Summer time is here and one of the drinks my family love to quench thirst from heat is lemonade. It's cold and refreshing with a little bit of sweetness and tanginess to it. The only downside is the amount of sugar added in it. But who cares...right? Well, not until I discovered this recipe and decided to give it a try. To my surprise, it's super easy and not only tastes great but it's super healthy, too due to its boost of probiotic added making us indulging it without guilt. It's so healthy that I let my daughter drink to her heart's content... seriously, no limits!
Juice of 10 lemons or limes
¾ cup sugar or sucanat (I use organic light brown sugar)
1 cup of whey (I use recipe 1 below)
2.5 to 3 quarts of filtered water
gallon size jar
Pour the sugar into the gallon size glass jar and add just enough hot water to dissolve the sugar.
Add lemon juice and fill the jar about ¾ full with filtered water.
Make sure the liquid is at room temp and add the whey.
Cover tightly and let sit on the counter for 2-3 days. The longer it sits, the less sugar in the final product.
After 2-3 days, keep in fridge and drink 4-6 ounces per day. The flavor will continue to develop in the fridge.
Since the sugar ferments out, it is rather tart. Add a couple drops of stevia if it is too tart for you!
Whey and Cream Cheese Recipe 1 (the recipe I use):
2 cups milk kefir (I use homemade, unflavored)
1 coffee filter (big enough to fit the kefir)
plastic strainer
1 deep medium-size bowl
Saran wrap or paper towel
Position the plastic strainer with coffee filter on it on the bowl making sure there's enough room at the bottom of the bowl for drippings. Pour milk kefir into the strainer, let it drip. Cover with Saran wrap or paper towel. Place it in the fridge overnight. The next day, you'll have instant whey (liquid) and the top part is cream cheese. Keep them separately in tight containers at the fridge, they will last for months to use.
Whey and Cream Cheese Recipe 2:
One 32-ounce container of full fat organic PLAIN yogurt
Cheesecloth or thin dish towel
medium-size bowl
string or rubber bands
Pour the yogurt into cheesecloth or thin towel. You can pour the whole container, or just use half if you don't need much whey. Make sure the towel is thin, as it will absorb too much of the whey if it is a very absorbent towel.
Pull the ends of the towel up and secure with string or a rubber band.
Tie the towel with yogurt in it to a cabinet handle above the bowl.
Leave it alone overnight to drip.
In the morning, if the dripping has stopped, pour the liquid in the bowl (this is the whey... yay!) into a glass jar and store in the fridge for up to six months.
The "yogurt" left in the towel is actually cream cheese now. Put in its own container and use as you would store bought cream cheese.
Use the whey for homemade salsas, sauerkraut, fermented veggies or pickles and more.
Yield: 8 glasses
Recipe Courtesy: Wellness Mama
¾ cup sugar or sucanat (I use organic light brown sugar)
1 cup of whey (I use recipe 1 below)
2.5 to 3 quarts of filtered water
gallon size jar
Pour the sugar into the gallon size glass jar and add just enough hot water to dissolve the sugar.
Add lemon juice and fill the jar about ¾ full with filtered water.
Make sure the liquid is at room temp and add the whey.
Cover tightly and let sit on the counter for 2-3 days. The longer it sits, the less sugar in the final product.
After 2-3 days, keep in fridge and drink 4-6 ounces per day. The flavor will continue to develop in the fridge.
Since the sugar ferments out, it is rather tart. Add a couple drops of stevia if it is too tart for you!
Whey and Cream Cheese Recipe 1 (the recipe I use):
2 cups milk kefir (I use homemade, unflavored)
1 coffee filter (big enough to fit the kefir)
plastic strainer
1 deep medium-size bowl
Saran wrap or paper towel
Position the plastic strainer with coffee filter on it on the bowl making sure there's enough room at the bottom of the bowl for drippings. Pour milk kefir into the strainer, let it drip. Cover with Saran wrap or paper towel. Place it in the fridge overnight. The next day, you'll have instant whey (liquid) and the top part is cream cheese. Keep them separately in tight containers at the fridge, they will last for months to use.
Whey and Cream Cheese Recipe 2:
One 32-ounce container of full fat organic PLAIN yogurt
Cheesecloth or thin dish towel
medium-size bowl
string or rubber bands
Pour the yogurt into cheesecloth or thin towel. You can pour the whole container, or just use half if you don't need much whey. Make sure the towel is thin, as it will absorb too much of the whey if it is a very absorbent towel.
Pull the ends of the towel up and secure with string or a rubber band.
Tie the towel with yogurt in it to a cabinet handle above the bowl.
Leave it alone overnight to drip.
In the morning, if the dripping has stopped, pour the liquid in the bowl (this is the whey... yay!) into a glass jar and store in the fridge for up to six months.
The "yogurt" left in the towel is actually cream cheese now. Put in its own container and use as you would store bought cream cheese.
Use the whey for homemade salsas, sauerkraut, fermented veggies or pickles and more.
Yield: 8 glasses
Recipe Courtesy: Wellness Mama
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