Whey is used as a starter culture for lacto-fermented vegetables and fruits, for soaking grains and as a starter for many beverages. The cream cheese, which is a by-product, is far superior to the commercial variety, which is produced by putting milk under high pressure and not by the beneficial action of lactic-acid-producing bacteria.
Whey and Cream Cheese
2 quarts yogurt or raw milk
- If you are using yogurt, no advance preparation is required. You may use homemade yogurt or good quality commercial plain yogurt. If you are using raw milk, place the milk in a clean glass container and allow it to stand at room temperature 1-4 days until it separates.
- Line a large strainer set over a bowl with a clean cheese cloth. Pour in the yogurt or seperated milk, cover and let stand at room temperature for several hours(longer for the yogurt). The whey will run into the bowl and the milk solids will stay in the strainer.
- Tie up the cloth with the milok solids inside, being careful not to squeeze. Tie this little sack to a wooden spoon placed across the top of the container so that more whey can drip out. When the bag stops dripping, the cheese is ready.
- Store whey in a mason jar and cream cheese in a covered glass container. Refrigerate, the cream cheese keeps for about 1 month and the whey for about 6 months.