A Golden Drink of the Centuries, this Homemade Natural Whey Protein liquid is the best you can have in your kitchen. Filled up with excellent health benefits and so easy to make, there is no doubt you will fall in love with it immediately.
Natural Whey Protein Drink
For those of you who are following me for a while might have seen on my Instagram Stories, that I do love to experiment with anything made from complete scratch. And making your own Whey naturally from only one ingredient is no exception. This has started when I have made our Homemade Farmers Cheese Recipe. I have written a lot about the process there as well.
After a few months later, I have also added an Instant Pot Version of making a Curd Cheese, which you might like as well.
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What is Whey?
Whey is the liquid, that separates from curds and which remains after making cheese or yogurt at home.
It is that liquid, which most of the people just throw out after having their favorite cheese done.
A liquid you have after opening a jar of yogurt, and you either throw or mix it together without even thinking about it.
Natural Whey Protein
Whey is the golden drink, that has been here for centuries and is filled with the only best probiotics and healthy bacterias you have been after.
Protein Whey has gained its popularity again for several years, because of the rise in homemade fermentation and love for bacteria-rich food and ingredients. The natural Whey liquid is filled with great bacterias, which are perfect as a base for fermenting your own vegetables and other food.
What does Whey Drink taste like?
Natural Homemade Whey is slightly sour, tangy, bit acidic and a bit creamy in texture without containing any cream. It is a very tasty drink, which can be used as a base and be flavored with either your berries or stevia.
In my country – Slovakia and the country I live – Austria, Natural Whey is actually pretty popular and it is sold as a drink in containers the same as you buy milk in. You have a great selection of flavored Whey drinks as well as a purely natural one.
Whey Protein Drink
Whey Drink Benefits
Natural Whey is filled with healthy Bacterias also known as probiotics, calcium and jam-packed with protein. It is a great drink for hydration and only contains traces of fat, which helps as well.
Filled with minerals such as phosphorus, calcium, potassium, iron, magnesium, sodium, chlorine and sulphur just adds into the name GOLDEN.
Our Gut is connected to immunity and the best ways to keep it healthy are consuming Probiotics and Probiotic food daily. Our Digestive system will thank us for that.
Homemade Whey Protein
Looking to Spring Cleanse your body?
Have a shot of pure natural whey every day for breakfast.
Ways to use Homemade Whey
You have no idea what for do you need it? And how can you use Whey instead of just drinking it?
Well here are some examples, I am sure will help to get you started on using your homemade natural Liquid Whey Protein.
Leaving it in a room temperature environment will help the healthy bacterias to form, and milk will get the perfect structure for the fermentation to take the process.
Cover the top and leave it for 3-4 days.
Second Step: Cook
On the third day, you should see the consistency changing and the milk will curdle. The top of the milk, where the cream has formed will start to crack and that is the exact time when you can cook the milk to get your desired homemade Whey Protein Drink.
Cook it on a low temperature for about half hour until you see the curds separating from the whey.
Third Step: Check and Cool
To check if the process is done, take the end of a spatula and gently try to move the curds away from Whey. If you see them fully separated, it is time to switch the cooking process.
At this time let everything cool down. The curds will harden a bit and therefore you will be able to get more whey.
Fourth Step: Strain
Using your strainer covered with a muslin cloth, gently strain the curds from Whey.
From 2 Liters of Milk you will get
1,5 liter of Whey
500g of Farmers Cheese
FREQUENTLY ASKED QUESTIONS AND ANSWERS
How to make a Whey Protein Powder?
Did you know you can make a pure Whey Protein Powder from a Homemade Natural Whey?
All you have to do is dehydrate the whey liquid we have just made and let it turn into a powder.
How to Make Homemade Whey
Pour the whey into the trays of your dehydrator and follow the steps as per the instructions of your particular brand. This should take takes approximately 12 hours.
If you do not have a dehydrator, you can let the whey boil at a low temperature until it becomes thick and clumpy.
Spread it on a tray and let it cool. Once cooled, you can spread it on a tray and let it dry.
After you dry the whey, whatever method you choose, you can either break it into powder with your hands or place it into the Magic Bullet or Coffee Grainer to get the perfect Whey Protein Powder you would buy otherwise at an abnormal price.
Delicious Whey Drink
Store it in a Mason Jar.
Does Whey Needs to be refregerated?
Because it is fresh and you want it to last longer, it is best to refrigerate it.
If you do leave it on a Kitchen Counter longer, the fermentation process will keep working even faster and the taste and consistency might change slightly.
How to make Whey
How long can you keep Homemade Whey?
Normally refrigerated it should last for another 3-4 days. If you are planning to leave it for longer, I would suggest either dehydrating the whey into a Protein Powder or just pour it into the Mason Jar and Freeze it for future use.
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A Golden Drink of the Centuries, this Homemade Natural Whey Protein liquid is the best you can have in your kitchen. Filled up with excellent health benefits and so easy to make, there is no doubt you will fall in love with it immediately.
Pour your un-pasterised milk into a glass container which could be left on the Kitchen Cabinet.
Cover the top and leave it for 3-4 days.
