How to make raw, enzyme and probiotic-rich liquid whey to use as a starter culture for all your home fermentation needs.
Do you know how to make whey from yogurt, kefir or raw milk?
A by-product of this simple technique is healthy homemade cream cheese that is loaded with enzymes and probiotics.
The recipe below describes how with visual instructions via video demonstration!
Making homemade baby formula? I recommend using this โquick wheyโ no straining method as the fastest and easiest approach.
How to Make Whey the REAL Way
Making real, liquid, nutrient rich, unadulterated whey in your own kitchen is a MUST step for any traditional cook to learn.
Without whey in its whole, liquid form, many other traditional recipes cannot even be attempted. ย You cannot buy whey from the store except in a denatured, unhealthy, powdered whey form. It is worth your time to learn what I show you in the video below.
Other video lessons on this blog show you how to use this whole food form of whey to make many delicious, healthful recipes for your family. ย Whey as made in the video demo below will keep up to 6 months in the refrigerator in a sealed mason jar.
If you absolutely have no access to farm fresh milk to make whole, unadulterated, enzyme rich whey, then you can use plain, organic yogurt brand from the store instead. Here are tips on how to spot the best yogurt brands.
The process is basically exactly the same thing as shown in the video.
You wonโt get nearly as much whey using yogurt as clabbered, farm fresh milk, but at least you can get enough to get you started.
Wonderful Whey and REAL Cream Cheese
The raw, enzyme-rich cream cheese I make in the recipe video below is fantastic on a sprouted or sourdough bagel for breakfast. Donโt buy the Ezekiel sprouted muffins as they contain soy. This low-carb bagel recipe is another great one to try.
If you prefer to buy, these sourdough bagels are available for shipping freshly made to your door.
To make, just take your cream cheese left over from making liquid whey and add a few strawberries and a dash of dark maple syrup to taste. Mix together by pulsing a few times in your food processor. This wonderful, fresh, REAL strawberry cream cheese will last one to two weeks in the refrigerator. ย Another wonderful use for this healthy raw cheese is to make an easyย no bake cheesecake.
No access to raw milk where you live? No problem. Check out this recipe plus video on how to separate whey from yogurtย purchased from the store.
Cloudy Whey vs Clear Whey
No matter whether your whey turns out cloudy or clear, it is safe and fine to use in all your favorite recipes. This article explains why sometimesย whey is cloudy compared to its usual golden color.
Raw Whey Recipe
How to separate raw, liquid whey from clabbered milk. The process also creates probiotic rich cream cheese.
Ingredients
- 1 quart raw milk preferably grassfed
- 1 large glass bowl
- 1 large rubber band
- 1 white dishtowel
Instructions
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Allow the raw milk to sit on the counter for 1-3 days at room temperature.ย
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When the milk separates into curds and whey (transforms into clabbered milk) you are ready to proceed. Note that the fresher the raw milk and the colder the temperature of your house, the longer it will take the raw milk to clabber.
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Line a clean, large glass bowl with a clean, white dishtowel that isnโt too thick. Cheesecloth will also work, but the holes in the mesh must be very small, else the milk curds will pass through.
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Gently pour the clabbered milk into the middle of the dish towel. Gather up the ends and fasten with a rubber band. Attach to a knob on an upper cabinet in your kitchen as shown in the picture.
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Let the raw whey drip into the bowl underneath. This process will continue for an hour or two.
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After the dripping stops, gently take down the hanging bag and place it into a clean bowl. Scrape out the raw cream cheese that is inside the bag, put in a container with a lid and refrigerate.
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Pour the liquid whey from the dripping bowl into a glass mason jar, afix the lid and refrigerate.ย
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Refrigerated, raw cream cheese will be good to eat for about a week. Raw whey will last several months refrigerated.
Recipe Video
How to Useย Whey in Recipes
How to Make Ricottaย Three Ways (plus Video How-to)
Perfect Probiotic Cottage Cheese
Cheese Making: ย Common Problems and Solutions
Thank you so much for this video and your blog in general. I used to think I was doing good because I drank whole milk. Now I’m going to begin my adventure into raw milk! I’m really excited as I absolutely love milk and dairy now it’s going to actually be good for me and my family. ๐
Sarah,
I live on the Wi/Il boarder, and am having a hare time finding raw milk. Any suggestions?
Hello Sara,
Thank you for the good instructional videos, extremely helpful! For Lacto-Fermentation can we use whey produced after making cheese?
Thank you!
Hello,
My question is this…I bought plain non-homoginized yogurt (It must be pasturized by law where I live ๐ So I seperated it and got the cream cheese and whey…. but on another blog I read that it MUST be raw for the whey to be able to use in lacto-fermentation. Can you please clarify this for me as to whether or not my whey is going to be useful? Thank you so much for all your great information!!
Hello! So I just want to clarify, it seems that many people are talking about bits and pieces, but I am a big picture person so I want to make sure I have the straight.
If I buy raw milk, I can separate the cream and make butter with that. Left over from the butter will be buttermilk, which I can let sit out and it will separate into cream cheese and liquid whey. Is this right???? Also, what can I do with the part of the milk that I separated the cream from?
I am new to this and very excited to try, I just want to make sure that I am understanding this all. Thank you SO much for your website! It is so informative and accessible for a first timer like myself.
Do you know if this would work with goat milk? I can’t find raw cow milk where I live and some of my family members have food sensitivity/allergy to cow milk. I do buy raw goat milk for my 2 yo directly from a farm. When fresh, the milk dosn’t have that “goaty” taste and I was able to keep it in the fridge for up to 1 week without that taste but I wonder if makeing whey and leaving the milk at room temperature like that would make the whey and cream cheese taste goaty. Any advice/suggestions?
I misunderstood the directions in Nourishing Traditions the first time and made whey by straining homemade raw kefir instead of milk. It’s a very yellowish color. Next time I will do it with raw milk, but until then, is it ok to use it from whey, will it produce the same results, or do I need to start over with milk?
I did this method of making cream cheese and whey, and mine was very bitter. It was awful and so was my whey. So I tried again and this time used Junkett rennet and it was much better. Any thoughts why my first batch was so bitter? Just curious.
To make liquid whey could you use vat-pasturized non-homogenized milk from grass-fed cows?