Name: Whey and Cream Cheese Recipe
Prep time: 5 min
Total time: 1445 min
Ingredients: 32 oz full fat organic plain yogurt; cheesecloth or thin dish towel

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

Total Time 1 5

Calories 4kcal

Author Katie Wells

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Servings

Ingredients

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

Instructions

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

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.

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.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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

Sources

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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.

Comments

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

joyce

October 4, 2013

what is the difference between store bought cream cheese and the homemade cream cheese?

Reply
1. Kay
  
  February 8, 2015
  
  From what I can tell, not much. Maybe a little different taste, but cream cheese has other things in it, too.
  
  Reply
Alie

September 30, 2013

This is great, Katie, thanks. When making whey, does it matter if the yogurt is made with raw milk?

Reply
Laura Fran Labovitz

September 21, 2013

What would happen if you used flavored yogurt? Would it affect the whey?

Reply
Kara Downing

September 14, 2013

Does anyone know if you can successfully make whey with yogurt made from organic goat’s milk? I’m finding that it slips right through the cheese cloth!

Reply
1. Billie
  
  February 10, 2015
  
  Use a coffee filter or tighter weave cloth. I myself never use cheesecloth for draining mine, because it is such a course weave. I’ve found I’m not a fan of cheesecloth for very much of anything, tho I do try to keep it on hand. Muslin is good. I used to use coffee filters (in a colander) all the time, but had some muslin on hand, and cut it into a circle larger than the coffee filter (I used a large one when I used them), about 1 1/2″ – 2″ larger than the colander. Works very well, and should be a tight enough weave to strain your goat’s milk yogurt. (I now use milk kefir rather than yogurt!)
  I belong to a culturing group on Facebook, and quite a few people make kefir out of goat’s milk, and strain to make “cream cheese” or other cheeses.
  
  Reply
  1. Teresa
    
    May 28, 2016
    
    If the cheesecloth is too coarse, double or triple layer it. I use one, two or three layers depending on what I am draining. Just wash it out with hot soapy water and air dry, the layers will pull apart easier when dry.
    
    Reply
  2. Charkp
    
    August 9, 2016
    
    can i get the facebook page for the culturing group/
    
    Reply
Nollaig Lynch

August 24, 2013

I am very excited…I am trying my first whey production tonight. As we speak my whole organic natural yoghurt is drip dripping over a bowl. I am trying with a 500g carton and hope to make the half cup of whey to make fermented salsa…this will be my first time to make this also!!! My Q. is the same as Kelly’s below…how long will the cream cheese last? How should the cream cheese be stored – in a sealed glass container? And lastly, how can it be turned into sour cream – as someone mentioned below?
Thank you Wellness Mama for your time. I am a newbie and just loving your web
site xx

Reply
1. Wellness Mama
  
  August 28, 2013
  
  It lasts a few weeks in a sealed container and should be able to be made in to sour cream by blending with some cream…
  
  Reply
Ryan Jore

August 12, 2013

Just tried this for the first time…what do you do with all the leftover cream cheese? I can only eat so much of it plain…

Reply
1. Tracy Ivanoff
  
  February 2, 2014
  
  You can add some of the cream cheese into your spaghetti sauce. It’s really good!
  
  Reply
  1. Corrina
    
    September 30, 2015
    
    I love a little cream cheese in my Alfredo sauce, served over veggie noodles.
    
    Reply
2. Tammy
  
  February 4, 2014
  
  You can also blend a bit with a few strawberries and a touch of maple syrup to make whipped strawberry cream cheese. So yummy!
  
  Reply
3. Margaret
  
  August 23, 2014
  
  Add pesto to it or pour sweet chilli sauce over it for a dip Oh so yummy.
  Make cheesecake, use on breakfast – thin with a little milk if very thick. On crackers, bread as a spread.
  
  Reply
4. Paul Ellis
  
  November 27, 2014
  
  Try adding garlic and parsley and just a small amount of salt.
  
  Reply
5. Kay
  
  February 8, 2015
  
  Here’s another tip…In my curds (cream cheese) I put just a little garlic powder and onion powder. Tasty that way, but then I put a few scoops of that into my homemade whipped cream. Gives the whipped cream a subtle taste. Everyone likes it that way, so I don’t tell them there is onion and garlic in it. I put mine over fried apples or fried pears (no added sugar) just a little butter and apple pie or pumpkin pie spice. I also super-duper my yogurt with psyllium, put a little flavored kefir water or flavored kefir milk over it with a dab of the cream cheese whipped cream. A big Yum!!!
  
  Reply
  1. Trish
    
    March 9, 2016
    
    Hello
    Talking about kefir milk. How do u flavour them? Much appreciated
    
    Reply
Stacy Smith

June 20, 2013

How many hours is that if I do it right now? and can I half it, if I have only have 2 pints of yogurt?

Reply
1. Wellness Mama
  
  June 20, 2013
  
  You can half it… it depends on the yogurt, but a few hours or overnight…
  
  Reply
Stacy Smith

June 20, 2013

wowwwwww ! I didn’t know u can make cream cheese out of this! I have homemade yogurt just waiting to do this !

Reply
Irene Tiger

June 19, 2013

I must try! My family loves cream cheese? But won’t the yogurt spoil if left out overnight?

Reply
1. Wellness Mama
  
  June 19, 2013
  
  Nope, since it is a fermented food, it will just culture more beneficial bacteria…
  
  Reply
  1. Irene Tiger
    
    September 19, 2013
    
    Good thing, because I’ve made it a few times and used it to make healthy cheesecake and healthy frosting
    
    Reply
Melissa Riggert

May 17, 2013

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

Reply
1. Wellness Mama
  
  May 18, 2013
  
  It should…
  
  Reply
Kelly Killeen

April 11, 2013

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?

