Whey, whey, whey coming out of my ears.  The second thought I had after making cheese was, “Wow… this is a lot of whey.  Wonder what I do with it.”  (The first was something along the lines of, “Omg… OMG!  I MADE CHEESE!”)

Electronics + food = how I roll.

I stuck the whey in my fridge, then I moved the whey (and the fridge), and back into the fridge it went.  And there it sat.  I did a little bit of cursory googling, but most of what I came up with were suggestions to soak oatmeal or flour with it.  A tablespoon at a time.  I was never going to get rid of all this whey.  In fact, the only suggestion that I could find for using a ton of it was to use it in soup.  Now, I am decidedly anti-filler.  I don’t believe in hiding food in other food just for nutritional value.  Whey in soup kind of seemed like filler to me, and I really wanted to find a recipe in which the whey got to live a life of purposeful whey-ness.  (Yes, I know I’m weird with my existential food thing.)

I have to confess that I was mildly grossed out by the Sustainable Eats lacto-fermented blog carnival.  I’m still working on getting over my aversion to letting food sit on the counter for days on end.  But I was sold on the idea when I discovered that lacto-fermenting is all about whey.  No WHEY!  I gotta find a way to use all this whey…

Could my toaster oven be more grimy?

I decided to try out Annette’s recipe for lacto-fermented marmalade.  Not only do I love marmalade, but having a ton of marmalade on hand gives me an excuse to eat another food I love: English breakfast sausages.  Yum.  Serious yum.  It also gives me a reason to try to make Irish soda bread, which I believe calls for clabbered milk.  (Clabbered milk also ends up in my fridge pondering for the meaning of life.)

Watch me melt my laptop on accident...

Marmalade it is.  Fun new thing: learned about scalding jars.  I scalded the jar.  And my counter.  And the stove.  And almost myself.  Apart from the scalding issue, which was definitely a user-error, this marmalade was a snap!  I can’t wait to try it in a few days.  But here’s what I really want to know.  Rapadura – the sweetener in the recipe – is brown.  That is why my marmalade is kinda brown.  So why isn’t Annette’s marmalade brown??

In other food news, last night my kombucha completed its second ferment.  I know this because when I opened a bottle to do a taste test, it exploded all over my counter.  Sufficiently carbonated, VERY tasty.  Kombucha rules!

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