Tuesday, January 11, 2011

Capturing Whey the Easy Whey

You can make lacto-fermented foods with much less salt by using Whey. Whey is a yellowish thin liquid that forms in all cultured dairy products such as yogurt and sour cream. It’s very nutritious and is often used in lacto-fermentation of foods.

(Lacto-fermented Vegetables can last up to a year and more  in the refrigerator but lacto-fermented fruit should be eaten within a few months.)

You can make or buy good quality yogurt and strain the whey through cheese cloth or by using an old pillow case (that has been washed and bleached first). That would involve hanging the yogurt in the cheese cloth over a bowl for a period of time until all the whey has drained out. When all the whey has drained out you have Yogurt cheese.
LowCarbFriends describes this process of making Yogurt cheese:

One way to obtain whey is by draining yogurt. One quart of yogurt will produce about a pint of whey, and the yogurt used should have live cultures. It takes about 24 hours for yogurt to fully drain. When the whey is drained out of yogurt, yocheese is made as a ‘by-product,’ which can be used in place of cream cheese in recipes, or eaten, flavored  . . .or even without flavoring.
Now if you don’t want or need large amounts of whey, and you don’t want to make yogurt cheese, you can simply line a small glass jar with a paper coffee filter and screw on the cap and keep it in your refrigerator. Two or three times a day pour off the whey that has collected from your yogurt into your small jar. After two or three days you should have enough whey to put up at least one jar of vegetables to ferment. 
Make or use very firm Yogurt for the simple Whey capture otherwise the entire jar of yogurt will likely dump out as you try to drain off the daily whey. You can make your own firm yogurt by adding 1 cup dry milk to 2 liters of milk and slowly mixing in one small pkg. of gelatin to the milk before cooking. 
Note: If you use gelatin to firm up your Yogurt you can’t make cheese from that batch.

Monday, January 10, 2011

Why Some Foods Must be Cooked

Here’s some very important information you need if you plan to eat just raw food.
 . . .Some foods are only able to be properly digested when cooked. Legumes contain an inhibitor that counters trypsin, a protein-digesting enzyme in the small intestines. Heating destroys that inhibitor and thus increases the protein quality of the legumes. Legumes also contain phytic acid, which can bind minerals and make them less available. There are many ways to stop the actions of phytic acid: soaking, germination, fermentation and cooking.

Also, only cooking has the added advantage of gelatinizing the starch, which makes it more digestible. We obtain far more energy from starches (grains, beans, and potatoes) when they’re heated and allowed to gelatinize.

The inability to fully access the calories in starch makes it difficult for raw foodists to hold body weight and strength. That’s one reason for the weight loss in an all-raw diet. A “raw only” eater is also at risk for muscle loss, because it’s difficult to store muscle glycogen effectively on such a diet. . .
Read more here: