Recipes

Follow the Whey to Ginger Carrot Land…

Posted on December 10, 2009. Filed under: Fermented Vegetables & Fruits | Tags: , , , , |

I was able to use the whey that I made yesterday to make ginger carrots today!  What are ginger carrots, you say?  Well they are the very first fermented vegetable that I ever made!  And they are very good… mild sweet tangy flavor that complement many dishes.  The carrots are meant to be used as a condiment of sorts (like sauerkraut), and contain a lot of beneficial bacteria that aids in digestion.  That is why these are great to eat with meat.  I have even made a quick snack of ginger carrots and a piece of cheese and maybe a cracker or two… tasty!  The ultimate ‘fast’ food!

Ginger Carrots

Rating: ? forks (key)

Need to wait 3 days until the carrots are ready before the family tastes them!  Stay tuned…

Difficulty:

Easy

Page in NT: 95

Yield:

1 quart

Ingredients:

4 cups grated carrots, tightly packed (grate these fresh, from REAL carrots, not the little carved ‘baby’ ones)

1 T freshly grated ginger

1 T sea salt

4 T Whey

Preparation:

In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices.  Place in a quart-sized, wide mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots.  The top of the carrots should be at least 1 inch below the top of the jar.  Cover tightly and leave at room temperature for about 3 days before transferring to cold storage.

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#1 – Whey Cool!

Posted on December 9, 2009. Filed under: Cultured Dairy Products, Recipes, Recipes that are Ingredients to other Recipes | Tags: , , , , , , , , , , , , , |

'Whey' gets 4 forks!!

I thought that it would be fitting to start out my journey with the EASIEST recipe on the planet.  Also it is an ingredient in a lot of other recipes, so it is very fitting to do first.

When I first ‘made’ whey, my husband thought I was nuts.  Little did he know that it is an extremely useful thing, with a great by-product of wonderfully flavorful cream cheese (not like the dead stuff in stores).  And it lasts for months in the fridge.  I have used whey to make dozens of recipes, including yogurt, pancakes, pickles, sauerkraut, kimchi, ketchup, mayonnaise, salad dressing… basically anything that you would like to preserve or culture and add beneficial bacteria to.  I also use whey when I soak flour, grains, nuts or beans to neutralize phytic acid and other anti-nutrients. And the whey is ‘good’ for you and can be taken as a tonic for upset stomach in a little bit of water.  Let’s just say, I used to love vinegar pickles but condiments with whey make me feel good!  And the cream cheese is AMAZING.  Give it a try, you’ll see!

Whey and Cream Cheese

Rating: 4 forks (key)

they don’t know they’re eating it when they eat it!  But they eat it all of the time!

Difficulty:

Easiest

Page in NT: 87

Yield:

2 cups whey and 2 cups cream cheese

Ingredients:

1 Quart of organic whole milk yogurt, preferably made from raw milk, but pasteurized will work as long as it’s GOOD yogurt, and WHOLE milk!

Preparation:

Line a large strainer with a thin dish towel or multiple layers of paper towels.  Put a bowel underneath the strainer.  Pour the yogurt into the strainer, cover and let stand at room temperature for 3-5 hours.  The whey will run into the bowl and the ‘cream cheese’ will stay in the strainer. When the whey stops dripping, the cheese is ready.  Store whey in a labeled mason jar in the fridge, it will keep for 6 months.

Salt the cream cheese with celtic sea salt and keep in a covered container in the fridge, it will keep about 1 month.

Please note:  Sally’s recipe is written a bit differently.  You can also use raw milk, buttermilk or piima milk (2 quarts) to make whey/cream cheese.

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