Basic whey, found in fermented milk (yogurt), can be obtained by straining yogurt using a cheesecloth, stocking, or any other creative way you can think of. The yellowish liquid that is strained out is the whey, and can then be added to foods to promote a type of fermentation called lacto-fermentation. Lacto-fermentation helps to preserve food as well as boost it’s nutrition. You will see whey used in my future receipes, which include mayo, ketchup and probiotic lemonade.
The photo to the right is the method I use to make whey. I don’t know if this is common practice, but this is what works for me, and I end up with the same end result. Yes, it’s a stocking full of yogurt, hanging from a chopstick, hanging from the cupboard…and okay I’ll say it…it looks like a giant testicle, hanging from a chopstick, hanging from the cupboard. I’ve definitely had some odd looks from guests who happen to witness this.
I let the yogurt drip for about 24 hours. What you’re left with is the separation of curds and whey. Store the whey in an airtight jar in the fridge–it will last serval weeks in the fridge, and months in the freezer. The curds can be stirred back into your yogurt for a creamier yogurt, OR make this delish Herb and Garlic Yogurt Cheese.
Homemade yogurt works great for making whey.