Re: how to get whey

[Guest guest]

>>>.if I made kefir laban, what drips out would be whey?>>>

Exactly. I just pour my kefir into a teatowel in a collander in a bowl, fold

the rest of the towel over top and by the next day I have kefir laban and

whey.

I use the laban for my ranch dressing and for baking. The whey I use it for

ferments or drink it straight up as it is so good for you.

have fun

......sharon

[Guest guest]

 Hi Sharon,

 Do you flavor the whey before you drink it? Do you know of any way to make whey

cheese? I read about it somewhere but am not sure I still have the article.

 Thank you,

 Bob

From: Sharon <swatts1@...>

Subject: Re: how to get whey

Date: Saturday, December 6, 2008, 7:16 AM

>>>.if I made kefir laban, what drips out would be whey?>>>

Exactly. I just pour my kefir into a teatowel in a collander in a bowl, fold

the rest of the towel over top and by the next day I have kefir laban and

whey.

I use the laban for my ranch dressing and for baking. The whey I use it for

ferments or drink it straight up as it is so good for you.

have fun

.......sharon

[Guest guest]

" The whey I use it for ferments "

Can you share with us what do you ferment with whey.

thanks Sharon,

valentina

From: Sharon <swatts1@...>

Subject: Re: how to get whey

Date: Saturday, December 6, 2008, 5:16 AM

>>>.if I made kefir laban, what drips out would be whey?>>>

Exactly. I just pour my kefir into a teatowel in a collander in a bowl, fold

the rest of the towel over top and by the next day I have kefir laban and

whey.

I use the laban for my ranch dressing and for baking. The whey I use it for

ferments or drink it straight up as it is so good for you.

have fun

......sharon

[Guest guest]

>>>>Hi Sharon,

Do you flavor the whey before you drink it? >>>

Hi Bob. Usually I dont flavor it, but it is also great mixed half and half

with fruit juice or even lemon with raw honey. It is a taste that needs some

getting used to to drink it straight. To me it tastes creamy.

There is a way to make whey cheese but you need a whole lot of it. Someone

else can tell you what it's called. I believe there was a thread and a link

on the board somewhere.

.....sharon

[Guest guest]

>>>The whey I use it for ferments "

Can you share with us what do you ferment with whey.

thanks Sharon,

valentina>>>

Hi Valentina. I make a great berry ferment that I add to my kefir smoothies.

About half frozen wild blueberries to half dried goji berries, a little whey

and then fill the 2 quart jug with water. Let it sit for 2 days and then

refrigerate. Very high in vitamin C, antioxidants, flavinoids and

carotenoids.

I have also made cucumber pickles and relish. Nourishing Traditions has a

lot of recipes for lactofermented relishes, chutneys, pickles etc. Of course

a lot of people make saurkraut with whey and seasalt. Kimchee is the asian

version.

Once you start fermenting, every vegetable and fruit makes you think,

" hmmmm...I wonder how I would turn that into a tasty fermented food " Lacto

fermented foods are so good for you. Unfortunately farmer's market season is

over but there are still a few good options left.

Also great to soak grains with to remove phytates.

And of COURSE beet kvass! So very good for you too. And cabbage juice tonic.

.....sharon

[Guest guest]

> I tried using whey as a face wash like suggested in the info Marilyn

> sends us, and oh my goodness it actually closed my pores, so i would

Where can I read this info: into the file section ? a previous post?

that seems pretty interesting!

thanks

Claude

Au Chatelet Great Danes / Danois

www.auchatelet.com

[Guest guest]

> Also great to soak grains with to remove phytates.

Sharon,

Please help my understanding of this sentence ..... you soak grains

with kefir or with whey????

Thanks

Claude

Au Chatelet Great Danes / Danois

www.auchatelet.com

[Guest guest]

Sometimes the whey is on top so you can just pour it off. Your kefir will be

extra thick then. If the whey is in the middle or on the bottom, make cheese

with the whole lot by pouring it into a coffee filter lined funnel. What

drips out is whey; what stays in is kefir laban also called kefir cheese.

Marilyn

On Fri, Dec 5, 2008 at 11:28 PM, brendahouston07 <

brendabushman07@...> wrote:

> Hi-

> I tried using whey as a face wash like suggested in the info Marilyn

> sends us, and oh my goodness it actually closed my pores, so i would

> like to try it more often. my kefir had overfermented a few hours b/c

> i was busy so I guess it had " separated " and when I stored it i saw a

> little of the water sitting on top. i give my mom kefir yogurt but

> she doesn't eat it right away, I saw it in her fridge after a week and

> it had like an inch of whey on top. is that the way to get whey? let

> it sit? if I made kefir laban, what drips out would be whey?

