One of the basics to making fermented food is whey. Whey has good bacteria that will help give your fermented veggies a good start into fermentation. Many recipes require about a 1/4 cup of whey and here’s a way to get that!
This is my personal recipe card from the past but I’ll go into more description below.
Recipe: Whey from Yogurt
1 liter of yogurt
Cheesecloth (or something similar)
A jar with a lid
- Put the yogurt in the cheesecloth and drain it into a bowl. You may want to leave it for an hour or more to drain. When there’s no more liquid coming out, you’re done!
- Set the liquid on the counter overnight. Cover it with a tea towel. (Put the yogurt back in the fridge. You don’t need it anymore.)
- Pour the whey into a jar and stick a tight-fitting lid on top.
The whey will keep in fridge a for a few weeks. The sooner you use it, the stronger it is.