Makes about 1 pint
Recipe by Nourished
Kitchen at https://nourishedkitchen.com via The Oh Lardy! Guide to Fermenting Fruits and
Vegetables
Husband-Tested in
Alice’s Kitchen
Fermented berries are simple and quick to make. Serve them over custard, yogurt or ice cream, or add them to the blender for your morning smoothie. I made this with pitted sour cherries. I served them with plain Greek yogurt and topped it off with Coconut-Buckwheat Granola for a fantastic dessert.
Ingredients
2 cups mixed
berries (I used pitted sour cherries.)
2 Tablespoons honey (You could probably use maple syrup.)
2 Tablespoons fresh whey**
2 Tablespoons honey (You could probably use maple syrup.)
2 Tablespoons fresh whey**
¼ teaspoon sea salt
Filtered water
Instructions
Put the berries in a
pint-size jar. Pack them tightly with your clean hand or a wooden spoon.
In a bowl, mix whey, a
few tablespoons of water, honey, and salt. Pour the liquid ingredients over the
berries, and then fill jar with filtered water, leaving 1½ inches of
headspace.
Press down with fist or
wooden spoon to be sure the water has filled all the air pockets. Add more
water if necessary.
Be sure the berries are
below the waterline, using a weight if necessary.
Put lid on and leave at
room temperature for 12 days. Store in refrigerator and use within 12 months.
**Whey: It's very easy to get whey. All you need to do it put a
coffee filter in a sieve. Place it over a bowl. Put about 1 cup of
plain yogurt in the coffee filter. Place this in the fridge overnight or
for a few hours. The whey (liquid) will be in the bowl and the yogurt
will have the consistency of cream cheese. Whey can be stored in the fridge or
frozen for another time. Make some Sweetened Thick Yogurt
Cream using the thickened yogurt. Serve it over your favorite
cake or pie.
*To make Sweetened Thick Yogurt Cream,
put the thickened yogurt in another bowl and add 1 Tablespoon or so of real
maple syrup or honey. (You can also add ¼ teaspoon of vanilla, if
desired.) Mix thoroughly. Chill until ready to serve.
No comments:
Post a Comment