt to drip for a number of hours.  When it stopped dripping, I untied the tea towel, and there was the cream cheese.

 Here is my jar of whey, that will last in the fridge for up to six months, in the fridge.

The finished cream cheese.  This will last around a month in the refrigerator.

Why would I want to have whey and cream cheese? 

----I explain why lacto-fermented products are so beneficial, in this post, as well as provide a wonderful lacto-fermented salsa recipe.

What else is on the menu for the week? (Hey, I've got a lot of whey to use!)

--Homemade ginger ale

--When soaking oats for oatmeal, you can alternate whey instead of lemon juice in this recipe.

--This 5-spice apple chutney is on the menu for this week.  As well as a bit of apple-picking beforehand.

--Lacto-fermenting is an easy way to help increase our families' health, one yummy bite or sip at a time. 

Hope you enjoy discovering this with yours!

Blessings,

Joy~

{This post is a part of Monday Mania, Works for me Wednesday, and Works for me Wednesday, Simple Lives Thursday, Pennywise Platter, and Fight Back Friday}

Comments

[temex]

I read the same blog The Healthy economist, Thanks to have shown the process of making whey. I might well try it.
The recipe of ginger ale caught my eyes.

[Anne @ Quick and Easy Cheap and Healthy]

I will definitely have to try this!

[Joy Y.]

Hi Anne and Temex,

I just tried the ginger ale, and really like it. I left it a couple extra days on the counter to fizz, and then it almost bubbled over onto the counter when I opened it! Suprise! Thanks so much for coming on over, and hope to hear from you both again!

Joy~

[Johnlyn]

I forgot how much I liked homemade cream cheese - definitely will add this to my grocery list for next week!

Thanks for the tip.

[Linda]

I've been wanting to try this, but the whole thing overwhelms me. Was the yogurt you used pasteurized? Thanks!

[Joy Y.]

Hello Linda,

I did use pasteurized yogurt, which was fine according to Nourishing Traditions, where I got the "recipe" for making it. I chose to use Stoneyfield Farms brand, but I'm sure homemade yogurt would be fine as well.

Joy~