NRG Tribe's Note:
A simple recipe to make liquid whey to use for lactofermenting things like sauerkraut or chutney.
My Private Note
Units: US | Metric
- 1Line a strainer or colander with a kitchen towel and set over a large bowl.
- 2Add the yogurt, cover with a plate and leave overnight.
- 3In the morning, transfer the liquid whey that has dripped into the bowl into a glass jar.
- 4To get the last bit of whey out of the yogurt, tie up the towel and suspend it from a spoon over a container.
- 5After several hours you will have a nice firm cream cheese in the towel and a little bit more whey.
- 6From 1 quart of yogurt you will get about 2 ½ cups whey and 1 ½ cups cream cheese.
- 7Whey keeps very well in glass jars in the refrigerator for up to 6 months.
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Nutritional Facts for Homemade Whey and Cream Cheese
Serving Size: 1 (1940 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 473.2
- Calories from Fat 226
- Total Fat 25.2 g
- Saturated Fat 16.2 g
- Cholesterol 100.8 mg
- Sodium 356.8 mg
- Total Carbohydrate 36.1 g
- Dietary Fiber 0.0 g
- Sugars 36.1 g
- Protein 26.9 g