how to make homemade whey and cream cheese from yogurt at home
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4.47 from 15 votes

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
Course: Fermented
Servings: 4 +
Calories: 4kcal
Author: Katie Wells


  • 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