If you make kefir milk or water you already have whey to make fermented vegetables. Unfortunately not everyone makes kefir and if you want to learn how to ferment vegetables you will need whey to speed up the process. This recipe is a bonus because you will make wonderful cream cheese and have a by product of whey to use in fermenting something else.
Ingredients & Supplies
- One 32-ounce container of full fat organic PLAIN yogurt
- Cheesecloth or thin dish towel
- Medium-size bowl
- String or rubber bands
- Pour the yogurt into cheesecloth or thin towel. You can pour the whole container, or just use half if you don't need much whey. Make sure the towel is thin, or it will absorb too much of the whey.
- Pull the ends of the towel up and secure with string or a rubber band.
- Tie the towel with yogurt in it to a cabinet handle above the bowl.
- Leave it alone overnight to drip.
- In the morning, if the dripping has stopped, pour the liquid in the bowl (this is the whey) into a glass jar and store in the fridge for up to six months.
- The "yogurt" left in the towel is actually cream cheese now. Put in its own container and use as you would store bought cream cheese.
- Use the whey for homemade salsas, sauerkraut, fermented veggies, onions or pickles and more.