Tips for us­ing whey

NZ Lifestyle Block - - Feature | Fermentation -

Whey can work in place of salt as it acts as an in­oc­u­lant, speed­ing up the pro­duc­tion of lac­tic acid, which pre­serves the food. How­ever, this speedy ac­tion can mean veges go mushier than if the fer­ment is done with salt.

Whey needs to be prop­erly strained to re­move solids (a cof­fee fil­ter lin­ing a sieve is a good op­tion) and al­lowed to gen­tly drip out overnight.

Use fresh whey – it does add its flavour to a fer­ment, so the older it is, the more flavour it will add.


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