Looking to learn how to make kefir whey and kefir cheese?
I’ve got you!
Hey Friend! So you want to make some fermented vegetables… maybe some kimchi or ginger carrots? The first step is to have fresh kefir whey on hand before the day you want to make it.
I’ll show you how.
What you need:
- Paper towels or a basket-style coffee filter
- A deep bowl
Set up by placing the coffee filter or one or two paper towels inside the strainer. Place the strainer inside the bowl.
Pour the kefir into the lined strainer. Cover with plastic wrap and place in the refrigerator for 6-8 hours. The liquid whey will drip through the strainer and into the bowl. During this process I find it helpful to carefully stir the kefir every now and then. I also make sure the whey is not going to overflow the bowl, pouring some into a storage jar if it nears the brim.
You’ll now have a ball of kefir cheese left in the strainer and a bowl full of fresh kefir whey ready to use in lots of delicious and healthy ways. Store each in a sealed container in the refrigerator for up to a month. If you used a cup of kefir you will get ½ cup of kefir whey and ½ cup of kefir cheese. If you used a quart of kefir, you’ll get a pint of each.
What can you do with kefir whey and cheese?
Kefir whey is used for making fermented drinks or cultured vegetables. The kefir cheese is a wonderful base for dips, spreads, and dressings. I first learned how to make kefir whey and cheese from Donna Schwenk’s book, Cultured Food For Life. It’s full of yummy recipes where kefir whey and cheese are the beginning ingredients. I encourage you to check our her site here for more ideas on getting more cultured-food goodness into your body.
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