A few weeks ago, I made whey and labneh/yogurt cheese. This is also out of Nourishing Traditions. The labneh is very similar to a whipped cream cheese that you buy at the store and can be used as such (and is how we're using ours). I needed to make this so that I would have some whey to use in some lacto-fermentation recipes that I've been wanting to try. So I gave it a go. This has to be about the easies thing I've ever done. All you do is drain the yogurt, then string it up to drip some more. It only takes a few hours and voila! You have whey and what you can use for cream cheese! Brilliant! :) I have made some spreads out of my labneh. I chopped up some chives and mixed them in. I also mixed in some chopped garlic scapes into another small amount of cheese. Both were delicious spread on crackers! I'm going to try mixing in some strawberries for some strawberry cream cheese this week. There are so many possibilities!
Whey and Labneh/Yogurt Cheese/Cream Cheese
Cheesecloth or towel for straining (I used a floursack towel)
2 qts. piima milk, whole milk buttermilk, yogurt or raw milk (I used whole milk yogurt)
If you are using piima milk or buttermilk, let stand at room temp 1-2 days until the milk visibly separates into white curds and yellowish whey. If you are using yogurt no advance preparation is needed. If you are using raw milk, place the milk in a clean glass container and allow to stand at room temp 1-4 days, until it separates.
Line a large strainer set over a bowl with a clean dish towel. Pour in the yogurt or separated milk. Cover. Let stand a room temp for several hours. The whey will run into the bowl and the milk solids will stay in the strainer. Tie up the towel with the milk solids inside, being careful not to squeeze. Let drain. When the bag stops dripping, the cheese is ready.
Store whey in a mason jar and cream cheese in a covered glass container. Refrigerated, the labneh keeps for about 1 month and the whey for about 6 months.