Wednesday, March 14, 2007

Whey and Cream Cheese

This recipe is from Sally Fallon's Nourishing Traditions

Makes 5 cups whey and 2 cups cream cheese


2 quarts piima milk,
OR whole-milk buttermilk,
OR yogurt,
OR raw milk
(I use yogurt, and find it very easy to work with for whey)


We call for the use of whey in many recipes throughout this book (Nourishing Traditions)-- as a starter culture for lacto-fermented vegetables and fruits, for soaking grains and as a starter for many beverages. The cream cheese, which is a by-product, is far superior to the commercial variety, which is produced by putting milk under high pressure and not by the beneficial action of lactic-acid-producing bacteria.

If you are using piima milk or whole-milk buttermilk, let stand at room temperature 1-2 days until the milk visibly separates into white curds and yellowish whey. If you are using yoghurt, no advance preparation is required. You may use homemade yoghurt or good quality commercial plain yoghurt. If you are using raw milk, place the milk in a clean glass container and allow it to stand at room temperature 1-4 days until it separates.

Line a large strainer set over a bowl with a clean dish towel. Pour in the yoghurt or separated milk, cover and let stand at room temperature for several hours (longer for yoghurt). The whey will run into the bowl and the milk solids will stay in the strainer. Tie up the towel with the milk solids inside, being careful not to squeeze. Tie this little sack to a wooden spoon placed across the top of a container so that more when can drip out. When the bag stops dripping, the cheese is ready. Store whey in a mason jar and cream cheese in a covered glass container. Refrigerated, the cream cheese keeps for about 1 month and the whey for about 6 months.

Whey is such a good helper in your kitchen. It has a lot of minerals. One tablespoon of whey in a little water will help digestion. It is a remedy that will keep your muscles young. It will keep your joints movable and ligaments elastic. When age wants to bend your back, take whey....With stomach ailments, take one tablespoon whey three times daily, this will feed the stomach glands and they will work well again.
Hanna Kroeger Ageless Remedies from Mother's Kitchen

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