Whey and Yogurt Cheese takes seconds to prepare! The whey is what drips out from the yogurt and is packed with loads of healthy bacteria to assist in making other ferments and healing your gut. The Yogurt Cheese still holds probiotics and can be used for dressings, dips, smoothies, and more!
Ingredients:
1qt of pasteurized, non-homogenized plain yogurt, or yogurt you make at home
Directions:
1. Line a colander with cheesecloth or nut milk bag, and place the colander inside a bowl where it has space between the colander and the bowl to allow for dripping.
2. Put the yogurt into the cheesecloth or nut milk bag.
3. Place a wooden spoon over the top of the colander and tie the cheesecloth around the spoon so you can hang it in a 1-gallon jar OR hang the nut milk bag from a knob on your cabinet with a bowl underneath
4. Let the whey drip into the 1-gallon jar or bowl overnight.
5. Inside the cheesecloth (or nut milk bag) is the yogurt cheese you can use like cream cheese and use the whey for fermenting any other vegetable. Whey will last several months in the fridge in a mason jar.
Homemade Whey
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