Yoghurt (or Kefir) Whey and Cream Cheese

Making whey is very simple. To end up with about 1 and 1/2 cups of whey and 1 and 1/2 to 2 cups of cream cheese, use about 4 cups of yoghurt or kefir (preferably made from raw milk). Take a large tall bowl and place a pretty fine-meshed sieve over it. Put a clean, thin, cotton dish towel into the strainer (you want the dish towel to be more finely-woven than cheese-cloth, but not as thick as terry cloth–you want the liquid whey to seep through, but none of the milk solids). Pour the kefir or yoghurt into the towel-covered strainer and gently wrap the towel up to cover the yoghurt/kefir. I usually put a plate over the whole thing to hold it all in place, then drape another cloth towel over all so no flies or anything can get in. Leave to drip over night, or about 8 to 9 hours. When it’s done you’ll have whey in the bowl, and cream cheese in the towel. Scrape the cheese into a container and keep in fridge for a couple of weeks. Add salt and herbs, garlic etc. This cheese is delicious. The whey will keep for up to a few months in fridge, though I usually use mine up quickly.


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