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You are here: Home » Food Preparation » How To Make & Use Whey #AskWardee 032

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How To Make & Use Whey #AskWardee 032

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Probiotic, liquid sunshine, whey is fermenting gold! We call for it in many of our favorite recipes, from zingy fermented mustard to homemade muesli. You can even use it to soak grains! I’ll walk you through the process of how to make whey, which forms will work for fermenting, and uses for whey!

Small glass jar of whey with fermented green beans and pickles in the background. Text overlay says: "How To Make & Use Whey #AskWardee 032 (to soak grains, boost ferments, make ricotta & more)"

Table Of Contents

  • What Is Whey?
  • Why Use Whey In Fermentation?
  • Types Of Whey: Acid Whey Vs. Sweet Whey
  • How To Make Whey
  • Ingredients & Equipment
  • Instructions
  • Whey FAQs
    • My whey is the wrong color/cloudy. What color should it be?
    • How long does whey keep?
    • Can I freeze whey?
    • What should I do with the kefir or yogurt cheese leftover from making whey?
  • Homemade Whey
  • Non-Dairy Substitutes For Whey
  • Uses For Whey: How To Use Up An Abundance!
  • 11 Uses For Whey
    • #1 — Old-Fashioned Ricotta Cheese
    • #2 — As A Fermenting Culture
    • #3 — Homemade Sodas
  • Homemade Soda with Whey
    • #4 — For Soaking Grains Or Flour
    • #5 — Add To Smoothies
    • #6 — Bread Dough
    • #7 — Water Your Plants & Garden
    • #8 — Make Bone Broth
    • #9 — Use In Salad Dressing
    • #10 — Feed Your Animals
    • #11 — Add To Compost
  • Additional Links

What Is Whey?

Whey is the yellowish liquid that drips out of fermented (cultured or soured) dairy — whether that be homemade yogurt, kefir, sour cream, buttermilk, clabber, chevre, or other cheeses (like raw cheddar cheese).

Beneficial organisms proliferate throughout dairy, consuming the milk sugar (lactose) and producing acids that curdle the milk. This souring can progress so that the milk separates into distinct curds and whey, or you can press or hang the curds so that the whey spills out.

Whey is mostly water, with dissolved protein, probiotics, beneficial acids, enzymes, vitamins and minerals, too.

Why Use Whey In Fermentation?

Quite often, we inoculate a fermentation at the beginning with a starter culture (a colony of beneficial organisms). This kick-starts the fermentation and prevents spoiling organisms from getting a foothold.

Whey is quite often chosen as a starter culture (but there are others; see below), so it is important that it contains beneficial organisms. Some whey does, and some does not.

Types Of Whey: Acid Whey Vs. Sweet Whey

Whey can be sweet (from rennet-coagulated dairy, which includes most hard cheeses) or acidic (from dairy that’s been thickened by the acid produced by fermenting organisms, like yogurt, kefir, clabber, or sour cream), and salted or unsalted. It is usually unsalted, but we do get salted whey off cheeses later in the cheesemaking process when it spills out after the curds are salted.

These types of whey can be used in fermenting — as long as they are raw.

Sometimes people make cheese at high temperatures or heat dairy after it is fermented. Whey from this dairy is no good because the beneficial organisms have perished.

Anytime you’re wondering if a certain whey will work, ask yourself this question: from the time the milk was cultured, was it heated much beyond 100 degrees (or so) Fahrenheit?

If yes, you can’t use it as a fermentation starter culture. If no, you can use it as a starter culture because it retains beneficial organisms.

Most of my cultured dairy and cheese recipes don’t go over 102 degrees Fahrenheit — and most of these stay around room temperature — making their whey suitable for fermentation.

Finally, the highly processed whey protein powder that is sold as a nutritional supplement is not the kind of whey we would use in fermentation (nor is it a real, whole food).

How To Make Whey

Below is a video and recipe excerpt from our Lacto-Fermentation eCourse.

