How to Make Whey – Winter 2008-2009 Catalog
Hpw to Make Whey
The basic component of many cultured recipes is something called whey. It is also what I use to add to my base liquid when I pre-soak grains as recommended in Nourishing Traditions. If you are like me when I was fi rst beginning to research cultured foods, you probably have no idea what this magical stuff is or where to get it! After doing a bit of digging around I discovered that it is oh, so easy to make in your own home and get, as a byproduct, some cultured cream cheese out of the deal at the same time. Th e following are two simplified ways of making a batch of whey for your family.
If you have access to Raw Milk use the following instructions.
1/2 gallon of raw milk
1 tablespoon plain yogurt or 1 capsule probiotics (I used Tummy Tuneup).
Mix together and place in a glass jar on counter and cover with clean cloth and rubber band. Leave for 2 to 4 days until milk separates. Line a colander with cheesecloth and place over a large (non metal!) bowl. Dump milk/liquid into this and leave for 12 to 24 hours. Tie up corners of cheesecloth, loop over wooden spoon and hang over gallon glass jar until liquid (whey) stops dripping out of it.
For those of you who do not have access to Raw Milk use these directions.
1 quart of plain (preferably whole and organic) yogurt
Line a colander with cheese cloth and place over a large bowl. Dump yogurt into this and leave for 12 to 24 hours. Tie up corners of cheese cloth, loop over wooden spoon and hang over gallon glass jar until liquid (whey) stops dripping out of it. What is left in the cheese cloth can be salted to taste and stored in the refrigerator for up to 1 month. Th e liquid, which is your “whey”, can be put in a jar, tightly sealed and stored in the refrigerator for up to 6 months.
Hope you enjoy experimenting with whey as much as I have!
—Steph L. Tallent