How to Make Whey and Beet Kvass

Learn to Ferment

Learn how to make whey and beet kvass including a short video demo with additional pics and info.

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In my last post I discussed my secret method of cooking when I’m in a rush.  I call it the “whatever, good enough” method.

I use this method in many other aspects of my life.  For example, interior decorating (one of the many reasons I’m not married).

Another area it suits me well is shooting videos for my blogs and my Fearless Eating YouTube page.

A few weeks ago I did a demonstration for my weight loss class for how to make whey and beet kvass.  I asked my friend to take a video with my iPhone.  The sound is bad, the lighting is not good and the camera angle even worse.

But it’s good enough for you to learn a valuable tool for improving your health, in particular, your digestive health.

Why You Should Make Whey and 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.

How to Make Whey and Beet Kvass

Note: be sure to turn the volume UP!

Here are some additional photos which can help clarify some details on the video:

For the whey, just take some good quality yogurt and strain it, like so for 4-5 hours:

Learn how to make whey and beet kvass including a short video demo with additional pics and info.

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:

Learn how to make whey and beet kvass including a short video demo with additional pics and info.

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).

Now for the beet kvass.

Chop up 2-3 beets like so:

Learn how to make whey and beet kvass including a short video demo with additional pics and info.

Add about 2 quarts of water, about a ¼ cup whey and a TBSP of sea salt.  Cover and let it sit on the counter for about 3 days, like so:

Learn how to make whey and beet kvass including a short video demo with additional pics and info.

Voila, beet kvass!

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.

And while I don’t love the taste, I don’t hate it. But I do feel an immediate calming effect when I take it, in particular, after I’ve had a little too much coffee (which is more than I’d like to admit).

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Learn how to make whey and beet kvass including a short video demo with additional pics and info.

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About the Author

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.

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