How to make homemade whey
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.
Beet Kvass
How did your whey come out, and which is your favorite fermented recipe? Tell us below!
Introduction to Preserving
Freezing
Making Quick Pickles
Making Quick Jams: Refrigerator or Freezer Jam
Water-Bath Canning
How to Can Tomatoes
How to Can Pickles
How to Can Jam and Jelly
Pressure Canning
Drying
Salting and Brining
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Hi! I made the curds and whey with raw milk... The whey was a light yellow color and smelled slightly of yeast. The curds were mostly a white smooth airy clump and then there were dark yellow creamy clumps around the bright white. The white didn't really have a smell, but the yellow was a bit sour/stinky. Does this all sound normal?
Hello,
I don't have access to Raw Milk. Is there some form of store bought milk that is ok to use?
Thanks!
:)
Celeste, I saw that you make your whey with raw milk. We tested out raw milk and 1. My husband got immediately very ill (he has an amazing trick stomach) and 2. We could never use the amount you have to order to keep the subscription going. So I regularly make yogurt using organic whole milk.
I make all our mayonnaise and mustard. My questions are: couldn't I use the whey produced by the yogurt to make fermented mayonnaise and 2. How is it safe to leave raw egg yolks in fermenting mayonnaise out on the counter overnight?
Thanks, Rachel
Hi Jenn, I am not a health professional and it is always good to listen to your local experts. However, in my own experience, if you know the farmer and the cows are pastured and the barn is kept clean, there is not much need to worry. For a very good article on raw milk, go here: https://www.westonaprice.org/health-topics/childrens-health/is-raw-milk-safe-for-babies/
As an inflammation sufferer I’d really like to try this as a holistic remedy. TBH I’m a little weary as a local health official warned residents of a recent salmonella outbreak last summer and urged against consuming unpasteurized dairy. Curious—is there is a way to ensure I’m not exposing myself or my family to unhealthy pathogens during the process of fermenting homemade whey?
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