If you read my post a few weeks ago about my struggle with Ulcerative Colitis, I talked about the INNERzymes I am taking and how much they have helped. I have experimented with all kinds of natural methods and ingredients to help my digestive track, first stop hurting (this I have accomplished) and second hopefully heal itself.
Eating wild fermented foods is something I have done on and off for over twenty years. How true the saying, “you always stop doing the things that work”, then start doing them again and the circle continues. I am no different from other people, I find something that helps and I do it for a while and one thing or another stops me or I just plain stop myself. After a while I think, I use to feel better, what was I doing then that I’m not doing now – – oh ya I was eating homemade sauerkraut or what ever it may be, so I start making it again.
You can use whey, yogurt, raw apple cider vinegar and fresh lemon to ferment with. Different starters depending on what you are making
I have toyed with the notion of making my own whey and cream cheese for years now. I bit the bullet and bought some raw milk and made them. Why did I wait so long? I am a procrastinator that’s why. No more procrastinating with the raw milk products. They are easy to make and some of the healthiest things you can eat or drink. They really do taste good, better than store-bought. And don’t worry if you are lactose intolerant when the milk is fermented that is no longer a problem. The friendly bacteria eat the sugar and other things that usually bother your digestion.
No need to be a great cook either, because the milk does just about everything it’s self. All you have to do is transfer it from one container to another and tie it in a linen towel and hang it to drain. What could be easier?
Whey and Cream Cheese
1/2 gallon raw milkput milk into a clean glass container (s) let sit for 1 to 4 days on the counter till it separates, you will know when this happens line a large strainer set over a bowl with a linen dish towel pour the now sour milk into the towel in the strainer that is in the bowl tie the towel up (the ends) with a rubber-band do-not squeeze the milk hang the towel by the rubber-band from a top cabinet doorknob or if no knob thread a wooden spoon through the rubber-band hang over the bowl suspended from the spoon let the whey drain into the bowl when the whey stops dripping the cheese is ready this takes hours pour the whey into glass jars and refrigerate whey keeps 6 months scrape the cheese from the towel into a glass container add sea salt if you like before storing in the refrigerator keeps about one month
- drink one tablespoon morning and night – great for digestion
- use to ferment vegetables
- put in smoothies
- ferment meat
- ferment grains before cooking (tastes different but good)
- make beet kvass
- mix with green onion and garlic for dip or spread
- make cheese cake
- everything you use cream cheese for
- shrimp dip – add shrimp & cocktail sauce
I told you the milk does most of the work. Are you game to give this a try? After you’ve made your cream cheese and whey, come back and tell us what you made with the cream cheese.
Create the Life You Want to Live,
Juanita ~ Evolving Naturally