Ingredients & Equipment

  • Cultured dairy product – To make whey, you will need to drip it out of a cultured dairy product, preferably raw. Yogurt, kefir, and soft cheese will all work. You may use store-bought kefir or yogurt too, as long as they have active cultures.
  • Cheesecloth – You will need two pieces of 90-count cheesecloth or a pillow-case weight piece of cotton cloth.
  • Colander inside a pot or bowl that holds it – To strain out and catch the whey.

Photo collage of making whey: 1) Thickened milk in a glass jar 2) Thickened milk in cheesecloth ready to be dripped out 3) Soft cheese with whey dripped out in cheesecloth 4) Jar of whey with soft cheese in a bowl.

Instructions

  1. Line a colander with two pieces of 90-count cheesecloth or a pillow-case weight piece of cotton cloth.
  2. Put the colander inside a pot or bowl that holds it.
  3. Pour the cultured dairy into the cheesecloth-lined colander.
  4. Tie up the ends and tuck them inside the colander.
  5. Let the whey drip out for about a day, or hang up the bag so gravity can speed up the process.
  6. Scrape the cheese out of the cheesecloth and use as you would cream cheese.
  7. Pour the whey into a clean jar and store it in the refrigerator for many weeks, or freeze for many months.

Whey FAQs

My whey is the wrong color/cloudy. What color should it be?

Whey should be yellowish. Whitish, cloudy whey means that some of the milk solids got in there, too. This could be due to cheesecloth not being a very fine weave. You could restrain it using a tighter weave cloth to purify it, but you don’t have to.

Whey with more milk solids won’t last as long as whey that is purer, but you can still use it for ferments and other foods as long as it still smells and looks good (instead of rotten or moldy).

How long does whey keep?

At room temperature, I stay on the safe side and say that whey is good for up to 24 hours (meaning, it can be used to make ricotta or in other ferments; longer than 24 hours and it should be used for animals or watering plants instead; see below for more uses).

In the refrigerator, it keeps for a matter of weeks. It freezes well for many months.

Over time, if any milk solids slipped into the whey during straining (which is normal), they may become moldy floating at the top of the whey. Strain them off as necessary, and usually the whey is still fine.

It should smell fresh; let your nose be your guide on whether it has spoiled or not.

Can I freeze whey?

Yes! In fact, freezing whey in ice cube trays is my favorite way to keep it fresh and use it up slowly over time. You can thaw the whey as needed ahead of time, or use it up as-is (frozen).

Simply add the frozen whey cubes to smoothies or to the soaking batter of your baked goods (where they will thaw and release the acid for soaking… make sure to account for the thawing time and let your soaked baked goods soak a little longer than normal).

What should I do with the kefir or yogurt cheese leftover from making whey?

Enjoy kefir or yogurt cheese in any of these delicious ways!

  • Season with this herbed seasoning salt.
  • Use in probiotic potato salad.
  • Spread on toast, biscuits, scones or crackers.
  • Replace kefir, yogurt or sour cream in salad dressings.
  • Mix with herbs, salt and pepper along with milk or sour cream for veggie dips.
  • Add to smoothies in place of yogurt or kefir (with additional liquid).
  • Turn into yogurt or kefir cheese balls — drip the whey out until the cheese is very dry, then shape into balls and submerge in olive oil or brine drizzled with olive oil and used as a dip for sourdough flatbread and other cold or finger foods like hard-boiled eggs, pickled vegetables and hummus… Mediterranean-style!
  • Turn into cheese balls.
  • Enjoy as a citrus frosting on this soaked chocolate torte.

Did you make whey? If so, please give us a rating on the recipe card below. Then snap a photo and tag us on social media so we can see how it went! Then keep reading below the recipe for more ways to use whey!

Small jar of whey.
5 from 2 votes
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Homemade Whey

When making low temperature cheeses, whey will spill out from pressing or hanging curds. However, it is probably easiest for most people use the whey from making kefir or yogurt cheese, or the soft cheese of the Fundamentals eCourse.

Course Cultured
Prep Time 2 minutes
Dripping Time 1 day
Author Wardee Harmon

Ingredients

  • milk kefir or yogurt, chevre, etc.

