I had to search that whey myself last night
I have only ever done fermentation with water and salt, and or vinegar
There was a video where a lady took some plain yogourt. Placed it in a towel and suspended it over a glass container. They whey would drip out the bottom. The solid's become a cheese like substance that you can eat, plus your new liquid whey.
Those egg's sound really good I want to try it myself. There was a recipe I noticed they put cumin and chili flakes in it sounded right up my alley
Cumin, Chili Flakes, Mustard seeds- black pepper and turmeric-- Pretty much any curry spices are my go to when pickling any vegetables.
I was think of Whey as a protein powder rather than a liquid and scratching my head wondering how this would work.
I also was so concerned about the eggs being submersed that I totally missed the thought of peeling the shells. I think I get it now though.
I'm glad you pointed this out- I definitely didn't think twice about that.
Whey is the leftover liquid from allowing milk to separate- Though I would definitely not recommend using any 'store-bought' milk for this purpose- i would be suprised if that would work, given that the pasteurization process destroys any of the beneficial microbes-
If you can, (And I highly highly recommend it) find a good local source of raw milk. It's incredible to me that it's possible to use the same word and refer to the factory feedlot product, and the fresh, alive, milk coming straight out of an animal with no processing. - Not only will it allow you to have a high quality source of whey- but it's delicious, and it's super easy to make sour cream, cream cheese; or even butter (if you get enough and it has a high enough fat content that is). The difference between the two can be easily seen by allowing the "Milk" and the milk to sit in a sealed mason jar at room temperature for a few days. the store bought pasterurized"Milk" will sour in a terrible way (not whey), while the raw milk will naturally culture and turn into sour cream, and separate from itself and be fucking delicious.
If anyone appreciates reading on the topic, the best books I'm aware of are "Nourishing Traditions" by sally fallon- a veritable treasure trove of traditional recipes along with the actual, real science behind the nutrition; stripped of all of the politically correct myths and nutrition lies spread by big food companies
And, even more specifically related to fermentation is "The art of fermentation" and "Wild Fermentation" by Sandor Katz.
Edited by Severian, 05 May 2020 - 12:21 PM.