How to Make Whey
How to make whey for fermenting vegetables and other foods and get probiotic cream cheese.
Whey is the liquid remaining after yogurt has been curdled and strained.
Whey can be used for homemade kvass, salsa, sauerkraut, fermented vegetables and more.
Equipment & Ingredients:
- Jelly strainer or nut milk bag
- Medium size bowl
- String or rubber bands
- Sealed jar or bottle. I use these Italian Bormioli bottles bought on Amazon - 6 pcs. for about £23.
- One 32-ounce (1 liter) container of full fat organic PLAIN yogurt
- Place the jelly strainer, nut milk bag cheesecloth or thin tea towel over the bowl.
- Pour the yogurt into the cloth.
- If you don't have a jelly strainer. Pull the ends of the towel up and secure with string or a rubber band, and tie the towel with yogurt in it to a cabinet handle above the bowl.
- Leave it alone overnight to drip into the bowl.
- Pour the liquid in the bowl (the whey now) into a glass jar or bottle and store in the fridge for up to six months.
- The "yogurt" left in the cloth is actually cream cheese now. Put in its own container. You can also use it for making tzatziki.
- Use the whey for homemade salsas, sauerkraut, fermented veggies or pickles and more.