Whey is a protein found in milk and is a probiotic food. Homemade whey prepared from yogurt, kefir, or raw milk is best for GAPS healing protocol.
How to make whey?
1l raw milk/ yoghurt/ kefir
1 strainer or nut milk bag
Cheesecloth or tea towel
Some bowl or pot to place under strainer nut milk bag
Leave raw milk on the counter at room temperature for 3 days, the curds and whey will separate. The whey is liquid on the bottom. The white or yellowish curds will be on top.
Strain - Place strainer in liquid measure. Line with 2 layers of cheesecloth or tea towel. Pour the separated milk, yoghurt or kefir into strainer. The whey will drip into the liquid measure, and the cheese will remain in the cheesecloth.
Leave on counter to strain 12 hours.
Whey will last in the fridge for up to 6 months.
You can add it to freshly pressed juices, soups or you can use it as a starter for fermenting vegetables, fruit, fish or grains.