Sunday, September 27, 2015

Whey & Yogurt Cheese

This is so simple, I wasn't sure it needed its own post. 

I use whey for fermenting veggies, condiments and salsa, for making beet kavass and for soaking almond flour.

And, I add a little raw honey to the yogurt cheese to make a delicious honey yogurt spread. Fabulous on banana bread!

What you need:
 1 quart organic plain yogurt
 Light dish towel

What you do:
 Place sieve over bowl
 Place dish towel in sieve
 Pour yogurt into the towel lined sieve 
 Lightly fold corners of dish towel over yogurt 
 Let sit for 12 hours or more
 Store the whey in a glass jar and the yogurt cheese in a glass storage containers
 (The liquid in the bowl is whey
 The solid in the sieve is the yogurt cheese)
 Both the whey and the yogurt cheese stay fresh in the refrigerator for several weeks

Banana Bread

My husband, Greg, found this recipe from Dr. Axe. Wow! Good job, my love!

What you need:
 5" X 9" glass baking dish
 4 eggs
 3 medium very ripe bananas
 1/4 cup honey
 1/4 cup coconut milk
 1 tsp. vanilla
 2 tsp. baking soda
 2 1/4 cup almond flour
 1/2 tsp. sea salt
 1/2 tsp. cinnamon

What you do:
 Preheat oven to 350ยบ (While oven is heating, place a good amount of butter in baking dish and place     in oven to melt, but be careful to not burn)
 Mash bananas in bowl, then add eggs, honey, coconut milk and vanilla
 In separate bowl, combine remaining ingredients
 Combine both mixtures and stir until well incorporated
 Place in baking dish and bake for 35 to 50 minutes
 Serve with LOTS of butter from grass fed cows or honey/yogurt cheese