millie says

warning: EXTREME health food recommendation:

make curds and whey. miss muffet ate hers sitting on a tuffet since she had time but even if you dont muffet a tuffet for your duff-et you can still eat this probiotic delicacy. these days the commercially prepared version uses renet from the cow’s stomach and calls it cottage cheese with the solid being the curd, the liquid being the whey… but then they wash away the whey so it dont taste sour but they darn near ruined it cuz it dont have no probiotic in it, mama! better to make this mixture of sweet and sour at home. allow a quart’a milk or buttermilk sit on your kitchen counter in a mason jar for 3 days driving up the healthy bacteria content- that’s it. when the milk solids separate from the liquid you got yourself curds and whey. instead of waiting three days you can also take a cup of milk add a teaspoon of apple cider vinegar and watch it happen in front of your very eyes but best to do it right. next step put the curd through a cheese cloth or stocking letting it drip even more whey out from under it for a period of 12 hours or so. the solid creamy mass before you is…voila home made cream cheese. the left over whey is a definite sour sup of healthy dose bacteria can be used to make bread, pickles or just drunk sweetened or not. see below for more whey recipes. extreme.

http://fiascofarm.com/dairy/ricotta.html

xox dr millie lytle nd