Extracting Whey from Raw MIlk
INGREDIENTS
Raw Cow's Milk
TOOLS
Gravy ladle or something to skim the cream off with
Very Clean Glass Jar with a lid
Fine Strainer (cheesecloth or flower towel)
Bowl to catch the whey (if you are using a ½ gallon of milk the bowl needs to be able to hold about a ½ gallon of whey)
Patience (This can take up to a week to make the 1st time but it can get down to 24 hours eventually)
RECIPE
Skim off the cream and use it to make butter or use it in your coffee.
Pour the skimmed milk into a very clean glass jar (use your own jars, not the jars you get your milk in)
Cover loosely with a lid to keep out dust
Leave it on the kitchen counter for 4-5 days (up to a week)
(the warmer the room the faster the next step will happen)
The milk will separate into curds and whey.
Put a fine strainer or you can line it with clean cheesecloth or a flour towel if your strainer has bigger holes over a bigger bowl. The finer the strainer the more clean your whey will be.
Pour the mixture into the strainer to catch the curds and the bigger bowl will catch the whey.
Let it sit for a couple of minutes to let the whey completely drain out.
The whey is then ready to drink or use for whatever you would like. You can even start cheese and fermented veggies with it.
TIPS
Save a little bit of the whey for your next batch. Add a ¼ cup of whey to your quart of milk. It will start to ferment faster and the taste of the curd will be richer and not as tangy as it is when it’s left on the counter for a week.
The left-behind curds will be semi-soft and will make a great cheese spread. Mix some salt, garlic, chives, basil, turmeric or whatever herbs you like with the curds, mix up, and enjoy.
In Mexico, they add brown sugar to the curds and eat them for breakfast.
This is the way that most humans consumed milk for thousands of years before the invention of refrigeration. They would eat the curds and drink the whey.
As always, let me know how you do with this recipe. I love to hear results and see pictures. If you have any questions or concerns just let me know.
Thank you for taking the time to read.
