Making Whey Protein and Cream Cheese: Try These Unique Food Products

Today I am pleased to present a guest post on “whey.” This little powerhouse is simple to make and has so many health benefits! Enjoy a great post!


When the word “whey” is mentioned, you probably think about whey protein powder, a product that many athletes and health enthusiasts rave about. However, whey protein powder is already a processed product. It’s ready to be mixed or added to protein drinks and smoothies.

But just because whey protein is very popular doesn’t mean it’s the only pure protein source you can try. There is another natural product that you can try: raw whey protein.

What is Raw Whey Protein?

Raw whey protein, sometimes called the “gold standard of protein,” is a byproduct of cheese and milk. Even in the early times, whey protein was already consumed for its many uses. Hippocrates, called the “Father of Medicine,” even advises his patients to consume whey protein.

It’s easy to go into a store and purchase a canister of whey protein, but did you know that you can enjoy a more natural, homemade version of this food? In fact, you can make homemade whey in the comfort of your kitchen!

Making Homemade Whey is Easy

Many natural health enthusiasts are fond of homemade whey, since it is very useful for traditional cooking. Whey can be used to make:

  • fermented vegetables, such as kimchi, sauerkraut, and pickles
  • probiotic drinks
  • healthy and delicious smoothies
  • fermented condiments (ketchup and mayonnaise)

The good news when you are making whey is that you will be creating another delicious product: cream cheese! This delicious cream cheese can be used as a spread, an addition to different desserts, sauces, and salad dressings, and as a baby food.

Making homemade whey is no sweat – all you need is raw milk, yogurt, or milk kefir. Just remember that milk kefir or raw milk will give you whey with a slightly cloudy appearance – this means that there are milk solids in the finished product. If you want clear whey with no milk solids, though, then buy store-bought yogurt instead, made from whole milk. You will then get a very clear whey product.

You will also need a strainer material to separate the whey from the cheese. Cheesecloth is the best choice, but if you don’t have any in your home, just use small cloth napkins or a dish towel – anything with a fine weave will suffice.

Follow These Steps in Making Whey (and Cream Cheese)

  1. Allow your milk to curdle. If you are using raw milk, let it to sit on the counter for one to seven days, until it separates into curds and whey. If you are using yogurt or milk kefir, though, you can skip this step.
  2. Get a colander or strainer and put it over a glass bowl. Using your cheese cloth or napkin, line the strainer. Make sure that no part of the cloth or napkin hangs outside the colander. Otherwise, your whey will drip out of the bowl.
  3. Get the separated raw milk, yogurt, or milk kefir and put it in the cloth. Leave it at room temperature for four to eight hours. The whey will drip out of the cloth and directly into the bowl. Afterwards, push the cloth over the top and transfer it to the fridge. Allow this to sit overnight.
  4. Enjoy your whey and cream cheese! The next morning, you will find whey in the bowl and cream cheese in the cloth.

Make sure you properly store the whey and cream cheese in clean, separate containers. Keep them in the refrigerator to make them last longer. You can use the whey for at least six months, and the cream cheese for at least a month. Enjoy making delicious foods with these two unique ingredients!

About the Author

A lover of traditionally fermented foods, Mishka Thomas is a nutritional expert, freelance writer, and mother of two. She has recently discovered the methods of making raw whey protein and cream cheese, and hopes to share it with other natural health enthusiasts who want to improve their diet and overall quality of life. Aside from taking care of her adorable kids, she loves going to the gym, participating in marathons, and swimming at the beach. Mishka currently lives in Los Angeles, California.

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  1. says

    I’d always been very hesitant to try making my own cream cheese as I thought there was so much more to it! But I’m definitely going to try this!! Thankyou.

    Faye xxx

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