Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz & Sally Fallon
Author:Sandor Ellix Katz & Sally Fallon
Language: eng
Format: mobi
ISBN: 9781931498234
Publisher: Chelsea Green Publishing
Published: 2003-09-02T07:00:00+00:00
Fermenting with Whey: Sweet Potato Fly
Whey is highly nutritious and has many uses. You can use it as a soup stock, in baking, and in the garden. Whey from cultured milk is full of Lactobacilli, and can be used as a starter to get all sorts of other things to ferment, from mashed potatoes to ketchup. Sally Fallon’s cookbook Nourishing Traditions has lots of great ideas for fermenting with whey. Here’s a recipe I adapted from that book for a soft drink called Sweet Potato Fly, from Guyana. It’s sweet and light and fruity, with only a mild tartness. Eggshell is an ingredient that serves to neutralize the acidity of the lacto-fermentation. Sweet potato fly appeals even to kids and other folks who mostly don’t like fermented flavors.
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