The question now was how to get said whey? I kept checking my yogurt and kefir as well as the buttermilk for some whey, but either they were not left alone for long enough ( cause we were using them) and then there was only a couple of tablespoons at most anyway. So thinking on what to do I finally remembered that in my Nourishing Traditions book it told me exactly how to do it!
So I looked it up and found that I could indeed get whey from my homemade Buttermilk
First you need whole milk buttermilk.
Now the recipe calls for about 1.9 liters of buttermilk, however I just used an amount I thought I could spare from my stash of buttermilk.
cloth to cover bow.
glad wrap and rubber bands
mason jar and container for cream cheese
Step 1 - with your whole-milk buttermilk, let stand at room temperature 1-2 days until the milk visibly separates into white curds and yellowish whey.
Um well I actually forgot to do this step and actually moved on to step 2 with out realising I had missed step 1 and it still turned out fine.
Step 2 - Line a bowl with a cloth and secure. I used a rubber band around the top of the bowl.
I used glad wrap to cover and again secured with a rubber band.
Step 3 - When the whey has stopped dripping ,tie up the cloth with the milk solids inside, being careful not to squeeze. Tie this little sack to a wooden spoon placed across the top of a container so that more whey can drip out. When the bag stops dripping, the cheese is ready.
With the whey I made that fermented tomato sauce which I am told is really yummy. I myself don't like tomato sauce at all!
I hope you enjoy making this easy and rewarding cream cheese and whey.
Blessings to you and your homes,