>

> sorry for what's probably a stupid question for you guys,

> -

>

>

[Guest guest]

Whey cheese is Ricotta. I've made it with whey from regular cheese so the

whey is still " sweet " and I've made it from kefir whey. It was much better

made with sweet whey. You bring a couple gallons of whey to a boil and a

little bit of cheese separates. Pour the whole lot through muslin. And let

they whey drip out. You don't get much. It's not worth it to me. Some people

add a quart of milk per gallon of whey. You'd get a lot more cheese.

You can also boil down whey and make something called mysost. It is a brown

cheese that is boiled down until it caramelizes. It is delicious but takes a

long time. Don't let it burn.

Marilyn

On Sat, Dec 6, 2008 at 12:37 PM, <zzyzx5@...> wrote:

> Hi Sharon,

> Do you flavor the whey before you drink it? Do you know of any way to make

> whey cheese? I read about it somewhere but am not sure I still have the

> article.

> Thank you,

> Bob

>

>

>

> From: Sharon <swatts1@...>

> Subject: Re: how to get whey

>

> Date: Saturday, December 6, 2008, 7:16 AM

>

>

>

>

>

>

> >>>.if I made kefir laban, what drips out would be whey?>>>

>

> Exactly. I just pour my kefir into a teatowel in a collander in a bowl,

> fold

> the rest of the towel over top and by the next day I have kefir laban and

> whey.

>

> I use the laban for my ranch dressing and for baking. The whey I use it for

> ferments or drink it straight up as it is so good for you.

>

> have fun

> ......sharon

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

>

[Guest guest]

>>>>> Also great to soak grains with to remove phytates.

Sharon,-----------------------------------

Please help my understanding of this sentence ..... you soak grains

with kefir or with whey????>>>

Actually you can use either whey or kefir. It can be all whey/kefir or part

water. Soaking grains in an acidic medium will neutralize the phytates.

Phytates are what binds to minerals in the food we eat if we eat unsoaked,

unfermented or unspouted grains.

Sue Gregg's Blender Batter books have lots of great recipes for soaked

flours and grains She usually calls for yogurt or buttermilk but they are

certainly interchangeable with kefir.

Here's one of her recipes:

http://www.suegregg.com/recipes/breakfasts/blenderbatterwaffles/blenderbatterwaf\

flesA.htm

....sharon

[Guest guest]

Hi, I am wondering about my " ferments " since this is my first season &

using whey and/or salt brine. I tried beet kvass & carrots & ended up

throwing them both out ... wasn't sure why the beets tasted so

strong/yukky but part of them floated above the liquid which could

have been the problem. Carrots just seemed yuk with curdles & some at

top of liquid turning color too. Now, I've got some chopped garlic

I'm curious about its goodness. Some of it too was not covered &

seemed green .. I skimmed it off today when I was cleaning refrig due

to terrible smell.. evidently the cap did not contain it.

I did get Sally Fallon's book after I'de done those 3 & have not gone

back to post-mortem them as have forgotten how long I may have left

them " out " with coffee filter before refrigerating them.

Could the garlic possibly spoil?? I'm not quite brave enough to try it

yet.

For my heart I did take advice & try garlic cloves coated with oil to

get them down. Not too bad.

Have to get back to give oil-pulling a real try .. and zapping .. and

systemic cleanse ... have dabbled with some before getting the 3 in 1

wormwood combo which now I read is not good as they neutralize each

other. But life has been too hectic to know when we'll have the

required time at home near the bathroom!!

Any advice on the garlic or anything else would be appreciated.

Thanks Joyce

>

>

> >>>The whey I use it for ferments "

> Can you share with us what do you ferment with whey.

> thanks Sharon,

> valentina>>>

>

> Hi Valentina. I make a great berry ferment that I add to my kefir

smoothies.

> About half frozen wild blueberries to half dried goji berries, a

little whey

> and then fill the 2 quart jug with water. Let it sit for 2 days and

then

> refrigerate. Very high in vitamin C, antioxidants, flavinoids and

> carotenoids.

>

> I have also made cucumber pickles and relish. Nourishing Traditions

has a

> lot of recipes for lactofermented relishes, chutneys, pickles etc.

Of course

> a lot of people make saurkraut with whey and seasalt. Kimchee is the

asian

> version.

>

> Once you start fermenting, every vegetable and fruit makes you think,

> " hmmmm...I wonder how I would turn that into a tasty fermented food "

Lacto

> fermented foods are so good for you. Unfortunately farmer's market

season is

> over but there are still a few good options left.

>

> Also great to soak grains with to remove phytates.

>

> And of COURSE beet kvass! So very good for you too. And cabbage

juice tonic.

>

> ....sharon

>