How to Make Whey (Instructions and Video How-to)

by Sarah Fermented Foods, VideosComments: 219

whey

Did you know that you can make whey and cream cheese from clabbered raw milk?  The video and article below describes how.

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.   You cannot buy whey from the store except in a denatured, unhealthy, powdered form, so make sure you take the time to implement what I show you in this video.

In subsequent videos, I will show you how to use this whole food form of whey to make many delicious, healthful recipes for your family.   Whey as made in this video will keep up to 6 months in the refrigerator in a glass 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 instead and do pretty much exactly the same thing as shown in the video.

You won’t get nearly as much whey using yogurt as clabbered, farm fresh milk, but at least you can get enough to get you started.   My favorite brand of yogurt from the store is Seven Stars.   The milk used to make this brand of biodynamic, organic yogurt comes from old fashioned, grassfed jersey or guernsey cows.

Wonderful Whey and REAL Cream Cheese

The raw, enzyme rich strawberry cream cheese I make in the video is fantastic on a sourdough or sprouted bagel for breakfast.   French Meadow makes a fantastic, spelt sourdough bagel.  Food for Life has an excellent seven grain sprouted English muffin too (don’t buy the Ezekiel sprouted muffins as that one has soy).

To make, just take your cream cheese left over from making liquid whey and add a few strawberries and a dash of Grade B 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.  Another wonderful use for this raw, nutritious cream cheese is to make no bake cheesecake.

You will turn up your nose to the fake, Philadelphia strawberry cream cheese after trying this truly healthy, probiotic rich, homemade version.

No Access to Raw Milk?  No problem.  Click here for a video on how to separate whey from a container of plain yogurt from the store.

Whey and Cream Cheese (Video How-to)

More Information

How to Make Ricotta Three Ways (plus Video How-to)

How to Make Gjetost Cheese

How to Make Yogurt Cheese

Perfect Probiotic Cottage Cheese

Cheese Making:  Common Problems and Solutions

 

Sarah, The Healthy Home Economist

Comments (219)

  • Samantha Tolosa-Zenklusen

    Hi!

    I am following your recipe for Homemade Baby Formula and need to select a Liquid Whey. I am a member of a Healthy Food Club and I have the following options available to me. Can you please let me know which would be best for the recipe? Thanks!

    Cottage Cheese Liquid Whey
    Cottage Cheese Liquid Whey
    Goat Whey
    Greek Yogurt Whey
    Greek Yogurt Whey

    This is NOT whey protein or anything similar.

    This homemade liquid whey is made from separating the curds (cottage cheese) from the liquid (whey). It is never hotter than 90 degrees.

    This whey is ideal to soak beans, nuts, and grains. Soak them with 2 Tbsp Whey plus warm water for 12-24 hours and discard water(keeping the water below 110 degrees to not kill the enzymes in the whey).
    Soaking with whey will help neutralize the phytates and antinutrients more effectively, making them easier to digest. As a result, you will have softer beans that are partialy digested, and thus cause less gas. And your grains will also be easier to digest and easier to get nutrients and vitamins from after proper soaking.

    May 7th, 2016 10:16 am Reply
    • Sarah

      I would choose the goat whey.

      May 7th, 2016 9:28 pm Reply
  • Karen Sweeney

    Could you give more details as to why you can’t use regular milk from the grocery store. It will work in the sense that you will be able to get the grocery store milk to separate into whey and cream cheese but why is it not healthy for you made that way?

    February 16th, 2016 5:55 pm Reply
    • Sarah

      Because processed milk from the store is dead (no enzymes or beneficial probiotics left in it) from the high heat treatment and is a highly allergenic food as a result … processed milk from the store should never be given to a child let alone a baby. In addition, the processed milk from the store is from sick cows in confinement fed GMO grains and shot up with hormones and other antibiotics.

      February 17th, 2016 7:48 am Reply
  • Courtney

    Hi Sarah,

    I’m trying to make the whey for the baby formula. The first batch of whey I did was chunky like your video and I believe I did everything right. But the second batch I’m doing have been sitting out for 6 days now and a part of its chunky but still looks more like milk then anything. My question is: I buy a half gallon of raw milk, dump it into mason jars and then put the lids on them and store them in my room because it’s the warmest place in my house. Should I place tea towels over the top instead of the lids so air can get at them? Or is there lids fine?

    Also I tried to make cream cheese out of the first batch and it was really sour and smelled horrible… Did I not leave it out long enough?

    Thank you.

    February 11th, 2016 5:53 pm Reply
  • Jennifer

    So you say that the air needs to be at 73 degrees for the milk to separate. Well I have a problem then… it is winter by me right now and my place is very poorly insulated. Even with my electric heaters running, it doesn’t get past 65 degrees inside. I have some raw milk that has been sitting out for nearly 2 weeks now. It separated a little bit and seems to have stopped. There is still a large layer of milk sitting underneath a small layer of whey. Do you have any suggestions on what I can do? Will it just take a lot longer to separate? Is it even still good at this point?

    January 17th, 2016 11:06 am Reply
    • Jennifer

      ok disregard the comment above. I just realized my milk has separated. For some reason I was expecting it to actually separate with the curdles sitting on top and the whey on the bottom. So now my concern is, it’s been sitting out for 2 weeks. Should I toss it?

      January 22nd, 2016 7:38 pm Reply
      • Sarah

        Yes, if it is too strong or has mold on it.

        January 22nd, 2016 9:57 pm Reply
  • Gisele

    How much liquid whey should be used in a smoothie to make it equivalent to the amount of powdered whey which is used in a smoothie?
    I watched your video & then made approx. 1/4 cup of liquid whey using Krema plain yogurt purchased from a store here in Canada. You indicate it goes a long way so I assume it is concentrated, requiring maybe a teaspoon or so!
    I’m anxious to try it!

    November 15th, 2015 1:20 pm Reply
  • M. J.

    Repeating an old reply from Sarah for those of us who cannot get raw milk and must resort to a pasteurized, cultured yogurt product we find in the store. (My best source for yogurt cream cheese/whey is Stonyfield FULL FAT plain yogurt.)

    Sarah, The Healthy Home Economist May 7, 2011 at 5:00 pm:
    Hi Cindy, the whey you’re using is not raw but it is still fine .. kind of the same thing that you would get if you strained the clear liquid off pasteurized store yogurt.
    Definitely ok compared with powdered whey!

    August 13th, 2015 1:07 pm Reply
  • Anita

    I have been making cream cheese/whey from raw milk for years. The last two batches of whey are turning out the consistency of egg whites (not a nice smooth liquid). Ideas? Thank you~!

    July 10th, 2015 4:04 pm Reply
    • Sarah TheHealthyHomeEconomist

      Check the source of your raw milk…

      July 10th, 2015 4:31 pm Reply
      • Anita

        Thank you. It’s the same raw milk I’ve been using for years…I know the farmer well and trust them completely. If it smells ok; keep using?

        July 12th, 2015 1:40 pm Reply
  • Joanne

    I have tried this twice and both times my “cream cheese” comes out curdy and kind of rubbery. Why don’t I get nice creamy cheese like yours?

    June 20th, 2015 5:45 pm Reply
  • Jen

    Can you make whey from whole organic grass milk?

    May 29th, 2015 9:27 am Reply
    • Sarah TheHealthyHomeEconomist

      Not if it’s pasteurized.

      May 29th, 2015 10:55 am Reply
  • Michael L.

    I’ve noticed that obviously Sara doesn’t have time to answer most of the questions and most of them are similar to my experience over the last couple years:
    How long to “clabber” and why does mine have a nasty smell/taste of the cream cheese.
    (I’ve also varied my time for making Milk Kefir… i cut my time here in Hawaii down to 12 hours or it separates too much or gets too sour)

    I’m making whey again and I know I read somewhere that you were supposed to let your milk fully separate and it can take days.
    I think Sarahs is the best but its taking longer to clabber, and I hope its not a wasted effort …
    because I assume there may be factors that can sabotage the “right” way (whey). :)
    i have been a fan a long time.

    April 1st, 2015 6:00 pm Reply
    • Katy

      Have any of you ever tried making whey from the “7 stars farm” yogurt brand, in a pinch? I know this is a recommended brand, but wondering if it will affect baby’s digestion of the formula?

      May 6th, 2015 10:09 am Reply
  • Larry

    Hi Sarah, Thanks for making all these videos. Much easier to follow than just a written description.
    I have a question about the raw milk. I’m getting raw Jersey milk that is almost half cream. When you say use raw milk do you mean raw whole milk with the cream intact or is raw milk the milk that is left after you skim the cream?

    November 16th, 2014 3:22 pm Reply
  • Nausheen Daniel

    Hi Sarah,
    2 questions: first is the whey and cream cheese supposed to have a sour taste? I haven’t tried adding the strawberries and maple syrup so will give that a try but is there anything I can do to not have the whey taste so sour? Should I have not left the milk out to clabber for so long?

    2nd – I did leave the cream cheese to drip really long and the texture is really, really firm. Is it still considered cream cheese and can I use it as such or more like a paneer cheese or something?

    August 27th, 2014 7:34 am Reply
    • Sarah TheHealthyHomeEconomist

      Yes to the first question and yes to the second as well. The longer you let it drip, the firmer the cream cheese becomes due to reduced moisture content.

      August 27th, 2014 8:11 am Reply
  • Annette

    I make raw goats milk kefir several times each week for my family. Can I use the ‘whey’ from that process?

    August 18th, 2014 9:11 pm Reply
    • Sarah TheHealthyHomeEconomist

      Yes, absolutely!

      August 19th, 2014 7:55 am Reply
  • Jon

    Why does my cream cheese taste like bitter vomit? Also my whey tastes pretty bitter. Its also pretty cloudy. I used a fine strainer bag for it but its appearance is milky.

