Apricot Butter

1 cup unsulphured apricots, or other dried fruits
1/2 teaspoon sea salt
2 Tablespoons whey
1 Tablespoons honey, to taste

Add apricots to a medium pot and add enough filtered water to cover. Cook over a low heat until apricots are soft. Cool slightly and transfer into food processor. Add salt, whey, and honey to processor and blend until smooth. Pour mixture into a quart jar and lid. Let ferment 2-3 days, then transfer to refrigerator. Lasts in fridge up to 2 months. Great on
toast with yogurt cream!

Ferment: 2-3 Days