This whole blog post here came about because I needed Ranch Dressing, because everything tastes better dipped in Ranch.
So then I realized that I needed to make my own mayonnaise, and to make mayonnaise the Nourishing Traditions way I needed whey. Which, as it turns out, is an ingredient in, like, 98% of all Nourishing Traditions recipes.
So in order to make a long story into as many blog posts as possible, I’m going to show you how to make whey because I want Ranch Dressing.
Start with two quarts of good, organic, whole milk yogurt. And no, I’m not making my own yogurt today. Sheesh.
Oh… and also a bowl, a strainer, and a clean kitchen towel.
Please excuse the bad blurry pictures. THIS is why I need my super-brilliant and gifted photographer man…
The strainer goes in the bowl, and the towel goes in the strainer…. which probably goes without saying, but I like to cover all the bases for the other blondes out there.
Then dump two quarts of yogurt into the towel-lined strainer.
Cover the yogurt and leave it for a few hours so that the liquid (whey) can separate out from the solid (cream cheese). It will be ok on the counter; trust me.
It’s done when the dripping has stopped. You should have about four cups of cream cheese, which is what’s left in the strainer when the whey drips out. You can store in glass jars in your fridge for quite some time.
That yellowish stuff that’s in the bottle on the right? That’s the whey.
Ranch Dressing, here we come! Recipe coming soon…
Just as soon as I make mayonnaise.