A quick look on Pinterest reveals that you can lacto-ferment pretty much anything – from garlic to hummus. I saw fruits, vegetables, herbs, spices, beers, mayonnaise, BBQ sauces and even mustard on there. Apparently it is amazing what won’t be improved by bunging in some whey.
As you know, I happen to have quite a lot of whey
taking up all the space stored very carefully in my fridge.It is the yellowish liquid in the photo above, and it is the by-product of making your own cheese, or straining yoghurt.
Apart from the miracle of being the new superfood, due to all the probiotics; you can feed whey to animals, use it as a fertiliser, make various toiletries for skin benefits, and body builders dry it then consume it by the bucket load.
You can also soak beans, or grains in it before cooking, use it instead…
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