1. Line the strainer with cheese cloth and place over a large stock pot.
  2. Pour all contents of both yogurt containers into the strainer.
  3. Cover strainer and pot. Let sit at room temperature for 24 hours.
  4. After 24 hours, pour the whey into a glass jar and keep refrigerated in a tightly sealed glass jar or container.
  5. The whey should keep for up to 6 months.
  6. Please Note: Depending on how much your baby is eating, this recipe will make enough for 2 months worth of whey.


  • For more information on REAL (RAW) MILK, click here.
  • If your baby cannot tolerate any milk based formulas, click here.
  • To learn about the importance of avoiding any Soy Milk based commercial baby formula, click here

Recipe by Season Johnson at