Making What? Making Whey! (and some cream cheese too)

If you’re going to be making/eating traditional foods, somewhere along the way, you’re going to have to know how to make whey, the liquid remaining after milk or yogurt is strained. ¬†It’s not only easy to make but is very helpful in making your foods more beneficial to that body of yours! ¬†Specifically I’ve used it as a starter culture to ferment veggies as well as to soak grains, such as oats and rice, which helps make them more digestible.

So why whey?

  • Called the “healing water” by ancient Greeks
  • Filled with nourishing probiotic life
  • Has many minerals, particularly potassium
  • Aids in digestion * Drink 1 Tbsp with some water for upset stomach or bowels
  • Good source of protein
  • Muscle builder
  • Lactose free

So here’s what I do:

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