Not the powdered whey junk touted as a health food

This is more of a how-to than a recipe.

Making real whey is easy, and fundamental to a healthy home an family. It is a key ingredient throughout the recipes in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
.

Typically it’s the liquid left over after making cheese but many cheese processes these days use acidic means that will make for a whey that curdles milk. Instead use this simple recipe and your favorite yogurt (hopefully home-made.. it’s easy, really).

Recommended Tools for ease: A yogurt strainer/cheese maker that is available on Amazon.com and other stores – Cuisipro Donvier Yogurt Cheese Maker. You simply put the yogurt in the top and stick it in the fridge. By the next day you will have thicker yogurt on top and whey in the bottom container. The yogurt can be used as greek style yogurt for recipes or used to make cream cheese.

To use other equipment take cheese cloth, folded over a few times and put the yogurt in the middle. make a bag out of it and twist it so you can wrap it around a wooden spoon and secure it. Then brace the wooden spoon over a small pitcher, glass jar or bowl. Keep it in the fridge and the whey will drip out into the container. Again you will have a thick and creamy yogurt that can be used in various recipes.