Thursday, February 9, 2012
Whey and Cream cheese
Yes, as in "Curds and Whey". I think I told you that I have recently read "Nourishing Traditions" by Sally Fallon. AMAZING book. Makes perfect sense to me and so my family (of 3) is working on making changes to try out everything the book recommends. Since several of the recipes call for Whey, I figured this was a first stop.
Check out any of these sites for more info on RAW milk, or the concepts of NT.
Or read "Nourishing Traditions or search the plentiful resources siting the important factors of consuming "Lacto-fermented" or "Cultured" dairy products.
1 half gallon of fresh RAW pasture fed milk
Place milk in a glass container and allow to sit at room temp 1-4 days or until the milk separates into curds on top. At that point line a clean mesh strainer with a clean dish cloth and pour in the mixture. allow to strain into another glass container, after the liquid slows, gently tie the towel up and allow to drip liquid out (overnight is what we ended up doing).
When the mixture stops dripping you will have Whey in the bowl, and cream cheese in the towel. This is "lacto-fermented" making the cream cheese and whey both AMAZING for the necessary bacteria in your gut.
The cream cheese is different than store bought, but has a nice tangy flavor!
The Whey will keep in the refrigerator for about 6 months, longer in the freezer and the cheese will keep in the fridge for about a month