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
Can I use my breast milk to make a whey? There is no way I can find the raw cow milk in my area
You can make whey from organic whole milk plain yogurt instead. https://www.thehealthyhomeeconomist.com/separating-whey-plain-store-yogurt/
Thanks for the fast reply! My goal is the whey, so glad this will work!
Hello, question: I have access to free raw skimmed milk (they sell the cream and usually give the skimmed milk to hog farmers, but no one has any right now) will this process work for skimmed milk?
Yes it will work for skim milk too, but you won’t get much if any raw cream cheese after separating the whey.
Have you done this with goat milk?
I have not done it myself, but it can be done.
Can I make the whey with whole milk from the grocery store that I have already made into homemade yogurt? It was not raw milk but, I made yogurt with it.
No, you can never make whey with pasteurized milk. You can make whey with the yogurt, however. Here’s a post with video on how to do this. https://www.thehealthyhomeeconomist.com/separating-whey-plain-store-yogurt/
Yes, it is raw. We just started getting raw Jersey milk in July and loving it!
We went camping for 3 days and the refrigerator in the cabin was not cold enough and about a pint of milk in a half gallon jar started to sour. We left it in this warmer fridge for 48 hours and now I’m back home and have it on the counter on its side. Do you think it’s safe to clabber…it smells very sour right now? As you can tell I’m new at this. ๐
Yes you can clabber it as long as the milk was raw. You didn’t say one way or the other if it was ๐
I used milk about 8 days old and let it sit in a quart size mason jar on my counter for 4 days. Im not sure if its any good. This is my first time making anything with raw milk. Is the whey any good if the cream cheese is not. Its thick enough that I can pick up whole pieces of it and it not fall apart.
Sometimes the cream cheese does turn out quite firm.
It smells not like a yogurt or kefir.It smells like a kind of cheese for sure.Is that perhaps normal?Or should I throw it out.I would hate to do that, because I actually made a whole gallon.But I would rather chuck it than get sick.It had been a week old in the fridge ,then left on the counter for a day or so.It clabbered rather quickly .If you could give me your thoughts on the smell that would be great, thanks.
It is most likely fine. Yes, it can sometimes smell a bit cheesy.
I HAVE JUST MADE CLABBER FOR THE FIRST TIME AND AM WONDERING IF THE SMELL IS NORMAL OR NOT?Sorry the caps lock was on.The milk seemed to clabber just as you said it took about 24 to 36 hours.I made it in a half gallon mason jarful and I wasn’t sure if it would work after watching your video.You said that it needs air, but I did put a coffee filter and rubber band over it.So it did separate into curds and whey, but I was just wondering if the smell is right.It smells like the powdered cheddar cheese that you can buy like in a box of organic white cheddar Mac n cheese.I know ,that’s really bad for you.I stopped purchasing it.If you could let me know if that is what it is supposed to smell like it would ease my mind.Thank you so much for your time.
Rhema
It smells like a strong yogurt or kefir because it is fermented. This is normal.