Kefir whey is the liquid left over after milk cultures. When milk kefir over cultures it often separates into curds and whey.
30 minutes
180 minutes
2
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Milk Kefir Starter Kit
Butter Muslin
Butter Muslin
$7.99
Butter Muslin is a tightly woven cloth, similar to cheesecloth, used for draining, pressing, and straining soft cheeses, yogurt or milk kefir. Butter muslin cloth also works as a breathable jar cover for all sorts of fermenting applications.
Organic Cotton Bag 10"x12"
Organic Cotton Bag 10"x12"
$5.00
This 10" x 12" organic cotton bag is perfect for making nut milk and soy milk, but we also love it for straining whey from homemade yogurt, cheese, kefir, and more.
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:
- Coffee Filter, butter muslin, tight-weave cloth or cotton bag
- Colander
- Bowl
INGREDIENTS:
INSTRUCTIONS:
- Set a colander in a bowl; lay a coffee filter, cloth, or bag in the colander.
- 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.
- Use the resulting thickened kefir in place of yogurt, spreadable cheese or cream cheese in recipes, depending on the finished consistency.
RECIPES USING DRAINED KEFIR