Instructions

  1. Line a colander with two pieces of 90-count cheesecloth or a pillow-case weight piece of cotton cloth.
  2. Put the colander inside a pot or bowl that holds it.
  3. Pour the cultured dairy into the cheesecloth-lined colander.
  4. Tie up the ends and tuck them inside the colander.
  5. Let the whey drip out for about a day, or hang up the bag so gravity can speed up the process.
  6. Scrape the cheese out of the cheesecloth and use as you would cream cheese.
  7. Pour the whey into a clean jar and store in the refrigerator for many weeks. Or freeze for many months. The whey will last a long time.

Recipe Notes

It is normal for a few milk solids to slip through the cheesecloth with the whey. Over time, they can get moldy floating at the top of the whey. Strain them off as necessary, and usually the whey is fine. It should smell fresh; let your nose be your guide.

Up close picture of a glass jar filled with bubbly water kefir, cherries and lemon.

Non-Dairy Substitutes For Whey

If you are dairy-free, you can substitute whey with non-dairy starter cultures. Here are your options and how much to use.

  • Leftover Fermenting Juice – The juice of previously fermented pickles, sauerkraut or other ferments is rich with beneficial organisms. Use at the same rate as whey. However, keep in mind flavor matching; a pickle juice is probably not going to taste very good inside a fruit ferment.
  • Water Kefir – Use a finished batch of water kefir at the same rate as whey: about 1/4 cup per quart of ferment.
  • Water Kefir Grains (hydrated) – This is an idea shared by Christine C., eCourse member. She uses ?1 tablespoon extra water kefir grains per quart of ferment, and scales up from there. Similarly (although not dairy-free), you can use 1-1/2 teaspoons of extra dairy kefir grains per quart of ferment.
  • Homesteader Supply Fermenting Starter Culture – We also recommend a purchased veggie starter culture such as this one. Add this to your ferments in place of whey at the rate of 1/16 teaspoon per quart of ferment. Mix the powdered culture with the same amount of filtered water as whey is called for. For instance, if the recipe calls for 1/4 cup of whey for a quart of ferment, then mix 1/16 teaspoon with 1/4 cup filtered water and add that to the recipe in place of the whey.

What if a recipe doesn’t specify a starter culture and you want to use one? Generally, 1/4 cup of liquid starter works for one quart of ferment. Scale-up accordingly.

If a recipe calls for another amount, by all means, follow the wisdom of the recipe author. Like many aspects of traditional cooking, starter culture usage is not an exact science and a range of amounts will probably work.

Uses For Whey: How To Use Up An Abundance!

Julia A. asks:

“I thought the last #AskWardee about using up yogurt cheese was humorous, as I go through yogurt cheese very quickly. Alas, I could use help with the opposite of that. How to use up the whey when it is coming to you in abundance. Yes, I get lots with yogurt cheese, but I am right now listening to whey drip out of the Middle Eastern cheese as well. I have about a half gallon of whey. Most recipes only call for small amounts. I’m sure there are places that you’ve shared uses for whey, but thought an #AskWardee would be helpful. Are there recipes/uses for whey that call for more than 1/4 cup (or greater) quantities?!

11 Uses For Whey

I broadcast #AskWardee live each Wednesday at 10am Pacific (1pm Eastern) on Periscope and Facebook Live. Both the podcast and video replay of this week’s show are below. Enjoy!

Subscribe to #AskWardee on iTunes, Stitcher, YouTube, or the Podcasts app.

#1 — Old-Fashioned Ricotta Cheese

This is the obvious usage when you have lots and lots of whey leftover from cheesemaking or culturing dairy. When you do this, you’re getting even more cheese from your milk. It’s using your milk twice for cheese — the ultimate in frugal!

It’s also a great use for salted whey.

I have a recipe in our Cultured Dairy eCourse or eBook.

Basically, you boil the whey until the dissolved proteins precipitate out (come out). Then strain — voila, ricotta cheese!

(The remaining liquid no longer contains active cultures because it’s been boiled, and it doesn’t contain protein anymore because that’s in the ricotta!)

