Homemade Whey and Cream Cheese

I always like to have whey in my refrigerator. I use it to ferment and pre-ferment a lot of my food; for baking, preparing grains and beans, and I also added to my homemade sauerkraut and beet kvass. A jar or whey goes a long way and it stays fresh for many months in the refrigerator. When you making whey, cream cheese is a delicious by-product, which 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 Recipe

Ingredients:

4 cups of yoghurt or raw milk

Use homemade or good quality, commercial, plain yoghurt. Make sure you look for organic, non-homogenized, possibly grass-fed, whole milk yoghurt. Best if you can find locally produced, organic yoghurt. And if you have access to local, raw milk that’s great to.

Some of the commercial yoghurt brands I use here in California:

  • Nancy’s organic plain yoghurt.
  • Sierra Nevada Cheese Company Glaziers grass feed plain yoghurt.

Direction:

  1. If you are using raw milk, place the milk in a clean glass container and allow it to stand at room temperature for 1-4 days until it separates. If you are using yoghurt, no advance preparation is required.
  2. Line a large strainer set over a bowl with multiple layers of cheesecloth or a clean cotton dish towel.
  3. Pour in the yoghurt or separated milk, cover and let stand at room temperature for several hours, longer for yoghurt.
  4. The whey will run into the bowl and the milk solids will stay in the strainer.
  5. Tie up the towel with the milk solids inside, being careful not to squeeze. Tie this little sac to a wooden spoon, placed across the top of a container so that more whey can drip out. When the bag stops dripping, the cheese is ready.
  6. Store whey in a Mason jar and cream cheese in the covered glass container. Refrigerated, the cream cheese keeps for about 1 month and the whey for about 6 months.

Recipe comes from the book; Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

by Sally Fallon

“Whey is such a good helper in your kitchen. It has a lot of minerals. One tablespoon of whey in a little water will help digestion. It is a remedy that will keep your muscles young. It will keep your joints movable and ligaments elastic. When age wants to bend your back, take whey…With stomach ailments, take one tablespoon whey tree times daily, this will feed the stomach glands and they will work well again”

Hanna Kroeger Ageless Remedies from Mother’s Kitchen

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