Making Whey to use as a Starter Culture
Do you remember this nursery rhyme?
'Little Miss Muffet sat on her tuffet eating her curds and whey'...
Well, Little Miss Muffet must have been preparing to ferment something because whey is used as a starter culture in certain fermented recipes such as ketchup and relishes. It's easy! Here's how you do it!
Rest a colander onto a deeper bowl. Line the colander with cheesecloth. Place a carton of full fat, organic yogurt in cheesecloth. Fold cheesecloth over yogurt. Place a clean kitchen towel over colander and bowl. Allow to sit at room temperature overnight. In the morning the whey will have dripped into the bowl. Pour the whey into a jar and place in refrigerator where it can be stored for months.
Now, this is where it gets fun! Peek inside the cheesecloth and you will see Little Miss Muffet's curds...a creamy cheese! Use it in place of cream cheese or sour cream.
Here is our favorite dip recipe:
Cream cheese from making dip (1 1/2 to 1 3/4 cup)
3 Tablespoons Salsa
1 Tablespoon minced garlic
1 Tablespoon dried kale flakes
2 Tablespoons dehydrated crushed tomatoes
1/2 Teaspoon sea salt
Dash of freshly ground pepper
Thoroughly mix all ingredients. Allow to marinate in refrigerator for at least 2 hours before serving. Serve with raw vegetables or crackers.
Whey can also be substituted for water and milk in recipes. Try boiling pasta in whey instead of water for Mac and Cheese. The added flavor is incredible!