"Homemade" Whey As A Starter Culture
Preserved cooking illustration

"Homemade" Whey As A Starter Culture

"Homemade" Whey As A Starter Culture

"Homemade" Whey As A Starter Culture

Cultured whey is a by-product from cultured cheese making and yogurt straining. It is teeming with live Lactobacillus cultures. If you're not a cheese maker (yet!) you can extract your own whey from homemade or store-bought plain, additive-free yogurt.

Pour the yogurt into a muslin bag, cloth or thin tea towel over a large bowl. Pull the ends of the towel up and secure with string or a rubber band. Tie the towel to a cabinet handle above the bowl. Leave it to drain for 2-12 hours depending on how much whey you need.

Pour the liquid in the bowl (this is the whey!) into a glass jar and store in the fridge for up to 1 month. What's left in the towel is a thick Greek yogurt (2 hour strain) or a creamy cheese (12 hour strain). Store in the fridge for up to 2 weeks.

Image: Rebecca Siegel

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.