It may not taste like regular lemonade, but this Lacto-fermented probiotic drink is much healthier. This easy recipe can be made without the traditional Kombucha SCOBY or water kefir grains.
Whey is the liquid remaining after milk has been curdled and strained.
It is a byproduct of the manufacturing of cheese or casein and has
several commercial uses. Sweet whey is a byproduct resulting from the
manufacture of rennet types of hard cheese, like cheddar or Swiss
cheese.
Ingredients
- 10 lemons, juiced
- Sugar, ¾ cup OR jaggery preferred as it is healthy
- Whey, 1 cup
- Filtered water, 2.5 to 3 quarts
- A gallon size jar
Method
Put the jaagery into a glass jar and add some hot water to dissolve it. Pour lemon juice into the jar, and fill it up with filtered water. Let it cool. When the liquid is at room temperature, add whey (the liquid left after curdling) to it and stir slowly. Cover the jar tightly and let sit on the counter for 2-3 days. Store in the fridge and drink 4-6 ounces per day.
No comments:
Post a Comment