How to Make Natural Whey
Intro: How to Make Natural Whey
Whey is the liquid remaining after milk has been curdled and strained, and is the starter for lacto-fermented fruits, vegetables, and beverages.
This is an adaptation of the whey recipe from Sally Fallon's Nourishing Traditions. Using this method, you get wonderful cream cheese and whey, which can be used to make sauerkraut, ginger ale, or many other lacto-fermented foods.
It couldn't be easier: Put plain yogurt in a dish towel or cheese cloth and let the whey drip out overnight. I tied my dish towel together with rubber bands, and suspended it from a cabinet knob over a pitcher. Once the cream cheese and whey are separated, just save the whey in a glass mason jar, or similar. Refrigerated whey will last for months. In the images, I used goat milk yogurt. Cow milk yogurt will work fine.
This is an adaptation of the whey recipe from Sally Fallon's Nourishing Traditions. Using this method, you get wonderful cream cheese and whey, which can be used to make sauerkraut, ginger ale, or many other lacto-fermented foods.
It couldn't be easier: Put plain yogurt in a dish towel or cheese cloth and let the whey drip out overnight. I tied my dish towel together with rubber bands, and suspended it from a cabinet knob over a pitcher. Once the cream cheese and whey are separated, just save the whey in a glass mason jar, or similar. Refrigerated whey will last for months. In the images, I used goat milk yogurt. Cow milk yogurt will work fine.
24 Comments
VimanyuA 9 years ago
They whey obtained will be acidic in nature if use this process. Is there any way to neutralise it?
JeffA1 9 years ago
where can i buy it? is it availble in supermarkets?
JeffA1 9 years ago
where can i buy it? is it availble in supermarkets?
JustAM1 9 years ago
Awesome tutorial, and I second hilma.labelle's question about using kefir whey instead.
Off topic... is that a giant beetle in the window (bottom/right). Because Holy Wow!
krwoolsey 10 years ago
JustAM1 9 years ago
I thought ferments and cultures didn't like metals (they react with it somehow)? I have a plastic strainer I use. Thanks for the tip about the coffee filter. I may try lining the strainer with one for this. :)
hilma.labelle 9 years ago
Can you use kefir instead of yoghurt?
heastman 11 years ago
keith11 11 years ago
Takelababy 11 years ago
younga2 12 years ago
I believe by using this method, the cottage cheese will taste better and be better for you. As for the whey, you need to experiment with the correct quantities of acid otherwise there will be too much acid in the whey.
Any comments appreciated.
neldabean 12 years ago
Spiff73 14 years ago
ewilhelm 14 years ago
wokwithme 14 years ago
Most Yogurt containers don't label that it has been pasteurized after culturing. That's why ewilhelm says to check the "ingredients" for live active cultures.
=SMART= 14 years ago
eating her curds and whey;
along came a spider who sat down beside her
and frightened Miss Muffet away
Phoenixmill 14 years ago
ewilhelm 14 years ago
altomic 14 years ago
altomic 14 years ago