Fermented Whey Soda Recipe (Easy Homemade Probiotic Soda)
Fermented whey soda is an easy way to turn leftover whey into a naturally fizzy, probiotic drink that the whole family will love. If you've ever strained homemade yogurt and wondered what to do with the leftover whey, this simple two-ingredient recipe is the perfect solution. Simply mix whey with your favorite fruit juice and let ferment at room temperature. The healthy bacteria create a naturally carbonated soda that's both refreshing and full of gut-friendly probiotics!
Servings: 9 servings (8 oz each)
Calories: 117kcal
Equipment
- One-gallon mason jar (or measuring bowl)
- Swing top bottles (or mason jars)
Ingredients
- ½ cup whey (strained from homemade yogurt)
- 64 ounces fruit juice (no preservatives)
Optional additions (to make a larger batch without additional juice)
- 4 cups water
- ½ cup cane sugar
- ¼ cup additional whey
Instructions
- Combine. In a gallon jar or large mixing bowl with pour spout, combine the whey and juice.
- Ferment. Pour mixture into swing top bottles or mason jars. Seal tightly and let sit at room temperature for 3-4 days, or up to 1 week depending on the temperature of your kitchen.
- Burp daily. Open the bottles once a day to release built-up carbon dioxide. Close again, then gently turn the bottle upside down a few times to mix.
- Check for carbonation. When the soda becomes fizzy, fermentation is complete.
- Refrigerate. Store in the fridge. Best enjoyed within 1-2 weeks.
Optional additions (to make a larger batch without additional juice)
- Heat the water and sugar in a small saucepan, just until the sugar dissolves. Let the mixture cool completely, then mix it with the 64 ounces of juice and ¾ cup total whey. Pour into swing top bottles.Follow the directions above to ferment, burping daily.
Notes
Note on the optional additions: The added sugar feeds the bacteria, so the soda can still ferment and carbonate properly, so don't skip this!
What kind of juice to use?
- Look for one that contains plenty of natural sugar and is 100% juice. Some juice blends may contain filtered water and/or natural flavors, which are generally fine for fermentation. Just be sure the juice doesn't contain preservatives like potassium sorbate or sodium benzoate, which can interfere with the fermentation process. I also recommend choosing organic juice.
- I have the best results with grape juice or apple juice because they're high in sugar. You can also experiment with other juices like cherry, berry, or pineapple.
- I often buy R.W. Knudsen Organic juice.
- The easiest way to check is when you "burp" the bottle by opening it. If you hear a release of carbonation and see small bubbles floating to the top, it's ready.
- Swing top bottles create a tight, pressure-resistant seal that traps carbon dioxide and produces lots of carbonation. The sturdy glass and swing-top locking mechanism also allow for safe fermentation and storage. However, if you burp the soda daily and move it to the fridge once it becomes fizzy, bottle explosions shouldn't be a concern. If you don't have swing-top bottles, you can also use mason jars - just be sure to secure the lid tightly with the ring.
Nutrition
Serving: 1serving | Calories: 117kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 10mg | Sodium: 17mg | Potassium: 222mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
