In my previous post, I talked about the importance of soaking both grains and legumes. Whey is one of the ingredients that I suggested one add to the water to aid in lacto-fermentation of the grain or legume. This lacto-fermentation begins the process of breaking down or digesting food even before we consume our meal.
I wanted to give a simple recipe for making whey. Much of my knowledge on this topic comes from a wonderful French trained chef, Sally Fallon. Below is a recipe for whey taken from Sally Fallon's cookbook, Nourishing Traditions.
1 Quart best quality whole natural yogurt
Place the yogurt in a strainer lined with cheese cloth or a clean linen dish towel, placed over a bowl. Cover with a plate and leave at room temperature for 12 to 24 hours, while the whey runs out. After the whey has run out into the bowl, you may tie up the cheese cloth or linen towel with the milk solids inside, being careful not to squeeze. Tie this little sack to a wooden spoon placed across the top of a bowl or pitcher so that more whey can drip out of the bag. When the bag stops dripping, the cheese is ready. Store whey in a mason jar and cream cheese in a covered glass container. Refrigerated, the yogurt cheese will keep for about 1 month and the whey for about 6 months.
Alison Finger, ND