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Homemade Whey and Cream Cheese

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“A simple recipe to make liquid whey to use for lactofermenting things like sauerkraut or chutney.”
READY IN:
12hrs
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 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 ½ cups whey and 1 ½ cups cream cheese.
  7. Whey keeps very well in glass jars in the refrigerator for up to 6 months.

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