So let’s make whey!

                   Some of the recipes for fermented food call for using whey.

Whey? Not the powdered whey that people put in their smoothies, not the whey left over from cheese making- but the whey from yogurt that has living cultures in it.

Whey from Yogurt

Whey is not really necessary for lacto-fermentation as vegetables and fruit have naturally occurring lactobacillus bacteria on them, quite enough to ferment in the salt brine; but some people believe that it adds more nutrition and a faster ferment time. I like the way my ferments come out when I add a little whey, it is something that is a personal taste decision, not a necessity, but you might want to try it yourself and see what you think. If you are allergic to milk products or otherwise leery of them you can use Water Kefir grain liquid to a similar effect.  Nourished kitchen has a good blog about water kefir here.  

Here is how you can get even more whey and have it handy to use.

First select your favorite Organic yogurt, grass feed (for CLA and other benefits ) if you can get it, (not a non fat variety as the things that are good for you in milk, are in the fat) get just a simple plain yogurt with nothing added in but live cultures. Sweeteners and fruits would add in elements that might upset the ecosystem you will be trying to cultivate for your “Lacto buddies". I suggest organic due to the lives non organic cows are subject to, their living circumstances and feed are not conducive to high quality products from them. More often they have a higher level of chemicals to contribute to the milk you would drink: growth hormones, pesticides for pest control and antibiotics- to mention a few. Supporting farmers that produce healthier food is a good way to vote with your dollars. If you are inclined to eat animal products, I feel that animals deserve a better quality of life and that you deserve quality for your life. Giving that to yourself sends a message that you are worth it, that small change alone can take you far down the road of health.

Home made Yogurt

         I make my own yogurt these days-check out, my "how to make your own"  yogurt easily and cheaper than you can buy it- blog. Making it can free you up from being just "a consumer that has to get everything from the store", to a "creator of exciting and better tasting, healthier foods" for you and your family.  If you have eaten yogurt before and dipped some from an original container, and then went back at a later date to eat more, and found a pool of watery liquid on the top –that is whey- brought out by you having dipped some out, creating a dip for it to pool in.

Next find a straining tool. This can be a nut bag, an actual food strainer with super fine mesh, a coffee filter; it needs to be fine enough to strain out the heavier larger milk molecules. You can buy a yogurt strainer on line (like on Amazon), or invent your own.

Tight weave cone strainer

 I show two different kinds of strainers here below.

Place strainer over a jar or cup being sure it is stable and scoop some yogurt into the strainer you have created.

Flat piece strainer placed in a bowl

Notice how the whey begins to drip into your jar or cup, almost right away. This is when I place it back into the refrigerator for over night, or sometimes if is a cool, and I will only need a little I leave it on the counter for a while until I get what I need. The whey will drip into your jar, seal it with a good lid until ready to use.

Pour into a seal-able jar

It is a simple-easy-thing, and the thick custard like yogurt (milk product) that is left is amazing to use like a cream cheese, especially if you can drip it so dry it is thick and spreadable like butter. I made some fish taco spread with a batch of mine by adding zested lime peel, and lime juice to it, a little salt and pepper and it WAS amazing! So add your favorite herbs or experiment with how you can use it so there is less waste in your cooking, it like having possibility sitting in your refrigerator! Oh and don't forget to label it and date it!

Whey can last up to 6 months in the refrigerator and the "cream cheese" for about a month.

What is your favorite way to use the "whey" and "cream cheese"?