Making Whey and Cream Cheese

So...I made my first batch of whey and it was easy as can be.  I have been inspired by the book Nourishing Traditions by Sally Fallon and wanted to dive into some of the "old ways" of doing things.  It's been exciting because it is an entire new way of cooking that will be a challenge and I feel I am ready for.  Whey is the liquid remaining after milk has been curdled and strained.  It's full of minerals and great probiotics.  You can use it to make lots of fermented week I am going to make some Kimchi or Curtido (Korean and Latin sauerkraut) and you better believe the recipe calls for 2 tablespoons of homemade whey.
When I started my whey I used organic plain whole milk yogurt.  I placed it in a dish towel over a strainer that was set on a bowl so that the whey could strain into the bowl.  After letting it sit overnight, I then without squeezing it (to save the awesome whey) transferred the dish towel with the yogurt into a pitcher and hung it using a hair tie onto a wooden spoon so that it would hang up from the bottom of the pitcher.  This way we could get more whey and the yogurt would by the end of the cream cheese!  How exciting!!!  And alas at the end of the day today it was!!!  I'll post some pics of the cream cheese soon!  But for now...have fun trying to make some whey!


1 quart whole milk plain yogurt (or raw milk)


a wooden spoon, a dishtowel, a pitcher, a hair tie or rubber band, a strainer, and a bowl:)

Refrigerated, the whey will last for about 6 months and the cream cheese will last for about 1 month.  ENJOY!