Re: Beet kvass without whey

[Guest guest]

,

I don't know that this will work but the whey is only being used as

a convenient source of lacto-bacilli. You could use the brine from and

active sauer (cabbage or otherwise). The salt added to your kvass would

be minimal. You could then use the resulting kvass for a starter.

Likewise, you could cultivate a generation of kvass with whey, then use

that for your starter and have, essentially no casein in the second and

further generations.

Geoffrey Tolle

clzdawson wrote:

> Hi,

>

> The NT recipe for beet kvass calls for whey. Does anyone know if

> whey is necessary or if there is a substitute? I'd like to make it

> casein free.

>

> Thanks,

>

[Guest guest]

>,

>

> I don't know that this will work but the whey is only being used as

>a convenient source of lacto-bacilli. You could use the brine from and

>active sauer (cabbage or otherwise). The salt added to your kvass would

>be minimal. You could then use the resulting kvass for a starter.

>Likewise, you could cultivate a generation of kvass with whey, then use

>that for your starter and have, essentially no casein in the second and

>further generations.

>

> Geoffrey Toll

Which is pretty much what I do. I use " kimchi juice " ... liquid from the last

batch ... as starter for the next batch. I did split a batch and used whey

in one, kimchi juice in the other, and kimchi juice was moderately faster.

It's worth noting though, that in the old recipes they never used

" starter " . They used a bit of vinegar, often, to jumpstart the process

(making the batch a bit acidic). When you make beer, the big bugaboo

is Lactobacilli ... they are so common that they will " infect " the beer

unless you boil everything (causing a sourer beer with less alchohol).

Heidi Jean