This recipe makes one gallon.
juice of 12 lemons
1 cup of whey (the liquid kind you drain off yogurt!)
1 gallon of water
Put all ingredients together in a one gallon glass container and stir well. Cover tightly with a lid and let sit on your counter at room temperature for two days. It is now ready to drink or refrigerate.
Juice your lemons at room temperature. They will yield more juice that way.
*Sucanat is a brand of organic, naturally-evaporated sugar available in the U.S. Adjust sugar content according to your tastes. Remember that most of the sugar will be eaten up and used as fuel for the lacto-bacillus culture, so your end result will be significantly more tart than what you originally stir together.
Be sure to use living whey that was drained off yogurt (as shown here) or separated from raw milk. The goal here is to get a living culture of probiotic bacteria, so you don’t want to use the whey left over after the cheese making process (which has usually been heated/cooked). And, as always, filtered water is best.