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
So this looks like it only makes about a cup of whey. Is that about right? Which is only 4 days worth of whey for the homemade cow milk formula since you need 1/4 cup for one days worth of formula. Is there a way to make the whey for the formula where I wouldnโt have to be doing this process twice a week? Or is that normal to have to make this so frequently? We adopted our son and he is having a very difficult time with every formula we have tried (gassy, fussy, spitting up, constipation, diarrhea, etc) so this would be a full time formula and not a supplement for us. I would appreciate any pointers.
When I make whey from a half gallon of clabbered milk, I get A LOT of whey. At least 2 cups worth. Do this once a week and you’re good. Some local farms sell raw whey too. My dairy farmer sells it by the quart for just a few dollars. Ask around and see if you can find some in your area too.
Can a cheese cloth be used in place of the towel?
If it is very fine mesh and you double it. Otherwise, some of the cream cheese will likely pass through.
I have made cheese with starter and raw milk,
I know that without the smell is much stronger, I am not sure if I could use the cream cheese from this method due to not being used to the smell or taste.
Is there another way to make it or similar spreadable dairy product that doesn’t taste as fermented?
Trying to get kids on board as well.
Thank you so much
You can try homemade ricotta. Very mild. https://www.thehealthyhomeeconomist.com/video-ricotta-cheese/
How long is the whey good for?
Up to 6 months in the refrigerator.
So I just tried making whey for the first time and it took nearly a week for the fresh milk to clabber. Even so, the liquid I now have dropping out still looks like skim milk, not at all that yellow color I thought it was supposed to be. I live in North Dakota and I keep my house pretty cool at 68. Is this just to cold to make it come out right
Sometimes the whey is a bit cloudy. It’s not a problem though. https://www.thehealthyhomeeconomist.com/whey-benefits-cloudy-or-clear/
Is it safe to give raw milk whey if my 1 yr old toddler had an allergic reaction to raw milk?
Probably not. Best to use one of these healthy milk aternatives instead. https://www.thehealthyhomeeconomist.com/the-three-best-substitutes-for-a-child-allergic-to-milk/
My “cream cheese” part is hard and rubbery. Did O just separate too long? Or is mine past the usable stage?
You probably separated too long and it dried out.
How much liquid whey does this typically make?
OH MY GOODNESS!! First of all, thank you so much for taking time to show us traditional cooking methods. I am eating this up!! Secondly, this reminds me of an old Swedish dish my grandma used to make, called OOST-kaka. It is similar to baked custard, cheesecake maybe? Didn’t like it so much as a kid, but have since learned how to make it and give as gifts to loved ones in the family with lingonberries. My question, tho, is my recipe calls for the use of rennant tablets. Are these safe? I know it just speeds up the curdling process, but are they even necessary? (Funny thing, my grandma’s recipe says to heat up the milk just to warm on the elbow. They were from the old country, and would have loved to learn from her. So glad we have you now!!)
Why does the cream cheese only last a week and can I make a garlic herb one rather than sweet? Any recipes for that? Thanks!