Definitions:
Curds- the thick casein-rich coagulated part of milk
Whey- the watery part of milk that has separated from the coagulated part of milk.
It all sounds pretty nasty right? Here is what I see when I read the definition.
Curd- mouth-watering creamy cheeses offering a variety of fat soluble vitamins, life sustaining protein, and an invaluable ingredient to pleasurable and nourishing cooking.
Whey- rich in vitamins and minerals, this substance has been used for thousands of years as a catalyst in lactofermentation. Lactofermentation was the original probiotic.
Sounds a bit more interesting now.
Even if you are just beginning to embark on the journey of good health this is a good place to start. Those of you who are a little farther down the path will find this is a great place to take the next plunge. Listed below are the steps for making your own curds and whey. By the end you will have delicious homemade cream cheese and whey. The cream cheese can be used on sandwiches, in recipes, for sauces, dips, or any other way you would use store bought cream cheese. They whey can be saved to inoculate recipes for lactofermentation. I will be posting more about the wonderful beneficial world of lactofermentation with instructions and pictures later this week. But for now you can take the first step and then kick back and enjoy the creamiest of cheeses.
Step 1
If you do not have homemade yogurt then I recommend buying this brand. It seems to provide the most whey and satisfactory cream cheese. If you buy just any old store brand of yogurt you will have trouble. Only buy high quality. And remember to always buy whole milk.
Step 2
Put a metal strainer in a large bowl (not plastic).
Step 3
Cover the strainer with cheese cloth or a thin, clean dish towel and pour yogurt in.
Step 4
Cover with another clean dish towel and let sit on the counter at room temperature for several hours. The whey will start to drip through and collect in the bowl. Once the whey reaches the height of the strainer you will need to lift the curd higher. Tie the dish towel or cheese cloth up with twine and then tie it to a rod or wooden spoon. This will allow more whey to drip out. This process usually takes 24 hours from start to finish.
Step 5
When it stops dripping you can collect your cream cheese. It will keep in your fridge for about 1 month.
Step 6
Pour your whey in a clean glass jar and label with the date. Store this in your refrigerator up to 3 months.
Next up...what to do with this nutrition goldmine masquerading as an odd watery discharge!