    July 27th, 2014 8:21 pm Reply
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  • Noel

    Hi Sarah,
    I purchased a gallon of raw milk from a local distributor. After about a week and a half in the fridge it began to separate naturally. I decided to leave the gallon on the counter yesterday to allow it to clabber. It clabbered quickly however it is hardly sour. It has a hint of bitterness to it instead. It looks exactly the way it should white cream and translucent whey. Just no acidic taste. Any thoughts? Could it just be the quality of the raw milk? Thank you
    -Noel

    April 18th, 2014 6:10 pm Reply
    • LeeLaine Dairy Goats

      Raw milk does not sour. As it ages it turns into other dairy products such as clabber milk, sour cream, butter, cottage cheese, etc….
      Pasteurization & homogenization of milk lengthens store shelf life but eliminates the milks ability to reach it’s full potential of providing many different dairy products for the consumer.

      June 23rd, 2014 11:07 am Reply
  • Kim D.

    Just getting started, and much of this is new to me! Here in Ohio, U.S., I cannot get raw, farm-fresh milk. Any suggestions? What I do purchase is organic,grass-fed, low-heat pasteurized whole milk. This absolutely will not work to create whey? Thanks!

    April 14th, 2014 12:03 pm Reply
    • Jenn

      No, pastuerized milk will not work, as it has had the naturally occurring enzymes (and bacteria? can’t remember if/what bacteria is present in raw milk) have been destroyed. You can make yogurt or kefir with the high quality pasteurized milk that you have, and then separate that into cream cheese and whey. Not quite the same, but still good.

      May 1st, 2014 10:07 am Reply
    • LeeLaine Dairy Goats

      Try reaching out to local farmer supported co-ops. I have found that
      co-ops dedicated to healthy eating are a valuable wealth of information.

      June 23rd, 2014 11:10 am Reply
  • Han

    Hello,

    i’ve made whey months ago, and i haven’t finished using it.I stored it in a glass jar in the fridge. Today, i looked at the lid, and there is a lot of blue,white mold growing. I wonder why, it scared me so much. it is only on the lid.Should I continue on using the whey? I smelled it and it doesn/t seem to have a big yogourt smell, as i used to get when the last time i opened it though.Should I continue to use it? I dont understand why though. Should i discard the lid or wash it?
    i dont know what to do. Please HELP!

    March 28th, 2014 11:03 pm Reply
  • lesley from kent

    Don’t click on “beverly’s last post” – you get a site written in Chinese. I should have recognised a problem from what the post says.

    March 15th, 2014 1:26 pm Reply
  • Beverly

    Let’s promote a local business by utilising a nearby ‘man and a van’ to
    move the weighty boxes.

    March 15th, 2014 12:09 am Reply
  • Guest

    I have one more question. Can you do this why making process in a glass bottle?

    March 2nd, 2014 4:56 pm Reply
    • lesley from kent

      whey in fridge – I’ve kept it for over 6 months and had no problem. Freeze it – why do this if it keeps months without freezing? Glass – I always use glass, but will use plastic if I haven’t any glass available. Bottom line – if it smells bad, chuck it out and start again.

      March 16th, 2014 12:49 pm Reply
  • Guest

    What is the shelf life of whey in the refrigerator? Can you freeze without losing any of its nutritional value?
    Thanks.

    March 2nd, 2014 4:53 pm Reply
  • ilona

    HI Sarah,
    I just came across your blogs and videos. thank you so much. I’m really enjoying them. I made yogurt cheese the other day and mine turned out really bitter. I feel like i did everything right. Do you have any suggestions for making the cheese less bitter. Thank you so much. Ilona

    February 18th, 2014 1:14 am Reply
  • Mrs.K

    Hi Sarah, my milk won’t clabber! I don’t understand it. It has been out for over 24 hours. It was lightly soured in the fridge before I put it out to clabber.

    January 29th, 2014 12:14 am Reply
  • Liz

    can anyone tell me how whey is supposed to taste? like, really really sour? like something i would have considered spoiled milk before….? i made the whey from raw milk, and used it to make kimchi and fermented salsa. but the leftover way is getting a little fizzy…. and the “cream cheese” was super sour. is this right?

    January 17th, 2014 1:18 am Reply
  • Belinda

    Hi Sarah firstly I just want to say that your blog has changed my life. I haven’t been able to have dairy for years now without rushing to the loo but since I stumbled across your blog and the wonders of raw milk and a traditional diet I can enjoy whole fat dairy again.
    I was talking to an ex dairy farmer the other day and was telling her about cream cheese made from clabbered raw milk and she thought it was a bit disgusting. She said I was just eating rotten milk (although I’ve done it a few times and had no problems). She said the milk is cooled to 4oC (I’m from Australia, don’t know what that is in F). Anyway she said doing this kills off nearly all the bacteria. That doesn’t make sense to me but was wondering what you thought?

    December 19th, 2013 10:44 pm Reply
  • Ann

    I read all the comments thinking that I might find the answer to my question. It’s similar to Laura’s last question: How sour should the milk be? My actual question is: how long does it take for milk to sour in the refrigerator? The people who sold me the milk said milk is good for about 7 days. How many days after 7 days before it sours? What is the LONGEST time we can leave the milk (in an effort for it to sour) in the refrigerator before we should just toss it?

    November 29th, 2013 1:27 am Reply
    • Bill Leach

      I’ve had raw milk in the ‘fridge that was over 3 weeks old and still tasted just fine.

      November 8th, 2015 9:11 pm Reply
  • laura

    Hi Sarah!

    I tried this method a few weeks ago, and had trouble at the clabbering stage. I left the raw milk on the counter as you did for a bit over 24 hrs, and there was still just mostly liquid…nothing left in my towel. I assume my milk wasnt “sour enough”
    How sour should the milk be?

    Any thoughts? Cannot wait to get this right, and start some lemonade :)

    November 5th, 2013 1:00 pm Reply
    • Mrs.K

      I am having the same issue.

      January 29th, 2014 12:15 am Reply
  • Laura

    I need some help. I just went to use some whey that I had in the fridge and it was moldy. It has happened once before after 5 months or so. This time it was after 6 weeks. I have read it should last quite awhile.

    The whey was made the same way I have always done. I make homemade yogurt from raw milk, strain it through a flour sack towel or coffee filter and put in a mason jar in my fridge.

    Any advice would be appreciated.

    Laura

    October 28th, 2013 11:38 pm Reply
  • Allie

    Is this video still available? It’s not loading for me for some reason. I can see all the text from the post just now the video… Anyone else having issues?

    October 24th, 2013 11:24 pm Reply
    • Allie

      nevermind, I restarted my computer and it worked! Thanks!

      October 25th, 2013 1:11 am Reply
  • Rechelle

    Can you use butter muslin instead of a tea towel to drain the cream cheese? I am swimming in soured raw milk and am looking for creative way to use it.

    October 9th, 2013 9:17 pm Reply
  • Vicky

    Hi Sarah,

    Thank you for this tutorial! My milk was on the counter for 36 or so hours and clabbered, I went ahead with the separation step and the “whey” is not as light in color as yours in the video. I am making this whey to primarily use it as an ingredient in the raw baby formula. Is my whey safe to use? Again, it’s not light in color, it still looks “milky”. Thanks!

    September 11th, 2013 10:44 pm Reply
  • Maria

    Hello Sarah, It’s Maria from JAX :) My grass-fed organic, soy-free raw milk in the 1/2 gal soured after 7 days of vacation in the fridge. With about 1/3 of the half gallon left I put it on it’s side on the counter after 24 hrs it has not clabbered? Am I doing something wrong?
    Thanks

    July 22nd, 2013 1:53 pm Reply
  • jamie

    I see that you recommend not using powdered whey because it is typically denatured and processed. However, the only powdered whey I consume is non-denatured. Well Wisdom uses milk from organic Wisconsin cows and contains the “full range of all the fragile immune-modulating and regenerative components naturally present in fresh raw milk.”

    Do you think this (unflavored, of course) would be acceptable?

    July 13th, 2013 12:21 pm Reply
  • lydia

    please can you address the question many people have asked about thesourcow y taste of the cream cheese thanks

    July 10th, 2013 12:19 am Reply
    • Sarah, The Healthy Home Economist

      Raw cream cheese does have a slight sour taste but isn’t overwhelmingly so.

      July 10th, 2013 8:06 am Reply
  • Jamie

    Thank you for the video! I am just about ready to make formula for our newborn. However, I live in Maryland where raw milk is illegal to sell. I buy milk from a local farm at the farmer’s market but it is still labeled as pasteurized and homogenized.

    I know that you recommend not using powdered whey because it is typically denatured and processed. However, the only powdered whey I consume is non-denatured. Well Wisdom uses milk from organic Wisconsin cows and contains the “full range of all the fragile immune-modulating and regenerative components naturally present in fresh raw milk.”

    Do you think this (unflavored, of course) would be acceptable?

    Thank You!!

    July 7th, 2013 1:28 pm Reply
  • Sue

    I have been making whey/cream cheese with Stoneyfield organic cultured pasteurized whole milk plain yogurt for a few years now. It turns out great. Is “cultured pasteurized” okay? If not, what would you suggest other than farm fresh milk? Thank you so much.

    June 27th, 2013 9:55 am Reply
  • Sarah

    Sarah – If I make the whey using cheese cloth it seems to be much more cloudy than if I use a tea towel. Is it ok to have the whey be cloudy? I am using the whey to make the homemade formula recipe. Thanks so much!

    June 4th, 2013 3:57 pm Reply
  • Kelly

    Sweet Sarah! This is my second week of my cow share and “Nourishing Traditions” is why. Your video made making whey super simple for me. Thanks a bunch!
    I want to be just like you ! :)

    May 16th, 2013 3:59 pm Reply
  • Beth Christensen

    Sarah, so grateful for the video and your answers to the questions. This makes it easier to risk failure with this new/old way of cooking.

