The content that follows is from Nourishing Traditions page 87. “We call for the use of whey in many recipes throughout this book—as a starter culture for lacto- fermented vegetables and fruits, for soaking grains and as a starter for many beverages. The cream cheese, which is a by-product, is far superior to the commercial variety, which is produced by putting milk under high pressure and not by the beneficial action of lactic-acid- producing bacteria.”
Makes 5 cups whey and 2 cups cream cheese.
- 2 quarts piima milk, whole-milk buttermilk, yoghurt or raw milk
- If you are using piima milk or whole-milk buttermilk, let stand at room temperature 1-2 days until the milk visibly separates into white curds and yellowish whey.
- If you are using yoghurt, no advance preparation is required. You may use homemade yoghurt or good quality commercial plain yoghurt [organic, whole milk, preferably pasture-raised.]
- If you are using raw milk, place the milk in a clean glass container and allow it to stand at room temperature 1-4 days until it separates.
- Line a large strainer set over a bowl with a clean dish towel.
- Pour in the yoghurt or separated milk, cover and let stand at room temperature for several hours (longer for yoghurt).
- The whey will run into the bowl and the milk solids will stay in the strainer.
- Tie up the towel with the milk solids inside, being careful not to squeeze.
- Tie this little sack to a wooden spoon placed across the top of a container so that more whey can drip out. When the bag stops dripping, the cheese is ready.
- Store whey in a mason jar and cream cheese in a covered glass container. Refrigerated, the cream cheese keeps for about 1 month and the whey for about 6 months.
“Whey is such a good helper in your kitchen. It has a lot of minerals. One tablespoon of whey in a little water will help digestion. It is a remedy that will keep your muscles young. It will keep your joints movable and ligaments elastic. When age wants to bend your back, take whey … With stomach ailments, take one tablespoon whey three times daily, this will feed the stomach glands and they will work well again.” — Hanna Kroeger Ageless Remedies from Mother’s Kitchen🖨️ Print post