I just tried my first homemade lacto-fermented dill pickles. YUMMMMMMMM! They are so much better than the vinegary commercial ones. And dead easy to make. Forget canning! It seems like cheating to just leave them on the counter for 3 days with no blanching and boiling water baths and so on. Since my mom just unloaded more than 20 cucumbers on me, I will be making a bunch more pickles, which means I need more whey. Right now I have a batch coming, dripping through the towel-lined sieve that will, after a day or so, contain cultured cream cheese. Yay raw goat milk. Dairy products make me phlegmy...except for the dairy products I've been making myself out of raw milk. And pickles from the whey! Life is good.
D. is out with his mom and his aunt on some kind of excursion on his last day here, while I am home teaching violin lessons and tearing the wall out downstairs (oh, and eating pickles...) He's been looking forward to trying them too, so I will refrain from eating them all before he gets home. :-)