How to Make Whey and Cream Cheese the Old Fashioned Way

wheycreamcheese

Whey. The Old Fashioned Whey!

Get it??

I’m a sucker for a play on words 😉

You can use whey in soaking beans and grains. You can also use whey as the starter culture to lacto-ferment foods such as sauerkraut, beet kvass, kimchi, salsa, carrots, etc.

I’ve also read via Nourishing Traditions that you can put a tablespoon of whey in a little bit of water and drink it to soothe a tummy ache. I’ll have to try that next time.

I learn so much when I blog.

The instructions that I am going to give you are to make whey from yogurt. You can also make whey from your milk (go RAW!) but of course you must let your milk sit on the counter covered for 3-4 days until it separates before you can begin your whey/cream cheese making.

The cream cheese you will get from this process will not be like the cream cheese in the store. It may be a little less creamy. I find that if I add salt to it, it is delicious!

The process using yogurt will give you whey and subsequently cream cheese as you are separating the two substances.

You can also find instructions on this process on page 87 of your handy-dandy copy of Nourishing Traditions.

Here is what you need:

Yogurt– 1 lb. preferably made from raw milk or whole milk yogurt with no additives from the store.

(Nourishing Traditions says to use 2 qts. but I find that is too much at one time for me.)

Cheesecloth 

Mesh Strainer

Large Mixing Bowl and/or jar

Cupboard or wooden spoon to hang your yogurt on to elevate and increase drippage

Glass container– to store whey. I use a mason jar.

Covered container- to store cream cheese.

The process:

1. Line your strainer with cheesecloth and place in a large mixing bowl to separate whey from cream cheese. A large portion of the separation happens with this step. 

If you are using thick yogurt or greek yogurt you can skip step number one since you will need a little more gravity to separate to begin with. 

2. To continue separation, tie the cheesecloth around the milk solids and attach to a wooden spoon or cupboard (somewhere where it can be elevated and allowed to drip with more gravitational pull)

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3. Allow all the drippage possible. When drippage is complete your whey and cream cheese is ready. I usually let mine drip overnight. 

4. Transfer whey to a glass container and store in your refrigerator. Whey can be kept for 6 months refrigerated. 

5. Salt cream cheese to taste and transfer to a covered container and store in you refrigerator for up to 1 month. 

Viola!

Enjoy your oh-so-useful whey and cream cheese! And you probably have some yogurt left over! Three foods from one. Genius.

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