2-Layer Lemon Whey Milk Jello

2-Layer Lemon Whey Milk Jello

The solid part at the bottom tastes like shredded coconut! At first I figured this was a failed attempt since it separated like cottage cheese, but it was surprisingly delicious, so I uploaded the recipe! This is a new and convenient way to use up leftover whey.

Ingredients: 4 servings

Yogurt whey
About 300-350 g
Powdered gelatin
10 g
Lemon juice
1 lemon (about 3-5 tablespoons
Condensed milk
About 5-6 tablespoons (sweetened to taste)


1. Combine about 2 tablespoons whey with the powdered gelatin and let it soak. Warm the rest of the whey in a pot. After it has warmed up sufficiently, add in the condensed milk and lemon juice, and stir. It's okay to add in the squeezed lemon bits as well.
2. Finally, add in the soaked gelatin and dissolve it well. The condensed milk will harden and separate a bit. It will look like cottage cheese, but this is good.
3. Once the gelatin has dissolved completely, place into your favorite container, and let the residual heat subside. Place it into the fridge to chill and solidify, and it is done! It will definitely separate into 2 layers when it is done.

Story Behind this Recipe

When I was making a fruit yogurt cheesecake, I drained the 600 g of yogurt overnight, and used the leftover whey to make this.