Homemade Whey and Cream Cheese |
|
 |
Prep Time: 720 Minutes Cook Time: 0 Minutes |
Ready In: 720 Minutes Servings: 6 |
|
A simple recipe to make liquid whey to use for lactofermenting things like sauerkraut or chutney. 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 1/2 cups whey and 1 1/2 cups cream cheese.
7. Whey keeps very well in glass jars in the refrigerator for up to 6 months.
|
|