The Cultured Whey
- | Independent retailer, delicatessen & farm shop
- | Other retailer
- | Online retailer
- | Business Services / Supplier
- | Exporter
- | Other Food & Drink
- | Vegetarian
- | Medical, Wellness & Safety Services
- | Recyclable
- | Food & Drink (Goods)
- | Health & Wellbeing
- | Community
- | Plant Based
- | Artisan / Speciality / Fine
- | Manufacturing
- | Tasting
- | No / Lo Alcohol
- | Fermented
- | Sustainable
The Cultured Whey began as a personal quest to solve my own underlying health issues. I knew there was something wrong with me and that the problem stemmed from my gut.“I researched, read and listened to any information I could get my hands on.”
My long-held suspicion that our food over the last 100 years, since the post-war, industrialisation of the food industry and the shift from small family-run farming to industrialised farming practices is deeply effecting our core health. More specifically, our immune systems are being fundamentally compromised. Industrialised farming practices that use genetically modified seeds, synthetic fertilisers, glysophates, as well as a myriad of other herbicides and pesticides have not only threatened our food security but also our health.
I got to work in my home kitchen. My first step was to buy a cow! Winifred was our first milking cow. I began making kefir – a naturally fermented raw, milk drink that tastes like yoghurt.
Then I started making Kombucha but soon realised that Kombucha Vinegar was 100% more potent and knocked apple cider vinegar in to a cocked hat!I started feeling so much better. So I kept brewing. Next on the list was Beet Kvass and Sauerkraut. Then I discovered the recipe for my most popular product, Fire Tonic.
All my bases were finally covered and my health continued to improve. I told my friends and they told their friends and so on.Needless to say, my production quickly outgrew my kitchen at home!
AddressOaklands Country Lodge
Oban Schaapdrift Road S792