Homemade whey is the liquid that separates from dairy products when they naturally curdle or are strained, commonly produced from sources like raw milk, homemade yogurt, or homemade milk kefir. It is a nutritious byproduct of various home-based dairy processes.
Understanding Homemade Whey
Whey is fundamentally the watery part of milk that remains after the formation of curds, which are the solid proteins and fats. When dairy products are left to ferment or are actively strained, this natural separation occurs, yielding whey as a distinct liquid. The "homemade" distinction emphasizes its production through simple, natural methods in a home kitchen, as opposed to industrial processing.
How is Homemade Whey Made?
The process of making whey at home is straightforward and typically involves allowing natural fermentation or physical separation to occur. Here are the most popular methods:
- From Raw Milk: One common method involves simply allowing raw milk to sit at room temperature for a few days. During this time, the natural bacteria in the milk will cause it to ferment and separate. The milk will visibly divide into solid curdles (the cheese-like solids) and a yellowish, translucent liquid. This liquid is the whey.
- From Homemade Yogurt: When homemade yogurt is strained through a cheesecloth or fine mesh sieve, the thick, creamy part remains in the sieve (forming a Greek-style yogurt), while the liquid that drains out below is the whey.
- From Homemade Milk Kefir: Similar to yogurt, straining homemade milk kefir after fermentation will separate the kefir grains and thickened milk from the liquid whey.
These processes demonstrate that homemade whey is a naturally occurring component, rich in nutrients, that becomes available as other dairy products are made or cultured.
