Making Whey and Recipes with Whey

Making Whey
Celeste Longacre

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I love homemade whey, that cloudy liquid that remains after milk has been curdled or strained, and it can be used in many fermentation recipes. Whey contains probiotics which are “good” bacteria that is good for your health, especially your digestive system. 

I add whey to all of my fermented foods such as sauerkraut, ginger ale, ketchup, and pickles. Our ancestors always fermented their condiments; this gives them not only probiotics but digestive enzymes as well.

After two years of drinking beet kvass, my periodontist told me that my tooth pockets were smaller than they used to be. In the four years that I have now been drinking a shot glass with most of my meals, I have not been sick once.

How to Make Whey

To make whey, you have to have access to raw milk. That is the only kind of milk that I buy. Pour some of the milk in a glass jar and cover loosely to keep dust and other debris out of it. Leave on a kitchen counter for four to seven days or until it begins to separate. The warmer the room is, the faster it will separate.

Put a strainer over a bowl and place a piece of cheesecloth in the strainer. Pour the mixture through it.

The curds will stay in the cheesecloth and the whey will fall into the bowl. Refrigerate the whey until you are ready to use it.

The curds can be made into a spread by adding some chives, basil, garlic powder, turmeric or whatever other herbs you like to eat. 

This and many other how-tos and recipes can be found in my new book, Celeste’s Garden Delights. Enjoy!

Recipes with Whey

These are great fermented recipes in which you can use your new homemade whey.

Fruit Kvass

fruit-kvass-recipe.jpg

Beet Kvass

beet-kvass-recipe.jpg

Fermented Mayonnaise

fermented-mayonnaise-recipe.jpg

Kimchee

kimchi-recipe.jpg

How did your whey come out, and which is your favorite fermented recipe? Tell us below!

~ By  Celeste Longacre

About This Blog

Celeste Longacre has been growing virtually all of her family’s vegetables for the entire year for over 30 years. She cans, she freezes, she dries, she ferments & she root cellars. She also has chickens. Celeste has also enjoyed a longtime relationship with The Old Farmer’s Almanac as their astrologer. Her new book, “Celeste’s Garden Delights,” is now available!

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Hi Stephen, I use whey in

Hi Stephen,

I use whey in many recipes. It's an excellent addition to fruit and beet kvass (see blog), sauerkraut, ketchup, mayonnaise, and kimchee (see blog). It helps these foods to keep longer in the fridge.

Yogurt whey. After straining

Yogurt whey. After straining my home made yogurt to make Greek style yogurt. There is an abundance of whey remaining. I've found very little information as to it's uses. Any suggestions?

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