Jar of homemade kimchi on a cutting board.

#2 — As A Fermenting Culture

As discussed above, jumpstart your ferment by adding 1/4 cup whey (from cultured dairy with active cultures) to a quart of any fruit or veggie ferment. This is considered a starter culture.

Here are a few of our favorite lacto-fermented foods:

  • Homemade Kimchi: An Easy Korean Sauerkraut Recipe
  • Simple, No-Pound Sauerkraut
  • Homemade Sauerkraut In A Stoneware Crock
  • Naturally Fermented Jalapeño Peppers
  • Fermented Tex-Mex Salsa
  • Lacto-Fermented Hummus
  • Lacto-Fermented Homemade Ketchup
  • Lacto-Fermented Mayonnaise
  • 3 Lacto-Fermented Mustard Recipes (zippy, zingy flavor!)
  • Lacto-Fermented Cranberry Sauce
  • Lacto-Fermented Turnips & Beets
  • Old-Fashioned, Crunchy, Fermented Garlic-Dill Pickles
  • Lacto-Fermented Carrot Sticks (gut-healing probiotic snack for kids!)

Now, do you have to use whey for fermenting? Here’s the answer!

#3 — Homemade Sodas

Use whey as the base culture for homemade soda, like fermented lemonade or limeade.

#AskWardee 030: How Do I Use All This Yogurt Cheese After I Drip The Whey Out? | "How do I use all this yogurt cheese after I drip the whey out?" asks Cecilia E. on today's #AskWardee. Along with using it for spreading on toast and cheesecake, I'm giving 9 MORE uses for yogurt cheese! | AskWardee.tv
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Homemade Soda with Whey

Need to use up excess whey? Here's an easy recipe for homemade soda… (It calls for 1 cup of whey!)

Course Beverage
Cuisine Traditional
Prep Time 15 minutes
Fermenting Time 2 days
Total Time 2 days 15 minutes
Servings 16 servings
Calories 66 kcal
Author Wardee Harmon

Ingredients

  • 2 1/4 cups lemon juice about a dozen lemons, can substitute lime juice
  • 3/4 cup evaporated cane juice or sugar, sucanat, or rapadura
  • 1 cup whey
  • pure water

Instructions

  1. Put the sugar in a gallon jar. 

  2. Add warm or hot water, just enough to dissolve the sugar when stirring. 

  3. Combine the lemon juice and cool water to fill the jar to the shoulder (3/4 full).

  4. Add the whey. Stir.

  5.  Cover tightly and let culture at room temperature for 2 to 3 days.

  6. Transfer to fridge or decant to Grolsch-style bottles and chill. If it's too tart, add honey or stevia, to taste.

Recipe Notes

  • A wonderfully refreshing way to use up leftover whey!
Nutrition Facts
Homemade Soda with Whey
Amount Per Serving
Calories 66 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 11mg4%
Sodium 10mg0%
Potassium 59mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 11g12%
Protein 6g12%
Vitamin A 18IU0%
Vitamin C 13mg16%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

#4 — For Soaking Grains Or Flour

Use whey in place of acid when soaking grains or flour in soaked recipes. We use acid when soaking grains in traditional cooking to neutralize phytic acid that would otherwise prevent mineral absorption when eating the grains.

Using Kombucha to soak grains or flour is a similar concept that I discussed in this #AskWardee!

#5 — Add To Smoothies

Use whey as some of your liquid in smoothies. It’s a great protein, enzyme, vitamin, and mineral boost!

You can even freeze your whey in ice cubes and use those cubes instead of water ice cubes as ice in your smoothies!

#6 — Bread Dough

Use whey as the liquid in your bread or pizza dough. It works great and adds protein!

#7 — Water Your Plants & Garden

Whey can fertilize your plants!

Your acid-loving plants, like blueberries or tomatoes, will love acidic whey. Keep in mind, however, that you should dilute whey when using it to water plants (1 part whey to 1 part water) and only add 1 inch of whey-water per week. More info here.

Jars of broth.

#8 — Make Bone Broth

This is a particularly good use for salted or partially salted whey.

