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.
- 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.