2 tablespoon whey
1 tablespoon sea salt
1-2 tablespoons fresh dill, chopped (OR 1 teaspoon dried dill)
3 cloves garlic, peeled (optional– my family loves them with this option)
Makes 1 quart
1 apple, washed and chopped coarsely
1 handful berries, fresh or frozen
½ cup kefir or yogurt whey
An inch of ginger, sliced, minced or grated
water to fill
Place the ingredients in a 1-quart wide mouth ball jar and fill to the shoulder of the jar wit filtered water, leaving 1 inch space from the top. Seal tightly. Ferment 2-3 days on the counter before transferring to the refrigerator.
You may refill with water after you pour it, and return the jar to the refrigerator. When the fruit or vegetables are pale (or spent) begin again from scratch. Drink until the jar is only 1/3 full. Refill with water up to the shoulder of the jar. Place on the counter for 2-3 days to make another batch. Then place in the refrigerator. (only works once.)
(Makes 2 quart)
1 head nappa cabbage, cored and shredded
1 bunch green onions, chopped
1 cup grated carrots
½ cup jicama (or diakon radish or white radish)
1 -2 tablespoons grated ginger
3 cloves garlic, peeled and minced
½ teaspoon dried chile flakes
4 teaspoon sea salt OR 1/4 cup whey plus 2 teaspoons salt
½ cup filtered water
1. Place vegetables, ginger and red chile flakes in a bowl and mash down with a wooden pounder to release juices. Stuff into a 2 –quart-sized wide-mouth mason jar and press down with a pounder. The top of the vegetables should be 1-inch below the top of the jar. Mix the water with whey and salt and pour over the cabbage mixture.
1/3 cup coconut oil
2 tbsp cocoa butter
1 tbsp beeswax
1/2 teaspoon lavender essential oil
1/4 teaspoon vanilla essential oil
(Essential oils can be to desired smell of the maker)
Use a double boiler to melt coconut oil, cocoa butte and beeswax on medium heat…only heat until completely melted together…
Then let cool but not completed solidified then and essential oils by whipping it toget her with a hand held mixer or whipping utensil…
Then place in desired jar and allow to completely solidify for 24 hours…
1. Place a few layers of cheesecloth over a strainer, and place the strainer over a bowl. Pour the yogurt into the cheesecloth-lined strainer. Within minutes you will have whey. The longer you let the yogurt sit, the more whey you’ll have. You can even leave the yogurt 24 hours to make a thick yogurt cheese. You will have about two cups of whey.
2 Whey stores up to 6 months, refrigerated in a covered closed jar.
There are numerous fermented items you can make with the Whey which will be posted here, on this blog--
However the yogurt cheese that is leftover after the Whey has been removed from the yogurt is just as yummy–
Suggestions– yogurt cheese is great as a cream cheese substitute, sour cream substitute along with a great cheese ball spread with either honey or garlic and various herbs depending on what it will be spread on. Another option is to roll into small balls like mozzarella then roll it in bread crumbs and fry it in olive oil… Lots of yummy options for yogurt cheese..
My 5 year old loves it mixed with honey and used as a spread on toasted bagel or toast.