Curds and whey was something I grew up hearing in the nursery rhyme ‘Little Miss Muffet’ but I had no idea how easy it would be to make whey for nourishing recipes nor how it has been used for a long time by many cultures. Only in the west do we not only ferment our dairy but also are unaware of its healing properties. Let’s explore nature’s remedies such as whey, barley water and potassium broth.
Why Whey
In looking for nourishing drinks and tonics for healing and good health, I learn that whey was in many of the recipes. In exploring further, I also found they used it in soaking grains, sauces, condiments, marinades, and soups. It was also in Sauerkraut but other information was against using it.
Over time I will expand on this article with other recipes and incorporate all of them into the Mentorship Program for practitioners and the holistic minded.
How to Make Whey from Yoghurt (aka Yogurt)
If making a delicious food were as easy as putting it on the counter and checking it once a day for 1-4 days, would you do it?
Raw Milk Yoghurt
I used 2L of raw milk already in a glass jar. You can use organic commercial plain yoghurt. I would use the Pine Farms brand in a glass jar or some brand of that nature (skip to ‘making whey’).
Place raw milk in a glass jar (with lid) on the kitchen countertop for 1 – 4 days until it separates into yoghurt and sour cream. Tilt the glass jar to the side until the cream does not move but the yoghurt separates. You will only need to see it once to know what this looks like. Since my milk is chilled when I buy it and considering the temperature of my home, it takes approximately 3 days.
Scoop out the sour cream in a separate container and store in the refrigerator for up to a month. The rest is yoghurt. I keep half as yoghurt and use the other half to make whey. You do what works for you.
Making Whey
Put the yoghurt into a clean cotton tea towel which is sitting in a stainless steel strainer over a glass bowl (I used my 2 L glass measuring cup.) The whey will drip out over several hours and voila you have greek yoghurt. After the several hours, I can also decide to make curds instead of Greek yogurt. I take the tea towel and tie it onto a wooden spoon and hang it in a tall glass pitcher to allow the remaining whey to drip out.
Before bedtime, I put the entire pitcher with spoon into the fridge to drip some more over night. In the morning, I pour the whey into a mason jar and store in the fridge. The curds go into a storage container for eating up many different ways. One way is to sprinkled cinnamon on top with a drizzle of honey. Others, cream the curds for cream cheese.
Benefits of the ‘Super Food’ Whey
Whey contains important minerals in ionic form (a more absorbable form of elements/minerals) such as calcium, magnesium, phosphorus, and potassium. Whey supports the gut/intestinal flora bacteria which helps in the colon and with a healthy pH (acid-alkaline balance). According to Hanna Kroeger, whey will nourish your stomach glands. Also good for joints, muscles and would you like to have beautiful skin? Certain cultures used it for beautiful complexions. Anything that helps with the gut, will be beneficial to the entire body.
To sum it up, whey is good for anti-aging, colon, intestinal flora, pH balance, indigestion, joints, muscles, stomach ailments, vascular congestion and a mind booster. Yes whey is good for our health (some of us anywhey).
Historically, Hippocrates, the Father of Medicine, suggested whey for the health of his patients.
Storage
Will store in the fridge up to 6 months.
Whey Sensitivities
Try putting some whey on the inside of your arm. Let it dry. If by morning, you have no reaction, you will be OK to drink the liquid you make. Perhaps the whey protein powders may cause you problems but there are also other things in it, like casein, artificial ingredients, sweeteners, etc. Listen to your body. If you cannot drink it, then so be it…none of this information should have cause to stress your body. Health comes in many foods.
Whey Recipes
One Way
Straight up I say! Drink 1 oz of whey per day for minerals and to support the stomach glands. My favourite way of enjoying it and the simplest way.
Some suggest you start off with 3 tablespoons and work your way up to 1/2 cup of whey per day.
Barley Water
Makes 1 quart
4 tablespoons pearled barley
1 quart filtered water
juice of 1 lime
Rapadura to taste (dehydrated cane sugar juice)
1/4 cup whey
Wash barley, cover with cold water, heat to boiling and discard this water. Place barley and 1 quart water in top of double boiler and simmer for 2 hours. Strain and add remaining ingredients after barley water has cooled. May be drunk warm or cold.
Benefits and Uses of Barley Water: Treats stomach aches and heartburn (3 glasses), prevents aging and wrinkles, treats a cough (pharyngitis or inflammation in the throat), helps with kidney problems, can be administered to the sick to bring back appetite, prevents infection in the urinary tract during pregnancy, is good source of magnesium which is good for relaxing muscles, heart health and controlling diabetes, prevents the formation of gallstones, is used in the treatment of fever and colon cancer, reduces atherosclerosis of the arteries, good for teeth and bones, and reduces cholesterol.
Other benefits include: gargle with barley water to help with mouth sores, inflammation in the throat, tonsils, a cold; drink 3 glasses of barley water to quench your thirst; drink 3 glasses of barley water to help with mild diarrhea.
Nutritional Information on Barley: Fiber, Calcium, Copper, Niacin, Magnesium, Manganese, Phosphorus, Selenium, Zinc More details.
Potassium Broth
Makes 2 quarts
4 potatoes, preferably organic, well scrubbed
3 carrots, peeled and chopped
4 celery sticks, chopped
1 bunch parsley
4 quarts filtered water
whey
Cheese Curds From Making Whey
This is a wonderful pick-me-up, drunk warm like tea; a great rejuvenator for those who have been sick or are recovering from childbirth.
Peel potatoes. Place peelings, carrots and celery in a pot with water. Bring to a boil, lower heat and simmer, covered, for about 1/2 hour. Add parsley and simmer 5 minutes more. Allow to cool and strain into a 2-quart glass container. Store in refrigerator and reheat in small quantities as needed. Add 1 tablespoon of whey to each cup of warm broth – this will greatly facilitate the absorption of potassium and other minerals.
Premature aging is a mineral deficiency. Whey is such a good helper in your kitchen. It has a lot of minerals. A remedy that will keep your muscles young. It will keep your joints movable and ligaments elastic. When age wants to bend your back take whey. — Hanna Kroeger, Ageless Remedies from Mother’s Kitchen
There are more recipes to post here and by the research there could be a book written on the subject from an Icelandic drink to something for anti-aging.
What a treat! Nature’s remedies for your better health.
Resources
Book: Nourishing Traditions by Sally Fallon with Mary G. Enig, Ph.D.
Book: Hanna Kroeger, Ageless Remedies from Mother’s Kitchen
http://www.tandurust.com/health-faq/barley-water-benefits-to-health.html
Cheryl Millett
Champion for your better health…