    May 15th, 2013 11:51 am Reply
  • lesley

    Hi there – I’ve also heard that ‘raw’ milk doesn’t go bad. However there’s a difference between something being left to decompose and controlled fermentation. Being a naturally thrifty person, I have a big problem with throwing something away (old milk, stock that I’ve burned, a cake that I’ve over-salted), but the bottom line is – if its been left to go off, and smells off, then bite the bullet and throw it away. Yoghurt, or clabbered milk, isn’t bad and if you regularly use yoghurt and eat unpasteurised ‘smelly’ cheese, you are likely to know the difference in smell and taste between fermented and decomposing. When I ferment milk (clabber) it, then I do everything in a timely manner – fermenting something isn’t a way to use up milk that’s hung around for a long time. Its a good idea to become used to the smell and taste of unpasteurised products before making your own – I also had a problem with this, because such items are expensive. But if you don’t know what something should taste like, you don’t know if you’ve succeeded in doing it right. But, once again, the bottom line is that if it tastes nasty, throw it away and try again.

    April 30th, 2013 6:38 am Reply
  • Demetra

    Hi Sarah,

    Do you know if the whey is the same as the whey you would buy in a protein drink? Obviously the homemade whey is much better for you, but does it have the same protein qualities?

    Thanks!

    April 22nd, 2013 11:04 am Reply
  • mackytack

    Hi Sarah,

    It seems a lot of people have similar questions in regard to the age of the milk, as well as the taste of the cheese. I would very much appreciate it, if you could take a moment to answer us, so we know if we did something wrong, or if that’s the way it’s supposed to be…

    thank you

    April 11th, 2013 10:50 am Reply
  • KJ

    I tried making cream cheese and whey using the instructions on the video and thought it, the cheese, did not tasted good at all. It smelled like baby spit-up. The raw milk I used had been in the fridge for at least a month. Did it’s age give the cheese a stronger taste, or is it just an aquired taste? If it’s acquired, I don’t think I can do it. Disappointed because I was so excited about not wasting the milk. Ended up wasting it and my organic strawberries:-(

    April 9th, 2013 12:39 am Reply
  • Bill Bond

    Why can’t you use whey from pasteurized milk inoculated with lacto bacteria from a yogurt?

    April 5th, 2013 1:22 am Reply
  • Niambi

    Peaceful greetings. I have raw milk that was soured after leaving it on the counter overnight. And I have since placed it back and forth in the fridge (maybe twice). Is this still safe to use for cream cheese and whey? I know I have heard that raw milk really does not go “bad”. It’s about two weeks old. Thanks. Peace

    March 31st, 2013 10:33 am Reply
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  • lesley

    Hi there – I check through this from time to time. Most of the later questions are already answered if you watch the video and read through the earlier posts. James though: I personally do what you are doing and after ‘dripping’ the yoghurt I use it as ‘cheese’ for my cheesecake, I take 2 pints of raw cow or goats milk, turn it into yoghurt using a small pot of bio (ie live) yoghurt, then drip it through a cheese cloth for 24 hours. The resulting “cheese” is rather bland and I add a big spoon of honey (or golden syrup, blush) and about 200 ml of cream, plus I stir some melted organic chocolate through it, stir in 4-5 eggs and bake (on top of my favourite biscuit base) for an hour or so in a low oven (110C). Fabulous.

    February 12th, 2013 4:44 pm Reply
  • James

    Hi Sarah

    Great video. Just read through all of the posts to see if anyone asked about the same process with yoghurt. I couldn’t find anything so hopefully you can help..

    I am following your process at the moment with some natural yoghurt. I am guessing the whey produced can be used in the same way but for the remainder of the yoghurt, can it be used as cream cheese??

    Thank you
    hope you are still monitoring this page :-)

    James

    February 11th, 2013 9:44 pm Reply
  • Marian

    Hi! I’m new to your site and to traditional cooking. First I want to thank you for all the information you provide! I especially appreciate the videos as I am more of a visual learner although the transcripts are great too. Anyway, I’ve made the whey twice so far so I could get started on trying the fermented foods. Both times the cream cheese has come out bitter tasting. I looked over the other comments here to see if anyone else had that happen but there were so many I didn’t finish them. I used raw milk from the same dairy both times. My questions are 1) do you have any idea why the cream cheese is bitter? 2) do you think the whey is okay to use? I know you are very busy but I couldn’t find any info online and I don’t know anyone personally who cooks like this. If its already been covered somewhere, just point me in that direction. Thanks so much for all you do to promote traditional cooking!

    January 5th, 2013 8:30 pm Reply
  • mackytack

    Hi Sarah,
    First, thank you for ALL of the information you provide!…I have been reading your articles, recipes, etc for about 6 months now, and finally worked up the courage to make some whey and cream cheese (i know…sounds goofy!)
    Anyway, the whey looks beautiful, just like in your video. The cream cheese also looks gorgeous, and is thick and creamy….
    The PROBLEM? The cream cheese tastes really potently sour…i mean sour, and leaves an acidic burn on my tongue. I mixed in maple syrup, and it tastes like maple, super sour, creamy, very yucky stuff. HELP??? I am so bummed out.
    Fyi, the milk was about 10 days old, then I left it for about 6 days on the counter…It clabbered perfectly, so? Where did I go wrong?

    December 17th, 2012 1:32 pm Reply
  • Byron Mills

    Hi Sarah,

    Dealing with the pasturized milk issue we have in Canada; I have made my own yogurt by using a live culture and pasturized milk. This produces a nice live yogurt and more whey seperates then when letting the store kind sit around. Normally I mix it in, however only recently (like today) discovering the benifits of whey. My next goal will be to actually seperate the two products.

    What this means, for those who have to deal with pasturized milk, is they must have a live culture available in order to return the biotics back to the milk.

    Thank you for all you have done on nutrition
    Byron

    December 11th, 2012 4:00 pm Reply
  • Josie Elizabe3th

    Hi Sarah,
    Thank you for the great video and website. I have made whey and yogurt before. I have raw milk that I never used that is from, probably September of this year… It has been in the fridge whole time. It has curdled and the why has separated from the curds. It looks much like feta in it’s natural liquid. Can I take the whey and make cream cheese from the curds? It smells like cheese.

    December 9th, 2012 4:29 pm Reply
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  • Ellen

    Hi There, thanks for the wonderful info. Perhaps you can answer a query for me: I recently made yoghurt from raw goats milk cheese, using chilli stalks instead of a yoghurt starter. The milk separated and curdled, with a cheese-smelling thick cream on top. Is this safe to eat, and if so could I use it as a starer culure to make more ‘accidental cheese’?
    Thanks, Ellen

    November 11th, 2012 9:36 pm Reply
  • Holly

    I forgot to but down my questions.
    1. why did it work using ultra pasturized milk?
    2. does it affect the quality of the whey?
    3. Will the whey work in the recipe for the fermented lemonade?
    I am very new to all of this and was very happy with the results I got on my first try.
    Thank you.

    November 5th, 2012 8:43 pm Reply
  • Holly

    I know you said that it had to be raw milk(farm fresh) but I have no access to raw milk.
    After watching the video on making whey I remembered while watching the
    grandchildren one weekend I came across a baby bottle under the couch and the milk had clabbered in the bottle,(at that time I didn’t know about clabbered milk and whey) My daughter and I use ultra pasterized organic milk. I decided to try it out, my milk was fresh
    but after 3 days it clabbered. I did as the video said and got my whey and the cream cheese. I stired up the cheese with a sprinkel of salt. It was really good. I have put it on toast with jam and on crackers topped with fermented veggies.

    November 5th, 2012 8:13 pm Reply
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  • Dee

    Hi Sarah – love your site!
    So I had some sour raw milk and decided to try this. I left my milk on the counter overnight and by the next morning, the whey had separated from the curds. It smelled like yogurt and the surface was mostly clear (whey). I thought I needed to leave it out a bit more so I let it stand a few more hours.

    When I came back, there was a thin whitish substance floating on top of the whey – was that mold? The mixture smelled a little different (somewhat more zing, more sour?) but I took a sip of the whey and a bite of the cream cheese (great texture), and it tastes OK. I’m a little scared to eat my cheese because of the ‘mold’. Do I need to throw this batch away or is it completely safe to consume?

    Thanks a lot!

    October 1st, 2012 10:06 pm Reply
  • Pam

    I let my cream cheese hang for a couple of hours and lots of whey came out. Then, I put it on a regular dinner plate, topped it with a smaller plate, and put a heavy ceramic bowl on top of it. It is pressing out the last of the whey so it won’t be runny.

    September 30th, 2012 8:51 am Reply
  • SweetJeanette

    Sarah, I bought whole milk from Chuck’s whole foods. Having not seen this video when I got it home, poured myself a glass, found it had clabbered (Should’ve known the “S” marked on the cap was not for “sweet” LOL) I immediately spit it out and poured it down the drain, thinking I’ve just wasted about 8 dollars. I could only think of poisoning my family with bad milk. I know, I’m a newbie. So, leaving raw milk out on the counter is not going to make me sick? Do you have a blog post taking very new people through this? I had no idea that all this stuff I’d always been told would make me sick is actually not true. I’d love to read more, if you could direct me there! Thanks!

    September 18th, 2012 11:22 pm Reply
  • Ali

    Thank you so much for video, so easy to follow. Of course, it was an easy concept but still, when one is new to this, it helps to visualize what you need to do. So everything went well but when I tasted the cheese I had made, I could’ve sworn I’d made Ricotta rather than the cream cheese I was hoping for. Is adding the goodies (syrup and strawberries) what changes the cheese (doesn’t make sense) or did I really make Ricotta and need to use it in a lasagna dish?

    August 25th, 2012 7:18 pm Reply
  • Loretta

    so i buy raw milk every week and twice i have left half a gallon in the fridge a week past the due date set it out over night and nothing happens. The milk smells and taste sour to me what am i doing wrong?

    July 30th, 2012 8:29 am Reply
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  • Nancy Burns

    Hi Sara,

    I tried making whey with fresh raw milk for the first time. I left it out for 6 days. I was expecting it to separate into a clear liquid instead of white whey ( I didn’t read the directions clearly). Was it too long to sit out? I’m not sure how it’s supposed to smell and taste, but it had a funky, cheesy, sour quality.

