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!


  1. Sounds good to me. I will be trying it soon, as we need to learn a better way of eating here in our house too.
    Thanks for sharing this recipe to those who care.

    • Thank you for reading 🙂

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