Page 87 - Spring2009

3. Strain the whey from the curds. It is time to pour your dairy product into your straining tool. Allow your
draining curd to sit either on the counter or in the fridge. The dairy product will continue to ferment if left
out, creating a tarter product than if the fermentation is slowed in the fridge. The longer the curd strains,
the thicker and drier it becomes. A minimum of four hours will produce a thick cream-like texture, six
hours will result in a product closer to commercial sour cream, up to 12 hours produces an even firmer
product and after 24 hours you can be sure almost all the whey has drained out. Choose your draining
time, then, to produce softer, moister or drier, firmer curd for the particular use you have in mind. I
usually drain mine overnight and in the morning have a collection of beautiful golden whey left at the
bottom (see pictures).

Different dairy products will give different yields; even various yogurt brands may produce different
results. Generally, a cup of yogurt will yield approximately 1/3 to 1/2 cup yogurt cheese and produce about
1/2 cup whey. Whey keeps for up to six months and the curd cheese keeps for up to a month in the fridge.
However, it also freezes well in a glass container (e.g. preferably a thick glass, such as Pyrex).

SPRING 2009 Wise Traditions 85