Fermenting the Ancient Way

Lacto-fermentation is the process of culturing dairy products. Ancient civilizations, before mass production and industrialization, consumed yogurt, cheese, curds, and whey. Only raw milk, milk that has not been pasteurized, sours naturally and separates. This process is accomplished through the growth of friendly bacteria, which produce lactic acid along the way. The lactic acid is what preserves the cultured product by keeping the "bad" bacteria from growing.

The friendly bacteria in this process are called probiotics. You might already know about these, or maybe you are familiar with acidophilus (which is just one strain, among many, of friendly bacteria). Health food stores sell these supplements for quite a bit of money. I challenge you to save that money by learning how to make your own cultured dairy products.I think you will find that making your own products is not only easy but rewarding, with a long list of health benefits.

The digestive tract thrives on beneficial bacteria. This is the central location of the body's immune system. By providing the intestinal tract with essential enzymes and friendly bacteria daily, we guard against illness and maintain the tools necessary for proper absorption and digestion of food. I am including directions for making your own whey, which is a basic staple in traditional cooking. Whey can be used in tonics and as a starter culture for pickling and soaking (predigesting) grains and legumes.

Whey

1 quart organic raw milk NOTE: I buy this at my health food store. Check around at your local stores or order online. Pasteurized milk does NOT sour, it spoils!

Pour milk into clean, glass pitcher with thin towel or cloth covering the top and seal with a rubber band. Allow 1 to 5 days to sour in a warm spot on the counter top. You know it's done souring when it has congealed. Place a colander inside a large glass or ceramic bowl and line it with cheese cloth. Pour the separated milk inside, cover with a towel, and let liquid whey drip out for a few hours or overnight.

Pour the whey into a Mason jar and store in refrigerator. Remove the cheese cloth from the colander. It is now filled with cream cheese. I put this into a food processor, add a little sea salt, and process until smooth. Transfer this to a glass crock and store refrigerated. The whey lasts quite a few months (about 6) but the cream cheese usually lasts a few days, up to a week. Cream cheese variations: add herbs for a dip, raw honey for toast, or even make into cream cheese icing for desserts!

Whey can be added to shakes or in a tonic with cold filtered water and lemon juice. For soaking, add a couple tablespoons to the water and grains/legumes and leave overnight, then slow cook the next day. For pickling, add a tablespoon of whey instead of salt (brine). It will yield exact results every time. A great resource for traditional recipes, is Nourishing Traditions. I use this book for many great recipes and tips on getting back to the basics.