**In this post we are going to be going through the process of taking cultured milk kefir & getting out the whey & cream cheese!**

Whey & Cream Cheese from Milk Kefir

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The steps first step to getting whey & cream cheese from milk kefir is to acquire some cultured milk kefir. You can make your own easily by following THIS TUTORIAL

Once you have your cultured milk kefir in hand you’ll be on your way!

I first learned about this process in the Nourishing Traditions The cookbook that challenges politically correct nutrition and the diet dictocrats by Sally Fallon & Mary G. Enig, Ph.D.

Equipment:

Milk kefir
Bowl
Strainer
Few layers of cheese cloth, nut milk bag, coffee filter or tight-weaved cloth
Storage jars
long handled spoon

Method:

Pour Kefir into the cheesecloth & strain over a bowl. The more layers of cheesecloth, the less the kefir will strain through
Once the kefir begins to pull away from the cheese cloth after a few hours the first step is done. This step can take anywhere from 2-24 hours
Set aside the cheese cloth & pour the whey into a jar. It is normal for there to be a bit of milk solids at the bottom & this can be filtered later
Hang the cheese cloth & allow the whey to continue to drip from the cheese cloth. To do this place a spoon over the strainer. Tie the opposite end of the cloth over the spoon. Remove the strainer from underneath making sure you are using a deep enough bowl that the cloth does not touch the liquid. Then allow it to sit overnight to remove as much liquid as possible. Feel free to squeeze the cheesecloth over the strainer as well.
Allow the jar with the whey to sit in the fridge until all the milk solids are sitting at the bottom. Carefully strain out the whey from the milk solids.

Storage:

Keep refrigerated & the cream cheese should keep for about 1 month & the whey for 6 months. You can also freeze the whey if desired.

Be sure if you are putting the whey in the freezer you are using freezer safe containers.

Suggested uses:

Whey:

Use as a starter for cultured veggies
Take it as a health shot
Add whey to smoothies
Soak certain foods to make them more bioavailable & digestible such as beans, oats, nuts before eating & even whole grains before you grinding to help make the grains easier to digest
Tenderize meat when used in a marinade
Replace lemon or orange juice in recipes as it holds the same acidic properties
Water plants with diluted whey to give them a boost of vitamins

Cream cheese:

Use as a replacement for commercial sour cream & cream cheese
Use as a base for dips

Until next time, may you find Peace wherever you are!

Watch the video & tutorial HERE

Sources:

Fallon, Sally (1999, 2001) Nourishing Traditions. MD: NewTrends Publishing Inc. PP 87

https://www.abountifullove.com/2022/01/how-to-make-kefir-whey.html

https://culturesforhealth.com/blogs/recipes/milk-kefir-recipe-how-to-make-kefir-whey

Whey & Cream Cheese from Milk Kefir