Reply
1. Kay
  
  February 8, 2015
  
  Not very long, as it is really good and doesn’t last long before you have to make more. Yum! I know this is an old post, but just couldn’t help but answer.
  
  Reply
Deborah De Block

September 14, 2012

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

Reply
1. Wellness Mama
  
  September 14, 2012
  
  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.
  
  Reply
Keesha Doss

August 30, 2012

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. 😉

Reply
Kristin Friesen

June 22, 2012

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…?

Reply
1. Wellness Mama
  
  June 22, 2012
  
  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.
  
  Reply
2. Tom
  
  September 8, 2016
  
  In making yoghurt, one adds the culture to milk and keeps it warm to allow the bacilli to multiply. You cover it to keep competing bacteria out. Once the milk has been completely colonized, it is more difficult for competing bacteria to take hold, though it can happen. As the yoghurt ages, the food source for the bacilli diminishes, and there is a die-off of the living organism, and bacteria will begin to colonize, which is why your fresh, newly-opened yoghurt does not spoil quickly, but partially eaten older yoghurt will begin showing mold around the edges. (Also, by opening and putting nonsterile impliments in the container, or putting your mouth or fingers on it, or leaving it for house flies to land on, foreign bacteria are introduced.)
  
  So, home made yoghurt, or fresh yoghurt, can be left out for different lengths depending on conditions, the main one being temperature. Older yoghurt can spoil more quickly.
  
  Reply
Mel

June 18, 2012

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.

Reply
Jess

February 9, 2012

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

Reply
1. Jackie
  
  May 7, 2014
  
  You can use young fresh coconut water. In a jug combine coconut water and water kefir grains and leave covered on bench for 1 to 2 days. When cloudy and some bubbles it is ready, strain out and bottle then refrigerate for a minimum of one day. Keep 1/4 cup to transfer to next batch.
  
  Reply
  1. Maxine Hamilton
    
    May 20, 2016
    
    Im interested in the coconut yogurt as well..Q. cant buy young fresh coconut water all year round??
    
    Reply
    1. Tom
      
      September 8, 2016
      
      Young coconuts are found in Asian markets, the only way I would buy it. They are available year round. I suppose there are many places without Asian markets, but try the American supermarket. The coconuts are white, not stripped down to the hard shell, but just the outer skin cut off, leaving the fibrous interior you can cut away to get at the hard shell. These coconuts come wrapped in plastic, and are kept refrigerated. Once you experience young coconuts, you won’t go back to the canned version. There is also the canned coconut milk sold for Thai cooking, which is different.
      
      Reply
Stef

September 14, 2011

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!!

Reply
1. Wellness Mama
  
  September 14, 2011
  
  I haven’t tried it with greek yogurt, but as long as you got some liquid off, it should work for fermenting.
  
  Reply
  1. Stef
    
    September 16, 2011
    
    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.
    
    Reply
  2. Erik
    
    July 31, 2014
    
    Isn’t draining the whey how you make Greek yogurt from regular yogurt?
    
    Reply
    1. Wellness Mama
      
      August 3, 2014
      
      Yep!
      
      Reply
      1. Kate Kobylarz
        
        September 15, 2014
        
        Nope. Greek yoghurt has additional bacteria added. It is time to read labels again.
      2. Liz
        
        February 19, 2015
        
        Kate, traditional Greek yogurt recipes do not have additional bacteria added.
        It is the commercial varieties which have additional bacteria added and list these on the label.
        Wellness Mama is right in saying “Yep!”
  3. Nina
    
    March 13, 2016
    
    You could bring milk to a rolling boil, take it off the burner and add some acid like apple cider vinegar. When the curds form strain the mixture saving the liquid. Now you have whey as well as ricotta cheese. Fastest and easiest step to get whey. Really good cheese as well.
    
    Reply
    1. Sally
      
      March 29, 2016
      
      The cheese left here is Paneer I think, not ricotta
      
      Reply
      1. Steve K
        
        May 9, 2016
        
        I think it is ricotta. Paneer is ricotta that has then been pressed to make it drier. At least that’s what I read on some websites.
  4. David
    
    September 18, 2016
    
    Is it possible to use the whey from Kefir?
    
    Reply
Todd

June 28, 2011

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.

Reply
Rebekah

May 11, 2011

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.

Reply
1. TRACEY GINTER
  
  September 15, 2012
  
  It does become Greek yogurt. That’s what Greek yogurt is, regular yogurt that has less of the whey in it.
  
  Reply
2. Lynn
  
  June 5, 2014
  
  This is called lebany. In the middle east it is a staple food.
  
  We add a bit of pink or sea salt to it. We cut scallions (the entire thing), grape tomatoes (1/2’d or 1/4’d) marinate them in olive oil and white balsamic vinegar. Mound the very thick creamy lebany in the middle of a serving plate. strain (reserve a spoon full) the veggies and heap in a ring around the lebany. dribble a small bit of reserved liquid over the mounded lebany. It is so pretty. Scoop veggies and lebany onto your favorite read or cracker.
  
  Reply
  1. Hil
    
    January 18, 2016
    
    Yum! Thank you very much for sharing this!
    
    Reply
Laura Sohn

May 10, 2011

I use why for fermenting, but also love to add it to other foods I am eating, especially smoothies!

Reply
1. CID
  
  August 1, 2015
  
  I READ YOUR LINK, BUT IM NOT SEEING ANOTHER STEP. IT LOOKS LIKE YOU’RE PRETTY MUCH DOING THE SAME THING, JUST LETTING IT GO A LITTLE LONGER…. AM I MISSING SOMETHING?
  
  Reply