How to Make Whey & Cream Cheese

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how to make homemade whey and cream cheese from yogurt at home
Wellness Mama » Blog » Recipes » Condiment Recipes » How to Make Whey & 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 use whey to speed the lacto-fermentation process and for a long time, I avoided these recipes because I simply didn’t have and didn’t know how to make 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.

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

Whey and Cream Cheese Recipe

How to make whey for fermenting vegetables and other foods and get probiotic cream cheese!
Prep Time 5 minutes
Total Time 1 day 5 minutes
Calories 4kcal
Author Katie Wells


4 +


  • 32 oz full fat organic plain yogurt
  • cheesecloth or thin dish towel


  • Pour the desired amount of yogurt into a cheesecloth or thin towel.
  • Pull the ends of the towel up and secure with string or a rubber band.
  • Tie the towel with yogurt in it to a cabinet handle and position a medium size bowl underneath.
  • Leave it alone overnight to drip. The dripping liquid is whey.
  • 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.
  • 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.


Nutrition Facts
Whey and Cream Cheese Recipe
Amount Per Serving (1 TBSP)
Calories 4
% Daily Value*
Sodium 7mg0%
Carbohydrates 0.8g0%
Sugar 0.8g1%
Protein 0.1g0%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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.

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

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


158 responses to “How to Make Whey & Cream Cheese”

  1. Judy Avatar

    Thank you so much for this recipe. My grandson and I are going to make this tomorrow. It will be a fun thing for us to do.

  2. Tamara Avatar

    I was really looking forward to reading your recipe for making cream cheese. In my experience the yogurt cheese which is called Labneh doesn’t really taste like cream cheese, far more sour, although it can be a good substitute. It’s fine to use with herbs or other flavor additives but its not cream cheese.

  3. Nina Avatar

    I wonder if you wet then ring out the cloth before straining the yogurt, it might help you not to lose whey through the dry cloth absorbing it?

  4. Elizabeth Avatar

    Can you use raw milk yogurt for this?

    Thank you so much for your site, I use your info and recipes frequently, and tell many how great a resource you are, thank you : )

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