Cover your bones with whey and/or water. Because whey is acidic, you can skip adding vinegar to pull nutrition out of the bones, then make broth as usual.

Vinaigrette dressing.

#9 — Use In Salad Dressing

Use in place of acid (like lemon juice) or in place of water or milk. Check out our archive of salad dressings here.

#10 — Feed Your Animals

Add some whey to your animals’ water or offer your chickens a pan of whey occasionally. The probiotics (if it’s not been boiled), protein, vitamins, and minerals are good for them!

#11 — Add To Compost

We water our compost pile so it’s moist for the composting activity. Use whey instead of water on the days you have an abundance and no other pressing use.

Additional Links

  • Traditional Cooking School’s Cultured Dairy eCourse
  • Traditional Cooking School’s Cultured Dairy eBook
  • swing top, Grolsch-style bottles
  • evaporated cane juice or sucanat
  • How To Use Whey To Water Plants
  • 5 Tips: How To Prevent Mold During Fermentation #AskWardee 074

 

This post is a combination of two posts originally published and written by Wardee Harmon on 7/21/11 and 6/8/16 respectively. The posts were combined, updated, and republished on 5/5/21.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: #AskWardee Beverages Fermenting & Culturing Food Preparation Fruits & Vegetables Kitchen Tips & Organization Q & A Soaking

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Tina at Mommynificent says

    June 9, 2016 at 7:47 am

    Please forgive my ignorance in advance! I’ve recently begun making ricotta cheese from milk by heating it to just under boiling point and then adding vinegar or lemon juice. It tastes great! I was under the impression that the liquid that remained was whey so I came to this page for ideas on how to use it other than as the liquid in bread, which I do all the time. But now, I’m totally confused! What is this liquid I have???!! Is it not whey? Is it okay for me to be using it? And if the protein from your whey all goes into the ricotta cheese you make, does that mean my liquid that I’ve been thinking was high-protein whey actually has no protein? What is it then? I’d appreciate any clarity you can give me on this. I’m so confused!

    Reply
    • Millie says

      June 10, 2016 at 4:43 pm

      Hi Tina,

      I’m sorry to say if you make ricotta in the manner you described, there is no protein in the leftover liquid and there are no probiotics, either. 🙁

      Millie
      Traditional Cooking School

      Reply
      • Tina at Mommynificent says

        July 8, 2016 at 4:25 pm

        Thank you, Millie. Is there any nutritional value to the liquid if I make it this way? Does it contain the carbs from the milk? Should I just be dumping it? Thank you for your help.

        Just fyi, I live in Malaysia so our dairy options are pretty limited. I can’t buy cottage cheese, ricotta, or rennet anywhere here.

        Reply
        • Millie says

          July 15, 2016 at 8:06 am

          Hi Tina,

          There is not much left in this whey. The protein is gone, the probiotics and enzymes have perished from the boiling. All that’s left is acid, for the most part. You could use it for compost water or diluted to water plants, but other than that, we can’t see much benefit. Sorry!

          Millie
          Traditional Cooking School

          Reply
        • Vanessa says

          May 28, 2020 at 10:17 pm

          If nothing else, you can still use it in place of water for breads and baking and smoothies, then it doesn’t go to waste. This is the same way I make cheese and that’s how I use up my whey.

          Reply
  2. Hélène says

    June 12, 2016 at 7:55 am

    Wow, absolute commonsense uses that I know of all of them but never thought of the majority of them. Bravo! Now to conquer ricotta from whey, too cool!

    Reply
  3. Jody Bearce says

    July 2, 2016 at 12:37 am

    I appreciate all your ideas to use my excess whey up. How long is whey still good for? You said you can give whey mix in the animals water what ratios how much water to whey? I have a house cat can she have they whey? Also is it ok to give her some of my 1st fermented kefir or 2nd fermented with fruit? I understand your not suppose to give cats milk after they been weaned from their mothers milk becuase they will get diarrhea from cow’s milk becuase they cannot digest it. Also can my cat have kefir cheese too? Thank you for the great ways to use whey? I am going try freezing it cubes and add it to my smoothies.

