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Recipe: Kefir Whey

Kefir whey is the liquid left over after milk cultures. When milk kefir over cultures it often separates into curds and whey.

How to Use Kefir Whey

Kefir is truly a versatile cultured product. You can drain its whey to create various cheese products or save the whey to use in soups and smoothies. Whey can also be used as a starter culture for other fermentation projects.

Equipment:

Instructions:

  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.

At A Glance

PREP: 5 minutes
COOK: 24 hours
TOTAL: 24 hours, 5 minutes
YIELD: Will vary based on amount of kefir strained