    Thanks,
    Nancy

    July 2nd, 2012 1:51 pm Reply
  • Brigitte

    I am attempting to make whey. Got the recipe from “Nourishing Traditions” cookbook. I filled a 1 quart mason jar with raw goats milk on the 11th of April, to the brim. The milk just now smells sour. Should I pour it into a larger container or just leave it in the mason jar? Does the lid have to be tightl on the jar?

    April 17th, 2012 9:23 pm Reply
  • Ariana

    Thank you so much for this video and your blog in general. I used to think I was doing good because I drank whole milk. Now I’m going to begin my adventure into raw milk! I’m really excited as I absolutely love milk and dairy now it’s going to actually be good for me and my family. :)

    April 14th, 2012 3:45 pm Reply
  • Jeanette

    Sarah,

    I live on the Wi/Il boarder, and am having a hare time finding raw milk. Any suggestions?

    April 4th, 2012 3:59 pm Reply
  • kabiss

    Hello Sara,

    Thank you for the good instructional videos, extremely helpful! For Lacto-Fermentation can we use whey produced after making cheese?

    Thank you!

    April 2nd, 2012 11:55 am Reply
  • Melaine

    Hello,
    My question is this…I bought plain non-homoginized yogurt (It must be pasturized by law where I live :( So I seperated it and got the cream cheese and whey…. but on another blog I read that it MUST be raw for the whey to be able to use in lacto-fermentation. Can you please clarify this for me as to whether or not my whey is going to be useful? Thank you so much for all your great information!!

    March 28th, 2012 4:25 pm Reply
  • Lucy

    Hello! So I just want to clarify, it seems that many people are talking about bits and pieces, but I am a big picture person so I want to make sure I have the straight.

    If I buy raw milk, I can separate the cream and make butter with that. Left over from the butter will be buttermilk, which I can let sit out and it will separate into cream cheese and liquid whey. Is this right???? Also, what can I do with the part of the milk that I separated the cream from?

    I am new to this and very excited to try, I just want to make sure that I am understanding this all. Thank you SO much for your website! It is so informative and accessible for a first timer like myself.

    March 28th, 2012 10:29 am Reply
  • Laura

    Do you know if this would work with goat milk? I can’t find raw cow milk where I live and some of my family members have food sensitivity/allergy to cow milk. I do buy raw goat milk for my 2 yo directly from a farm. When fresh, the milk dosn’t have that “goaty” taste and I was able to keep it in the fridge for up to 1 week without that taste but I wonder if makeing whey and leaving the milk at room temperature like that would make the whey and cream cheese taste goaty. Any advice/suggestions?

    March 28th, 2012 9:55 am Reply
  • Bonny

    I misunderstood the directions in Nourishing Traditions the first time and made whey by straining homemade raw kefir instead of milk. It’s a very yellowish color. Next time I will do it with raw milk, but until then, is it ok to use it from whey, will it produce the same results, or do I need to start over with milk?

    March 22nd, 2012 2:07 pm Reply
  • Carolyn

    I did this method of making cream cheese and whey, and mine was very bitter. It was awful and so was my whey. So I tried again and this time used Junkett rennet and it was much better. Any thoughts why my first batch was so bitter? Just curious.

    March 20th, 2012 10:33 am Reply
  • Dawn

    To make liquid whey could you use vat-pasturized non-homogenized milk from grass-fed cows?

    February 25th, 2012 5:45 pm Reply
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  • lisa

    Hi, love your site, Very inspiring! I am wondering if you can make whey from store bought, organic plain kefir, and is the process for that the same. Thank you so much for all this wonderful information!

    February 9th, 2012 1:02 am Reply
  • Carolyn

    Hello. I made some whey from yogurt with live cultures about 3 months ago. Stored in the fridge in a glass mason jar. While my whey has stayed about the same color as when it was fresh, it is thicker. It tasted and smelled more sour but not overly so, but did leave an aftertaste, (I did a finger lick just to check). Does this thicker texture mean bad bacteria grew? I was going to use it to ferment some hot sauce I made but when I saw it was thicker, somewhat slimy, I want to find out first if this is normal with aged whey. Does whey get thicker over time, and more sour or has mine gone bad? Thanks for any help!! I am new to this and this will be the first time I use my whey, don’t want to make my family sick.

    October 26th, 2011 8:39 am Reply
  • Mariana Magness

    I have a large jar of fresh raw goat milk that was frozen then I defrosted in the refrigerator but did not used it. It has been about 3 days defrosted and you can see the liquid with bumps (coagulation?) Anything edible I could still make with it or anything else? Cheese or yogurt?
    Thank you

    October 5th, 2011 12:33 pm Reply
  • Stephanie Hsiao

    Hi Sarah,

    I’m trying to find on your website if liquid whey can be used in smoothies to add protein instead of using the powdered whey/protein shakes you’ve recommended we ditch. I’m not seeing anything, but a possible addition of nutritive yeast. Can you give a little more detail on adding some protein to smoothies when we don’t have time to cook some meat immediately after working out?

    I’m still new at this and haven’t clabbered any milk yet, but I’m hoping to rewatch this video and do it soon. Does the milk have to be soured?

    September 28th, 2011 7:56 am Reply
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  • City Boy

    I am attempting to make buttermilk, starting with raw fresh milk. I clabbered it in a little less than 24 hours (about 78 degrees in my kitchen), but I don’t know what I’m supposed to be looking for. It was thick, but smelled like bread dough rising…it didn’t taste bad, but then I am not a fan of plain yogurt. When I started the milk had sat in the fridge for a couple of days in a narrow mouth bottle, so I might have started with cream anyway. Can I assume that when milk ferments it will smell fermented? Should I start over, removing the cream first? Help?

    September 13th, 2011 4:50 am Reply
  • Sarah Jane

    I just finally made whey from fresh raw milk. My milk was not soured yet, so it took longer to finally separate. I also used full cream milk. After hanging it to drain the whey it seems like something is not right. The cream parts seem to have the correct texture, but there are spongey parts as well. I let it hang for a few hours. Did I let it go too long? What do you think happened?

    September 12th, 2011 9:56 am Reply
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  • Janice

    Is “farm fresh milk” the same as raw milk? The gov’t is making it very difficult to get raw milk these days…where do you get your unpasturized milk? I assume it is not available in stores….

    August 12th, 2011 6:59 pm Reply
  • veronica cardozo

    thanks for the info. yeah ive tried making whey and cheese but i didnt know that when you place the jar lengthways you allow air to act on the milk. ive also tried adding some herbs to the cheese.

    August 11th, 2011 6:25 am Reply
  • Dismayed American

    Thank you for this great video!! Now I know how to make real cream cheese and whey!! Can’t wait to try it!! Thank you!!!!!

    August 9th, 2011 1:00 pm Reply
  • Terry

    Hi Sarah,
    Made my whey and strawberry cream cheese from Organic Pastures Raw Milk – I can’t get farm fresh here in Orange County, CA. The strawberry cream cheese has a strong taste – do we just need to get used to it?
    Thanks,
    Terry

    August 8th, 2011 10:01 pm Reply
  • LUISA OCASIO

    I emailed the chapter leader in Apopka for a source of suet but he has not responded. You said you live in Florida. Where can I find suet? I’m anxious to stop using regular oils.
    Thank you, Luisa
    PS – I love your videos!!!

    August 8th, 2011 4:19 pm Reply
  • Natalie

    I made whey and it’s white like milk. Is that normal?

    July 29th, 2011 2:53 pm Reply
  • Kelley Hagemeister (@mrshaggie810)

    Video: Liquid Whey and Cream Cheese – The Healthy Home Economist http://t.co/ElrqXJP So AWESOME! Must try!

    July 20th, 2011 1:31 pm Reply
  • Natalie

    Hi Sarah, I am making whey and the milk jug that the whey has been in for a day started to leak because it has a snap on lid. I had to pour it into a glass bowl. I covered it tightly with plastic wrap (press n seal) and I am wondering if it will still work?

    July 12th, 2011 10:22 pm Reply
  • Mary Ann Butler

    Hi Sarah,

    We watched your video on making whey and cream cheese. We tried to do this, however the milk will not clabber. It is raw milk, straight from the farm. I have had it out for a couple of days and it has not clabbered. It smells like it, but it has not thickened. Have you ever had this problem before? What should we do?

    Thank You,
    Mary Ann Butler

    July 12th, 2011 7:32 pm Reply
  • Natalie

    Hi Sarah, Do I have to use soured milk or can I use fresh milk to make whey? If I have to use soured milk can you tell me approx. how many days it takes milk to sour?

    July 7th, 2011 8:02 pm Reply
    • Sarah, The Healthy Home Economist

      Hi Natalie, fresh milk takes longer to clabber on the counter. It might take several days or even a week if it is very fresh. Temperature of the house matters also. The warmer the house, the quicker the milk will clabber.

      July 8th, 2011 10:42 am Reply
  • Martine

    Hi Sarah,

    What’s the difference between cream cheese and fromage blanc? I’m kind of confuse…

    Also, I am celiac so if I eat sourdough bagel will that be dangerous with my condition?

    Thanks

    Martine

    June 8th, 2011 1:44 pm Reply
  • Don

    Correction: It’s only 1 month old

    May 18th, 2011 2:34 pm Reply
  • Don

    Sarah, I have 2 month old whey in the fridge that smells off or sour. Is that normal It was fine up until about a week ago? Should i throw it out? Do I have to come back to this site if you respond?

    May 18th, 2011 2:21 pm Reply
  • cindy

    Hi. I’ve not been able to get raw milk for some time. I’ve been making mozarella with store milk at low temp, then straining off the whey to us for LF. It’s worked so far for sauerkraut. Do I need to be worried that this is ‘denatured’ or not the right enzymes in it. The store milk is not ultra pasturized.

