Cream Cheese and Whey

When I first read Nourishing Traditions by Sally Fallon, I realized that a lot of the recipes called for whey. Whey comes from dairy products, and can be obtained through making mozzarella or other cheeses, or through separating your yogurt.
This is the easiest method for making whey.

Line a colander with cheesecloth and place the colander over a bowl.

Pour yogurt into the bowl (any quantity is fine).

Let drain until the yogurt stops dripping.

Now you need to let gravity help get the rest of the whey out. If you have a sink with a long handle, or a cabinet with a handle, tie the ends of the cheesecloth onto here and let it hang above the bowl (be careful not to squeeze the cloth). If not, you can get a large pitcher and tie the ends of the cloth to a long wooden spoon. Set the spoon on top of the pitcher and let the whey drip into it.

When it is done dripping, it's done.

The whey can be stored for up to 6 months in the fridge. Use it for soaking grains to reduce the phytic acid. Whey contains calcium, potassium, B vitamins, zinc and magnesium. In Ageless Recipes from Mother's Kitchen, Hanna Kroeger says, "Whey is such a good helper in your kitchen. It has a lot of minerals. One tablespoon of whey in a little water will help digestion. It is a remedy that will keep your muscles young. It will keep your joint moveable and your ligaments elastic. When age wants to bend your back, take whey...With stomach ailments, take one tablespoon whey three times daily, this will feed the stomach glands and they will work well again."

The yogurt cheese can be used in place of cream cheese. Spread it on a bagel, or make a dip with it. I've also used it in cooked recipes, mixed with chicken for example, and it works just as well as store bought cream cheese.