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
-
Allow the raw milk to sit on the counter for 1-3 days at room temperature.ย
-
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.
-
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.
-
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.
-
Let the raw whey drip into the bowl underneath. This process will continue for an hour or two.
-
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.
-
Pour the liquid whey from the dripping bowl into a glass mason jar, afix the lid and refrigerate.ย
-
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
Hi Sarah,
Does the milk have to be sour before I clabber it? If the answer is โyesโ then why does it have to be soured first? How do I know if it is good soured as opposed to milk that has gone a little too far?
Can I strain clabbered milk using a sieve with small holes?
Thank you as always.
Hi Danielle, here is a link to the Weston A. Price Foundations recommended pregnancy diet (which includes raw dairy):
http://www.westonaprice.org/childrens-health/311-diet-for-pregnant-and-nursing-mothers.html
Sarah,
I am 6 months pregnant – is it safe to use this cream cheese since it's made with raw milk? My midwife has advised me to stay away from raw milk (and i have never drank it before)
Hi Danielle, yes you can use the cream cheese I make in the video instead of store bought in any kind of recipe. It should work beautifully with lasagna.
Hi Sarah,
Great video – very clear and easy to follow. Question on the cream cheese – can it be used as one might use store bought in a recipe? I make a lasagna recipe using cream cheese and I'd love to give this a try.
Hi Kim, great question. I've already answered this above as someone else had a similar query. Glad you are enjoying the videos! I will be making saurkraut for this Thursday's video based on the poll results! Stay tuned for that one.
Hi Sarah,
Been watching your video/blog for awhile now and sure do appreciate what you are doing!!! My question – can you use goat milk to do the whey and cream cheese? We have a casein sensitivity in our family, but goat cheese does not seem to be a problem for us. Thanks for you time. Kim
Hi Audry, if the cream is separated from the liquid whey (it might be cloudy like milk until you separate), then go ahead and separate using the cloth as I show on the video. It turns out a little different every time!
Ok, I'm not sure how I could mess this up, but my milk didn't clabber. I left it on the counter for 24 hours, and when I checked it the cream had separated, but it was still perfectly smooth and liquid. Same thing after another 24 hours and after another. I kept having to unscrew the cap to let out pressure too. Finally, Sunday the bottom of the plastic jug actually developed a small split from the pressure. When I dumped it (I wasn't going to use it after that many days on the counter even if it had clabbered)the cream looked kind of cheesy – like a ricotta kind of texture, but the rest of the milk was still liquid milk.
The milk was pretty sour when I started. Other than that I can't imagine what might have gone wrong. Our house temp has mostly been in the 70's.
Hi Candace, you get let the milk clabber longer if you like .. this will make the cream cheese stronger tasting though, so I don't like to leave it too long for that reason.
Hi Sarah,
By strong do you mean sort of smelling like parmesan cheese?
Thats what mine smells like right now ๐
It was my first try, so i’m a bit uncertain about it.
Looking forward to your reply.
Thanks in advance.
-Tamar