Whey & Yogurt - Liquid Whey Recipe

Directions:

1. Bring the 4 ozs of yogurt to room temperature in a large glass bowl on the counter.
2. In a sauce pot on a moderately hot stove heat the Raw milk to 100 - 102 degrees stirring constantly and do not go over 104 degrees or you will kill the live enzymes in the raw milk.
3. Immediately cool to about 90 degrees by placing the sauce pot on the ice cubes in the pie pan while continuing to stir.
4. Thoroughly stir/whisk the warm milk into the yogurt and cover with the cheese cloth.
5. Place in 100 degree oven overnight ( 8 hours) but watch that your oven doesn’t cycle and spike too high - killing the enzymes and culture.
6. Remove from oven.
7. Use a knife and slash cut several cris-X-crosses through the yogurt to start the separating process.
8. Chill in refrigerator several hours – you should start to see weeping liquid that is the color of lemonade but viscous like chicken broth.
9. Line the strainer with the cheese cloth over a bowl and let most of the liquid whey drain from the yogurt
10. Pick up the corners of the cheese cloth and squeeze a bit to help the whey drain out.
11. Tie the cheese cloth corners together and suspend in a tall glass pitcher or the mason jar using the wooden spoon as a support.
12. Leave to drain for several hours.
13. Harvest your 1 1/4 cups of yogurt out of the cheese cloth and refrigerate – eat as store bought by adding fresh berries.
14. Pour all of the whey into a clean glass jar and refrigerate
15. Skim off undesirable left over solids or strain again through the cheese cloth
16. Yield 2 1/2 cups whey
17. Keeps fresh 6 months if refrigerated properly.