Whey with a byproduct of cream cheese


  • 1 cup of full fat plain yogurt
  • Thin dish towel
  • Quart size wide mouth jar
  • Rubber bands or clothespins


  1. Place the dish towel over the mouth of a quart size wide mouth jar. Push the middle of the dish towel into the wide mouth jar to form a pocket large enough to hold a cup of yogurt. Make sure that the pocket droops to only about the middle of the jar. Secure the cloth to the mouth of the jar using clothespins or a few rubber bands.
  2. Pour the cup of yogurt into the pocket. Make sure the towel is thin, as it will absorb too much of the whey if it is a thicker towel.
  3. The yogurt will drip whey into the jar as it sits. Leave it alone for an hour minimum if you are in a hurry or if you live in a very hot climate. Otherwise you can leave it to drip overnight.
  4. Once the dripping has stopped, undo the clothespins/rubber bands and pull the dish towel with the pocket u[ out of the jar. More whey may squeeze from the pocket as you do this if you used only the one hour method.
  5. The liquid in the jar is whey. Use what you need. Then transfer the remaining to a smaller jar.
  6. Write the date on the jar and put it in the fridge. Whey lasts for up to six months.
  7. 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.