Friday, May 1, 2009

Making Whey at Home

From CheeseSlave newsletter I get.

How To Make Whey Makes about 2 pints Making Whey With Yogurt or Kefir

2 cups of yogurt or kefir

StrainerClean cheesecloth (or thin dishtowel)

1. Set a large steel mesh strainer in a large glass bowl or pitcher (do not use metal) and line it with some cheesecloth or a very thin dishtowel (if you use a thick one, it will soak up too much of the liquid)

2. Transfer the yogurt or kefir into the strainer.

3. Let it drip for a few hours. When the dripping slows, tie the cheesecloth or towel to a wooden spoon (or any big spoon) and place the spoon on top of the pitcher to where the towel of yogurt is hanging suspended in the pitcher from the spoon. You can also tie the cheesecloth to a cupboard handle and let it drip into the bowl below.

4. Let it drip overnight.

5. When it is has completely stopped dripping, pour the the liquid whey that dripped into the bowl or pitcher into a clean glass mason jar and store in the fridge. It will keep for about 6 months.

6. The white creamy stuff in the towel is cream cheese, and can be used in recipes or spread on toast.

It will last a few weeks to a month in the fridge.

Making Whey With Raw Milk Ingredients:
2 quarts raw milk
(don't try this with pasteurized!).

1. Place 2 quarts of the milk in a glass jar, bowl or pitcher and leave at room temperature for 2-4 days until the milk separates into curds and whey.

2. Pour into the strainer lined with cheesecloth. Follow instructions above.

This post is a part of Fight Back Fridays at Food Renegade.
Sent from my BlackBerry Smartphone provided by Alltel

1 comment:

Dawn said...

I know this sounds like a really dumb question, but can you use yogurt from the store to make whey and creamcheese from or do you have to use homemade yogurt?


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