Page 41 - Back to the Basics - Homesteading

Whey Lemonade

Makes approx. 1 gallon (adjustable)
Prep time: 10 minutes
Fermentation time (optional): 1–3 days

Ingredients:
6–8 cups sweet whey (from yogurt, kefir, or cheese-making – not acid whey)
1 cup freshly squeezed lemon juice (about 6–8 lemons)
1/2–3/4 cup natural sweetener (raw honey, maple syrup, or cane sugar)
2–4 cups water (to dilute to taste)
Optional: 1 tsp grated ginger, fresh herbs (mint or basil), or a pinch of sea salt

Equipment:
1-gallon glass jar or pitcher
Funnel
Spoon or whisk
Clean bottles or jars for storage (if fermenting)

Instructions:
1. Juice the Lemons
Squeeze lemons to get 1 cup of fresh juice.
Strain out seeds and pulp if you prefer a smoother drink.
2. Dissolve the Sweetener
In your jar or pitcher, combine the lemon juice with 1/2 to 3/4 cup sweetener,
depending on how sweet you want it.
Stir well to dissolve completely.
3. Add the Whey
Pour in 6–8 cups of sweet whey (room temp is ideal for fermentation).
Stir to combine.
4. Add Water to Taste
Add 2–4 cups of water to adjust sweetness and strength.
Stir again.
5. Optional Flavor Boost
Add grated ginger, fresh mint, or a pinch of sea salt if desired.
6. Bottle It (Optional for Fermentation)
If you want a lightly fizzy, probiotic drink, transfer the mixture to bottles or jars with
tight lids.
Leave about 1 inch of headspace.
Let ferment at room temperature for 1–3 days.
Check daily: once fizzy, refrigerate immediately.
7. Chill and Serve
Whether fermented or not, refrigerate before drinking.
Serve cold over ice with lemon slices.