Wednesday

Why Make Whey

Let stand at warm room temperature
for 3-4 days or until the whey separates.
     I can hear you all.  Making whey?  Why?.......because it's good for you :-).  Actually, you also get cream cheese.  Start with 2 quarts of whole organic milk.  Raw is best, pasteurized homogenized --- if you must, pasteurized ultra-homogenized -- not good.  (why is another whole post).  Add 1/4 cup of buttermilk.  Not all buttermilk in the store will work.  Some just don't have live cultures.  You might have to try a few brands until you figure out which one works.  Now let it sit for 3 or 4 days, in the warmest room you have, till the curds (cream cheese) and whey (the clear liquid) separate.   Line a colander with a clean dish towel, place over a bowl and let it drain.  Overnight works just great.  In the morning refrigerate the cream cheese and put the whey into a jar.  Keep both in the refrigerator for quite some time if you want.  However, there is always something to make with cream cheese, and you're going to drink that whey right up.
    Whey is good for you because of the available minerals, enzymes, and lactobacilli.  I especially like whey in the summer when it is extra hot.  Pour some whey into your lemonade and it will refresh you so fast.  You can feel the difference.  After working hard in the garden it is great!  Try it after a hard workout or run.  It actually has a little sour taste that you don't even notice in the lemonade.
     I am making this whey to add to my breakfast shakes that I am going to be starting, and for my oatmeal.  Whey can also be used to ferment vegetables.  I have used it to make beet kvass -- very good for a cleansing diet, and excellent for the stomach and digestion.

4 comments:

KingdomSeeker said...

I get farm fresh, whole milk from an actual dairy farmer. I know I get it cheaply ($7/gal), but I can rarely get myself to give up the whole milk to strain off the cream! I have done it before and made fermented sauerkraut from the whey... but that was about it. Maybe in the spring (or when I secure consistent employment) I can do this again. Right now, the milk keeps my son from asthma. *Sigh* I guess we have to pick and choose. I wish it weren't so.

Thanks for reminding me that I need to get on the bandwagon again!

Dr. Momi said...

I wish I could get raw milk easier here in Wis. It's illegal to sell it. You have to know the right people.....

KingdomSeeker said...

Where I live, it's illegal to sell raw milk for human consumption. I buy it from a farmer who clearly labels it: unpastuerized, may contain (blah, blah)... For pets only. Yeah, but what I do with it when I get home is my business *wink* I have been to the farm. It is beautiful, practically spotless. The milk is from beautiful Jersey cows (and a couple of brown swiss), pastured who only get a tiny bit of grain when they come in to be milked. No antibiotics, no hormones, no nuttin'. It is fabulous milk! I am blessed!

Dr. Momi said...

Your milk supply sounds wonderful!!