Whey with a byproduct of cream cheese
5 minutes prep. 1 - 8 hours wait time. / 5 to 6 tablespoons of whey / / Print /
- 1 cup of full fat plain yogurt
- Thin dish towel
- Quart size wide mouth jar
- Rubber bands or clothespins
- 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.
- 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.
- 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.
- 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.
- The liquid in the jar is whey. Use what you need. Then transfer the remaining to a smaller jar.
- Write the date on the jar and put it in the fridge. Whey lasts 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.