    Reply
    • Millie says

      July 8, 2016 at 12:03 pm

      Hi Jody,

      Great questions. You would want to google for some of these questions as we don’t know the particulars for each kind of animal. For chickens, Wardee gave them straight whey. For other animals, she adds a small amount to their water. Her goats, cow, and sheep would not drink the water if there was too much. 😉

      Millie
      Traditional Cooking School

      Reply
    • villainesse says

      November 3, 2018 at 9:35 am

      Jody, I had ‘heard’ that yogurt (so obviously, kefir!) would help hold back the gingivitis nasties for my kitty who can’t get dental work (due to major heart valve issues). I started buying organic, whole milk plain kefir to pour a bit in her dish before adding her yummy wet food on top.

      Since it’s such an unusual scent/flavor, especially for carnivorous kitties, I started with only tiny drops, well camouflaged, but in short time she was lapping up 2 – 4 tablespoonfuls without the sneakiness. Most important? Going on 3 years now, her deathly foul smelling breath has sweetened to normal and her other viral? related issues have cleared up completely!

      I finally got some grains, and am making too much for the two of us to finish, so you know, cheese, sourdough, dressings, etc. etc. . . . I’m also trying to find how long whey lasts, I thought it was at least 6 months? maybe a year? I read it somewhere.

      Reply
      • Peggy says

        November 5, 2018 at 3:16 pm

        Hi, Villainesse,
        Thank you for your testimony! Whey typically lasts up to 6 months in the refrigerator.
        ~Peggy, TCS Customer Success Team

        Reply
  4. Grace says

    March 2, 2017 at 6:40 pm

    i have a question: I tried to make ricotta from whey left over from kefir cheese and nothing happened. i get whey i use very good quality cotton to strain it (not cheesecloth) so could it be that my whey was so “clean” that there was so more left behind or what could have gone wrong? Thanks

    Reply
  5. Pam Meador says

    January 26, 2021 at 11:34 am

    Hello Wardee,
    I just found your channel and am just learning all of the uses for raw milk. Can raw milk that clabbered in the refrigerator be used the same as milk clabbered at room temp?
    Thanks,
    Pam

    Reply
    • Danielle says

      April 6, 2021 at 7:07 am

      Hi, Pam.

      Yes, it can be done in the refrigerator. It will be a slower process.

      ~Danielle, TCS Customer Success Team

      Reply
  6. Eva says

    June 29, 2021 at 11:00 am

    I needed whey to make a fermented chutney, so I made cottage cheese using full-cream, permeate free milk and lemon juice. The “whey” remaining after straining the cheese looked really white like milk, rather than semi opaque like the photo of whey on this post. Can I use this liquid as whey in my recipe or do I need to try again?

    Reply
    • Peggy says

      June 30, 2021 at 12:30 pm

      Hi, Eva,
      If your cottage cheese recipe uses a live culture and doesn’t heat it too high that it would kill the beneficial bacteria in your whey you should be good to use it in your fermentation process. You are seeing more of the milk solids left over that is why yours looks more cloudy.
      ~Peggy, TCS Customer Success Team

      Reply
  7. Rachael says

    August 11, 2021 at 11:18 am

    My whey strained from my clabbered milk is almost a pinkish color. It smells good. Is this ok?

    Reply
    • Danielle says

      August 11, 2021 at 3:57 pm

      Hi, Rachel.

      The pink discoloration is not good. I’m sorry. It is likely mold.

      We have information on preventing mold here: https://traditionalcookingschool.com/q-a/how-to-prevent-mold-during-fermentation-aw074/

      ~Danielle, TCS Customer Success Team

      Reply
      • Adrienne says

        September 9, 2021 at 3:34 pm

        I followed the steps and the cheese I got was just like Philadelphia! I was really happy to have a healthy alternative. But I just did it again and it came out much more acidic this time! I’m not very happy, but I did all the same things! Why did that happen? I even got the raw yogurt from the same source…My sister thinks it’s because we hung it up more this time, even if it was for the same amount of time…

        Reply
        • Danielle says

          September 11, 2021 at 7:35 am

          Hi, Adrienne.

