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 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
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.
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!
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.
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.
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!
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.
Let’s promote a local business by utilising a nearby ‘man and a van’ to
move the weighty boxes.
I have one more question. Can you do this why making process in a glass bottle?
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.
What is the shelf life of whey in the refrigerator? Can you freeze without losing any of its nutritional value?
Thanks.
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
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.
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?