If you’ve got kefir going, you can make kefir whey. This is a great starter culture for any fermented food and especially necessary for cultured food that are started from scratch or aren’t based on using lots of salt.
(Don’t have kefir? Check out our easy whey recipe.)
To make kefir whey, you leave out a your kefir that you’ve already fermented.
- Make a batch of kefir with milk and your grains.
- Take the grains out and put the kefir in a jar.
- Leave the kefir out on the counter so it can separate.
- It will start to separate with liquid on the bottom and form harder curds on top. This can take 6 hours, 24 hours, or longer depending on how hot it is.
- Get a cloth that is slightly porous (but not with holes) or even a coffee filter. Drain the separated kefir through the cloth. Drain it into a bowl or larger jar. This may take a few hours.
- You’ve got whey! Put it in a jar in the fridge.
- Use the curds on toast, as kefir cheese or a sour cream.
Kefir whey won’t last as long as kefir. It has nothing left to feed on. I generally try to use it within 2 weeks. (Kefir can stay in the fridge for months and months.)