Terry’s Whey – How to make whey from store-bought yogurt?

If I need to make whey in a hurry, I buy an organic, plain, cultured, full fat yogurt like Nancy’s. Normally, I make whey from raw milk which takes several days. My tutorial is an easy 12 hour process which gives you a clean, milk solidless whey, and a super thick, dreamy sour cream.

When I make whey using raw milk, I just allow the milk to clabber at room temp, generally 3-5 days, then pull the curds out and pour the whey into a tea towel to hang overnight.

I may use the whey in my sweeter ferments like Beet Kvass and Fruit Chutney but I usually drink it straight or add it to the soak liquid for grains, legumes, seeds or nuts. I use the raw milk curds as I would sour cream.