Recently, I was reviewing some herbal ale recipes and discovered that I can make herbal ales use yogurt whey! Apparently, the bacterial culture of the whey helps to ferment the drink and make ale. I was intrigued!
Tonight, I decided to try the process for myself. It starts with collecting lemon verbena from the garden.
Lemon verbena has a rich, lemon taste. I love using the leaves in salads and teas. I started the ale process by making sweet, lemon verbena infusion. Additional lemon juice was added. I allowed this sweet tea to cool before inoculating it with my whey. Too hot and it would kill the beneficial bacteria I need.
At 105 degrees F, I added a cup of yogurt whey and then placed it in a warm spot. It will ferment for a couple of days and then I will bottle it up and allow it to ferment another couple of days. I'm excited to report on the outcome of my experiment next week.
If you want to try this for yourself, I got my recipe from a book called Full Moon Feast: Food and the Hunger for Connection by Jessica Prentice.