Whey and Cream Cheese Recipe
How to make whey for fermenting vegetables and other foods and get probiotic cream cheese!
Prep Time5 mins
Total Time1 d 5 mins
Servings: 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.
- 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.
Serving: 1TBSP | Calories: 4kcal | Carbohydrates: 0.8g | Protein: 0.1g | Sodium: 7mg | Sugar: 0.8g