Homemade Miso Mayo

Yum, yum, yum, yum.... Full of enzymes and yumminess.

2 eggs yolks (organic, free range, Omega 3)
1 TBSP sweet white miso
1 TBSP lemon juice
1 TBSP whey (recipe here)
dash of sea salt
3/4 cup cold-pressed olive oil
1/3 cup sweet white  miso (folded in at the end)

1. Combine all ingredients except for the olive oil and the 1/3 sweet white miso.
2. Slowly add in olive oil, one drop at a time, allowing the mixture to thicken. Took me about 3-4 minutes to add all the oil.
3. Fold in the 1/3 cup of additional sweet white miso.
4. Place in fridge to cool.

Great on sandwiches, wraps, chicken burgers, fish, grilled veggies, etc.

Homemade cream cheese

Very easy to make and allows you to also have whey on hand, which you can use to soak your grains or to make lacto-fermented sauces, such as mayonnaise.

Full fat organic yogurt

Jar

Cheesecloth or breathable cloth

Rubber band

1. Place the cloth over the jar, leaving plenty of room for the juice from the yogurt to drip ( a few inches) and secure with a rubber band.

2. Place yogurt in the cloth and allow to sit for 5-7 hours or so. You will see whey in the bottom of the jar and the yogurt will appear thicker.

3. Place cream cheese in a jar and use within 2 weeks. The whey will be good for about 1 month but I always use mine within two weeks.

I like to add flavors to my cream cheese, such as pumpkin or berry. Just blend equal portions of fruit with cream cheese and viola! I use the fruity version within a few days, just to be on the safe side.