how to make homemade whey and cream cheese from yogurt at home

Whey and Cream Cheese Recipe




Yield 4 +

How to make whey for fermenting vegetables and other foods and get probiotic cream cheese!



  1. Pour the desired amount of yogurt into a cheesecloth or thin 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 and position a medium size bowl underneath.
  4. Leave it alone overnight to drip. The dripping liquid is whey.
  5. In the morning, if the dripping has stopped, pour the whey in the bowl into a glass jar and store in the refrigerator for up to six months.
  6. The yogurt left in the towel is actually cream cheese now. Put it in its own container and use as you would store-bought cream cheese.


  • Make sure the towel is thin, as it will absorb too much of the whey if it is a very absorbent towel.
  • Use the whey for homemade salsas, sauerkraut, fermented veggies or pickles and more.

Courses Fermented

Cuisine None

Nutrition Facts

Serving Size 1 TBSP

Amount Per Serving

Calories 4

% Daily Value

Sodium 7 mg


Total Carbohydrates 0.8 g


Sugars 0.8 g

Protein 0.1 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Wellness Mama® at