2 cups of yoghurt or kefir*
1 large glass bowl
1 strainer
1 thin unbleached cheesecloth
1 wooden spoon
1 pitcher
1. Line a large strainer with an unbleached cheesecloth pour yogurt or kefir into the cloth. Cover and allow to sit out at room temperature for several hours. The liquid whey will begin to drip into the bowl, while the milk solids will stay collected in the cloth.
2. When the dripping slows, tie up the cloth into a sac with the milk solids inside.
3. Pour the liquid whey from the large bowl into a small glass jar for storage- it will last 6 months refrigerated.

Great source of probiotics, vitamins & protein. It is used to make sauerkraut.Whey.jpg

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