I am SO excited to write this post! If you read these updates at all, you know I’m interested in all over health and wellness. I seek to make the best food and lifestyle choices for myself and family as I grow in information.
A HUGE answer to my search I believe is found in the Nourishing Traditions cookbook by Sally Fallon of the Weston A. Price foundation. I am not a member of this foundation (but I’m thinking about joining), I do not sell this cookbook, I’m simply cooking and learning my way through it each day for the last two weeks! I cannot get every single ingredient right away, partly because of where we live, though I’m blessed to have discovered more resources than I would have guessed; and partly because of our financial resources. I want a healthy body and wallet, you can understand! 😉
SOO what I did yesterday! Extracted my own whey and made cream cheeses in the process!!
Some benefits from natural whey:
- It has a lot of minerals
- 1 TBS helps with digestion
- Keeps muscles YOUNG!
- Keeps joints movable
- Keeps ligaments elastic
- Helps stomach ailments
- Taking whey 3 times daily will feed stomach glands and stomach will work well again
This is taken strait from my cookbook and the cookbook cites Hanna Kroeger Ageless Remedies from Mother’s Ktichen.
So all you need for your whey, the easy way, I think, but not the only way, is 2 quarts of whole milk yogurt (I used 3 32 oz. containers of Stonyfield whole milk plain yogurt), a large strainer and bowl and cheese cloth or thin kitchen towel. (I’m really sorry I don’t have pix of this process. I was caught up in the moment and not thinking of snapping).
Put your strainer atop your bowl, line the strainer with cheesecloth or towel, dump in the yogurt, cover (oops I forgot that step, I left mine uncovered). You will leave this sitting out for several hours at room temp. The whey runs into the bowl and the milk solids, which becomes your cream cheese in the next step, remains in the strainer.
After a few hours have passed, tie up the corners of your cloth to a wooded spoon, or other strong instrument of similar nature. Be careful not to squeeze the bag. Place spoon with bag of milk solids over another large container to continue dripping, you’ll collect more whey. Once the bag ceases to drip, it’s ready! The first collection of whey can go in a glass container, I used a 2 quart ball canning jar. The second collection can be added. You can scoop the milk solids, which is now your cream cheese (let me tell you, it looks SMOOTH and BEAUTIFUL and tastes fantastic!!) into another container or jar. My 2 quart jar for whey is 3/4 full, and I filled another 2 quart jar and a 16 oz jar with the cream cheese!! Whey will keep in your fridge for 6 months, and the cream cheeses will be good for 1 month!
Pat yourself on the back, you just saved yourself several trips to the grocery store, and you’re getting a much higher quality product made by your own two capable hands! Commercial cream cheese is procured through a high process, high heat process, thereby rendering the product devoid of beneficial nutrients (wow, guess I can still dig out some intelligent sounding words once in a blue moon?).
What am I doing with my whey and cream cheese? I’ve already used a 1/4 cup of whey to make a beet kvass, that recipe to follow (it’s a health tonic you can take daily and it can also be used in place of vinegar in homemade salad dressings!) I will also use whey in several recipes such as breads and rice and oats when I let them sit over night before cooking/baking. Of course, I also may try taking whey by itself for the health benefit.
The cream cheese? I spread it on my yummy homemade, spelt and whole grain sprouted bread this morning, my kid even enjoyed it! I’m also about to try making some cream cheese breakfast pastries from scratch, right now, using my new fresh-ground spelt flour!
- 1/2 cup butter
- 1 cup home made cream cheese (softened)
- 2 cups freshly ground spelt, kamut, or whole wheat flour
- 1/2 cup rapadura (a natural sweetener which in small quantities does not upset the blood chemistry, however i don’t have this right now so i will probably substitute brown sugar)
- 1 tablespoon vanilla extract
- 1 teaspoon salt (i will use sea salt)
- 1/4 cup melted butter
- 2 teaspoons cinnamon
- 1/4 cup crispy pecans, finely chopped (there is another recipe for these, i will probably omit at this time)
Mix butter, cream cheese, and flour using an electric mixer and leave in a warm place for 12-24 hours. Mix in sweetener, vanilla, and salt. Using unbleached white flour to keep from sticking, roll out dough on a pastry cloth to 1/4 inch thickness. Brush with mixture of melted butter and cinnamon, sprinkle with pecans. Roll up to 1 1/12 turns and cut dough lenthwise. Reap twice, you should have 3 long rolls. Cut the rolls crosswise into 1 inch or 1/2 inch lengths. Place individual pastries on buttered cookie sheet and bake at 300 degrees for about 45 minutes. These store well in freezer or refrigerator and the flavor improves with time. Reheat before serving (Sally Fallon, Nourishing Traditions, p. 488).
I hope to share a great experience after making these pastries, write below if you try the homemade cream cheese for yourself, if you use this recipe, or what else you may try!