Whey ferment

Whey ferment

By
From
Igni
Makes
8 litres
Photographer
Julian Kingma

I’ve been working with a local goat dairy for the past twelve years or so, ever since they started. At first I asked for their milk (which they weren’t selling at the time and which has since won gold at the Melbourne show) and then later their left-over whey from the cheese-making process, which puzzled them until I explained what I was doing with it. We’ve made lots of stuff together since and it’s these relationships with our suppliers that make IGNI the restaurant that it is.

This is a great starter for fermenting vegetables, leaves and roots. After the fermentation has taken place it can also be used as a base liquid for cooking vegetables and grains or as a seasoning for sauces.

Ingredients

Quantity Ingredient
4 litres acidic goat's whey
8 tablespoons fine salt

Method

  1. Combine the ingredients and 4 litres water in a very clean bucket or container and stir until the salt has dissolved.

    At this stage, add your chosen ingredients for fermenting, being sure to submerge them fully, then cover the container with muslin and leave it to sit at room temperature. Depending on the ambient temperature of the room, the fermenting process can take anywhere from 7 days to 3–4 weeks. Once fermentation has taken place, drain off the liquid into another clean container to use again, and store your fermented ingredients in an airtight container or sterilised jar until needed.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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