Check out this graphic by NaturalNews.com which shows a great & simplified comparison of Raw vs. Pasteurized milk
Farm Fresh Milk Warning
Nourishing Our Children shared this picture via Facebook so I had to post it here.
Check out Nourishing Our Children’s overview of raw milk vs. pasteurized milk here.
Back to Basics: How to Make (Liquid) Whey
Liquid whey is much different from whey protein (in powdered form), which is derived from whey and is often used as a supplement by many health enthusiasts. Powdered whey, however, is denatured and often toxic, and contains MSG (although it will not be listed on the label, since the MSG is a byproduct of the manufacturing process and is not added). Whey protein is extremely delicate and should not be subject to heat processes such as those used to make whey protein powder in order to separate the protein from it’s food source.
Liquid whey cannot be store bought (it can only be “homemade”), and is filled with good fats, vitamins, minerals, and healthy probiotics. This real, live whey promotes a healthy gut by protecting it from pathogens, and helps aid digestion. It can also benefit those with gut dysbiosis (which is the underlying cause of many auto-immune diseases) by helping to re-balance the good bacteria in the gut in order to promote healing.
Now, onto how to make Liquid Whey!
You will need:
1. Raw Milk (directly from a reputable farm, this milk must be grass-fed and unpasteurized) -or- if raw milk is not an option, organic yogurt will do, but you will not get as much whey out of it as you would with raw milk.
2. Cheesecloth or a clean, thin dishtowel (tea towel)
3. A bowl
Step 1: Allow raw milk to clabber. To do this, allow the milk to sit on your kitchen counter for 1-4 days, depending on how long you’ve had your milk for at this point. The milk solids will begin to separate from the liquids and you will be left with curds & whey. Curds = the solid, clumps, and whey is the liquid that is left. (Sidenote: You absolutely cannot do this with pasteurized milk!! Do not try it, the milk will just go bad!)
Step 2: Spread cheesecloth or tea towel over a bowl and pour the clabbered raw milk over the cheesecloth/towel. This will strain the liquid from the solids.
Step 3: Gather the excess cheesecloth/towel to lift up the cheesecloth out of the bowl — use a rubber band to tie the ends of the cheesecloth together and use the rubber band to tie the cheesecloth (now filled with the milk solids) to a kitchen cabinet handle, or secure it any other way that you can in order to suspend it so that it is hanging over the bowl.
Step 4: Allow this to hang there for a few hours, with the bowl underneath, until the liquid is completely strained form the solids, and the cheesecloth is no longer dripping.
Step 5: The liquid you have in the bowl is your whey! Pour the liquid whey into a jar/container and keep it in the refrigerator. This will last for about 6 months. The strained solids that you have in the cheesecloth are now homemade, real, cream cheese and can be sweetened naturally with maple syrup and/or fruit (mixed together in a food processor) and can be used as you would store bought cream cheese, for up to about 2 weeks.
I’ve used this liquid whey for a few different real food recipes thus far and intend on using it for many more! I wanted to post this basic post today so that when I post recipes in future Back to Basics posts, you can have this to refer to when I mention liquid whey as one of the ingredients.
Whey can be used in many homemade recipes to add probiotics to things including homemade condiments (will cover in future Back to Basics posts), smoothies, to lacto-ferment fruits and vegetables, and even to make ricotta cheese.