Whey has been used for centuries by European, Middle Eastern and Asian peoples. In Iceland, whey, the bi-product of curd making, was kept in barrels. It was used to preserve food such as sausages, whale meat and blubber. Icelanders also drank it with water as a digestive tonic, much like other in traditions people drank ale.
Whey is a great source of minerals and digestive bacteria. It is useful for fermenting veges and recipes like Kimchi, Sauerkraut or Beet Kvass (a fermented drink made from beetroot). Or just to drink when you have an upset stomach. My friends are so grateful when I stop their vomitting or diarrhoea with a bottle of my home made whey.Here’s How you Make it:
You can either use Raw Milk or ordinary organic milk. If you use raw milk, just leave the milk out at room temperature, in the cupboard is best, and the naturally occuring bacteria will turn it into cheese and whey for you. If you can only find organic pasteurised milk, use Kefir to ferment it into cheese and whey.
You will know when you have cheese and whey when the liquid in the bottom of the bottle become transparent and floating on the top is a thick, whitish glob. I will take about 3 days in summer, maybe longer in winter.
Pour the whole bottle into a cheese cloth (a big tea towel will do - cotton drill not towelling) over a strainer/colander which sits atop a bowl or saucepan. The whey will drip through, leaving the cheese in the cloth. Make sure there is enough space under the strainer so the cheese won’t just sit in the whey. It will take a few hours.
Put a rubber band around the cheese cloth (don’t squeeze) and hang it up from the clothes line or in the bathroom until the whey stops dripping from it.
Keep the whey in the fridge in an airtight bottle.
Often I am asked about dried whey as a food supplement or to use in fermenting. Do not use it in fermenting. And as a food, be careful.
As far as I know there are no whey products in Australia which are dried at an appropriate temperature - lower than 65 deg C - in order to protect vital nutrients and avoid changing the proteins into dangerous neurotoxins. There is one exception - Mercola’s Whey Healthier protein powder. If you know any more or find any in the ads on the side bar please let us know.
About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular order…well maybe ice cream first).
Nov 17th, 2006 at 7:08 pm
Can you please tell me why my beet kvass is not thick and bubbly as it should be? I have followed the instructions to the letter. Should I leave it out longer than 2 days? I was afraid it would go mouldy if left out of the fridge longer. It is slightly zingy but watery and not bubbly. I want it to be the healthiest possible as I have been pretty sick.
I wish I knew someone in Perth WA who was interested in the Nourishing Traditions way of eating and living.
Thankyou
Nov 20th, 2006 at 12:15 pm
Barbara,
There are so many different variables in fermentation. Luckily, beetroots are so cheap, you can practise often.
My first suggestion is that you try adding more beetroot. The bacteria needs to eat quite a lot of sugar to create lactic acid (the sourness) and carbon dioxide (the fizziness).
I have also noticed beet kvass needs very fresh beetroots to become fizzy.
You also need to take into consideration the temperature. In winter, I leave my ferments for longer and even don’t refrigerate after the first three days. In summer, your beet kvass may fizz up quicker.
Keep experimenting and enjoy the journey. Soon you’ll have a great relationship with the bacteria in your kitchen. I talk to my little bugs all the time and tell them how grateful I am for their help. I know I’m a crazy witch. AT least I won’t get burnt for it this lifetime.
Blessings
Joanne
Jan 31st, 2007 at 5:55 pm
When making the beet kvass it says to secure lids. What about the CO2 gas ? I have seen devices for allowing the gas to escape. Confused.
Jan 31st, 2007 at 7:06 pm
Don, I’ve never heard of beet kvass exploding. Even in the tropical heat of Byron Bay. We like our Kvass very bubbly like champagne. It’s not necessary though. You can just cover it with a cloth.
Jan 26th, 2008 at 1:31 am
Hi, I hope it’s ok for me to ask a question here. I am in UK, am new to Nourishing Traditions and am following all every which way I can to heal myself in this marvellous way. I am lucky to have found a source of raw milk, have made whey and am experimenting with beet kvass.
My question is ; my kvass has a film all over the top which is obviously mold as it leaves a black rim around the edge. I find I cannot skim it all off and it worries me. Could it be my whey is at fault? It is not completely clear i.e. there is some milky stuff floating around. I made it around 2 months ago and it has been in the fridge since.
BTW - I am thrilled to find this website - thanks so much to those concerned.
Jan 28th, 2008 at 1:15 pm
Ann, if you’re worried, try it again with fresh whey. Some, like Henriette can’t abide any mould at all. Many, however, can.
Jan 29th, 2008 at 2:26 am
Many Thanks Joanne,
I hadn’t realised that mould is a (likely?)norm with kvass. We’re hopefully getting some more fresh raw milk in a few days time so will do as you say.
Trying to have a few ounzes with each meal so going through quite a bit.
It’s wonderful to be in touch with others also using traditional remedies and methods.
May 27th, 2008 at 11:14 pm
Does anyone know if it’s ok to drink the whey from cheese making? I’ve used rennet when making the cheese so I’m assuming there is some left over in the whey. Will it harm anything?
Christine
Jun 10th, 2008 at 3:21 am
Try eliminating water when making the beet kvass and substituting Rejuvelac. Also, try to use whey from raw milk. I like to also add lots of whole spices like cloves and allspice. For the first 24 hours, dont seal the jar, just cover it with cheesecloth. Seal it for the last day and it will build up pressure. Open over a sink, it will be carbonated. Then test for thickness - it will be thicker, like a thin gravy and darker, flat and a bit salty. Seal again and refrigerate!
Jun 10th, 2008 at 11:22 am
Wow, I’m coming to your place for dinner.. That sounds absolutely delicious. Whole cloves hey? what about nutmeg? ginger? I never thought of adding spices for taste. Beet Kvass is like goji berries, it has many different tastes: sweet, sour, salty, it’s just missing bitter and pungent. Cloves and allspice would add these tastes.
Jun 27th, 2008 at 11:53 am
I have never made whey before and was wondering how long whey can last in the frigerator? Thanks, Christine
Jun 30th, 2008 at 10:38 am
It gets more and more sour as it ages. I’ve used it in place of vinegar in broth when it’s really old (6 weeks). I’ve only ever thrown it out when I couldn’t fit it in the fridge any more.