Fermenting foods recipes - How to make whey, Homemade cream cheese, Beetroot, Pear & Apple Relish AND Sauerkraut
This was a great project I set for myself last week. Very rewarding and all very delicious. Good news is that it's all relatively simple so you don't need to be a kitchen whiz. If you have children (and don't mind a bit of mess! :) you could include them too.
It all begins with WHEY. To make my own whey, I made cream cheese with full fat greek yoghurt. I had never made my own cream cheese before and OMG I will never buy cream cheese again. It tastes amazing. So creamy and delicious.
So two birds with one stone here. You get a beautiful, rich, no crap added - cream cheese AND the whey needed for your fermented foods...
The recipes for Sauerkraut and Beetroot, Apple and Pear Relish are down below..
Homemade Cream Cheese/whey
- 1kg full fat greek yoghurt
- 1 metre sq muslin fabric
See picture to the right. Self explanatory right?
Leave for 3 days.
Then take the whey from the bowl and freeze what you don't use. (will last 3 months in the freezer)
Take the cream cheese out of the muslin and place in an airtight container in the fridge. (It will feel and look like a blob of mozzarella) The cream cheese will last for up to a month in the fridge.
- 1 medium sized cabbage - shredded finely
- 2 tbs caraway seeds
- 1/2 cup whey
- 1 tbs himalayan sea salt
- 2 large jars or one large jar (see picture above)
This one is requires some muscle :)
Using a pestle/wooden spoon/meat hammer you need to bash the cabbage. I did mine for just over 5 minutes. The more broken down the cabbage, the better. (But we don't want pulp!)
Once this is done. Add the salt and caraway seeds and combine.
Spoon the sauekrat into your jar/jars, adding a little whey every couple of spoonfuls until you are finished.
Cover tightly with a lid and place in a dark place for 3 days. After this time. Move to the fridge.
The Sauerkrat will last over a month in the fridge.
Beetroot and Pear and Apple Relish
- 5 large raw beetroots - washed and stems removed
- 3 small ripe pears - washed
- 3 small apples - washed
- 1/2 cup whey
- 2 tbs salt
- 1 tbs whole cloves
- 1 cinnamon quill
Grate the beetroot, apple and pears. (If you can, use a food processor with the grating attachment - you won't regret it!)
Add to a bowl. Add the salt, cloves and cinnamon quill. Combine well with a spoon or spatula.
Slowly add the relish to your jar, every few spoonfuls, add some whey. Continue with this until the bowl is empty.
Fit the lid tightly, then place in a dark place for 3 days. After this time, place in the fridge.
This will definitely keep for a month in the fridge, if not longer.
What a satisfying accomplishment!!