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Old October 15, 2012   #25
saltmarsh
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Join Date: Apr 2010
Location: 2 miles south of Yoknapatawpha Zone 7b
Posts: 662
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Here's a recipe for pickled grape leaves that might help if you want to keep them available for use in recipes.

http://herbangardener.com/2009/08/01...-grape-leaves/

The whey needed in the recipe is easy to obtain. Buy a quart of plain organic unpasturized yogurt (this will have live lactobacilli). Line a colander with a clean dish towel and separate the curds from the whey by allowing the yogurt to drain in the colander for several hours.

This will give you about a pint of whey and a pint of curds.

Use the whey to make your pickled grape leaves and use the curds as you would cream cheese. (bagels anyone?) Claud
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