I thought that it would be fitting to start out my journey with the EASIEST recipe on the planet. Also it is an ingredient in a lot of other recipes, so it is very fitting to do first. When I first ‘made’ whey, my husband thought I was nuts. Little did he know that it is an extremely useful thing, with a great by-product of wonderfully flavorful cream cheese (not like the dead stuff in stores). And it lasts for months in the fridge.
I have used whey to make dozens of recipes, including yogurt, pancakes, pickles, sauerkraut, kimchi, ketchup, mayonnaise, salad dressing… basically anything that you would like to preserve or culture and add beneficial bacteria to. I also use whey when I soak flour, grains, rice or beans to neutralize phytic acid and other anti-nutrients. And the whey is ‘good’ for you and can be taken as a tonic for upset stomach in a little bit of water. Let’s just say, I used to love vinegar pickles but condiments with whey make me feel good! And the cream cheese is AMAZING. Give it a try, you’ll see!
Whey and Cream Cheese
Rating: 4 forks (key)
they don’t know they’re eating it when they eat it! But they eat it all of the time!
Page in NT: 87
2 cups whey and 2 cups cream cheese
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. 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. For the raw milk to separate into curds and whey properly the air must be around 73 degrees Fahrenheit.
Line a large strainer set over a bowl with cheesecloth or a clean dish towel. Pour in the yogurt or separated milk, cover and let stand at room temperature for several hours (longer for yogurt). 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 up to 6 months.
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