    Also have a cheese question. Do we really need all those cultures ordered online to make hard cheese? Isn’t there a way to do it with ingredients we have at home?

    Thanks for your help and your awesome videos, which break everything down into simple steps!

    May 7th, 2011 4:40 pm Reply
    • Sarah, The Healthy Home Economist

      Hi Cindy, the whey you’re using is not raw but it is still fine .. kind of the same thing that you would get if you strained the clear liquid off pasteurized store yogurt.
      Definitely ok compared with powdered whey!

      I am not a hard cheese expert .. hard cheeses are difficult to make in FL as you need a cool environment for aging them and there aren’t many basements here in FL as the water table is not that deep in the soil.

      May 7th, 2011 5:00 pm Reply
  • Lindsey

    Hi Sarah,
    I just tried making whey and cream cheese for the first time today…unsuccessful. :( I’m not really sure what I did wrong. I left the milk out to clabber, but it never got chunky, even after being on the countertop for about 36 hours. So I poured it in my clean, cotton cloth anyway and let it drip. My whey has a yellowish tint, the cream cheese wasn’t chunky; it was super runny. I added blueberries and put it through the food processor, and my husband said it was awful and tasted rotten. Did I do something wrong? Is my whey ok if it’s yellow? Any advice is appreciated!

    April 28th, 2011 9:47 pm Reply
  • Angela

    Wow! How about that!! Another strike against pasteurization. Ok, my whey looks really good. Only thing is there is a white liquid layer that rose to the top over the more transparent liquid layer. Is this white layer also whey, or do you think maybe my towel was too porous and perhaps I should skim it off?

    Thanks Sarah! So excited about my whey!

    April 12th, 2011 6:25 pm Reply
    • Sarah, The Healthy Home Economist

      You can skim the white part that came through off if you like or just leave it.

      April 12th, 2011 7:59 pm Reply
  • Angela

    Sarah,

    Is bad bacteria a concern at all? Can’t spoiled milk be harmful and make us sick? I was telling our children’s holistic pediatrician about how our diets have changed due to what we’ve been learning from WAP. He thought bad bacteria might be a concern with raw milk.

    Also, I’m making the liquid whey right now for the first time. My bowl was full of whey the minute I dumped the milk in to the bowl with the tea towel. Seems to have completely seperated while clabbering. Is this okay? I saw on your video you had very little liquid whey initially.

    Thanks,
    Angela

    April 12th, 2011 4:41 pm Reply
    • Sarah, The Healthy Home Economist

      Angela, milk only spoils when its pasteurized! Raw milk clabbers; it doesn’t spoil. It’s ok with getting a lot of whey right away. Sometimes the clabbering results in a complete separation, other times not. Working with Real Food is always unpredictable.

      April 12th, 2011 5:54 pm Reply
      • Danae

        Thanks for the reassurance – that raw milk clabbers and does not spoil. This was my question too. The raw milk I used took 5 days to clabber and today the cream cheese was slightly yellowish – and I was not sure if I could use it. Well, here we introducing a new type of ‘culture’ into our life. Thanks for this great site… Perhaps you could open at some point a Traditional Food Forum… so that when you cannot answer all the questions – the advanced people in the forum can help each other? Would be great. Thanks so much for your dedication and bringing this important subject back into our lifes.

        November 11th, 2015 1:34 pm Reply
  • Aileen – CA

    Hi Sarah,
    First and Foremost, thank you for posting all those videos. Excellent work!
    I’m getting ready to mix my first batch of this Homemade Baby Formula. I was able to gather most of the ingredients from Radiantlifecatalog.com, but I still have a few questions… How long can Liquid Whey be stored in the refrigerator and can it be frozen for later use? I clabbered Raw Milk from Organic Pastures Dairy. Also, what modifications can be done to the Homemade Baby Formula recipe if my newborn is constipated,? I’m using the Weston A. Price recipe that makes 36 ounces. If possible, please provide any links that might be helpful and the exact measurements. God Bless! Aileen from California

    April 8th, 2011 9:55 pm Reply
    • Sarah, The Healthy Home Economist

      Hi Aileen, whey will last in the refrigerator about 6 months. Try making the formula with raw milk kefir or raw milk yogurt to alleviate constipation. I know of several mothers who have had success doing this.

      April 9th, 2011 1:18 pm Reply
      • Aileen

        Sarah, thank you for your prompt reply. I’m not sure I quite understand… So instead of making whey out of clabbered raw milk I should make it out of kefir or yogurt correct? OR should I omit the 2 cups of Raw milk the recipe calls for and use raw milk yogurt or kefir instead? I prepared a batch already (seems to oily) and seperate it in 3 ounce portions, is there something I can add to each portion to avoid from wasting this batch or do I have to start all over again? Aileen

        April 9th, 2011 2:27 pm Reply
        • Sarah, The Healthy Home Economist

          I meant to substitute the raw milk portion of the recipe with raw kefir or raw yogurt.

          April 9th, 2011 4:57 pm Reply
  • Andrea

    Hi Sarah,

    I clabbered my milk for 2 days — oops. I got a ton of liquid whey and my cream cheese is not liquidy at all; it’s well formed, dry and very little of it to be had. Are my end products still edible and nutrient dense?

    And, as always,

    Thanks so much,
    Andrea

    April 2nd, 2011 4:47 pm Reply
  • Bridget

    My friend and I are new to clabbered milk, so when we both made the cream cheese it tasted TERRIBLE. Just a nasty sour taste. Is it our taste buds that need to “acclimate” to the flavor or have we both missed something? Perhaps it’s in my memory that as a kid I was told not to drink the milk if it’s gone sour! Hope we can get past this, my kids too…lol.
    Thanks Sarah! Your videos are incredibly helpful & I appreciate your common sense blogs that are NOT politically correct. How refreshing. I’ve been gluten free for 6 years & was so excited to discover soaking grains. It’s a new world. Thanks again.

    March 23rd, 2011 12:57 am Reply
  • Ranjani

    Hi Sarah,

    I had quite a bit of luck the first few times I made clabbered milk and ran it through a cheese cloth. Both the whey and the cream cheese turned out really well. However, for the past few times (when I have clabbered it for about 48 hours on the kitchen counter), I have noticed a few disturbing things. The whey and the cheese taste bitter and after a few days start to smell fruity. The cheese even turned pinkish. I assumed it was some sort of undesirable fungus and had to toss everything. I feel strongly about not wasting food (especially quality food) so this caused me to feel quite depressed. Is there something that I am not doing right? Should I pay special attention to the temperature in my kitchen or disinfect my cheese cloth several times? I am quite particular about the hygiene of the utensils and implements I use for cooking. Any suggestions would be greatly appreciated. Thanks,

    Ranjani.

    March 20th, 2011 9:32 pm Reply
  • de

    I am confused, I am assuming I did something wrong. I left my slightly sour milk on the counter to clabbered for over 6 hours and in the right temp but nothing happened to it. When I poured it through the tea towel not one clump of anything…can you help? Is it possible to remove the milk fats and cream? I just dont understand why it did not thicken up…

    March 11th, 2011 12:28 pm Reply
  • Alicia

    How sour is too sour for my milk to be to use. Right now it probably three weeks past the too sour to drink phase. It is golden yellow ont he bottom half and cream colored the top. Should I throw that out and wait till my current milk sours?

    March 11th, 2011 12:16 am Reply
  • JL

    Well, I answered my own questions! I put the “milky” whey back on the counter for probably a good week before I could finally see big chunks of milk floating with clear liquid mixed in. Sometimes, it just takes longer! I separated it using a regular old dish towel, and it separated perfectly into the cream cheese and the normal yellowish-clear whey. I do think a tea towel would be better though, because I lose a lot of whey separating it through the dish towel.

    March 10th, 2011 8:08 pm Reply
    • Sarah, The Healthy Home Economist

      HI JL, sorry I missed your question the first time around! Glad it all worked out for you! Yes, tea towels work great for separating the whey.

      March 10th, 2011 10:17 pm Reply
  • JL

    I think I might be doing something wrong. The first time I ever made whey, it came out as is shown in your video (yellowish). However, I just tried to make some a week ago, and it came out milky. It did not clear up after being left in the fridge, so I decided to leave it out on the counter a few more days, and the milk clabbered slightly again. After pouring it through my towel again, it is still milky.

    Am I not leaving it out long enough? Am I using the wrong kind of towel? The first time I made whey, I used a regular old kitchen towel. I used a regular kitchen towel this time too, but the whey was not clear. Does using a tea towel make a difference? I know it comes out different each time, but the fact that I could still clabber my “whey” after straining it once is not quite right, right?

    February 28th, 2011 12:40 am Reply
  • JL

    Yes, it’s true that selling raw milk is illegal in some states (and in some, it’s not!). Some states sell cow “shares” instead. This means you buy a cow share and pay a monthly boarding fee and get raw milk on a consistent basis (i.e. weekly). Go to http://www.realmilk.com to find out where to obtain it in your state.

    February 28th, 2011 12:32 am Reply
  • Katie

    Sarah,

    Thank you so much for this video! How long can the cream cheese be stored for? And I’m assuming I should store it in the fridge?

    Thank you,
    Katie

    February 17th, 2011 9:34 pm Reply
  • Lauren

    Ok, I am very new at this, so bear with me. I’ve used organic products, well never… I’m not even sure how to get half of this stuff. I’m finally crossing over, and making organic formula for my baby. I am going to make this Whey from the organic yogurt, so do I need to let it sit on the counter, as well, or is it already ready as yogurt has already been processed differently than milk? The steps are step for step the same? Sorry if this question is redundant, but I want to make sure I’m successful at making this the first time.

    January 31st, 2011 4:12 pm Reply
    • Sarah, The Healthy Home Economist

      Hi Lauren, the yogurt is already cultured so you can strain out the whey immediately – do not sit it on the counter. You will just end up with liquid whey and yogurt cheese instead of liquid whey and cream cheese.

