Homemade Cream Cheese and Whey

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I learned about this product during my Nutritional Therapy Conference this weekend and was dying to try it. The recipe comes from Sally Fallon’s book Nourishing Traditions. It has amazing recipes for nutrient dense foods!

Whey is a great addition to any kitchen. This book uses whey in many of their recipes- starter culture for lacto-fermented veggies and fruits, for soaking grains, starter for many beverages. The cream cheese is actually a bi-product and is by far more superior than commercial variety. photo-1



  • 1 TBS in a little bit of water can help aid digestion
  • keep your muscles young
  • joints movable ligaments elastic
  • and many other benefits!


2 quarts piima milk, whole-milk buttermilk, yogurt, or raw milk


I used a good quality organic yogurt from Whole Foods.

Line a large strainer set over a bowl with a clean cheese cloth. Pour in the yogurt or separated milk, cover and let stand at room temperature for several hours. (longer for yogurt) The whey will run into the bowl and the milk solids wills tay in the strainer. Tie up the cheese 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 come out. When the bag stops dripping, the cheese is ready.

Store whey in a mason jar and cream cheese in a covered glass container.

Refrigerated, the cream cheese keeps for about 1 month and whey for about 6 months.

photo photo-2

NOTE: If you use pima milk or whole-milk buttermilk, let it stand at room temperature 1-2 days until milk visibly separates into white curds and yellowish whey. If you use raw milk, place the milk in a clean glass container and allow it to stand at room temperature 1-4 days until it separates.


Hope you guys try this out!! Check out more recipes that use whey in Nourishing Traditions! Available on 


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