My mom asked me a good question after reading my post about the grape drink, in regards to whey. It made me realize that I need to share how to make whey so you can make lacto-fermented drinks, veggies, etc. and also soak grains. It is so easy…here are the steps…
1. You need a living dairy product (raw soured milk (clabbered) or yogurt). Using a clean bowl lined with a tea towel (I use the potato sack cloths from Target) pour the yogurt or clabbered milk into the bowl. Gather the tea towel and secure with a rubber band. Hang on a kitchen knob over the bowl (the solid stays in the cloth and the liquid, aka the “whey” drips down into the bowl).
2. The amount of time varies based on your desired cream cheese consistency.
Yogurt: I do a quart of yogurt and leave it for several hours (a good part of the day) and it yields about 2 cups whey and 2 cups cream cheese. The whey will last for about 6 months in the fridge (but I can’t actually vouch for that as I always run out of whey with all my drinks and veggies). The cheese will last for about 2 weeks but let your nose be your guide.
Raw Milk: If you are using clabbered milk – take raw milk, place on the counter on its side for about 24 hours to “clabber” it (it gets chunky). Then pour it into the towel lined bowl as mentioned above and let it sit for several hours to desired consistency.
3. Transfer the whey into a mason jar and secure tightly with a lid (any glass storage container will do). I divide the cream cheese and make one cup sweet (throw it in a food processor with maple syrup and walnuts; or fresh strawberries or other seasonal berry) and one cup zesty (season with salt, and fresh dill or chives to taste).
For recipes using whey visit the lacto-fermented recipes. The benefits for whey can be found (in the future once I get around to updating) in the “traditional lifestyle” section.
How do you make your whey? What do you use your cream cheese for?
This post is shared on Real Food Wednesday , Homemaking Link Up , Monday Mania , Pennywise Platter , Fight Back Friday
[…] makes about 2 quarts of liquid. Pour into a large glass bowl. Add 1/4 cup of whey (this is the liquid whey reserved from making cream cheese-not powdered whey!) and 1/2 tablespoon […]
I recently tried this using clabbered milk. I’m so happy to have whey now and am going to make your grape drink.
I have one question…do you know how to make sour cream?
Thanks so much.
All the best,
Mary
For sour cream I just use plain yogurt. If you want an extra “bite” squeeze a little lemon (adjust for taste), stir, let sit out at room temp for a bit to let the flavors comingle. Not scientific I know! If you culture cream you can duplicate the flavor by mixing with a little lemon or buttermilk as well. Glad you found my blog!
When I make whey from raw milk, it takes way longer than 24 hours. By day 3 sometimes 4, I have curds and whey. I just leave the milk in the jar cover with cheese cloth and place it on the counter to watch. Once the curd forms I scoop the curd into a mesh strainer lined with cheese Cloth over my 8 cup pampered chef liquid measurer. The whey continues to drip and then I pour all the whey into Qt. Size mason jars. My dogs loves the curds. My kids not so much.
The raw milk needs to be soured. Not “drinkable” but still good. Leave the “soured raw milk” completely covered (in the container you bought it in) on its side at room temp for 24 hours. This works for me each time but the temp in your house and how “sour” the milk is can probably effect the time.
When I set out 4 day old raw milk, it still took 3 or 4 days to clabber.
But then the cheese was not so good. If my nose should be my guide, it is just barely gross. I was disappointed. But maybe I shouold try again. . .
I would recommend trying with whole plain organic yogurt. It works everytime. For the milk did you leave the lid on to let it coddle? If you have doubts just let it coddle in the fridge for a while. But save the money of.raw milk and do it with yogurt. And try again next time you have sour milk.
[…] you have not read my post about cream cheese and whey, start there. This is what you do with the finished cream cheese […]