      January 31st, 2011 4:45 pm Reply
  • Sarah, The Healthy Home Economist

    Whey is supposed to be sour. It is fine. No worries. You can certainly use the whey from a piima culture but that would taste sour as well.

    January 18th, 2011 7:41 pm Reply
  • Jennifer

    I live in Georgia and it’s illegal here to sell raw milk. So I’ve never been able to find a farmer who will sell it to me. We do get our milk from a trusted local dairy farm that raises pastured, grass-fed holsteins and jerseys. It’s whole milk and non-homogenized, but it is low-temp pasteurized. I talked to the dairy farmer about it and he says that they use the lowest temp possible to keep it legal here in Georgia. But I can’t get raw milk from them. Do you have any suggestions? You said in your video that you can’t make the whey with low-temp pasteurized milk. So what should I do? I’m really new to all of this, but I just ordered the Nourishing Traditions cookbook and enjoy your blog so much. Excited to try some changes in how my family eats, even if I’m totally overwhelmed and not really sure where to start. Thanks!

    January 8th, 2011 5:11 pm Reply
    • Kay

      Jennifer,
      I live in Georgia and there is a dairy that delivers to locations in Metro Atlanta weekly. They sell raw milk that is labeled “not for human consumption..for pet use only”. The dairy is Carlton Farms http://www.carltonfarmsnaturalfoods.com/milk.shtml. Their cows are Jersey cows. Check out their website.

      February 16th, 2011 1:33 pm Reply
  • Ranjani Krishnan

    Any thoughts on how to clean the cheese cloth after making the whey and cream cheese? How do I make sure that I get all the particles out and what kind of cleaning agent do I use? I don’t want to use anything toxic like bleach. Thanks.

    January 1st, 2011 4:41 pm Reply
  • Lisa Douglas

    Watching your video brought a couple of questions to mind. I know that in many cases, too much heat can be a bad thing. But there are a couple of recipes I use that I love and now I’m wondering exactly what their nutritional benefits are. First if I want a cream cheese type spread, I often make a quick batch of cheese. It uses fresh milk heated to 185F. Then you stir in 1/4 cup of apple cidar vinegar per gallon of milk. It precipitates the solids immediately and you can drain it through a loose cloth in a short time to make a soft cheese. We can have cheese from the goat to the table in about a half hour that way. The color of the whey changes depending on how much acid you’ve added. The more cheese you get, the more clear yellow the whey. I suppose it just has less milk left in it. I use this whey in breads. Do you think the nutritional benefits of whey have been destroyed by the heat of making the cheese?

    Also, when I make goats milk yogurt, I bring the milk to nearly a boil and then cool it before adding the yogurt culture. It makes a much thicker, creamier yogurt. I assumed that adding and growing the culture is where most of the probiotics, etc, come from, but am I loosing other good stuff by heating the milk?

    December 15th, 2010 8:34 pm Reply
  • Lisa Douglas

    Technically, I’d call that farmer cheese or the first step of cottage cheese, but a soft cheese like that can be wonderful in a lot of recipes. We mix it with garlic and dill for a wonderful veggie dip. If you wanted to make it thicker, you could use a more loosely woven muslin which would just drain more whey. The resulting cheese would probably be a little sweeter as the whey is where the tangy flavor comes from. If you can’t find butter muslin (real cheesecloth) check at a fabric store for their lightest unbleached muslin. I’ve found it drains much better than the tea towel. If you want to order real cheese cloth, look up some of the cheese making supply companies online. It was funny to me that you specifically make whey since I either throw it out or give it to the hens during the summer when I make cheese. I just have too much. Thanks for the challenge to use what I have.

    December 15th, 2010 7:55 pm Reply
  • Sarah, The Healthy Home Economist

    Hi Gail, I have no idea how much liquid whey equates to processed protein powders. Protein powders are always denatured by definition. They are a very bad idea to consume and no brands are recommended by the WAPF for any reason at any time. They quickly deplete vitamin A stores in the body and are extremely hard to digest. Most are loaded with MSG also .. formed during the processing (not added of course).

    December 13th, 2010 11:20 pm Reply
  • gail

    Hi Sarah,
    My husband drinks undenatured whey protein isolate, 100% natural. So comparatively speaking it is healthier, but when I make this healthy fresh whey for him, (and I take the cream cheese for myself :-)) how much of it should he consume when a scoop provides 26 grams of protein. Also, if I make a cheesecake with the cream cheese, does this preserve the nutritional value of the cheese? The enzymes will die, right? Thank you so much, you are awesome!

    December 13th, 2010 8:30 pm Reply
  • Sarah, The Healthy Home Economist

    HI Stacey, you can make liquid whey and cream cheese from plain whole milk yogurt from the store. You just won’t get as much liquid whey as you would with clabbered milk.

    December 7th, 2010 1:23 pm Reply
  • Stacey

    This is super interesting, but also incredibly frustrating for me! It is illegal to sell raw milk in Canada, and I don’t feel comfortable breaking the law. I don’t even want to try inquiring around to find a potential raw milk source. I can only do the best I can, and that is Organic whole milk from a local source.

    December 7th, 2010 1:19 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Kerry,

    Target and Walmart both carry large 1-2 gallon glass jars at least in my neck of the woods. So glad you are getting off the raw vegan lifestyle and finding your way back to traditional foods! :)

    November 12th, 2010 6:04 pm Reply
  • kerry

    thanks for your awesome videos! i'm transitioning from a raw vegan lifestyle and you make nourishing traditions very "user friendly"! ; ) can you please suggest a good source for the large 1 gallon & 2 gallon glass jars? we own a dairy supply company in salem, oregon, so i have lots of options for good, clean pastured organic raw milk from beautiful jerseys from several of our customers. i just need some good jars to bring the milk home in. : ) thanks for all you do … i've had a sarah video marathon tonight & i feel armed, knowledgeable & ready to try many new things. thank you!!!!

    November 12th, 2010 8:59 am Reply
  • Sarah, the Healthy Home Economist

    Hi Sadie, clabbering always works – its just the consistency of the cream cheese and the whey may vary a bit from batch to batch. Sometimes the whey is cloudy, sometimes clear. This is the nature of traditional cooking.

    November 10th, 2010 9:03 pm Reply
  • Anonymous

    Hi Sarah,

    Just found your video. I had tried to make whey a few days ago from raw milk that had soured in the fridge. The curdy part looked clabbered, but what I thought was whey was very milky looking. I left it out 3 days at about 70 degrees and it never seemed to change from how it came out of the fridge. Also very sour and slightly bitter.

    Now trying again with fresh milk on the counter. We had dipped some of the cream off for pumpkin pie. There's still some cream on top, but not a thick layer.

    Will it still work, but with less cheese left over or do I need more cream to make the process work?

    Thanks, love your video.

    Sadie

    November 10th, 2010 3:22 pm Reply
  • supermom

    Hi Sarah, thanks for this video. I just completed my second batch of cream cheese and whey, yesterday. And I must say the second batch turned out even better than the first (and that batch was pretty good.) I let the milk sit out for an extra couple of days this time and that seems to have made a really nice difference, giving the cheese a bit more of a tang.

    I also reserved out 1/4 c of the clabbered milk to start the process of making buttermilk.

    I can't believe how easy this was… I'll never buy store bought cream cheese again. Or buttermilk for that matter.

    October 24th, 2010 4:01 pm Reply
  • Kelsey

    UPDATE! So my goat's milk did clabber – I put it in my laundry room where it stays pretty warm, and in a day it clabbered pretty well. So then I used some of it to make the homemade cold breakfast cereal, and the rest I used to see if I could make liquid whey and cream cheese. It worked! Goat's milk does clabber, maybe it just takes longer than cow's milk to separate. But for all the goat's milk drinkers out there – you can make this! I haven't tasted it yet, but it looks just like yours!

    September 27th, 2010 5:22 am Reply
  • Sarah, the Healthy Home Economist

    Hi Kelsey, I don't think goat milk clabbers like cow milk because it is naturally homogenized (the cream doesn't come to the top like cow's milk). I must say that I have never tried it myself to know for sure. I guess you've answered the question!

    September 24th, 2010 12:25 am Reply
  • Kelsey

    Hi Sarah! Question – how long is too long to have the milk clabbering on the counter? I put my raw milk on the counter on Sunday night, and here it is Thursday and it still doesn't seem to have clabbered. The milk was not quite sour when I put it on the counter and my house is a bit cool (I live in AK), but I'm worried about how long I've left it on the counter. It hasn't molded or anything. It is goat's milk, so maybe it won't clabber like cow's milk? I know you said you don't know if goat's milk can be separated into liquid whey and cheese, but I thought it would at least clabber, but maybe I'm wrong!

    September 23rd, 2010 5:22 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Elizabeth, it should be fine. The cream cheese might be a bit strong in flavor for sitting out so long, but it will be fine to eat. Just add some maple syrup and strawberries and that should mask it pretty well.

    September 10th, 2010 6:45 pm Reply
  • Elizabeth

    Sarah –
    Thank you so much for the video's I love having them as reference. I bought raw milk and set it out in a glass dish for the last 4 days. (we were sick some of those days so it got forgotten) When I found it today it was all thick and the top was more yellowish. It was not chunky at all just one big yellowish blob. I hung it up to drip but am wondering if it's okay?

    September 10th, 2010 6:42 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Shannon, it might be the cow, but not too sure about that .. are the holsteins grassfed? Sometimes if you use really really sour milk the cream cheese can be extremely strong tasting. I have had that happen to me also once or twice. Maybe try it with slightly soured milk next time and see if you can get some milk from a jersey or guernsey cow so the cream is really thick and rich.