          The acid is produced by fermenting organisms so depending on the length of ferment the end result can be more acidic.

          ~Danielle, TCS Customer Success Team

          Reply
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I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

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…are what we eat! God’s Natural, Organic, Whole Foods, Grown Locally, In Season.

We love working with other Christian families who love good food and want to eat according to God’s design…

Not only because we believe it’s the healthiest way, but because we want to give Him glory for creating good food as the best medicine!

Learn more about GNOWFGLINS here…

https://www.youtube.com/watch?v=IOcH27DM1dI

Eat God’s Way Cooking Program

Our Eat God’s Way cooking program is for Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!

Join 12,000+ families served since 2010! Learn more here…

Copyright © 2025 Traditional Cooking School by GNOWFGLINS • About • Help • Privacy • Partners

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Small glass jar of whey with fermented green beans and pickles in the background. Text overlay says: "How To Make & Use Whey #AskWardee 032 (to soak grains, boost ferments, make ricotta & more)"
Photo collage of whey in a small glass jar, and a green salad topped with the soft cheese leftover from making whey. Text overlay says: "How To Make & Use Whey #AskWardee 032 (plus answers to your FAQs)"
Photo collage of making whey: 1) Thickened milk in a glass jar 2) Thickened milk in cheesecloth ready to be dripped out 3) Soft cheese with whey dripped out in cheesecloth 4) Jar of whey with soft cheese in a bowl. Text overlay says: "How To Make & Use Whey (plus dairy-free substitutes for whey!)"
Photo collage of whey, soft cheese on a green salad leftover from making whey, and homemade natural soda. Text overlay says: "Uses For Whey & How To Make It #AskWardee 032 (with yogurt, kefir, chevre & more!)"
Photo collage of whey, kimchi made with whey, and homemade natural soda. Text overlay says: "Homemade Whey For Fermenting (what is whey, types of whey & how to use it)"
Small glass jar of whey with fermented green beans and pickles in the background. Text overlay says: "How To Make & Use Whey (to soak grains, boost ferments, make ricotta & more)"
Small glass jar of whey. Text overlay says: "How To Make Whey +11 Uses For It (plus dairy-free substitutes for whey)"
Photo collage of small glass jar of whey and soft cheese leftover from making whey on a green salad. Text overlay says: "How To Make Whey +11 Uses For It (plus answers to your FAQs!)"
Photo collage of making whey: 1) Thickened milk in a glass jar 2) Thickened milk in cheesecloth ready to be dripped out 3) Soft cheese with whey dripped out in cheesecloth 4) Jar of whey with soft cheese in a bowl. Text overlay says: "Uses For Whey & How To Make It #AskWardee 032 (plus dairy-free substitutes for whey!)"
Small glass jar of whey with fermented green beans and pickles in the background. Text overlay says: "Uses For Whey & How To Make It #AskWardee 032 (plus answers to your FAQs!)"
Large glass jar of whey. Text overlay says: "Uses For Whey & How To Make It #AskWardee 032 (to soak grains, boost ferments, make ricotta & more)"
Photo collage of whey, kimchi made with whey, and homemade natural soda. Text overlay says: "Uses For Whey & How To Make It #AskWardee 032 (to soak grains, boost ferments, make ricotta & more)"
Photo collage of whey, soft cheese leftover from making whey on a green salad, and homemade natural soda. Text overlay says: "Uses For Whey & How To Make It #AskWardee 032 (with yogurt, kefir, chevre & more)"
Photo collage of making whey: 1) Thickened milk in a glass jar 2) Thickened milk in cheesecloth ready to be dripped out 3) Soft cheese with whey dripped out in cheesecloth 4) Jar of whey with soft cheese in a bowl. Text overlay says: "How To Make & Use Whey (plus dairy-free substitutes for whey!)"
Photo collage of whey and leftover soft cheese from making whey, kimchi made from whey, and homemade natural soda. Text overlay says: "Homemade Whey For Fermenting (with yogurt, kefir, chevre & more)"

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