Video/Recipe: Whey and Yogurt Cheese

January 22, 2012 · 10 comments

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Yogurt is one of the most “value added” foods you can made at home. In my previous video I showed you how simple it is to make yogurt at home from the best milk available. You can take this one step further by dripping the yogurt to produce two more valuable, cultured food items. They are whey and yogurt cheese. Whey is the liquid that drips out of the yogurt and may be used as an inoculate for many other fermented items. It contains billions of beneficial bacteria. Yogurt cheese is the solid mass left after the whey is dripped out. It, too, is full of beneficial bacteria and is delicious!

Many people that have trouble digesting milk (even raw milk) may be able to tolerate dripped yogurt or yogurt cheese. This is true for people on the SCD or GAPS diets who may be sensitive to dairy. As they are slowly reintroducing dairy foods, dripped yogurt may be one of the first products to try. I myself find that I can tolerate dripped yogurt better than full yogurt.

Whey and Yogurt Cheese

Ingredients

Equipment

  • Drip bag that comes with some yogurt makers or 8 layers of cheese cloth
  • strainer
  • large bowl

Instructions

  1. Take one quart of your homemade yogurt
  2. Place the strainer over the bowl
  3. Place the yogurt in the bag or on the 8 layers of cheesecloth that you placed on top of the strainer
  4. Let drip for 5 – 7 hours
  5. This may be left on the counter or refrigerated
  6. Make sure the liquid dripping out is clear
  7. If it is not clear you need to add more layers of cheesecloth
  8. After it is done scrap the cheese out of the bag, wrap and refrigerate
  9. Place the whey in a jar and save in the refrigerator
  10. Whey can last several months refrigerated

Where to buy the Yogourmet Yogurt Maker

Where to buy start cultures

This is shared at: Sugar-Free Sunday, My Meatless Monday, Monday Mania, Melt in Mouth Monday, Barnyard Hop, Real Food 101, Meatless Monday, Mouthwatering Monday, Tasty Tuesday Tidbits, Made from Scratch Tuesday, Traditional Tuesday, Sustainable Ways, Whole Food Wednesday, Healthy 2Day, Real Food Wednesday, Cast Party Wednesday, Mommy Club, These Chicks Cooked, Hearth & Soul Hop, Creative Juice Thursday, Thrieving on Thursday, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, Freaky Friday, Fresh Bites Friday, Foodie Friday, Fight Back Friday, Friday Food

 

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{ 8 comments… read them below or add one }

1 Kathryn Arnold January 23, 2012 at 7:26 am

I’m new to cultured foods… How would I use yogurt cheese? I’m having a hard time because cultured foods (including yogurt) taste so strange to me.

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2 Jill January 23, 2012 at 9:40 am

Hi Kathryn,
You could use it the same as cream cheese or cottage cheese. They do have a tart taste but you get used to it!

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3 simply heidi January 24, 2012 at 2:08 pm

I do this, just to get a thicker yogurt after I’ve made it, but I never knew that whey could last so long in the fridge. Thanks for the info.

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4 Emily @ Random Recycling January 24, 2012 at 10:25 pm

Awesome timing, I just post about my own homemade yogurt experience.
(http://randomrecycling.blogspot.com/2012/01/how-to-make-your-own-yogurt.html)

I was going to look into finding a cheese/whey recipe, and viola, here you are!

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5 Anne @ Quick and Easy Cheap and Healthy January 26, 2012 at 8:21 pm

I just recently started making my own yogurt cheese and whey, and have had some fun experimenting with both. Thanks for sharing this post with H2W and come back next week to see if you were featured:)

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6 Miz Helen January 27, 2012 at 9:44 pm

Very good video Jill, the Cheese looks great. Thank you so much for sharing with Full Plate Thursday. Hope you have a wonderful week end and come back soon!
Miz Helen

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7 France @ Beyond The Peel February 1, 2012 at 1:05 am

I love making yogurt cheese. I just bought a container today to make another batch. I’m going to use the whey to make some preserved “pickled” garlic.
Ps you’re videos are great.
Thanks for sharing this with us at Whole Food Wednesday.

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