Whey Oat Waffles

Whey Oat Waffles. So now that I’ve got my soured whey and oat starter… it’s time to make it into waffles! Because, of course, I have to try out my ‘thrift store new’ waffle iron! I’ll link the recipe for the starter at the end of the recipe, before the picture instructions, in case you haven’t seen that.

If you are following THM this is an E with appropriate toppings. 1 waffle is a serving size.

Whey Oat Waffles
1/2 cup garbanzo flour
1/2 cup quinoa flour
1/2 cup coconut flour
2 Tablespoons baking powder
1 Tablespoon Pyure or Monk Sweet or Super Sweet
1 teaspoon salt
1 cup water
2 Tablespoons oil
4 cups Whey Oat Starter
1 1/2 cups egg whites
1/2 teaspoon xanthan gum

Instructions:
In a bowl combine the garbanzo, quinoa and coconut flours, the baking powder, sweetener and salt. Mix. Add the water and oil. Mix until combined. Add the Whey Oat Starter. Stir until mixed well. Lightly beat the egg whites and xanthan gum till white and frothy. I just put them in my blender for about a minute. Add to mix. Mix just till combined. Lightly spray a heated waffle iron with coconut oil. Pour about 3/4 cup batter in the waffle iron. Cook. Mine has to be flipped and cooks till the light shuts off. Approximately 4 minutes. When it is done, gently open the iron. You may need to gently wiggle the handle up and down till one side of the waffle releases from the iron. When it is open, carefully loosen the corners or edges and lift the waffle off. I like to eat mine topped with yogurt for more protein. The kids often have theirs with butter and maple syrup or honey.

Here is the recipe for the starter:

Whey Oat Starter

I’ll give you the directions again with pictures, so you can better ‘see’ the process. Directions are UNDER each picture. 🙂

In a bowl combine the garbanzo, quinoa and coconut flours, the baking powder, sweetener and salt. Mix.

Add the water and oil. Mix until combined.

Add the Whey Oat Starter. Stir until mixed well.

Lightly beat the egg whites and xanthan gum till white and frothy. I just put them in my blender for about a minute. Add to mix.

Mix just till combined.

Lightly spray a heated waffle iron with coconut oil. Pour about 3/4 cup batter in the waffle iron. Cook. Mine has to be flipped and cooks till the light shuts off. Approximately 4 minutes.

When it is done, gently open the iron. You may need to gently wiggle the handle up and down till one side of the waffle releases from the iron. When it is open, carefully loosen the corners or edges and lift the waffle off.

I like to eat mine topped with yogurt for more protein. The kids often have theirs with butter and maple syrup or honey.

Enjoy!!

Whey Oat Starter

This recipe uses up the leftover Whey from my cottage cheese recipe!

Cottage Cheese

Very simple… and just the base for another recipe. I will update and post the waffle recipe or any following ones using this starter at the end of this recipe. 🙂

Whey Oat Starter
4 cups whey
3 cups whole oat groats

Instructions:
Blend in a high powered blender for a couple of minutes till very smooth. Pour into a container and let set at least overnight.

I started this with about 6 batches for my large family. I leave this in the refrigerator. When I use from the starter, I make more batches of the starter and replace it.

Cottage Cheese

Cottage Cheese

I’ve wanted to try to make cottage cheese for some time.

Growing up, my family would visit the Amish. They had a real easy way of making cottage cheese. Which they loved… but, made me want to puke. I remember seeing the jar of milk, which they simply left to set on the cupboard till it curdled. This was then strained and called cheese. 🤢 Perhaps this is ‘real’ cottage cheese… and I need a stronger stomach, but, I am glad that a cultured cottage cheese, without a strong taste (or smell!) is also VERY easy to make.

I learned how to make this from another Amish lady, several years ago. I don’t know why I haven’t tried it before, myself. It has a very pleasant taste. Really much like store bought cottage cheese. My children were pleased! And so was I.

Cottage Cheese
Heavy bottomed stainless steel pan
1-1/2 gallons skim milk (cream removed and reserved) or fat free milk
1-1/2 cups buttermilk (I used 1%), or saved culture
Salt, to taste
Cream, reserved or 1/2-2/3 cup (optional)

Instructions:
Bring milk to about the temperature of baby bath water. (I actually started with cool milk…and didn’t warm it! 🙄) Stir in the buttermilk or culture. (I’ll tell you more about saving a culture, later.) Let set in a warm place, covered till it is set. This should take about 8-12 hours, I think. When I left it on my slightly warm cooktop in the evening, it was set by morning. When I left it to set in my cool kitchen, it still wasn’t set by the end of the day. Back on the warm cooktop, and the next morning it was set.

Cut the curd:
With a knife, score the set milk into about half inch squares. Cut straight down all the way through. Then turn your knife and cut again starting at the top and cutting toward the sides at an angle, towards the left all the way across, and then score again at an angle to the right. You should have rough cut squares or pieces.

Cooking:
Begin to warm the curd on medium low heat. Do not scorch. 😉 Give it a gentle turn with a spoon here and there. The curds will begin to separate from the whey. Let it continue to cook on low heat till the curds have mostly shrunk into about 1/4″ pieces, and the curds and whey are hot. Let cool.

Strain:
Strain the curds from the whey. You can save the whey for other uses. Rinse the curds gently, but well, in cool water. Drain.

Finish:
Salt the curds. Surprisingly, the flavor of the cottage cheese is mild, but it really needs enough salt to bring the flavor out.

If you want a fat free cottage cheese, just add salt, no cream. This will be more of a dry curd cheese. There may be something else you can add for moisture/flavor, but I haven’t tried any fat free options for this, yet. I plan to use the fat free cheese in baking.

For a more regular cottage cheese, salt the rinsed curds and add cream. I added about 1/2 to 2/3 cup of cream to a batch. I started with fat free milk.

The Amish woman who told me how to make this removed and saved the cream from her milk before culturing it. Then after the cottage cheese was made, she had that cream to add back.

Below, I have three batches setting.

Another lady told me that keifer will work as a starter. I haven’t tried that yet, but that sounds neat.

My Amish friend would save some of the whey from each previous batch to use as a starter in her following batch.

I hope you try this. It really is much easier than it sounds!!