Whey is protein found in fermented dairy products. Whey protein powder is readily available at health food stores. Making your own whey at home from buttermilk is simple, requiring only a few items. Once processed, you can use your whey protein to add protein to shakes, baked goods, casseroles and a variety of other recipes. Stored properly, your homemade whey protein can be used for up to six months, according to "Nutrition: Concepts and Controversies."
Step 1
Pour 1 cup of buttermilk into a jar. Secure the lid to the jar.
Step 2
Allow the buttermilk to ferment at room temperature for two days.
Step 3
Place the strainer over the bowl. Line the strainer with the kitchen towel.
Step 4
Pour the fermented buttermilk through the strainer. Allow the buttermilk to drain through the towel for two hours.
Step 5
Tie the corners of the kitchen towel together to form a sack. Lift up the sack and squeeze the remaining liquid, which is the whey, from the buttermilk by firmly squeezing the towel.
Step 6
Pour the whey into a jar and secure the lid. Refrigerate the whey until you are ready to use it.
Things You'll Need
- Jar with lid
- Refrigerator
- Buttermilk
- Kitchen towel
- Strainer
- Bowl
References
- "Contemporary Nutrition"; Gordon Wardlaw and Anne Smith; 2007
- "Nutrition: Concepts and Controversies"; Frances Sizer; 2008
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