1. Place a few layers of cheesecloth over a strainer, and place the strainer over a bowl. Pour the yogurt into the cheesecloth-lined strainer. Within minutes you will have whey. The longer you let the yogurt sit, the more whey you’ll have. You can even leave the yogurt 24 hours to make a thick yogurt cheese. You will have about two cups of whey.
2 Whey stores up to 6 months, refrigerated in a covered closed jar.
There are numerous fermented items you can make with the Whey which will be posted here, on this blog--
However the yogurt cheese that is leftover after the Whey has been removed from the yogurt is just as yummy–
Suggestions– yogurt cheese is great as a cream cheese substitute, sour cream substitute along with a great cheese ball spread with either honey or garlic and various herbs depending on what it will be spread on. Another option is to roll into small balls like mozzarella then roll it in bread crumbs and fry it in olive oil… Lots of yummy options for yogurt cheese..
My 5 year old loves it mixed with honey and used as a spread on toasted bagel or toast.
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