Instead of soaking the mustard seeds in the traditional wine, beer or vinegar, choosing whey or pickle brine (such as from making dill pickles) introduces the health benefit and keeping qualities of lactic acid bacteria into your condiment.
When you go to all the effort to make a condiment from scratch, you want it to have some legs. It should last at least a few weeks; even better a couple of months. Let me introduce you to the art of culturing.
You’ve conquered your demons and made cheese- good for you!! Now you find yourself with a pound of delicious homemade cheese and three quarts of whey! What to do with all that protein-rich goodness? We share lots of ideas!