On the third day, you should see the consistency changing and the milk will curdle.
Cook it on a low temperature for about half hour until you see the curds separating from the whey.
To check if the process is done, take the end of a spatula and gently try to move the curds away from Whey. If you see them fully separated, it is time to switch the cooking process.
At this time let everything cool down. The curds will harden a bit and therefore you will be able to get more whey.
Using your strainer covered with a muslin cloth, gently strain the curds from Whey.
Video
Notes
From 2 Liters of Milk you will get 1,5 liter(6 Cups) of Whey 500g of Farmers Cheese
Pick an Organic, Full Fat, Whole milk. More fat the milk has, more goods you will get from it at the end of the process.
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Interesting, I learned about this from the excellent, highly recommended book Nourishing Traditions by Sally Fallon.
Since then I have made my own farmers cheese and whry, although I did not get to eat that much of the cheese as my girlfriend devoured it 🙂
In the book, she does not recommend cooking the whey or heating it at all as this would kill loads of the good enzymes. I was able to separate the whey and solids with a cheese clothe. I let the whey drip out overnight and it worked very well.
She also states that the cheese can last 3 months refrigerated and the whey for up to 6 months. This may be related to not cooking it as this retain the good bacteria and enzymes perhaps keeping it fresher for longer.
Why do you recommend consuming it in three days?
I just made my “enzyme soup” which is made from the whey liquid (a month old), homemade sauerkraut and a pickled herring.
Love making soup with this whey as well. With regards to cooking or not, I have personally never tried not cooking it. It is actually kind of simmering on a low heat, so not a real boiling. But once you separate the farmers cheese from whey, it really goes bad after couple of days and it tastes the best immediately.
Thank you so much, Zuzana for your recipes and your recommendations. I have been making whey from ricotta cheese. And I feel this whey can last a week or two, but I have never have tried to see when it goes bad! I have used this whey (whey from ricotta) to make (self-made recipe) Kvass: just whey, plus leftover tea, some honey, lemon juice, and some baker’s yeast, and bottled it in three days! (it continues produce bobbles like a nice beer). It’s another thing one can do with whey 🙂 Thank you so much for your great ideas and recipes.
some really great ideas…I had never really thought of making my own, but it is SO simple!
Really simple Tessa
The list you provided with all of the uses for whey is really helpful. I always have a lot leftover after cheesemaking! 🙂
Now you know what to use it for.
Wow, so much I didn’t know about whey!
We always learn
Only one ingredient!? Mind blown!
One would hardly believe
So natural and so healthy. Love how many uses it can have too!
Great for inspiration and Ideas
This is so fascinating! I never thought of whey as something that could be THAT nutritious. Thanks for the info!
Golden drink of the centuries
My kids love whey. I like to freeze it into popsicles for them. 🙂
Have to try the Popsicles.
Great post – I never would have thought to make my own whey. Thank you for all the use suggestions!
Happy to help Meredith.
Wow, I’ve never attempted this at home before but I can’t wait to give it a go. With your super detailed directions, I can’t go wrong 🙂
You will fall in love with it.
so true Erin
And how good that is. Yum
Is whey acceptable on a low carb diet?
If eaten in moderation, it is extremely nutritious. Per serving containing 4g of carbs fits just great.
Interesting, I learned about this from the excellent, highly recommended book Nourishing Traditions by Sally Fallon.
Since then I have made my own farmers cheese and whry, although I did not get to eat that much of the cheese as my girlfriend devoured it 🙂
In the book, she does not recommend cooking the whey or heating it at all as this would kill loads of the good enzymes. I was able to separate the whey and solids with a cheese clothe. I let the whey drip out overnight and it worked very well.
She also states that the cheese can last 3 months refrigerated and the whey for up to 6 months. This may be related to not cooking it as this retain the good bacteria and enzymes perhaps keeping it fresher for longer.
Why do you recommend consuming it in three days?
I just made my “enzyme soup” which is made from the whey liquid (a month old), homemade sauerkraut and a pickled herring.
My gut does dances of joy from this 🙂
Love making soup with this whey as well. With regards to cooking or not, I have personally never tried not cooking it. It is actually kind of simmering on a low heat, so not a real boiling. But once you separate the farmers cheese from whey, it really goes bad after couple of days and it tastes the best immediately.
Thank you so much, Zuzana for your recipes and your recommendations. I have been making whey from ricotta cheese. And I feel this whey can last a week or two, but I have never have tried to see when it goes bad! I have used this whey (whey from ricotta) to make (self-made recipe) Kvass: just whey, plus leftover tea, some honey, lemon juice, and some baker’s yeast, and bottled it in three days! (it continues produce bobbles like a nice beer). It’s another thing one can do with whey 🙂 Thank you so much for your great ideas and recipes.
What a great ideas Navid. Have to explore them as well. Thanks for the tips.
Instead of unpasterized milk can we use filtered milk? Unpasterized is not available here.
I have tried it and it did not work for me. I would suggest still trying to find some farmers, you can get the milk directly from.
Thanks anyway. I live in the North. No cows for at least 500 km, maybe farther since wildfires last summer and floods the year before :/
Oh, I am so sorry Andrea.