It’s so ridiculously easy and I’ve done it many times before but never posted about it for a few reasons:
- Everyone seems to have a “how to make whey” post on their website
- Everyone seems to have….
- It’s a skill that I’ve taken for granted.
(The before… after about 10 minutes of dripping)
This is seriously one of the easiest things in the world. So if you’re new to the world of primal food preparation or fermenting, this is a good starting point.
Here’s an overview of the supplies:
- Full-fat organic plain yogurt. I use Nancy’s Organic Whole Milk Yogurt. You DO NOT want to use anything that is fat-reduced. Why? Because I said. Okay, it’s because reduced-fat milk products replace the fat with additives - like sugar and dried milk (which is bad for you). So stick with the full-fat organic plain yogurt that has absolutely nothing in it.
- Organic Muslin. Cotton is GMO’d here in America and in India and they use crazy amounts of pesticides on it. You’ll pay more for organic but it’s worth it, especially if you have your food sitting in it for extended periods of time. I’ll buy a few yards at a time and keep it on hand in my ever-growing fabric stash.
- A large jar or a deep bowl. I buy my honey by the gallon and save the jars for future use. They’re just so so handy. Especially when you need something to hang your yogurt bag off of and don’t feel like cleaning up whey splash in the morning.
Enough about that, here’s the complete tool list and the how-to for….
Whey (and Yummy Cream Cheese)
- One 32-ounce tub Nancy’s Organic Whole Milk Yogurt (can use a half tub, I’d rather get it all done with right then).
- A few large rubber bands - like the ones that hold broccoli heads together. If you don’t save them, start doing it. Or, you’ll need lots of string.
- Organic muslin or a thin dish towel - no terry cloth towels!
- A deep bowl, medium-sized
- Something to suspend the bag of yogurt - I use a wooden spoon
- Drape the fabric/towel over the bowl and empty the yogurt tub into the middle.
- Bring up the corners and secure with the rubber band or a string.
- Either secure yogurt bag off of a cupboard handle (if you have one) with a string, with bowl underneath to catch the dripping liquid -OR- using another rubber band, secure a wooden spoon to the bag and hang over bowl, having enough clearance to not let it sit in the whey that will be catching at the bottom.
- Set out overnight, or until the bag is no longer dripping. You will have about 2 cups of whey and 2 cups of cream cheese.
- Store whey in a sealed glass container for up to 6 months, use it for a Beet Kvass or Lacto-Fermented Ketchup starter and for many more ferments coming soon to Northwest Primal.
- Store cream cheese in a glass container as well and use as you would store bought cream cheese. (If you’re looking for inspiration, I highly suggest my Grapefruit Torte.)
And that’s it! It’s so easy!
This recipe is inspired by David Lebovitz, a Paris transplant chef whom I absolutely adore. He made a homemade mustard based off of another homemade mustard recipe so I thought I’d give it a try.
I’m sure by now, with my Lacto-Fermented Ketchup and Homemade Mayo, that it may have crossed your mind that I’m working on building up my collection of homemade condiments. And that would be correct. It’s just so easy to walk the two blocks to Safeway (the store I refer to as the glorified 7-11) and pick up a thing of whatever mustard I want. Problem is, I can’t track the ingredients - there’s gluten in some of the vinegars, random chemical fillers and is that plastic bottle really BPA-free? So, homemade mustard it is! Anyway, here’s a basic yellow. I can’t wait to grill up some brats on my BBQ and have some kraut and mustard!
- 1/3 cup mustard seeds
- 1/3 cup Chardonnay vinegar (or white wine vinegar)
- 1/3 cup dry white wine
- 1 tablespoon maple syrup
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/8 tsp cayenne (can put more or less in, depending on how much heat you want)
- 2-4 tablespoons warm water, if necessary
- In a stainless-steel bowl (anything else will stain, trust me), combine all ingredients, except water, and stir until blended.
- Set aside, covered with a towel, for two to three days.
- Blend in blender until smooth, adding a little bit of water if mustard is too thick.
- Stores in a glass jar in the fridge for up to 6 months (so mark the made date on the lid!)
No, I’m not talking about the rocker-turned-famous-ballad-singer who’s music video is five parts creepy and three parts even creepier.
I’m talking about stick to your ribs meatloaf.
The American classic. And the thing of many jokes.
I decided to make meatloaf before I knew it was going to be 75 here in Portland over the next few days. Had I known, I would have turned the two pounds of ground beef I pulled out of my freezer into taco meat or hamburgers to be served in a lettuce wrap. As it stands, meatloaf isn’t all that bad and I’ll probably crumble it up and serve it on salad (because it’s 75…. and that’s warm for this area).