Alternavita Magazine© Recipe/How To
How To How To Strain And Use Liquid Whey
Plus A Favorite Recipe To Optimize Nutritional Benefit With Vitamin C
Liquid whey can be made by clabbering raw milk but the easiest way to collect whey is by straining any whole fat, all natural, no fillers yogurt through a strainer and filter to collect the liquid whey at the bottom of a bowl. Be sure to use a bowl that allows space below the strainer for the liquid whey to collect without reaching the bottom of the strainer. Kefir can also be used to make whey if it has been prepared first by culturing as a yogurt starter to achieve the thickness of a yogurt as kefir is too thin to strain. Place yogurt in a strainer with a filter; cheese cloth, doubled or a coffee filter and place on the counter for a few hours or cover with a plate and refrigerate overnight. If room temp. is over 70º it is best to refrigerate. A 32 oz. (2 lb.) 907g container of store bought yogurt will produce about 2 cups of liquid whey containing all probiotic strains as found in the original yogurt or kefir. You now have a protein superfood to utilize for many health benefits.
Most people can tolerate liquid whey immediately, however, some cannot. Introduce liquid whey by starting with 1 tsp. of whey. After 3-5 days on 1 teaspoon of whey per day, increase to 2 teaspoons a day and so on, until you can safely tolerate up to ½ a cup of whey per day with meals. (GAPS recommendation). Whey has a long shelf life and can last up to 6 months in the refrigerator.
1/8- 1/4 cup per day of liquid whey is ideal for most: protein overload causes pain and stiffness, acidosis can be serious
Liquid whey can be used to
lacto ferment all natural juices or fresh herbs like mint for a natural fizzy drink
1. best yogurt cream cheese
A perfect thicker cream cheese texture
How to Make Yogurt Cheese
1 5.3 oz cup Greek yogurt (ingredients should be just milk + bacteria—no milk solids, pectin nor gelatin) a piece of cheesecloth or coffee filter to suspend yogurt overnight
A few favorite well known brands, “Simply Nature” (Aldi’s), Stonyfield Farms Oikos™, Friendly Farms™
* You may also use any leftover yogurt from your strained whey as a delicious cream cheese and recipes can be found on the internet to make cheesecake with this type of home made cream cheese
Traditional Labneh (top restaurant trendy)
Spread some of the yogurt cheese on a plate, drizzle some olive oil atop, serve with any combination of the following: pita, olives, tomatoes, bruised mint, sprinkles of other herbs or spices.
Jalapeno Yogurt Cream Cheese
1/3 c yogurt cheese
a drop or two of olive oil and a pinch of minced garlic
1/4 jalapeno, seeded, diced fine
2. lacto fermented lemonade whey
refreshing thirst quencher with vitamin C
1/2 cup Lemon juice, fresh squeezed * (do not use any juice with preservatives for fermentation, fresh only)
1/2 cup sugar
1/2 cup liquid whey
1/2 tsp. molasses
6 1/2 cups pure filtered water
Place all of the ingredients in a large glass jar or pitcher with a tight-fitting lid. Shake well to dissolve the sugar. Let stand at room temperature for two days, then refrigerate. May add more sugar to taste.
1/8 – 1/4 cup liquid whey
1/2 tsp. molasses
8 oz. room temp. or cold green tea
8 oz. pure filtered water
juice from one fresh squeezed lemon
Mix all ingredients in a tall glass and enjoy. May add sugar or honey to taste.
Do not use liquid whey to ferment vegetables (better to stick with vegetable cultures)
As whey is an acid, always dilute to prevent tooth decay.
1/8- 1/4 cup per day of liquid whey is ideal for most.
I personally always dilute my liquid whey, sometimes, by adding it back to whole milk (milk is always a buffer with acids) (all recipes in magazine are diluted and are maximum daily amounts in my opinion, GAPS recommendation differs, as written) as a buffer in addition to getting that oleic acid and chondroitin sulfate from milk; it makes for a superior drink and then colostrum dissolves easily as well in the added whole milk fat. Lactalbumin (found in liquid whey), directly kills cancer cells when complexed with oleic acid (HAMLET) but does not affect healthy cells.
What does immune intolerance mean in simple language?
Immune tolerance, or immunological tolerance, or immunotolerance, is a state of unresponsiveness of the immune system to substances or tissue that have the capacity to elicit an immune response in given organism. It is induced by prior exposure to that specific antigen.
A person with a severely dysfunctional, immature gut/immune system, unable to differentiate friend from foe should not be adding an over abundance of organisms in the beginning and should stick with well studied, well tolerated off the shelf brands and strains of probiotics and kefir until homeostasis is clearly achieved (no over inflammatory response, no reaction) and the immune system is properly primed and oral tolerance is restored.
You can obtain all the benefits while avoiding risk by adding strains to pasteurized milk or using liquid whey obtained from safe, clinically studied and well tolerated products in the majority as severe immune intolerance or split immune intolerance (DTH) can not well regulate until homeostasis is achieved. When in doubt
stick with store bought and on the shelf and do not add unknown organisms.
* Some also can not tolerate soil based organisms as found in home
made fermented juices. D lactate should be avoided and only L
lactate strains should be sought.
This recipe/how to post will be available until Aug.