Re: how to use leftover whey ????

Whey is such a good helper in your kitchen. It has a lot of minerals. One tablespoon of whey in a little water will help digestion. It is a remedy that will keep your muscles young. It will keep your joints movable and ligaments elastic. When age wants to bend you back, take whey...With stomach ailments, take one tablespoon whey three times daily, this will feed the stomach glands and they will work wellagain. Hanna Kroeger "Ageless Remedies from Mother's Kitchen."

To echo Squeaky Clean, I would use it to ferment vegetables. I just finished using whey to make dill and sweet pickles, beet kvass, and sauerkraut. You can make beverages: apple cider, ginger ale, raspberry drink. If you want a recipe let me know and I will post it. I also drink whey. I would not heat it. Heating destoys the enzymes

WHEY DRINK

1/2 cup whey
1/2 cup filtered water
juice of 1 lemon

Mix all ingredients together and drink immediately.

CABBAGE JUICE TONIC

1/4 organic green cabbage
1 tablespoon Sea Salt
1/4 cup whey
filtered water

This should be taken in small amounts throughout the day to improve intestinal flora.
Shred cabbage finely with a stainless steel knife and pound briefly with a meat hammer
or a wooden pounder. Place in a 2-quart jug with salt, whey and enough water to fill
the container. Cover tightly and leave at room temperature for 2 days before transferring
to refrigerator.
VARIATION: Spiced Cabbage Juice
Add 14/-1/2 teaspoon cayenne pepper to 4 ounces cabbage juice tonic for a gargle and
sore throat remedy.

Honey-Berry Beverage

Makes 2 quarts
2 cups blackberries, raspberries or boysenberries,
fresh or frozen
1/4 - 1/2 cup fermented honey (use raw, unfiltered honey)
1/2 cup whey
2 teaspoons Sea Salt
filtered water

Place berries in a food processor and process with a little water until smooth. Pass through a strainer to remove the seeds. Blend with honey, whey and salt and place in a 2-quart glass container. Add enough water to fill the container. Cover and leave at room temperature for 2-3 days. Carefully remove any foam that rises to the top. Cover tightly and store in the refrigerator for several weeks. The sediment will fall to the bottom. To serve, pour out slowly so as not to disturb the sediment.


BREAD MACHINE BREAD
Luisa Perkins of Cold Spring, New York, has supplied us with the following soaked recipe for a bread machine. She uses a Zojirushi bread machine (available from the King Arthur flour company), which has a "homemade" cycle.

1 cup purified water
3/4 cup homemade whey
5 cups freshly ground hard wheat flour, preferably white wheat, not red
3 tablespoons Rapadura or Sucanat
4 tablespoons lard or butter
2 teaspoons Sea Salt
2 teaspoons yeast (SAF brand recommended)

Put the water, whey and flour into the bread machine loaf pan. Set the homemade cycle to the maximum time allowed on preheat and rise cycles--this should be at least 6 hours. The baking time should be set to zero. After preheating and kneading, the dough has about 6 hours at about 100 degrees. Add the remaining ingredients and set the machine to the wheat cycle, which should be another 3 hours at least. The two cycles together give the dough more than seven hours for the whey to do its work. The bread comes out nicely browned, risen to the top of the loaf pan and flat on top. It has a good, even structure and texture. If you start in the morning, the bread is finished by early evening and will be cooled off and ready to eat the following morning. Makes a 2-pound loaf.

The recipes came from the Weston A Price Foundation. Check here for more recipes
http://www.westonaprice.org/splash_2.htm

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