Whey & Yogurt - Liquid Whey

READY IN: 24hrs 10mins
YIELD: 2 1/2 cups


  • 1
    quart whole milk, raw
  • 4
    ounces yogurt, voskos unflavored


  • 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.