What's Cookin'?
Step 1: Strain plain yogurt with live bacteria to get whey to use in the lacto-fermentation process. I get a single serving size of yogurt and it only takes a few hours. Save the collected yogurt - you've made cream cheese! We like to salt it and spread it on crackers.
Step 2: Pour the strained whey into the bottle of lemonade. Shake. Let it sit overnight. Refrigerate.
Step 3: Enjoy!
Note:
In our normal lives I use this recipe using fresh squeezed lemon juice, filtered water, Unrefined cane sugar (rapadura, turbinado, etc), and whey. Right now we are not living at home so this is a simple, easy alternative. Also great for someone starting out with lactofermentation!
Another Note:
If possible, I recommend using an organic yogurt or one stating that it doesn't have any rbST hormone in it. Also, whole fat doesn't have the unlisted thickeners that low- and non-fat versions do. That said, sometimes I stare at the yogurt aisle trying to pick the lesser of bad choices! I miss our homemade yogurt :).
This post is part of Fat Tuesday and Real Food Wednesday.
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