Yields 2 Quarts

• 6 Medium Beets, peeled and chopped coarsely
• 2 Tblsp whey*
• 1 tsp sea salt
• Filtered water

Place beets, whey and salt in 2 quart glass jar. Add filtered water to fill to top. Stir well and cover, keeping the jar at room temperature for two days before transferring to refrigerator.

* One can make their own whey with four simple items—high-quality yogurt, cheesecloth, a glass bowl and a colander. Place a thick layer of cheesecloth over colander, and pour desired amount of yogurt onto the cloth. Allow to drain overnight, out of the refrigerator. In the morning you’ll find yogurt cheese in the cloth (excellent for icing cakes or as fillings for baking!) and your whey in the bowl. Whey will last a couple of weeks with constant refrigeration. This nutritious liquid can be added to anything—soup stocks, smoothies, grain fermentation, sauces, etc.

© Kyara P.

7417 Lancaster Pike • Hockessin DE 19707 • 302.234.6779
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