1

votes

A question for the lacto-fermenters...

Answered on August 19, 2014
Created June 13, 2011 at 11:29 AM

I have some whey that I strained off some yogurt; was wondering how long this will keep in the fridge before I decide what the heck to do with it.

04fa9f1b68df9955780494610a8e4e0e

(255)

on June 14, 2011
at 03:56 PM

Thank you for the recipe link - I made a batch last night and it's fermenting all comfy on my counter now. I'm excited to try it!

345c1755efe005edd162b770dc6fb821

(8767)

on June 13, 2011
at 07:34 PM

The laco fermented mayo I made is now at 8 weeks (made 2 cups) and just starting to change in smell....time to change it....but lasted a long time! I've made laco fermented bread and butter pickels and also cabbage with carrots...they have to sit out about 2 wks to ferment and they are now about 2 months old and perfectly fine as well!

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on June 13, 2011
at 03:43 PM

good to know! thanks!

24fcc21452ebe39c032be6801d6bbadd

(9812)

on June 13, 2011
at 03:29 PM

Great idea, thanks!

667f6c030b0245d71d8ef50c72b097dc

(15976)

on June 13, 2011
at 02:17 PM

I used to do the whole over night soak thing when I was WAP for oatmeal. I did it with just straight kefir but I suppose whey would work. I've gone back to eating sprouted corn tortillas in the past month, you're making me think about some soaked oatmeal now, too. Btw I've noticed no detriments to adding the sprouted corn back in. It's almost daily now. No issues at all. Nice to have some tortillas back in my life:)

24fcc21452ebe39c032be6801d6bbadd

(9812)

on June 13, 2011
at 02:08 PM

Well I am glad because I strained this yogurt a couple weeks ago haha!

24fcc21452ebe39c032be6801d6bbadd

(9812)

on June 13, 2011
at 12:52 PM

I'm toying of the idea of doing some fermented oatmeal as a cheat treat! I don't know why I've been wanting oatmeal since it's been hell-fire hot outside...

24fcc21452ebe39c032be6801d6bbadd

(9812)

on June 13, 2011
at 12:00 PM

My German mom would LOVE if I made her some kraut; I never wanted to eat it as a kid, and I'm finally getting over it, haha.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on June 13, 2011
at 11:48 AM

yeah, lots of people think the "lacto" in lacto-fermentation refers to lactose or something milk-related. It does not. It refers to the lactic acid in the fermentation process. Easy to get mixed up, I thought that for years I think:) making kimchi or sauer kraut at home is a hell of a way to impress family and friends, btw.

24fcc21452ebe39c032be6801d6bbadd

(9812)

on June 13, 2011
at 11:40 AM

I didn't know that; thanks!

  • 24fcc21452ebe39c032be6801d6bbadd

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6 Answers

best answer

1
Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on June 13, 2011
at 12:44 PM

ive always done my lacto fermentation just witht he salt, but when ive used whey, ill keep it for a week in the fridge before i dump it and gather some more. so, what 'cha makin'??

24fcc21452ebe39c032be6801d6bbadd

(9812)

on June 13, 2011
at 12:52 PM

I'm toying of the idea of doing some fermented oatmeal as a cheat treat! I don't know why I've been wanting oatmeal since it's been hell-fire hot outside...

667f6c030b0245d71d8ef50c72b097dc

(15976)

on June 13, 2011
at 02:17 PM

I used to do the whole over night soak thing when I was WAP for oatmeal. I did it with just straight kefir but I suppose whey would work. I've gone back to eating sprouted corn tortillas in the past month, you're making me think about some soaked oatmeal now, too. Btw I've noticed no detriments to adding the sprouted corn back in. It's almost daily now. No issues at all. Nice to have some tortillas back in my life:)

3
667f6c030b0245d71d8ef50c72b097dc

(15976)

on June 13, 2011
at 11:37 AM

I don't know generally how long it'll last but when i was doing my own fermented veg with whey I had kept the skimmed whey itself in a jar in the fridge for up to 5 days I think. It was fine. The whey just sitting their in a jar is always going to look nasty, yknow? So don't be dismayed:)

Cheers to you for doing it DIY. Just as an aside though - you know you can get lacto-fermentation with just the use of salt, right? You don't have to use whey. just mentioning it. I think whey-initiated lacto-fermentation usually results in a slightly slimier finished product.

24fcc21452ebe39c032be6801d6bbadd

(9812)

on June 13, 2011
at 11:40 AM

I didn't know that; thanks!

24fcc21452ebe39c032be6801d6bbadd

(9812)

on June 13, 2011
at 12:00 PM

My German mom would LOVE if I made her some kraut; I never wanted to eat it as a kid, and I'm finally getting over it, haha.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on June 13, 2011
at 11:48 AM

yeah, lots of people think the "lacto" in lacto-fermentation refers to lactose or something milk-related. It does not. It refers to the lactic acid in the fermentation process. Easy to get mixed up, I thought that for years I think:) making kimchi or sauer kraut at home is a hell of a way to impress family and friends, btw.

2
Medium avatar

(4878)

on June 13, 2011
at 02:10 PM

I really like the Raita recipe from this blog: Gastronicity

And if you want homemade sour cream, the strained yogurt does the trick. YUM!

04fa9f1b68df9955780494610a8e4e0e

(255)

on June 14, 2011
at 03:56 PM

Thank you for the recipe link - I made a batch last night and it's fermenting all comfy on my counter now. I'm excited to try it!

2
345c1755efe005edd162b770dc6fb821

(8767)

on June 13, 2011
at 02:06 PM

I understand it will keep in the refri for up to 6 months. I've been using some for over 3 months now and its fine.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on June 13, 2011
at 03:43 PM

good to know! thanks!

24fcc21452ebe39c032be6801d6bbadd

(9812)

on June 13, 2011
at 02:08 PM

Well I am glad because I strained this yogurt a couple weeks ago haha!

345c1755efe005edd162b770dc6fb821

(8767)

on June 13, 2011
at 07:34 PM

The laco fermented mayo I made is now at 8 weeks (made 2 cups) and just starting to change in smell....time to change it....but lasted a long time! I've made laco fermented bread and butter pickels and also cabbage with carrots...they have to sit out about 2 wks to ferment and they are now about 2 months old and perfectly fine as well!

2
1da74185531d6d4c7182fb9ee417f97f

on June 13, 2011
at 01:08 PM

Whey will keep for a few months. As long as the smell is either cheesy or clean milk smelling it's probably still good. I was shocked by that too, but in the fridge it truly keeps for a while. Trust your nose. It will get an aged cheese smell after a while because the remaining dairy solids will ferment further over time but it's not bad bacteria. You'll know quickly if it's truly off

1
77877f762c40637911396daa19b53094

(78467)

on June 13, 2011
at 03:11 PM

I freeze mine too sometimes when the fridge is getting too full. Whey cubes in ice cube trays. I also just drink it on the spot if I don't have an immediate use for it. It's tart and refreshing.

24fcc21452ebe39c032be6801d6bbadd

(9812)

on June 13, 2011
at 03:29 PM

Great idea, thanks!

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