• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
The Healthy Home Economist

The Healthy Home Economist

embrace your right to a lifetime of health

Get Plus
  • Home
  • About
  • My Books
  • Shopping List
  • Archives
  • Log in
  • Get Plus
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Get Plus
  • Log in
  • Home
  • About
  • Subscribe
  • Archives
  • My Books
  • Shopping List
  • Recipes
  • Healthy Living
  • Natural Remedies
  • Green Living
  • Videos
  • Natural Remedies
  • Health
  • Green Living
  • Recipes
  • Videos
  • Subscribe
Healthy Home Economist / Archives / Videos / How to Make Raw Liquid Whey (Recipe + Video)

How to Make Raw Liquid Whey (Recipe + Video)

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

Table of Contents[Hide][Show]
  • How to Make Whey the REAL Way
  • Wonderful Whey and REAL Cream Cheese+−
    • Cloudy Whey vs Clear Whey
    • How to Use Whey in Recipes
  • Raw Whey Recipe

How to make raw, enzyme and probiotic-rich liquid whey to use as a starter culture for all your home fermentation needs.

fresh whey in a glass jar on the counter

Do you know how to make whey from yogurt, kefir or raw milk?

A by-product of this simple technique is healthy homemade cream cheese that is loaded with enzymes and probiotics.

The recipe below describes how with visual instructions via video demonstration!

Making homemade baby formula? I recommend using this “quick whey” no straining method as the fastest and easiest approach.

How to Make 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 whey form. It is worth your time to learn what I show you in the video below.

Other video lessons on this blog show you how to use this whole food form of whey to make many delicious, healthful recipes for your family.  Whey as made in the video demo below will keep up to 6 months in the refrigerator in a sealed 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 brand from the store instead. Here are tips on how to spot the best yogurt brands.

The process is basically 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.

Wonderful Whey and REAL Cream Cheese

The raw, enzyme-rich cream cheese I make in the recipe video below is fantastic on a sprouted or sourdough bagel for breakfast. Don’t buy the Ezekiel sprouted muffins as they contain soy. This low-carb bagel recipe is another great one to try.

If you prefer to buy, these sourdough bagels are available for shipping freshly made to your door.

To make, just take your cream cheese left over from making liquid whey and add a few strawberries and a dash of dark 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 healthy raw cheese is to make an easy no bake cheesecake.

No access to raw milk where you live? No problem. Check out this recipe plus video on how to separate whey from yogurt purchased from the store.

Cloudy Whey vs Clear Whey

No matter whether your whey turns out cloudy or clear, it is safe and fine to use in all your favorite recipes. This article explains why sometimes whey is cloudy compared to its usual golden color.

whey
4.41 from 10 votes
Print

Raw Whey Recipe

How to separate raw, liquid whey from clabbered milk. The process also creates probiotic rich cream cheese.

Keyword enzyme rich, fresh, natural, probiotic, raw, whole food
Prep Time 5 minutes
Author Sarah Pope

Ingredients

  • 1 quart raw milk preferably grassfed
  • 1 large glass bowl
  • 1 large rubber band
  • 1 white dishtowel

Instructions

  1. Allow the raw milk to sit on the counter for 1-3 days at room temperature. 

  2. When the milk separates into curds and whey (transforms into clabbered milk) you are ready to proceed. Note that the fresher the raw milk and the colder the temperature of your house, the longer it will take the raw milk to clabber.

  3. Line a clean, large glass bowl with a clean, white dishtowel that isn’t too thick. Cheesecloth will also work, but the holes in the mesh must be very small, else the milk curds will pass through.

  4. Gently pour the clabbered milk into the middle of the dish towel. Gather up the ends and fasten with a rubber band. Attach to a knob on an upper cabinet in your kitchen as shown in the picture.

    Does it Matter if Raw Whey is Clear or Cloudy?
  5. Let the raw whey drip into the bowl underneath. This process will continue for an hour or two.

  6. After the dripping stops, gently take down the hanging bag and place it into a clean bowl. Scrape out the raw cream cheese that is inside the bag, put in a container with a lid and refrigerate.

  7. Pour the liquid whey from the dripping bowl into a glass mason jar, afix the lid and refrigerate. 

  8. Refrigerated, raw cream cheese will be good to eat for about a week. Raw whey will last several months refrigerated.

Recipe Video

How to Use Whey in Recipes

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

Gjetost Cheese Recipe

Quark Cheese Recipe

Yogurt Cheese

Perfect Probiotic Cottage Cheese

Cheese Making:  Common Problems and Solutions

FacebookPinEmailPrint
Category: Baby Food Recipes, Fermented Beverages, Fermented Foods, Raw Milk at Home, Videos
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

You May Also Like

Grain Grinding 101 (plus video)

water kefir soda

Homemade Water Kefir Recipe (+ Video)

How to Read Food Labels (plus video)

Homemade Shrimp Stock Recipe (+ VIDEO)

Homemade Shrimp Stock Recipe (+ VIDEO)

Homemade Vanilla Pudding (Recipe + Video How-to)

Homemade Vanilla Pudding (Recipe + Video How-to)

Switchel (Haymakers Punch). Nature's Healthy Gatorade 1

Switchel (Haymakers Punch). Nature’s Healthy Gatorade

Going to the Doctor a Little Too Often?

Get a free chapter of my book Traditional Remedies for Modern Families + my newsletter and learn how to put Nature’s best remedies to work for you today!

We send no more than one email per week. You will never be spammed or your email sold, ever.
Loading

Reader Interactions

Comments (373)

  1. Kelley Olsen

    Feb 4, 2022 at 8:09 pm

    5 stars
    When leaving raw milk on the counter, is it sealed with a lid or covered by a semipermeable membrane like a cheese cloth? Not sure what is best to facilitate the fermentation process. Thanks!

    Reply
  2. Cynthia

    Oct 17, 2021 at 12:19 pm

    5 stars
    If a person had their own freeze dryer, could they freeze dry their whey and would it still be good to use compared to the store bought whey powder?

    Reply
    • Sarah Pope MGA

      Oct 17, 2021 at 3:55 pm

      No, whey cannot be dried as the proteins are very fragile and denature easily.

    • Amelia

      Aug 7, 2022 at 10:17 am

      5 stars
      If I left lightly pasteurized milk in the fridge for a while and it clabbered, can the curds and whey still be used?

« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

The Healthy Home Economist

Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Check Out My Books

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

Contact the Healthy Home Economist. The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy.

Copyright © 2009–2023 · The Healthy Home Economist · All Rights Reserved · Powered by BizBudding Inc.

Share this ArticleLike this article? Email it to a friend!

Email sent!