Monday, June 11, 2012

Making Whey!

Whey can be done several different ways, so depending on what dairy products you have one hand or what you are making with your Dairy depends on how you will make yours.

Very simply way is to leave raw, unpasteurised milk in a clean glass jar on the bench at room temperature for 1 -4 days, until it separates. You can also use Yoghurt, kefir, or buttermilk for this process, However you won't need to leave them to sour.
Then line a Large strainer over a bowl with Cheese Cloth, or a fresh clean dish/tea towel.
Sun drying kills any bacterial that might have been left behind from general washing, or Ironing will also kill anything growing or hiding.

Pour in the separated milk, yoghurt etc.
Cover and let stand at room temperature for several hours.
The Whey will begin to pass through the cloth, after a few hours gather the ends together and tie and Hang to allow the remaining whey to drip out, being careful not to squeeze.

When the Bag stops dripping you will have whey in your container and curds in your cloth.
Keep Whey in a clean Glass jar for up to a month.
Use it in Lacto-fermentation of vegetables, and Fruits.
Excess whey can be drunk for a great health boost, or added to cooking for soaking, anything that would use milk for.

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