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Whey is the liquid remaining after milk has been curdled and strained. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese. As best described by WAPF, “whey is the tart, golden liquid known to the Greek doctors of antiquity as “healing water.” In fact, Hippocrates and Galen, two founding fathers of medicine, frequently recommended whey to their patients. Whey from fully fermented milk no longer contains lactose, and with its dose of probiotic organisms will help maintain a synergistic balance of the inner ecosystem and encourage repair of gut dysbiosis. Whey also contains a fair number of minerals, particularly potassium, and a notable amount of vitamins, especially B2. Seek out Nourishing Traditions by Sally Fallon and Wild Fermentation by Sandor Ellix Katz to learn methods and recipes for lacto-fermentation. Whey is also a healthy and balancing solution for chickens, dogs, cats.