I use whey for all sort of things here and am often asked both how to make it and what to do with the leftover solids. Here’s a really easy demo..
You’ll need a strainer, clean cloth, bowl or jar and a tub of plain yoghurt. Be sure to use plain, cultured whole milk yoghurt without gelatin.
Line the strainer with the cloth, pour in the yoghurt and fold the towel over to keep it clean. Let it sit on the counter overnight. That’s it!
In the morning, you will have collected approximately 12 ounces of clear, greenish looking whey. Pour the whey into a jar, cover tightly and refrigerate. It will keep up to 6 months.
The leftover solids (roughly 18 ounces) are variously referred to as strained yoghurt, yoghurt cheese, labneh or dahi. By any name, it is similar in taste and texture to cream cheese, which is how I typically use it.
It’s great plain, with fruit, or with herbs and spices. I’ve added Lebanese Za’atar (sumac berries, toasted sesame and sea salt) to half, and fresh oregano, basil and garlic to the other half. The cheese will keep up to 1 month in the fridge.