Kefir Whey

Benefits of whey.

Kefir whey is really useful, nourishing and is probiotic. It contains calcium, thiamin, vitamin B12, vitamin B5, magnesium, potassium, riboflavin, phosphorus, selenium, zinc and many other nutrients. It also has powerful antimicrobial and anti-inflammatory properties. Whey contains vitamin B2, or riboflavin, which helps the body to convert carbohydrates into fuel. Bovine Serum Albumin, which is also abundant in whey, is an amino acid that is an effective scavenger that removes toxic substances, supports white blood cells and helps maintain healthy cholesterol levels.

Drinking kefir, and especially the whey, will assist the kidneys and liver in elimination of toxins.

Uses of whey

It can be used as a starter for fermenting vegetables and sodas. It is a by-product of making kefir cheese and kefir cream and it can be used in cooking to enhance the nutritional value and to add flavour. However, heating will kill some of the live enzymes, but it will still retain the nutrients.

There are many other uses for kefir whey and here are a few:-

It can be used to soak grains for breakfast cereals.

Used in bread making and in pastries for pies and scones.

Substitute for buttermilk in scones, dressings or pancakes.

Substitute for milk. Instead of milk, use whey to make creamy cheese sauce.

Substitute for orange juice. Whey is about as acidic as orange juice, so if you’re using the juice in smoothies try swapping for whey instead.

Substitute for lemon juice. Whey tastes much like lemon juice, so it makes a great substitution in recipes.

Making Kefir Whey

First make kefir in the usual way (see kefir page), but leave it a little longer to ferment than usual. Your kefir will being it separate.

Gently shake the kefir and strain out the kefir grains in the usual way. (See Kefir page.)

Place a double piece of muslin in a sieve and place the sieve over a bowl.

Pour the kefir into the sieve and allow it to drip into the bowl. As it drips, using a plastic spatula, gently move the thick kefir milk (curds) to the middle so that the thinner liquid can drain through the muslin and sieve. The liquid in the bottom bowl is the whey and the thick milk (curds) in the sieve can be used to make kefir cream or cream cheese (more about cream and cheese makeing in another blog).

The muslin can be gathered together and gently twisted to extract more of the juice, or you can use a jelly strainer if you have one.

The longer the kefir is left to drip the thicker the curds will be.

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