Liquid whey is used in many recipes for real food and is a versatile ingredient! You can:
+ Soak flour, grains, and beans.
+ Making lacto-fermented condiments.
+ Make beverages or drink it straight.
+ Freeze in ice cube trays to use as usual.
+ You can even feed it to Fido and many other pets.
So what is whey? The Weston A. Price Foundation offers an excellent explanation:
“Whey is the tart, golden liquid known to the Greek doctors of antiquity as ‘healing water.’ In fact, Hippocrates and Galen, two founding fathers of medicine, frequently recommended whey to their patients.3 Whey from fully fermented milk no longer contains lactose, and with its dose of probiotic organisms will help maintain a synergistic balance of the inner ecosystem and encourage repair of gut dysbiosis. Whey also contains a fair number of minerals, particularly potassium, and a notable amount of vitamins, especially B2.4″ (source)
In summary, whey is good for pre-digesting foods to make it easier on your tummy. It also provides wonderful (good) gut bacteria and enzymes for maintaining a healthy digestive tract. You can’t buy liquid whey from the store and the powdered stuff you find in the bulk section is not your friend (it is overly-processed and, for lack of a better word, dead)!
So follow these easy instructions to get your own liquid whey right at home. It will last 6 to 7 months in a tightly sealed glass container in the fridge. There are many ways to obtain whey (from buttermilk, kefir, sour cream – really any cultured dairy); I use Organic Plain Whole Milk yogurt from the store. Right now my favorite is Nancy’s brand, which you can check out here. My husband and I do make our own yogurt from occasion to occasion, but it never comes out quite the way we want. We are working on perfecting it, but for the time being we are buying our yogurt (though, when you do use homemade cultured dairy – you do get a TON of whey).
After extracting the whey, you will get thick, rich, and decadent greek yogurt! It would also make a great cream cheese-type spread.
Liquid Whey & Greek Yogurt
1 – 32 oz container Organic Plain Whole Milk Yogurt
big bowl (glass if possible)
cheese cloth/paper towels
towel or lid to loosey cover bowl
1. Place the strainer in the big bowl. Then line the strainer with the paper towels or cheese cloth.
2. Scoop the yogurt into the lined strainer. Place a lid or towel over the bowl and then place in the fridge for 8 to 16 hours.
3. The next day, the whey will have strained into the bowl, pour into a mason jar via a funnel and then tightly cover.
4. Remove the yogurt from the strainer and you have delicious thick greek yogurt (perfect with honey)!
I would recommend straining this into a glass bowl and avoid plastic if possible. I am still on the hunt for a big enough glass bowl to do this in. If you have any tips or tricks for making whey – please share below!
Please visit the Weston A. Price Foundation’s article “Enjoying Little Miss Muffet’s Curds and Whey” for some excellent additional information.
Until next time,
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