Making whey

I did this yesterday and it worked!

The cream cheese was delicious - I added a little salt.

From Wellness Mama

Whey and Cream Cheese Recipe

 

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Prep time

5 mins

Total time

5 mins

 

How to make whey for fermenting vegetables and other foods and get probiotic cream cheese!

Author: Wellness Mama

Recipe type: Fermented

Serves: 4+

Ingredients

• One 32-ounce container of full fat organic PLAIN yogurt
• Cheesecloth or thin dish towel
• medium-size bowl
• string or rubber bands

Instructions

1. Pour the yogurt into cheesecloth or thin towel. You can pour the whole container, or just use half if you don't need much whey. Make sure the towel is thin, as it will absorb too much of the whey if it is a very absorbent towel.
2. Pull the ends of the towel up and secure with string or a rubber band.
3. Tie the towel with yogurt in it to a cabinet handle above the bowl.
4. Leave it alone overnight to drip.
5. In the morning, if the dripping has stopped, pour the liquid in the bowl (this is the whey... yay!) into a glass jar and store in the fridge for up to six months.
6. The "yogurt" left in the towel is actually cream cheese now. Put in its own container and use as you would store bought cream cheese.
7. Use the whey for homemade salsas, sauerkraut, fermented veggies or pickles and more. (all recipes to come soon.... just waiting on the garden to start producing!)

Fermented Salsa

I'm trying this today!

From Nourishing Days

Lacto-Fermented Salsa

makes 1/2 gallon of salsa

Recipe Notes: I use a food processor because it really speeds things up. You certainly don’t need to – simply chop everything up to your liking and continue with recipe. Also I like to store mine in 1/2 gallon jars instead of quarts to save on refrigerator space. Fermented salsa is salty, so don’t be alarmed. The salt and they whey are what will preserve it and give it those wonderful probiotics.

• 1 large onion or a large bunch of green onions, cut into large chunks
• 3 small bell peppers, cored and cut into large chunks
• 6 large garlic cloves, peeled
• 1/2 cup packed cilantro leaves (unchopped)
• 2.5 pounds roma tomatoes, cut into quarters
• juice of 1 lemon
• 3 tablespoons coarse celtic sea salt (I only added 1 Tbs and it seems quite salty)
• 1/4-1/2 teaspoon cayenne powder
• 1/2 cup whey
• 1/4-1/2 cup water

Directions

1. Combine onion, bell peppers, garlic, and cilantro in food processor. Pulse 3-5 times until coarsely chopped. (At this point if the lovely smells coming from this combination don’t make you swoon then I don’t understand you.) Add 1/3 of the tomatoes and pulse 2-3 times until room is made for additional tomatoes. Repeat with another one third of tomatoes. Finally, add the last of the tomatoes and pulse an additional 3-5 times.
2. Pour contents of food processor into large bowl. Add the lemon juice, sea salt, cayenne powder, and whey. Stir well and allow to sit a few minutes while you prep your containers.
3. Wash two quart jars or one 1/2 gallon jar well with soap and hot water. Do the same for a food funnel and jar lids. Ladle the salsa into jars, leaving 2-3 inches of head space. Add water to submerge the salsa.
4. Close lid tightly and leave at room temperature for a few days, until bubbly and fermented. During this process the solid vegetables may separate from the liquid. Simply stir with a wooden or plastic spoon until redisbursed and submerged under the liquid. Transfer to cold storage. Should keep for months.