Whey is the ingredient that will kickstart all the fermentation in the following recipes. It is the watery part of milk that remains after creating curds and is easy to make at home with yogurt. Here's how:
- Get a natural yogurt without additives like gelatin and other stabilizers, like Fage.
- Line a strainer with a coffee filter, set strainer over a bowl and leave in the fridge overnight.
- In the morning, you'll have a tangy creamy cheese in the strainer (which is delicious and should be used as cream cheese) and whey in the bowl.