    September 10th, 2010 12:41 am Reply
  • Anonymous

    Thanks Sarah. When I made this, I didn't try the cream cheese till later that day, and it was very….cow-ey. There is no other way to describe it…it tasted and smelled like a barn. The milk never does, it tastes delicious. I went ahead and tried to mask the taste with syrup and berries, but to no avail – had to dump the whole thing. What might I have done wrong? The whey smells bad to me too, but I don't plan on eating it alone so don't care. I felt like the cream cheese was a huge waste and I was so excited…could this be because of the type of cow, or is it my technique? Our milk comes from Holsteins.

    Shannon

    September 10th, 2010 12:08 am Reply
  • Sarah, the Healthy Home Economist

    Hi Shannon, milky is fine. Sometimes it turns out more clear than other times. When you refrigerate, the white milky part will probably come to the top and the whey will get clearer. Then you can strain it off if you want to.

    September 1st, 2010 4:51 pm Reply
  • Anonymous

    Hi Sarah!

    I just attempted this for the first time (thank you SO much for the video – never had the courage to try it before!). My whey is not clear, it's milky looking – is that ok? Does it mean I needed to let the milk clabber for longer? There were big chunks when I poured it into the cloth/bowl, but I'm still not sure I've done this correctly.

    Thanks!!
    Shannon

    September 1st, 2010 4:42 pm Reply
  • Sarah, the Healthy Home Economist

    on how clabbered the milk actually is. If it is really separated, then it doesn't take as long as if the milk is slightly clabbered.

    August 20th, 2010 12:30 am Reply
  • Sarah, the Healthy Home Economist

    Hi Stephanie,

    Mix in some maple syrup and strawberries and it will taste delicious – great bagel spread! Putting it in the fridge didn't mess it up – you are just maybe not used to clabbered milk so much. There is no set time for it to drip – it just drips until you see that it is done. Much depends

    August 20th, 2010 12:29 am Reply
  • Stephanie B. Cornais

    So I am pretty sure the whey turned out well, but the cheese not so much. I am not sure what I did wrong, or if in fact it was wrong and I just didn't like it.

    I used fresh milk and left it on the counter for a little over 48 hours. It didn't look big and chunky like yours in the video but it had seperated and was thick.

    It dripped for almost 5 hours and at 11:30p before heading to bed I put in the fridge, still hanging. Not sure when it stopped dripping.

    Some of the cheese was kind of crusty and yellow. I just mixed it all togehter and it brought it back to a creamy texture.

    It just tasted bad. Sour. Yucky.

    Did putting it in the fridge mess it up? How long is it suppossed to drip for?

    August 19th, 2010 3:41 am Reply
    • Lisa Douglas

      I’ve found that sometimes the taste of the cheese can be sour if the cheese hasn’t dripped adequately. You can do a couple of things. If the inside of your cloth has a thick layer around the outside but the inside is still quite liquid, you’re cheesecloth may literally be clogged. If you lay it in a colander or large strainer, you can scrape the dryer stuff off the outside and mix it back in, then let it hang again. Or you can find a more loosely woven muslin fabric. The more whey you get out of the process, the sweeter the cheese should be. The longer drip time should also produce a thicker cheese.

      Also, even though we may not be able to detect it in the very fresh milk, if a cow or goat has eaten a different plant recently, it can especially affect the taste of the cheese. The plant may not be toxic, but sometimes at different times of the season, different plants bloom or grow better. The animals definitely like some better than others and sometimes just the change in their diet will affect flavor.

      One other possible problem is if the cow was just starting to develop mastitis. If it was at a subclinical stage, the milk might taste okay for a day or two and then start to go bad quite quickly. It will definitely have an off flavor, especially in the cheese.

      December 15th, 2010 8:22 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Stephanie, that is a way lateral thought about clabbering the breastmilk! Wow! I have never even thought of doing this, but I don't see why it wouldn't work.

    I just wrote a post yesterday about why clabbered raw milk is safe and pasteurized milk goes putrid and dangerous if you do the same thing. Here's the link:
    http://www.thehealthyhomeeconomist.com/best-use-ever-for-soured-raw-milk

    August 15th, 2010 4:56 pm Reply
  • Stephanie B. Cornais

    I kinda feel like I am stalking your site, but I just have so many questions!!

    My husband wanted to know about the safety of leaving the milk out to clabber. He doesn't understand why its ok to eat sour milk and why its not "bad". I no other answer for him other than I trust Sarah and he said well, that's not good enough for him. He's an engineer and needs; facts! and data! and research! Can you give me a link to quiet him?
    :)

    August 15th, 2010 4:31 pm Reply
  • Stephanie B. Cornais

    I just had a random thought! Can I do this with breastmilk and make cheese for my daughter to eat? She's nine months, so now cows milk yet for her.
    If I could, do you think it would make a difference if it was breastmilk that was thawed and previously frozen?

    August 15th, 2010 4:02 am Reply
    • lesley

      I’d be really interested in whether this turned out – having breastfed 3 boys (10 years) I know, however, that breastmilk is extremely low in fat and high in protein, and I suspect that this would make it difficult – doesn’t the whole process depend on their being fat in the milk,

      August 18th, 2012 2:13 pm Reply
    • Juli P

      I am also wondering about making whey from breastmilk. I have a very sensitive 13 month old who has a milk protein intolerance. He I still breastfed and reacts when I have dairy of any form in my diet. I have yet to try adding it to his. I old love to make some cultured/fermented veggies for him (and myself) but do not want to risk using cow’a milk whey. I would love to know if you or anyone else has tried it using breastmilk. Please contact me at julibencken@hotmail.com if possible! :) thank you!

      June 21st, 2013 11:40 am Reply
  • Stephanie B. Cornais

    I have milk clabbering on the counter now. Learned a new word with that one. So glad I watched your video before attempted to this, the pictures in the NT book are so different with the spoon,etc.

    P.S. you crack me up with your comments about philly cream cheese from the store.

    August 15th, 2010 4:00 am Reply
  • Sarah, the Healthy Home Economist

    Sometimes 36 hours isn't long enough for the milk to clabber particularly if the milk is not yet soured and the house is a bit cool. Glad you are enjoying the videos Cathy!

    August 12th, 2010 12:28 am Reply
  • Anonymous

    We rarely have milk that has soured. We drink it all up and then go for more. We use raw milk is that what you are referring to when you say from the farm? I put a quart of milk in a gallon glass jar sidesways on the counter about 36 hours ago and the cream is separating from the milk and it just smells odd no clabbering!. Is this ok? Should I start over and just leave a quart of milk in the refrigerator until it sours naturally? I love your videos, thank you for taking the time to do them. Cathy

    August 11th, 2010 3:54 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Erika, the reason I put the carton on its side is to get the milk to clabber more quickly … there is more air touching more of the milk which is why this happens.

    So glad you are finding the videos helpful!!

    August 8th, 2010 1:50 am Reply
  • Erika

    Hi Sarah,
    I just clicked over from Kitchen Stewardship, and I am so, so thankful I did! Our family is only now (finally) starting to make some changes to eating "real" food, and it's a bit overwhelming (probably the reason that it has taken so long to make the switch!). However, your video is so helpful! I'm a very visual learner, and seeing how you do it (and how easy it actually is!) is a huge help to me!

    It is also very helpful when you tell approximately how long things will last and the best way to store them, like you did in the video. Thank you so much for taking the time to share this! I am really excited to explore your blog and read your new posts!

    Erika

    ps…this is such a novice question, so forgive me, but why do you put the carton on its side (instead of leaving it right side up)?

    August 8th, 2010 1:24 am Reply
  • Sarah, the Healthy Home Economist

    Sounds like the milk slightly clabbered in the fridge. Yes, that would be cream cheese. You may want to clabber it so that the solids completely separate from the whey and then strain it.

    July 23rd, 2010 1:40 am Reply
  • Anonymous

    Hi Sarah,
    I have a 1/2 of a gallon of 3-4 week old soured milk in my frig. When I took it out today and strained it, a solid clump of milk solid came tumbling out. Is this stuff cream cheese?

    July 23rd, 2010 1:19 am Reply
  • Sarah, the Healthy Home Economist

    Hi Lori, yes by all means freeze what you cannot use. It thaws nicely.

    July 19th, 2010 4:00 pm Reply
  • Lori

    Hi Sarah.

    Thanks for the video, and I have a question for you. Can you freeze the cream cheese? I am wondering because if one makes a large quantity at a time and not enough is eaten quickly, is it possible to freeze some of the cream cheese for later? Thanks!

    July 19th, 2010 2:27 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Teri, that is a great question that I really am not sure the answer to. Nourishing Traditions cookbook says that the milk to make whey and cream cheese should be nonhomogenized and raw goat milk is naturally homogenized, as you know. If you give it a try, please comment again and let us know if it works!

    July 17th, 2010 12:05 am Reply
  • Teri Gelseth

    does this work with raw goat milk from our goats?

    July 16th, 2010 6:46 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Alina,
    Yes, you can make liquid whey and kefir cheese instead of cream cheese/liquid whey if you like. Just use kefir instead of clabbered milk. Adding the kefir grains to the clabbered milk is fine if you want to do it that way. The kefir cheese might turn out a bit strong tasting though .. I would make kefir with fresh milk first and then just strain into liquid whey/kefir cheese.

    June 29th, 2010 1:54 am Reply
  • Alina

    Hi Sarah,
    What do you think about adding kefir grains or Fil Mjolk culture to the clabbering milk and making the cream cheese from it? Does it make sense?

    June 29th, 2010 1:45 am Reply
  • Sarah, the Healthy Home Economist

    Hi Dale, yes what you have is the same as the whey I made in the video from clabbered milk! Your whey is fine and has live cultures in it as it came from yogurt.

    June 29th, 2010 12:25 am Reply
    • Brittney

      Is it true that heating the milk past 110 degrees kills most of the good stuff? Most recipes I find for making yogurt w/ raw milk say to heat to 110 for that reason. So, if it is true… then wouldn’t the whey strained from that be less beneficial too?

      August 31st, 2012 3:49 pm Reply
  • Dale

    Hi Sarah,

    I'm quite the newbie, so please excuse me if this question seems like a no-brainer.

