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.
Whey and Cream Cheese Recipe
Servings
Nutrition
Notes
- 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!
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.
Does this work with raw yogurt as well?
Hello! How much whey does 32oz of yogurt make? Thanks 🙂
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.
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?
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 : )