I love finding recipes that use whey because I always have a ton of it in the back of my fridge. Every time I strain my yogurt to make yogurt cheese or Greek-style yogurt I pour the whey into mason jars and stash it.
This recipe turned out really good. It’s a sweet tangy applesauce that my kids loved. This is also a raw recipe. It contains more nutrients than cooked applesauce. The fermentation process actually improves the nutritional value instead of destroying it the way heating does.
After pureeing the ingredients, simply place them in a clean mason jar. I like to sterilize my jars by pouring boiling hot water in them and letting it sit for a few minutes. The mixture should fill the jar almost to the very top, just leaving about a one inch of space. Tightly close the lid on the jar and let it sit at room temperature for 3 days.
The finished applesauce should have a clean tangy smell and taste good. You will know if lacto-fermented foods do not turn out right. You should always throw out jars of food that have mold.
This applesauce turned out to be the perfect consistency. It seems like the dates also helped to thicken it a bit. I did add just a little bit of water, just enough to be able to blend it. Here’s the recipe:
- 6 medium organic apples
- 1 Tablespoon whey (strained off from yogurt)
- ½ teaspoon Sea salt
- 1 teaspoon Cinnamon
- 2 fresh dates with pits removed (optional)
- Blend all of the ingredients in a blender (I used a Vita mix). Add just a little bit of filtered water if needed to be able to blend it. I only blended it for about 50 seconds. I like chunky applesauce.
- Pour the mixture into a quart sized mason jar, leaving one inch of room at the top of the jar. Screw on a metal canning jar lid and tighten firmly. Set in a warm spot for 3 days.
- The applesauce may pop or make fizzing sounds when opened. Store in the fridge, will keep for about one week in the fridge.
Have you ever tried lacto-fermentation before? It’s perfect to use up all that left-over whey and can help you “put up” fresh in season produce before it spoils. There are also many lacto-fermented recipes that only require sea salt (no whey). In general, cultured veggies don’t need whey and fruits do.
Anyways, let me know if you have tried this recipe or have any questions. Also, I love it when people post their awesome cultured foods on my Facebook page. I love to see what people are up to in their kitchens, especially if you have things culturing on your counter tops.
Happy Yogurt Making!
Terri