    I made some yogurt from real milk which required heating it to 180°. Because it was a little too runny at completion, I chose to strain it through a flour sack cloth. Wow, I came up with about 18oz of whey. My question is: Is this whey, strained from my yogurt, the same as whey strained from clabbered milk, or did heating it change it so as to prevent it from being used like whey from clabbered milk?

    Thanks…

    June 28th, 2010 11:49 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Alina, you can put fresh milk that hasn't soured on the counter to clabber, it just might take a few days for this to happen rather than 1 day if the milk was already sour. No, you cannot strain clabbered milk with a sieve as too much of the milkfat will pass through the sieve and you won't separate the whey well enough this way. You must use a clean, white cloth as shown in the video.

    June 23rd, 2010 2:16 pm Reply
  • Alina

    Hi Sarah,
    Does the milk have to be sour before I clabber it? If the answer is “yes” then why does it have to be soured first? How do I know if it is good soured as opposed to milk that has gone a little too far?
    Can I strain clabbered milk using a sieve with small holes?
    Thank you as always.

    June 23rd, 2010 4:27 am Reply
  • Sarah, the Healthy Home Economist

    Hi Danielle, here is a link to the Weston A. Price Foundations recommended pregnancy diet (which includes raw dairy):
    http://www.westonaprice.org/childrens-health/311-diet-for-pregnant-and-nursing-mothers.html

    June 12th, 2010 1:27 pm Reply
  • Danielle

    Sarah,
    I am 6 months pregnant – is it safe to use this cream cheese since it's made with raw milk? My midwife has advised me to stay away from raw milk (and i have never drank it before)

    June 12th, 2010 11:33 am Reply
  • Sarah, the Healthy Home Economist

    Hi Danielle, yes you can use the cream cheese I make in the video instead of store bought in any kind of recipe. It should work beautifully with lasagna.

    June 2nd, 2010 10:17 pm Reply
  • Danielle

    Hi Sarah,
    Great video – very clear and easy to follow. Question on the cream cheese – can it be used as one might use store bought in a recipe? I make a lasagna recipe using cream cheese and I'd love to give this a try.

    June 2nd, 2010 9:29 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Kim, great question. I've already answered this above as someone else had a similar query. Glad you are enjoying the videos! I will be making saurkraut for this Thursday's video based on the poll results! Stay tuned for that one.

    June 1st, 2010 8:45 pm Reply
  • Kim

    Hi Sarah,
    Been watching your video/blog for awhile now and sure do appreciate what you are doing!!! My question – can you use goat milk to do the whey and cream cheese? We have a casein sensitivity in our family, but goat cheese does not seem to be a problem for us. Thanks for you time. Kim

    June 1st, 2010 8:14 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Audry, if the cream is separated from the liquid whey (it might be cloudy like milk until you separate), then go ahead and separate using the cloth as I show on the video. It turns out a little different every time!

    June 1st, 2010 4:52 pm Reply
  • Audry

    Ok, I'm not sure how I could mess this up, but my milk didn't clabber. I left it on the counter for 24 hours, and when I checked it the cream had separated, but it was still perfectly smooth and liquid. Same thing after another 24 hours and after another. I kept having to unscrew the cap to let out pressure too. Finally, Sunday the bottom of the plastic jug actually developed a small split from the pressure. When I dumped it (I wasn't going to use it after that many days on the counter even if it had clabbered)the cream looked kind of cheesy – like a ricotta kind of texture, but the rest of the milk was still liquid milk.

    The milk was pretty sour when I started. Other than that I can't imagine what might have gone wrong. Our house temp has mostly been in the 70's.

    June 1st, 2010 4:28 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Candace, you get let the milk clabber longer if you like .. this will make the cream cheese stronger tasting though, so I don't like to leave it too long for that reason.

    May 31st, 2010 11:41 am Reply
    • Tamar

      Hi Sarah,

      By strong do you mean sort of smelling like parmesan cheese?
      Thats what mine smells like right now 😉
      It was my first try, so i’m a bit uncertain about it.

      Looking forward to your reply.
      Thanks in advance.

      -Tamar

      May 12th, 2014 11:00 am Reply
  • Candace

    Hi, Sarah:

    Is the difference between making cream cheese and making cottage cheese the length of time that you allow the milk to clabber? Will allowing it to clabber longer have any effect on your whey?

    Thanks,
    Candace

    May 31st, 2010 6:02 am Reply
  • Attached

    Thank you! You made it look so simple. I tried it this weekend and now we have a lovely stawberry cream cheese to spread on our homemade soaked muffins tomorrow morning. I really appreciate your blog – thanks for all you do :)

    May 31st, 2010 3:10 am Reply
  • Sarah, the Healthy Home Economist

    Hi Kim, that is a great question that I really am not sure the answer to. Nourishing Traditions cookbook says that the milk to make whey and cream cheese should be nonhomogenized and raw goat milk is naturally homogenized, as you know. If you give it a try, please comment again and let us know if it works!

    May 28th, 2010 11:20 am Reply
    • Ellen

      OOPS! I didn’t know goat milk (raw) was naturally homogenized…I make all my cheese, whey, kefir from goat milk and it’s delish! :)

      July 21st, 2013 8:33 am Reply
    • Bill Leach

      I know that I’m responding to a very old post but…

      I suspect that calling goats milk “naturally homogenized is probably not accurate. While the milk fats are small enough to remain suspended, I suspect (but do not know) that these fats are probably “contained” is the same manner as for cows milk.

      As I understand it, the real problem with cows milk is that when homogenized the fats rapidly become rancid because the fats are no longer protected.

      November 8th, 2015 9:56 pm Reply
  • Kim

    Hi Sarah, Enjoy your blog so much and just have a quick question – can you make whey from raw goat's milk – a couple of us have an allergy to cow's milk. Thanks so much for any help.

    May 28th, 2010 4:06 am Reply
    • Liz

      Hi Kim, I realize it’s been a long time since this post, but In case anyone is wondering, yes you can make it from goat milk. I do it all the time. Ricotta, mozerella, cream cheese, etc. It’s ALL good! I will say that my children and I are the only ones who love the goat’s milk products. My husband doesn’t appreciate it when I use goat ricotta to make his lasagna. :)

      July 6th, 2011 4:02 pm Reply
    • Tracy

      To add to what Liz posted, yes… I make it from goat milk yogurt, actually. I make the yogurt myself (using organic, but pasteurized, goat’s milk and a non-dairy starter culture, and fermenting for 24 hours), then hang and drip. The nice thing with this method is that you can make a batch of yogurt, whey and cream cheese (well, technically yogurt cheese, tastes the same) at the same time.

      August 1st, 2011 12:29 pm Reply
  • Rick

    Sarah THANKS!!
    I did this once before and I was not sure if my whey came out correctly… seeing the color of yours showed me that I did do it correctly. How can you tell if it has been in the fridge too long? I made about a half of a gallon and I still have a quart…and I think I am going on 6 months.

    I like the idea on how you hung it… I made a mess. My cloth was too small and I tried doing it with a pitcher. What a mess.

    The cream cheese seemed to firm up more when I refrigerated it too.

    Thanks again.
    r

    May 28th, 2010 2:43 am Reply
  • Sarah, the Healthy Home Economist

    Hi Audry, yes it does spread very well on a bagel. The stuff from the store is artificially thickened – the real stuff is more like a pudding in my experience.

    May 27th, 2010 5:45 pm Reply
  • Sarah, the Healthy Home Economist

    I could have left the cream cheese in the cloth to drip out the whey further which would have made the cream cheese firmer as you mentioned. I did not make it with skim milk .. it was whole milk. No, cream cheese is not made with just cream. Have you read Nourishing Traditions cookbook? Cream cheese and yogurt cheese are made in the way that I show in the video.

    May 27th, 2010 5:33 pm Reply
    • Carolina

      Hi Sarah, you are great! Thank you for sharing. Would it be safe to consume the whey if I left the old raw milk rest for 2 days in an open container (plastic cup) The curd is floating in the whey. It’s shaped as a cylinder and is firm. It looks like mozzarella but the only thing I did was to let the raw milk to rest. The whey smells good. I think I can scoop the cylinder (cheese) out of the whey with no problem. Should I eat it? Oh my, This would be my first time eating something like this, so I’m just making sure.

      February 22nd, 2013 4:28 pm Reply
  • Audry

    Does the cream cheese stiffen up at all if you put it in the fridge? I have some sour milk in the fridge right that I'm now planning to make whey and cream cheese from as soon as I get home… but what you have there doesn't really look like it's thick/ stiff enough to spread on a bagel.

    May 27th, 2010 5:32 pm Reply
  • Amy

    Thanks for this video! My milk is on the counter clabbering as I type this. :)

    May 27th, 2010 3:07 pm Reply
  • Mrs Yoder

    Doesn't cream cheese need to be made with just the cream? I've never made it with the skimmed milk before. The skimmed milk has a gelatinous texture that I'm not fond of so I use that for semi-hard cheeses. The cheese you made in your video did not look like traditional cream cheese (I'm not talking store-bought, but just cream cheese). Cream cheese is thick and holds it's own shape. I'm not quite sure what you just made.

    May 27th, 2010 2:44 pm Reply
    • Mariah Ward

      If you go to gnowlings.com she uses cream to make her cream cheese instead of sour milk. It is just as firm as normal store bought cream cheese from the pictures. She follows the same method as Sarah did with the towel and whey. She does let her cream cheese sit for 18-24 hours too. She also has a friend who uses buttermilk instead of cream. I would prefer the sour milk personally because it saves me from buying cream on a normal basis.

      As a side note: The lady from gnowlings makes her sour cream with sour milk. She lets her milk sit in a glass mason Jar with a paper towel and rubber band covering the top. She skims off the cream two-three days later and she has what looks like really good sour cream.

      Just a thought I would share this with you. Thanks for the great video Sarah, will be sure to make sure of my sour milk this coming week.

      August 1st, 2011 9:07 am Reply

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