Whey is often called for in recipes for lacto-fermented fruit and vegetables, for soaking grains and as a starter for many beverages. It has a lot of minerals. One tablespoon of whey in a little water will help digestion. It's beneficial for muscles, joints, ligaments. Cream cheese is a by-product. I never buy cream cheese; it's so easy to make as you will see below. Plus commercial cream cheese is produced by putting milk under high pressure and not by the beneficial action of lactic-acid-producing bacteria.
How to Make Whey
- Line a large strainer set over a bowl with a clean dish towel or flour sack towel.
- Pour in a good commercial organic yogurt, and wait a few minutes until some of the liquid (whey) drips out. If you want to use home-made yogurt, even better!
- Tie up the towel with the yogurt inside. Tie this little sack to a wooden spoon placed across the top of a container so that the whey can continue to drip out. See photo on the right.
- When the bag stops dripping, the cheese and whey are ready to be stored.
- Store the whey in a glass jar and the cream cheese in a covered glass container in the fridge. (I usually add a little salt to the cream cheese before putting in the fridge.)
Refrigerated, the whey lasts for about 6 months. The cream cheese lasts for about a month.
Top Photo by MomtheBarbarian