WHEY - benefits and uses in fermentation
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➡️ WHAT IS WHEY?
Whey is the liquid part of milk. If you've ever had raw (unpasteurized) milk and left it at room temperature, you've seen that it naturally separates into solids and liquids after a few days. That liquid is whey. We can also obtain this liquid, this whey, as a byproduct of cheesemaking, and we can harvest it from yogurt and kefir.
You've most likely seen whey sold in powder form. This type of whey powder is processed and expensive. We can easily obtain it at home. You'll get nutritious whey that's much more affordable than the supplement.
READ ABOUT WHEY AND ITS USES ON THE BLOG.
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https://yosoypachamamista.com/como-ob...
HERE'S ANOTHER VIDEO/RECIPE TO MAKE A PROBIOTIC LEMONADE USING WHEY AS A CULTURE
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• Cómo hacer una LIMONADA PROBIÓTICA
When we culture the whey from yogurt or kefir with live cultures, the whey will also contain these live cultures, and we can use it as a starter culture (and for a ton of other uses).
In this video, we talk about whey...what it is, how to use it, and how to ferment with it.
Let fermented food be thy medicine!
INGREDIENTS FOR MAKING A FERMENTED GINGER ALE - proportions for two liters
3/4 cup grated organic ginger
1/4 cup sugar
1/2 cup fresh lemon juice
1/4 cup whey
Almost two liters of chlorine-free water
THE CONTENTS OF THIS VIDEO
:32 - What is whey?
1:41 - How to use whey?
Smoothies
Soaking legumes/grains/Neutralizing antinutrients
Giving new life to canned foods
As a base culture/ferment for other fermenters
4:18 - Harvesting whey
5:10 - Greek yogurt, how to make it
6:20 - Homemade cream cheese, how to make it
7:08 - Ingredients you need to make ginger ale, a natural soda
10:31 - Starting the two-liter recipe
11:38 - How long does ginger ale ferment?