Although whey is only a by-product of yogurt- or cheese-making, it is actually very healthy itself and full of nutritional content. Whey has a multitude of uses, including fermenting vegetables and, when taken as a powder, increasing athletic performance. It's a tasty and nutritious addition to foods such as bread and muffins and can be substituted for milk in almost any recipe, giving a deep flavor to the food. Believe it or not, making whey is easily done in any home kitchen, giving you access to all whey has to offer.
Step 1
Set a strainer on top of a 2- to 4-quart glass bowl and line the strainer with the cheesecloth.
Step 2
Pour yogurt into the center of the cheesecloth. You can use any type of plain yogurt, store bought or homemade, as long as it has active biocultures. One quart of yogurt will produce 3 cups of whey and 1 cup of cheese.
Step 3
Let the yogurt drain for about one hour in the strainer. You should already see whey forming in the glass bowl.
Step 4
Tie up the cheesecloth with a rubber band and hang it from a spot in your kitchen, such as a cabinet knob or hook. Remove the strainer, but keep the glass bowl or pitcher underneath the cheesecloth to collect the whey, which will slowly drip out of the yogurt. You can also tie the cheesecloth to a spoon and lie the spoon over the mouth of a pitcher.
Step 5
Let the yogurt drip overnight or for at least eight hours. The whey will separate into the glass and leave cream cheese in the cheesecloth. Both can be refrigerated and enjoyed for several months.
Tips and Warnings
- You can substitute a thin towel if you don't have a cheesecloth. Add whey into cake batters and vegetable stews for extra flavor.
- Don't leave out the whey or cream cheese for more than 12 hours. As dairy products, they must be refrigerated after production.
Things You'll Need
- Yogurt
- Cheesecloth
- Strainer
- Glass bowl or pitcher
- Rubber band
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