Homemade Whey and Cream Cheese

A simple recipe to make liquid whey to use for lactofermenting things like sauerkraut or chutney.

• Ready In: 12 hrs
• Yields: 2 1/2 cups

Ingredients

• 1  quart  whole milk yogurt, plain preferably organic
• 1  quart  whole milk yogurt, plain preferably organic

Directions

1. Line a strainer or colander with a kitchen towel and set over a large bowl.
2. Add the yogurt, cover with a plate and leave overnight.
3. In the morning, transfer the liquid whey that has dripped into the bowl into a glass jar.
4. To get the last bit of whey out of the yogurt, tie up the towel and suspend it from a spoon over a container.
5. After several hours you will have a nice firm cream cheese in the towel and a little bit more whey.
6. From 1 quart of yogurt you will get about 2 ½ cups whey and 1 ½ cups cream cheese.
7. Whey keeps very well in glass jars in the refrigerator for up to 6 months.