fermented potato “cheese”December 27, 2011
i have no idea how i’ve never noticed this in NOURISHING TRADITIONS by sally fallon before.
4 cups cooked potatoes, peeled
2 cups piima milk or kefir
1 T sea salt
This recipe for fermented potatoes comes from The American Frugal Housewife, published in 1833. Mix ingredients well in food processor. Place in a covered bowl and leave at room temperature for about two days. Place in a large strainer, lined with a clean linen towel (or cheesecloth -ed.). Tie the towel in a bundle to a spoon, hung over a jug or bowl, so the “cheese” can drain. When draining stops, transfer to an airtight container and store in the refrigerator.
This could easily be made vegan with vegan kefir!