Basic Whey for Lacto-Fermentation

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Whey from yogurt

Basic whey, found in fermented milk (yogurt), can be obtained by straining yogurt using a cheesecloth, stocking, or any other creative way you can think of. The yellowish liquid that is strained out is the whey, and can then be added to foods to promote a type of fermentation called lacto-fermentation. Lacto-fermentation helps to preserve food as well as boost it's nutrition. You will see whey used in my future receipes, which include mayo, ketchup and probiotic lemonade.

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How to strain yogurt

The photo to the right is the method I use to make whey. I don't know if this is common practice, but this is what works for me, and I end up with the same end result. Yes, it's a stocking full of yogurt, hanging from a chopstick, hanging from the cupboard...and okay I'll say it...it looks like a giant testicle, hanging from a chopstick, hanging from the cupboard. I've definitely had some odd looks from guests who happen to witness this.

I let the yogurt drip for about 24 hours. What you’re left with is the separation of curds and whey. Store the whey in an airtight jar in the fridge--it will last serval weeks in the fridge, and months in the freezer. The curds can be stirred back into your yogurt for a creamier yogurt, OR make this delish Herb and Garlic Yogurt Cheese.

Homemade yogurt works great for making whey.

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