Most of these recipes use whey to speed the lacto-fermentation process and for a long time, I avoided these recipes because I simply didn’t have and didn’t know how to make whey.
A friend and lacto-fermenting veteran shared an easy way to make whey, and I couldn’t believe I hadn’t started doing this sooner! The best part is, you can make whey at home in any kitchen with ingredients available at any grocery store.
Whey and Cream Cheese Recipe
- Make sure the towel is thin, as it will absorb too much of the whey if it is a very absorbent towel.
- Use the whey for homemade salsas, sauerkraut, fermented veggies or pickles and more.
Have you made whey before? If so, what is your favorite recipe using it? Share below!