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Kefir Whey


Kefir is truly a versatile cultured product. Drain whey from it to obtain various cheese products. Save the whey to use in soups, smoothies, or as starter culture for other fermentation projects.




  1. Set a colander in a bowl; lay a coffee filter, cloth, or bag in the colander.  
  2. Pour milk kefir into the cloth.  Gather up the edges and hang above a bowl or jar to drain for 2-24 hours.  The longer the draining period the more whey it will produce. and the thicker the kefir will become.  
  3. Use the resulting thickened kefir in place of yogurt, spreadable cheese or cream cheese in recipes, depending on the finished consistency.


Ready for Recipes Using Drained Kefir? 


Whey in glass pitcher

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