Homemade Whey Recipe
Materials Needed
Plain, unsweetened whole milk yogurt 🥛
A fine-mesh strainer or colander 🥣
2 or 3 layers of cheesecloth, a clean thin dish towel, a nut-milk bag, or a large coffee filter 🧵
A large container for the strainer to sit over and catch the liquid whey 🫙
A clean glass jar or airtight container for the collected whey 🫙
Instructions
Place your strainer over a large bowl or container. Line the strainer with your chosen material. It will help to have some overlap or extra material to gather later.
Transfer the plain yogurt into the lined strainer.
Gather the edges of the cloth, or cover the setup with plastic wrap or a lid. Place the bowl and strainer in the refrigerator overnight.
Once straining is complete, the liquid in the bowl is your whey. Pour it into a clean glass jar with a lid and store it in the refrigerator for about 6 months.
The leftover yogurt is now considered yogurt cheese and can be used in many recipes.
Tip
If the collected whey is milky or cloudy, it contains more milk solids and should be used within a week.