Video: Separating Whey from Plain Store Yogurt

by Sarah TheHealthyHomeEconomist February 13, 2014

Yogurt
Whey
in its liquid and whole food form is the ideal starter for probiotic rich, health enhancing fermented foods and drinks.

Liquid whey is most easily and economically obtained from raw milk that has naturally soured, or clabbered, on the kitchen counter. Clabbered milk is a very useful item for the traditionally minded cook and has the consistency and taste of drinkable style yogurt. In this video, I show you how this process works.

Unfortunately, not everyone has access to raw milk which may seem to preclude the use of unprocessed, liquid whey for fermentation purposes as it is not commercially available.

The good news is that whey can easily be extracted from plain yogurt from the store or that you make yourself with pasteurized milk.

In the video below, I show you the very easy process for obtaining whey in its liquid, whole food form from a quart of plain yogurt. I also discuss what to do with the leftover yogurt cheese once the whey has been extracted (hint: it makes a delicious stuffing for large pasta shells or lasagna).

Of course, you are going to want to source the best quality plain yogurt your budget can afford, ideally grassfed organic yogurt. But, in a pinch, even lowfat yogurt from commercial brands like Dannon from the supermarket can be used as a source for all your whey needs.

Liquid whey will last in a glass mason jar in the refrigerator for about six months although the flavor will grow stronger and more pungent over time.

Powdered Whey No Substitute for the Real Thing

Please note that powdered whey is never an adequate substitute for whole, unprocessed, liquid whey that you naturally separate from a fermented dairy product like clabbered milk or yogurt. Drying and powderizing whey even at low temperatures denatures the delicate proteins and virtually eliminates its beneficial probiotic properties. This article discusses more on the dangers of protein powder.

Uses for Liquid Whey

Liquid whey is an important ingredient in homemade baby formula in addition to it’s indispensable role as an inoculant for fermented foods and drinks. Unprocessed liquid whey is also wonderful to mix with filtered water and a little orange juice for a healthy, additive free, sports drink naturally loaded with electrolytes.

Sarah, The Healthy Home Economist

Picture Credit

 

Comments (18)

  1. Kamila Straker July 8, 2014 at 8:56 pm

    Hi Sarah, nobody asked this but I was wondering if the whey you initially get is whitish and then it turns greenish. I see in your bowl that it looks a bit white but in the small Mason it looks more clear and greenish. I’m making it right now but my whey looks more white than green. Thanks!!!

    Making orangina a la Sarah after I make the whey. Thanks for what you’re doing.

    Kamila from Northern Virginia

    Reply
  2. Wow I didn’t know you could do this with yogurt bought at the store. I’m curious to try it now, I actually have some in the fridge. Is there a rough estimate for how long it’ll stay fresh?

    Reply
  3. I actually accidentally discovered this a few weeks ago. I wanted to transition from conventional yogurt to grass-fed, organic yogurt, but I really love the texture of Greek yogurt. I bought a Greek-yogurt strainer from Amazon, set about straining 2 quarts of yogurt, and ended up with a perfect consistency of yogurt, and an awesome amount of whey to boot! I saved the whey this time around (I do this every week, so I end up with a lot of whey), and made some mayonnaise yesterday, with plans for other fermented foods to follow. If you enjoy the consistency of Greek yogurt, and want an easy way to get some whey, I would totally suggest going this route.

    Reply
  4. Thank you for this. I made whey as you’ve described from raw milk but my whey isn’t as clear there still seems to be a layer of milk at the top. This was over a month ago. Would it still be good to use. Thank you.

    Reply
  5. Hey Sarah,
    Long time follower, wanted to ask if I could make risotto in the crockpot with homemade bone broth and butter and cheese. Would that be a healthy dish because of good fat and broth with white rice?

    Reply
  6. I just recently heard that it is possible to use powder from a probiotic capsule mixed with water for fermenting, though less desirable than using whey. At the time, I did not realize pasteurized, store bought yogurt would also be an acceptable method for making liquid whey. My question is, if this is your only option, would it be advisable to add some probiotic powder like Biokult to this yogurt-derived whey? If so, how much and at what point in the process?

    Reply
  7. Hi Sara! Thanks for this video. I’m lactose-intolerant, and yogurt is the only dairy product I can really handle. I’m wondering about the “yogurt cheese” leftover after this process – do you think it still has enough lactase that I could eat it, or are all those lactose-eating bacteria dripping out with the whey?

    Wikipedia says, “After the curdling process, lactose is found in the water-based portion (along with whey and casein), but not in the fat-based portion.” So, it seems that lactose is a water-soluble molecule, and would thus be concentrated in the whey (rather than the yogurt cheese). Hopefully much of the lactase stays in the yogurt cheese to deal with any leftover lactose?

    Does that sound right to you? If you have any further knowledge about the lactose content of “yogurt cheese,” please let me know! Thanks!

    Reply
  8. Pingback: Video: Separating Whey from Plain Store Yogurt » Nourishing News

    • Maygan,

      No, you don’t need to bring the yogurt to room temp before beginning to strain the whey. Leaving it overnight – whether on the counter or in the frig – ensures all the whey has been drained.

      Reply
  9. Perfect timing! I just defrosted some Raw Goat milk which separated big big time! I was looking for what to do. Oh just a tidbit to get your hackels up this latest advice from the ADA…ADA Recommends Fluoride Toothpaste As Soon As First Tooth Comes In. Sarah, thanks for such a great blog!

    Reply

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