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Make Whey and Cream Cheese

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how to make homemade whey and cream cheese from yogurt at home Make Whey and Cream Cheese

I’ve talked a lot about fermented foods and drinks lately, from my favorite water kefir, to homemade sauerkraut. Lately, I’ve been enjoying trying things like fermented condiments, salsas and more.

Most of these recipes (coming soon!) use whey to speed the lactofermentation process and for a long time, I avoided these recipes because I simply didn’t have and didn’t know how to get whey.

A friend and lacto-fermenting veteran shared an easy way to make whey, and I couldn’t believe I hadn’t started doing this sooner! The best part is, you can make whey at home in any kitchen with ingredients available at any grocery store.

Make Whey and Cream Cheese
 
how to make homemade whey and cream cheese from yogurt at home Make Whey and Cream Cheese
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How to make whey for fermenting vegetables and other foods and get probiotic cream cheese!
Author:
Recipe type: Fermented
Serves: 4+

Ingredients
  • One 32-ounce container of full fat organic PLAIN yogurt
  • Cheesecloth or thin dish towel
  • medium-size bowl
  • string or rubber bands

Instructions
  1. Pour the yogurt into cheesecloth or thin towel. You can pour the whole container, or just use half if you don’t need much whey. Make sure the towel is thin, as it will absorb too much of the whey if it is a very absorbent towel.
  2. Pull the ends of the towel up and secure with string or a rubber band.
  3. Tie the towel with yogurt in it to a cabinet handle above the bowl.
  4. Leave it alone overnight to drip.
  5. In the morning, if the dripping has stopped, pour the liquid in the bowl (this is the whey… yay!) into a glass jar and store in the fridge for up to six months.
  6. The “yogurt” left in the towel is actually cream cheese now. Put in its own container and use as you would store bought cream cheese.
  7. Use the whey for homemade salsas, sauerkraut, fermented veggies or pickles and more. (all recipes to come soon…. just waiting on the garden to start producing!)

Have you make whey before? If so, what is your favorite recipe using it? Share below!

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  • http://www.wringingoutmysponge.blogspot.com Laura Sohn

    I recently posted a recipe for whey, making it almost the exact same way. I add one more step to get extra whey out. I find it does make a difference. I use why for fermenting, but also love to add it to other foods I am eating, especially smoothies!

    http://wringingoutmysponge.blogspot.com/2011/04/its-amazing-how-much-can-change-in-two.html

  • Rebekah

    I make a homemade yogurt, a gallon at a time, and always strain a quart or two. I just line a sieve with a coffee filter, put it over a bowl, and pour the yogurt in; let it drain for as long as you want, the longer the thicker. My husband loves strained yogurt (it’s like Greek yogurt, really creamy) and I also love having the whey.

  • Anonymous

    Thanks for posting this! I may have to give this shot. I will soon make awesome foods like this as I have the time to make fermented foods.

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  • Anonymous

    Question – what happens if you make this with Greek yogurt? That was the only organic yogurt I could find when I went to get some for this recipe. I have fermented my lemonade for 2 days now, and am now wondering if using Greek yogurt would affect how this works/doesn’t work. What say you? Thanks!!

  • http://wellnessmama.com Wellness Mama

    I haven’t tried it with greek yogurt, but as long as you got some liquid off, it should work for fermenting.

  • Anonymous

    Thanks! I am drinking it right now. It turned out great! Just a bit tart, the way I like it. I used half lemons and limes. Yum! I also followed Laura’s suggestion that she linked above, and did the extra draining. I got about half a cup from half a carton of Greek yogurt. We’ll see how this helps over the next couple of days. 

  • http://www.crunchyhotmama.com/ Jess @ Crunchy Hot Mama

    Do you think I could use coconut yogurt and get the same results (I am allergic to whey)? 

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  • Melisleflef

    My dad is Turkish and claims the Turks invented yoghurt! He makes his own every week and strains it in a cheesecloth to make ‘Greek’ yoghurt. But he pours away the whey! He dies make his own pickles but I think he uses vinegar. Must tell him to start using the way instead of wasting it.

  • Kristinfriesen

    Is it ok to leave this out on the counter overnight, or does it need to be refrigerated? Seems like dairy left out all night will have gone bad by morning…?

  • http://wellnessmama.com Wellness Mama

    I’ve never had any trouble with it. It just sours more since it is a living fermented food rather than rotting, but you can just leave it out long enough to drain and then put it in right away.

  • http://www.facebook.com/profile.php?id=100002169845236 Keesha Doss

    Hi! Loved the post! Thank you!
    I just made my first attempt at whey & sour cream. I would love some feedback/tips from those more experienced than I. I’m just a newbie. ;)
    http://sherlockmama.com/?p=136

  • Deborah De Block

    Doesn’t pasteurized yogurt age differently than if it was from raw milk?

  • http://wellnessmama.com Wellness Mama

    It does, but even pasteurized yogurt contains the live bacteria needed to lactoferment. Raw milk yogurt (or when) would produce a faster ferment and a wider variety of probiotics.

  • TRACEY GINTER

    It does become Greek yogurt. That’s what Greek yogurt is, regular yogurt that has less of the whey in it.

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  • Kelly Killeen

    I see the whey lasts for about 6 months. About how long does the cream cheese last? Or would it be about the same date that’s on the package of yogurt?

  • http://www.facebook.com/melissa.riggert.71 Melissa Riggert

    Does it have to be full fat yogurt? I accidently got organic fat free will this still work?

  • http://wellnessmama.com Wellness Mama

    It should…