Show Me The Whey pt. 2

In an earlier post, I took at look a using yoghurt as a source of liquid whey, which in turn can be used to make all sorts of great stuff like lacto-fermented ketchup or raisin chutney.  I also touched on some of the ways to use the solids that are left after the whey is removed.

In Show Me The Whey part 2, I take a closer look at some of the ways to use those solids, including a fresh cream cheese replacement and the traditional Middle-eastern labneh and oil-preserved, spice-coated dried labneh balls, all of which may be made at a cost of less than $5.

Once separated from its liquid whey, the solid labneh is ready for use as a replacement for cream cheese, including everything from a sweet or savory spread to crab & cream cheese wontons to cheesecake.  In this form, it will keep in the refrigerator for up to about a week, a little longer if salted.

Here, I’ve spread labneh on some thin pumpernickel (made from whole-grain sprouted rye) and topped with lingonberries & rosemary, fresh chives & black sea salt flakes and homemade orange-ginger jam with red pepper.  It would work just as nicely on a sprouted bagel with smoked salmon..


Labneh on Pumpernickel with Assorted Toppings

Another good use for labneh is as labneh balls, which are made by rolling the labneh into balls, removing the remaining water by air-drying on absorbent paper for a day or so, rolling in spices such as dried mint or za’atar (sumac, thyme, sesame seeds and salt) and then preserving in olive oil.  Made this way, the labneh will last indefinitely on the counter (no refrigeration needed), or at least until it gets eaten..

This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday

16 thoughts on “Show Me The Whey pt. 2

  1. Thank you for sharing how you preserve labneh in olive oil. I love the idea to roll it in za’atar! This is going on my to-do list, for sure. Recently, I made goat milk feta cheese, which is sitting on the counter, preserved in olive oil. We haven’t tasted it yet ~ tomorrow it will be one week and I’m looking forward to the tasting.I am excited to find more ways of making good food last without refrigeration. Great post and beautiful pictures!

    • Wow, homemade goat milk feta? I haven’t been brave enough to try making real cheese yet – can’t wait to hear about how yours turned out!

      Thanks, Wardeh!!

    • I think so, at least for kefir cheese. The trick is to remove virtually all the moisture (beyond just letting the whey drip out for a day) before submerging it in oil. Salting would probably help too.

    • The Pennywise carnival is a great idea- it really helps to dispel the myth that eating good food is necessarily expensive.

      I hope to contribute again next week, God willing and the creek don’t rise 🙂

      Thank you for all your work!

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  3. Thanks, Ren! Re: bravery, you would be brave too if you had more than 2 gallons sitting in the fridge and needed a purpose, plus having planned on milking goats for a few years to see the reality come true 🙂 At least that’s my story.

    I’m glad you mentioned getting all the moisture out. Perhaps an extra day or two of sitting out with salt to let the cheese fully dessicate before putting it in the brine would be best. Good to talk it through!

    • I dried mine by setting them on a plate lined with unbleached paper coffee filters and changing those as the moisture wicked out. My supposition is that the salt would accelerate the process- I’ll be interested in hearing about how yours turns out if you decide to try it.


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  5. When you set the balls on paper to dry out, it this in the fridge or on the counter at room temperature? Thanks, Paul

  6. Pingback: Show Me the Whey pt. 1 « Edible Aria

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