Homemade Whey: Weston A. Price
Heather Hartman HealthShare
Homemade Whey: Weston A. Price
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Author:
Mary G. Enig, PhD.
Servings
5 cups
Homemade whey is easy to make from good quality plain yoghurt, or from raw or cultured milk. You will need a large strainer that rests over a bowl.
INGREDIENTS
-
See below
METHOD
- If you are using yoghurt, place 2 quarts in a strainer lined with a tea towel set over a bowl. Cover with a plate and leave at room temperature overnight. The whey will drip out into the bowl. Place whey in clean glass jars and store in the refrigerator.
- If you are using raw or cultured milk, place 2 quarts of the milk in a glass container and leave at room temperature for 2-4 days until the milk separates into curds and whey. Pour into the strainer lined with a tea towel set over a bowl and cover with a plate. Leave at room temperature overnight. The whey will drip out into the bowl. Store in clean glass jars in the refrigerator.
Recipe Note
Source: Nourishing Traditions by Sally Fallon with Mary G. Enig, PhD.
https://www.westonaprice.org/health-topics/formula-homemade-baby-formula/#gsc.tab=0