Whey and yoghurt cheese

Makes about 1 cup whey and 2 1/2 cups cheese. Refrigerated, the yoghurt cheese will keep for about 1 month and the whey for about 6 months.

  • 1 litre good quality, full fat, natural yoghurt (If using commercial yoghurt or kefir, choose one with no sweeteners or fillers. such as Biofarm organic acidophilus)
  • OR your own homemade yoghurt
  • OR your own homemade kefir

Place the yoghurt in a strainer lined with cheese cloth or a clean linen tea towel, placed over a bowl. Cover with a plate and leave at room temperature for 12 to 24 hours, while the whey runs out.

After the whey has run out into the bowl, you may tie up the cheese cloth or linen towel with the milk solids inside, being careful not to squeeze. Tie this little sack to a wooden spoon placed across the top of a bowl or pitcher so that more whey can drip out of the bag. When the bag stops dripping, the cheese is ready. Store whey in a jar and cream cheese in a covered glass container.

(Or you can use a “yoghurt cheese maker,” available at speciality kitchen supply shops, rather than a strainer lined with cheese cloth or a towel.)

How to use the cheese:

  • The cheese can be spread on toast or crackers
  • I’m told that it’s yummy spread on Ryvita biscuits, with a splash of chilli sauce on top.
  • Made into dip.
  • It’s also an option in the salmon dip recipe.
  • If you’re doing SCD, it could substitute for dry curd cottage cheese, if well enough drained.

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