A few weeks ago I did a demonstration for my weight loss class for how to make whey and beet kvass. Everyone really enjoyed it so I decided to shoot a video at home in my kitchen. Before I share it, let me explain WHY should learn to make beet kvass.
Beets help thin our bile so they are particularly helpful for liver and gallbladder issues.
And because beet kvass is fermented that means it’s alive with healthy bacteria. Fermented foods are great for re-establishing a healthy gut flora that’s easily disturbed by sugar, processed foods, alcohol and drugs like antibiotics.
Best of all, it’s incredibly easy to make. In fact, you’ll also learn how to make your own cream cheese. And all it takes is a few minutes.
So if you have chronic digestive issues, try taking a half cup of beet kvass, morning and evening. Of course, you also have to stop eating sugar and processed foods! That is most important. Beet kvass will give your digestive system an extra boost in the process.
Take some good quality yogurt and strain it, like so for 4-5 hours:
Voila! They yellow liquid at the bottom is whey. That’s it. Put it in a glass jar and store it in the fridge.
To get even more whey and to make a yogurt cheese, tie up the towel or cheese cloth and let additional whey drip out, like so:
Add the whey to your original batch. What’s left in the cheesecloth is yogurt cheese. Add some salt and herbs. Voila! Cream cheese (you’ll never buy store bought cream cheese again).
Put it in the fridge where it will continue to ferment. Many people report that the flavor deepens and becomes more palatable over time. Personally, I drink mine pretty quickly and never quite get to the point of letting it sit too long so I can’t say I’ve ever noticed a dramatic difference in taste.
Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.