Organic Yogurt Curds and Whey

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Organic Yogurt Curds and Whey

The curds and whey that little miss Muffet was chowing down in that beloved nursery rhyme, was actually the separated components of yogurt. The versatility of yogurt allows it to be eaten in its intended state, however, when separated, yogurt becomes two enzyme rich ingredients that can be used in a variety of lacto-fermented food and drink.

Since it is our intention to post many recipes that call for either whey or curds in the near future, I thought it would be a good idea to teach you how easy it is to make, just follow the directions below.

Organic Yogurt Curds and Whey

Ingredients and Equipment:

  • 2 cups plain organic yogurt
  • Large glass bowl

  • Strainer

  • Cheesecloth

  • Mason Jar

  • Lidded container

Directions:

  • Ready your bowl by putting the strainer on top.

  • Next, spread the cheesecloth inside the strainer and then pour in the yogurt.

  • The yogurt will begin to separate, allow the liquid to drip into the bowl for 12 hours or overnight.

  • After the dripping has stopped, pour the liquid “whey” into a mason jar and store it in the fridge until ready to use, it has a shelve life of up to 6 months.

  • Spoon the curds into the awaiting container and store it in the fridge until ready to use, it has a shelve life of up to 3 months.

The whey can be used to make enzyme rich salsas, dips and other such condiments while the curds (raw cream cheese) can be used to make a variety of sweet and savory spreads.