Guest guest Posted September 21, 2010 Report Share Posted September 21, 2010 I use it to marinate the liver and kidneys in, my better half leaves it in the fridge as she does the yoghurt thing. I think she uses it as a starter for the next batch of yoghurt, which I understand can be done a few times, hope that helps, Phil www.recovercoach.wordpress.com > > Hi - quick ask to all the SCD'ers - what are you doing with all your leftover whey? Tried making saurkraut and pickles and they were foul, dont know what I did wrong there!! I know its nutrient rich so should I try and reintroduce it elsewhere? > Was thinking I might see if the chickens and the cats like it..... > Any other fab ideas out there? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2010 Report Share Posted September 21, 2010 Hi Mel We sometimes use ours for sauerkraut, pickles and beet kvass although often don't bother - they don't really need it. If you're juicing you can add it in there maybe? I'm pretty sure Sally Fallon has lots of whey ideas in Nourishing Traditions that are more imaginative! Best wishes Tim PS. We've just shot some footage for a how-we-make-simple-sauerkraut video and once I've edited it, I'll post it off to the TA you-tube channel so watch this space if you fancy giving pickling another go! > > Hi - quick ask to all the SCD'ers - what are you doing with all your leftover whey? Tried making saurkraut and pickles and they were foul, dont know what I did wrong there!! I know its nutrient rich so should I try and reintroduce it elsewhere? > Was thinking I might see if the chickens and the cats like it..... > Any other fab ideas out there? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2010 Report Share Posted September 22, 2010 Mel, We're not scd anymore, so I use it to make soaked bread. DS can tolerate gluten if it's prepared like this. So, no help to you now, but maybe one day. 3 cups of whole wheat flour 1 5/8 cups of whey 1 tsp salt 1/4 tsp of yeast Mix all of these together and leave in a bowl, covered, overnight (from 12-18 hours, depending on how warm your kitchen is). This dough will double (approximately) in size. Divide in half and put each 1/2 into a buttered loaf pan. Let it rise again for about 6-8 hours. Again, it will approximately double. Bake at 350 for about 1/2 an hour. It really is good bread and so easy without the kneading. I was always terrible at making sourdough bread. It was mostly inedible, but this is great as toast and can also be turned into buns that are good for sandwiches. Anita > > Hi - quick ask to all the SCD'ers - what are you doing with all your leftover whey? Tried making saurkraut and pickles and they were foul, dont know what I did wrong there!! I know its nutrient rich so should I try and reintroduce it elsewhere? > Was thinking I might see if the chickens and the cats like it..... > Any other fab ideas out there? > Quote Link to comment Share on other sites More sharing options...
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