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Oaklands Whey is a very special, handcrafted range of fermented foods made using an ancient process on a permaculture farm in the Free State. 

The main benefit of fermented foods is the production of various strains of probiotics, including the lactobacillus bacteria genus, that boost and replace our body’s populations of healthy bacteria. These bacteria unleash minerals from the food, produce vitamins and enzymes that aid digestion, and provide B-vitamins, omega-3 fatty acids. Many of today’s grocery store varieties of pickles, olives, yoghurt, cheese, sauerkraut, are acidified and pasteurised for extended shelf life. As a result, they no longer contain the beneficial bacteria of traditionally fermented foods.

The Kraut and the Beet Kvass have been lacto-fermented - a process in which natural bacteria feed on the sugar and starch in the food, creating lactic acid which acts as a natural preservative. Caroline uses milk from her 2 grass-fed, naturally-raised cows for the whey. The whole process is very old-school, slow and full of love. 

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