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.