high desert homemaking

A simple, fizzy, probiotic rich drink for cozy autumnal days.

Making whey soda is so simple! There is no need to maintain a SCOBY, like with Kombucha. No need for daily feeding as you would with a Ginger bug. Simply allow whey and juice ferment at room temperature for a few days. Then transfer it to an air-tight bottle. Just like that, the magic of fermentation takes place!

Apple cider whey soda is the perfect autumnal treat. Perfect for the changing of the season. It’s too warm for hot cider or hot chocolate. But you’re feeling the need to celebrate the fruits of the season.

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Let me tell you how to make it!

Fermentation Basics

Okay, fermentation, in my opinion, is the closest thing we have to actual magic. Carbonation happens when live cultures in the whey convert sugar into CO2 and lactic acid, resulting in the fizz.

So, where did I get these fantastic cultures you ask? In this case, yogurt. In the yogurt making process it is common to strain away some of the whey.

This results in a thicker and creamier yogurt. SAVE THAT WHEY! That is what contains the live cultures to create the carbonation and the probiotic benefits we all need.

Round One. The counter top ferment.

Once you have your whey, the first step is to combine one half cup of whey. Then mix two quarts of the juice of your choice.

For this recipe I am using apple cider but you can use any juice you would like. Some great options would be grape, cranberry, or lemonade. Get creative, you really can’t mess it up!

Combine the whey and juice into a half gallon container (juice bottle or mason jar). Cover loosely. Leave this out for approximately three days.

This amount of time largely depends on the temperature of the room. The warmer temps of summer will speed up the process. In the winter, if your house is a bit cooler, it will slow down.

What you are looking for is a frothy foam to form on top of the juice. Once you see the layer of foam its time to transfer into an air tight bottle.

Final Ferment

Transfer your juice and whey mixture into airtight bottles, this might be tricky as your drink will be pretty foamy. Just take your time, fill the bottles leaving “neck” of the bottle empty and toss them in the fridge.

This last step happens very quickly, leaving them to ferment on the counter could cause things to pop too soon. After about a day in the fridge your whey soda is ready to drink!

Be sure to burp your bottles daily. This will avoid a fermented explosion. Just open the lid everyday to let some air out. It’s amazing how fast and how carbonated this drink can be!

Helpful Equipment

You don’t need to invest in a lot of equipment to start fermenting. To achieve a delightfully fizzy result you really need to use an air tight bottle.

A tight fitting lid wont be enough. Using swing top bottles will be air tight to trap in the CO2 to create the carbonation.

Troubleshooting

Fermenting food and beverages requires a bit of patience. If you are feeling that your juice isn’t doing anything at all after a few days. I encourage you to keep waiting.

Once you start to see small bubbles forming on the surface of the juice. It will be no time until it really takes off and you will have a thick layer of foam.

The temperature of the room matters. A cooler room and the process will be longer, warmer and it will be much faster.

Feel free to leave a comment with any questions you have!

Apple Cider Whey Soda Recipe

Ingredients

• 1/2 Cup whey
• 2 quarts Apple Cider

Method

1. Combine whey and apple cider in half gallon jar, loosely cover lid.
2. Allow to ferment at room temperature for 3 days approximately.
3. Once a foam develops on top of the juice, transfer to an air tight bottle.
4. Refrigerate soda for one day, allowing soda to carbonate.
5. Enjoy your apple cider soda chilled!
6. Remember to burp bottles daily- to avoid bursting.

Yum! Serve chilled with a side of friends.

The best things in life are shared with people you love, plus I think everyone enjoys thoroughly discussing the ins and outs of fermentation. Convert your friends to the fermentation gang and soon enough you’ll be sharing sourdough recipes and lacto-fermentation escapades. Enjoy! Tell me how it turns out!