Monday, February 15, 2010

Fermented Beet Kvass

To make the whey, strain plain yogurt (in towel or cheesecloth) over a bowl. Let sit at room temperature until whey runs into bowl. Remove cloth without squeezing. Milk solids can be used as cream cheese, and will keep up to a month in fridge. Whey can be stored in fridge for six months.

To make the kvass (2 quarts):
3 medium beets, peeled and coarsely chopped
¼ cup whey
1 tablespoon salt
Filtered water

Place beets, whey, and salt in 2-quart glad container. Add filtered water to fill container. Stir well and cover. Keep at room temperature for 2 days, then move to refridgerator. To make subsequent batches, reserve some of this liquid and use instead of whey when making next batch.

This drink acts as a blood tonic, aids digestion, and cleanses the liver.

From: Nourishing Traditions by Sally Fallon

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