Tag Archives: Whey

Recipe: The Lemon Meringue Pie

Posted on 12 March 2015 by Katie Clare

Yesterday evening’s sauerkraut-making session somehow managed to transition into making a martini, but still in collaboration with beneficial bacteria! The main ingredient in this cocktail is organic whey, the tart tasting, lactobacilli -rich element of yoghurt or kefir.

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Fermented Foods Class at London’s Nutrition College

Posted on 3 February 2015 by Katie Clare

A Fermented Foods class at the College of Naturopathic Medicine (CNM), London. The session will cover the techniques, processes and everything else that you need to know, to safely ferment foods at home for their beneficial bacteria content. Learn how to make raw sauerkraut! Continue reading →

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Recipe: Traditional Sauerkraut

Posted on 28 August 2014 by Katie Clare

Everybody wants to make raw sauerkraut these days, so lets get started! Continue reading →

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Making Whey from Yoghurt (needed for some ferments)

Posted on 30 September 2012 by Katie Clare

Whey is often used in fermented condiment recipes.  Its role is as a starter culture because it is rich in lactic acid and lactic acid bacteria (or lactobacilli).  Some people use it so they can use less salt in their … Continue reading →

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