{ "id": 28707, "date": "2026-11-02T15:31:51", "date_gmt": "2026-11-02T07:31:51", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/kefir-whey-lemonade\/" }, "modified": "2026-11-02T15:31:51", "modified_gmt": "2026-11-02T07:31:51", "slug": "kefir-whey-lemonade", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/kefir-whey-lemonade\/", "title": { "rendered": "Kefir-whey lemonade soda" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

When you strain milk kefir into soft cheese, a pale, sour liquid collects in the bowl, and it is far too useful to pour away. That whey still carries the kefir's live cultures, and a small glass of it turns sweetened lemon water into a tart homemade lemonade. After a few days on the counter the drink tastes less sweet, gains a mild tang and, when the fermentation is lively, a natural fizz.<\/p>\n

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Prep time<\/span>10 min<\/strong><\/div>\n
Total time<\/span>2 days 10 min<\/strong><\/div>\n
Makes<\/span>4 glasses<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Kefir-whey<\/figure>\n

The leftover that does the brewing<\/h2>\n

Fresh kefir whey contains a mix of the yeasts and bacteria from the kefir, and those cultures feed on the sugar and slowly ferment the lemonade. That is why the whey has to be fresh and alive: heat can kill the cultures, so whey from a heated cheese will not start anything. Whey protein powder will not work either, because drying destroys the cultures and the powder is mostly extracted protein. Whey drinks are not only a home-kitchen idea. In Switzerland, a whey-based soft drink has been made since the 1950s, and dairy cooperatives backed it because it gave their surplus whey a use.<\/p>\n

Let the bottle, not the calendar, tell you<\/h2>\n

Fermentation produces acids and gas, and its pace depends on temperature, the microorganisms at work and how much sugar is in the liquid. A warm kitchen can make the lemonade fizzy in two days, while in a cool one it may stay almost flat. Chill it after three days either way, because a longer wait at room temperature only adds risk, not bubbles. Fresh, active whey and a bottle that seals tightly both help the bubbles build. As the cultures eat the sugar, the drink keeps the taste of the citrus but becomes less sweet, with a gentle sourness that makes it refreshing over ice.<\/p>\n

Orange, honey and other twists<\/h2>\n

For an orange version, double the juice to about 120 ml and use less water. If the finished drink tastes too tart, a spoonful of honey softens it, and the same method works with other juices or with tea. For a quick drink with no fermenting at all, mix whey with juice or sparkling water, or stir it into butterfly pea tea with honey and a few drops of lemon, which turns the blue tea purple.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Kefir-whey lemonade soda<\/h2>\n<\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Fermentation (allow 2\u20133 days; chilling is extra) <\/span>2 days<\/span><\/span> days<\/span><\/span><\/div>
Total Time <\/span>2 days<\/span><\/span> days<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>4<\/span> glasses<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>