How to make raw, enzyme and probiotic-rich liquid whey to use as a starter culture for all your home fermentation needs.
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 โquick wheyโ 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. ย 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. ย 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 wonโt 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. Donโt 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. ย Another wonderful use for this healthy raw cheese is to make an easyย 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 yogurtย 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 sometimesย whey is cloudy compared to its usual golden color.
Raw Whey Recipe
How to separate raw, liquid whey from clabbered milk. The process also creates probiotic rich cream cheese.
Ingredients
- 1 quart raw milk preferably grassfed
- 1 large glass bowl
- 1 large rubber band
- 1 white dishtowel
Instructions
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Allow the raw milk to sit on the counter for 1-3 days at room temperature.ย
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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.
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Line a clean, large glass bowl with a clean, white dishtowel that isnโt too thick. Cheesecloth will also work, but the holes in the mesh must be very small, else the milk curds will pass through.
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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.
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Let the raw whey drip into the bowl underneath. This process will continue for an hour or two.
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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.
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Pour the liquid whey from the dripping bowl into a glass mason jar, afix the lid and refrigerate.ย
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Refrigerated, raw cream cheese will be good to eat for about a week. Raw whey will last several months refrigerated.
Recipe Video
How to Useย Whey in Recipes
How to Make Ricottaย Three Ways (plus Video How-to)
Perfect Probiotic Cottage Cheese
Cheese Making: ย Common Problems and Solutions
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!
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.
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
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?
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?
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….
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.
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!!!!!