Before the era of processed sports drinks and industrial protein shakes, the “old practice” involved intentionally breaking fresh milk with an acid (usually a fermented ale or citrus) to separate the heavy solids from the light, mineral-rich whey.
The resulting liquid was not just a drink; it was a ritual of resourcefulness. The practice of whisking raw honey into warm, fresh whey created a beverage that was light on the stomach but incredibly dense in electrolytes and natural minerals. It was often served to those working in the fields under the sun to prevent “the exhaustion of the spirit.”
The Benefits
- Electrolyte Balance: Natural whey is rich in potassium, calcium, and magnesium, making it an ideal traditional “recovery drink.”
- Digestive Ease: Because the heavy casein (curds) is removed, the nutrients in the whey and honey are absorbed rapidly without taxing the digestive system.
- Probiotic Synergy: When made with raw honey and barely-simmered dairy, the drink preserves delicate enzymes that aid gut health.
The Recipe: Golden Honey & Whey Posset
A restorative, mineral-rich tonic free of refined sugars and processed oils.
Ingredients
- 2 cups Whole grass-fed milk (unhomogenized is best)
- 3 tbsp Raw honey
- 1/4 cup Fresh lemon juice (the “breaker”)
- 1/2 tsp Ground Ceylon cinnamon
- A small pinch of Sea salt
Instructions
- The Gentle Warm: In a heavy-bottomed pot, heat the milk over medium-low heat. Stir constantly to ensure it doesn’t scorch. You want it to reach a “shiver”—just before it starts to boil (about 180°F or 82°C).
- The Breaking: Once the milk is hot, pour in the lemon juice and the cinnamon. Give it one quick stir and then stop. Remove it from the heat immediately.
- The Rest: Let the pot sit undisturbed for 10 minutes. You will see the white curds (solids) rise to the top, leaving a cloudy, golden liquid (the whey) at the bottom.
- The Straining: Line a colander with a clean linen cloth or double-layered cheesecloth. Pour the mixture through. Set the curds aside (they make a wonderful fresh farmer’s cheese).
- The Honeying: While the golden whey is still warm (but not scalding), whisk in the raw honey and the sea salt. Whisk vigorously until a light foam forms on the surface.
- The Serving: Pour into a clay or ceramic mug. This is best enjoyed warm in the morning or as a recovery drink after physical activity.
