In Nourishing Traditions, Sally Fallon says to put whey into the apple juice when making cider. Do you know the reason/benefit for doing this?
Comment from Jessica on yesterday’s post
Good question, Jessica! I am not an expert by any means, but I believe that using whey and salt as she suggests would yield in a more fermented end product. The spontaneous version is charming because it reminds me of a time when people actually harvested wild yeast to help bread rise and beer ferment, but the end result is not as predictable as whey ferments.
For people that do not have access to whey the spontaneous version is a fun and easy way to get started with fermentation, but if you have the ingredients why not boost the benefits of fermentation with Sally Fallon’s recipe? Here it is if you don’t happen to have a copy of her book on hand.
- about four dozen organic apples or 1 gallon unpasteurized and preservative-free apple juice
- 1 heaping tablespoon unrefined sea salt (where to buy salt)
- ½ cup whey
- An airlock lid, like this one*
- Wash, seed and juice apples. Remove as much foam as possible from the top.
- Strain juice into gallon-sized container with airlock. Cover with a towel and let sit on the counter for three days.
- Skim off any additional foam that rises to the top, then pour juice into two quart-sized jars, cover tightly and refrigerate.
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