How to make Homemade Whey Soda | Fermented Soda
This gut healthy “whey soda pop” is extra fizzy and delicious! Make this whey soda as a summer treat!
Can I make a confession? I used to be a big soda pop addict! I started my day with it and ended my day with it. About 16 years ago, I gave up soda.
It was the best decision for me and my health, however, I always missed that fizzy drink.
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Several years later, I stumbled upon carbonated water and loved it! The bad news is it was recommended that I not drink it by my health care provider due to my tendency to develop kidney stones.
That led me down a road to find a healthy alternative. Not that I needed it everyday, but, would like to have an option for when I wanted it.

How I found out about Whey Soda
I tried water kefir first and really liked it, but, it never got the fizziness I was hoping for. I do keep a batch of water kefir grains going but prefer this soda over water kefir.
The next year, I made kombucha. Same thing. It was delicious but not that fizzy in my experience.
Around that time, I started making Homemade Yogurt and straining it. The amount of whey left behind had me searching for uses for it. I definitely did not want to waste it.
In my search, I found out that this whey can be used to ferment fruit juice and make soda. The method I found was making a fruit concentrate with sugar and fruit. You then added water to that and the whey.
That got me thinking, “Can I just use a high quality fruit juice for this”? Turns out, it works perfectly!
The juice I use is not from concentrate and has no sugar added.
This homemade soda is full of good bacteria from the fermentation process. Whey is used as the live cultures and there is a build up of lactic acid and carbon dioxide which gives this probiotic soda its fizz!
If you don’t make homemade yogurt and want to try this, buy your favorite unflavored yogurt that has no added ingredients. You want the ingredients to be milk and cultures. Strain the yogurt through a tea towel. The liquid left behind is whey.
The difference between Yogurt Whey and Sweet Whey:
Obviously, yogurt whey is from straining yogurt. The strained yogurt is greek yogurt which is much thicker and creamier than regular yogurt.
Sweet whey is from straining cheese.
Yogurt whey has probiotics in it from the culturing process of making yogurt. If you strain the yogurt long enough you will end of with yogurt cheese which is so delicious!
Sweet whey does not have the same probiotic properties. I use my sweet whey in bread baking.
Fresh whey will last in the fridge for several months.
Yogurt/Kefir whey can be used as starter cultures for other ferments as well including sauerkraut and fermented pickles.
What you will need to make this fermented drink
Yogurt Whey
Yogurt whey is what is left behind when you strain homemade or even store bought yogurt. If straining store bought yogurt be sure to buy unflavored/unsweetened yogurt.
You can also use milk Kefir whey for this soda. Simply strain your milk kefir and use the whey as you would the yogurt whey.
Both have the beneficial bacteria needed to make these lacto-fermented sodas. Having your own whey on hand is great for a starter culture for fermenting and it lasts really well in the fridge.
Fruit Juice
For best results, use a fruit juice that is not from concentrate. We love using grape juice.
Grape juice makes something very similar to grape soda and it is by far our favorite.
Alternatively, you can use 1/4 cup lemon juice and 1 cup sugar added to the jar and top with the whey and filtered water to make a probiotic lemonade!
The great thing is that the bacteria feeds on the sugar leaving a soda with much less sugar than that from the grocery store.
Half Gallon Jar
Pickle Pipe or loose fitting lid
This is a link to the pickle pipes I use: Pickle Pipe
Flip-top bottles/Airtight bottles for secondary fermentation
Here are the ones I use: Flip top bottles
The process really couldn’t be simpler.

Directions for making whey soda:
- Add juice to half-gallon jar.
- Add 1/4 cup whey. Homemade whey is yellow in color and beaming with good bacteria!
- Stir well.
- Top with coffee filter and rubber band to hold it on or a pickle pipe and ring.
- Sit on counter at room temperature for a couple of days or until foam develops on top.
- Transfer to 4 swing top bottles and close cap.
- Ferment for 12-24 hours then move to the fridge.
- Drink chilled.
A couple of things to know:
**Never leave the second ferment out for more than 24 hours without burping the bottle. This allows some of the gas to escape. If left for too long, the bottle cap could pop off and make a huge mess in your kitchen**
Always open your swing top bottle over the sink to make sure it doesn’t spill over.
There are so many studies that recommend eating fermented foods for good gut health. This is one of my favorite recipes for adding gut healthy bacteria into my diet.

How to make Whey Soda
This fizzy soda like treat is made with whey from straining yogurt. It is full of probiotics and really hits the spot as a soda substitute!
Ingredients
- 1 64 ounce bottle of not from concentrate fruit juice
- 1/4 cup yogurt whey
Instructions
- In a half gallon jar, add the juice and whey.
- Cover with a pickle pipe or a loose fitting lid.
- Allow to ferment on counter at room temperature for 2-3 days depending on the temperature in your home.
- When the juice forms a foam on top, it is ready to be bottled.
- Add the whey soda to swing top bottles to ferment for another 24 hours.
- Move the bottles to the fridge and enjoy chilled.
Notes
You can test the bottles for fermentation by popping them to see if they let off air. I suggest putting a towel over them while doing this just in case some of the soda spills out.
Don't let the bottles ferment for over 24 hours without checking for pressure.
This is such an easy ferment. I am using fresh apple juice and keeping it in the fridge all the time. Great fizzy drink!
I’m curious, does storing the whey soda in the refrigerator stop the fermentation or does the bottle still need to be burped?
It just slows it down. But, I don’t usually burp mine in the fridge unless they are going to be in there for an extended time, then I will.
Hi, I’m a little worried for that explosion during the 2nd ferment! Can I second ferment in mason jars with the pickle pipe top?
You can put them in the bottles and straight in the fridge if you want. Technically you can drink it right after the first fermentation and it’s very fizzy already. Sometimes we drink it right away.
Thanks for your suggestion! I have used 100% blueberry (non-concentrate, no sugar added) juice and left on counter for 2 1/2 days.. Nothing. My yogurt whey is quite fresh so I am wondering why I did not have any foam. Anyway, I have bottled the juice now, and hope when I burp, there is one! should I have left on the counter longer, perhaps. Any idea’s or suggestions why I didn’t get any foam? The kitchen is 70-75 degrees and it sits in a little enclosed inlet between fridge and a wall. Thanks a lot for your time to get back…
Did yours get fizzy? I am having the same issue. It’s been 4 days and no foam. Later today I’m going to try the second ferment.
Depending on the temperature in my home, it may take longer to get the foam on top. In cooler temperatures, it takes sometimes a week or so.
I gave this recipe a go with a mixed orange juice (can’t remember exactly the other fruits in it) it never went fizzy at all after almost a week and it’s been pretty warm around 25-30 degrees Celsius. I even tried adding more whey to see if that helped. Another similar juice wasn’t doing anything either until I added an additional 1/4 cup of whey but it’s still not popping when I burp the bottle. I’m going to try another juice next time but I’m not sure what the issue is or if it’s now safe to drink.
How many days has it been?
It looks like you used Welch’s grape juice (purple lid) but all of the Welch’s say “a blend of concord and other grape juices from concentrate with added ingredients” and you said not to use juice from concentrate….so I’m confused on which juice to purchase to make this?
You can use the juice from concentrate. Our local store has the “not from concentrate” variety available.