Whey & Yogurt - Liquid Whey
- Reviews 1
Ready In: 24 hrs 10 mins
Yields: 2 1/2 cups
Ingredients
- 1 quart whole milk, raw
- 4 ounces yogurt, voskos unflavored
Directions
- Bring the 4 ozs of yogurt to room temperature in a large glass bowl on the counter.
- In a sauce pot on a moderately hot stove heat the Raw milk to 100 - 102 degrees stirring constantly and do not go over 104 degrees or you will kill the live enzymes in the raw milk.
- immediately cool to about 90 degrees by placing the sauce pot on the ice cubes in the pie pan while continuing to stir.
- thoroughly stir/whisk the warm milk into the yogurt and cover with the cheese cloth.
- place in 100 degree oven overnight ( 8 hours) but watch that your oven doesn’t cycle and spike too high - killing the enzymes and culture.
- remove from oven.
- use a knife and slash cut several cris-X-crosses through the yogurt to start the separating process.
- chill in refrigerator several hours – you should start to see weeping liquid that is the color of lemonade but viscous like chicken broth.
- line the strainer with the cheese cloth over a bowl and let most of the liquid whey drain from the yogurt
- pick up the corners of the cheese cloth and squeeze a bit to help the whey drain out.
- tie the cheese cloth corners together and suspend in a tall glass pitcher or the mason jar using the wooden spoon as a support.
- leave to drain for several hours.
- harvest your 1 1/4 cups of yogurt out of the cheese cloth and refrigerate – eat as store bought by adding fresh berries.
- pour all of the whey into a clean glass jar and refrigerate
- skim off undesirable left over solids or strain again through the cheese cloth
- yield 2 ½ cups whey
- keeps fresh 6 months if refrigerated properly.
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