07 February 2016

Curds & Whey

A few years ago, I tried beet kvass for the first time.  It was in a small sample size, less than a shot.  I wanted more, immediately, because it was so tasty.  It's a salty, slightly sour, fermented drink with a lil fizz made of beets, whey, water, and salt.

Last year, I drank all of the bottle I bought in one big gulp.  And still my body screamed for more.  It was that good.

This last week, I was over at a friend's house, having lunch.  We had a little beet kvass and I asked her about how she became interested and what the history of the drink is, then we moved on to how to make it.  She shared one of the basic recipes and when my husband went to the store, I asked him to pick up a couple few beets.  And some yogurt, because that's what I was going to use to drain off the whey that I would need.

For days, I kept pouring off a smidge of whey from the yogurt and then I contacted my fermenting friend and asked her about draining the yogurt and she suggested thin cloth or thick cheese cloth.  So I dumped the yogurt into a clean hanky and suspended it from a hanger over a bowl to catch the whey.  I was so excited to be able to make the beet kvass that I emptied a full cup of whey instead of a mere quarter cup over the beets and salt.  oohps.

That's ok, tho.

So I had a few bites of the creamiest, thickest, mildest, yogurty cheese ever.  It was yummy and extremely rich.  Can't wait to try the beet kvass!

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