Which dairy products are low in whey?

November 12, 2025 •

4 min read

Casein and whey are the two main types of protein found in milk, with casein comprising about 80% and whey making up the remaining 20%. For those seeking alternatives, specific processing methods naturally reduce the amount of whey, making it possible to identify which dairy products are low in whey.

Quick Summary

Several dairy products contain minimal whey due to their manufacturing process. Aged, hard cheeses undergo extensive straining, while Greek yogurt is intentionally strained to remove excess liquid whey. Products like butter and ghee are composed mostly of fat, leaving very little whey protein behind.

Key Points

Hard Cheeses: Aged, hard cheeses like Parmesan, Swiss, and Gouda contain very little whey because the liquid is pressed out and evaporates during maturation.
Greek Yogurt: This product is strained to remove most of the liquid whey, resulting in a thicker consistency and lower whey content compared to regular yogurt.
Butter and Ghee: These fat-based products are churned or clarified, separating the milk solids and liquid whey, leaving behind minimal to no whey protein.
Ricotta is High in Whey: Ricotta cheese is often made from the leftover whey from other cheese production, so it is high in whey protein, not low.
Straining and Aging are Key: The most effective natural ways to reduce whey in dairy are by straining the product (like with Greek yogurt) or aging it for an extended period (like with hard cheeses).
Regular Milk is High in Whey: Fluid milk contains a significant amount of whey protein, which is rapidly absorbed by the body.

Understanding Whey in Dairy Products

Whey is the watery liquid that separates from the solid curds during the cheese-making process. It is rich in fast-digesting proteins, but not all dairy products contain the same amount. The final whey content of a product largely depends on how it is processed. By separating the liquid from the solids, or curd, manufacturers can drastically alter the protein composition. Products that involve extensive straining, aging, or clarifying will naturally have a lower concentration of whey protein compared to fresh, un-strained items. Casein, the other primary milk protein, forms the solid curds and is the dominant protein in many of these low-whey products.

Dairy Products Naturally Low in Whey

Several popular dairy items are inherently low in whey because of their unique production processes.

Hard, Aged Cheeses

The aging process is a primary reason that hard cheeses contain very little whey. During cheesemaking, the curds are pressed to remove moisture, which is the liquid whey. The longer a cheese is aged, the more moisture evaporates, further concentrating the curd and reducing the residual whey. The bacteria in aged cheese also help break down the remaining lactose, which is often found in the whey.

Examples of hard cheeses with low whey content include:

Parmesan
Swiss
Aged Cheddar
Gouda

Greek Yogurt

Unlike regular yogurt, Greek yogurt is a strained product. The manufacturer removes the majority of the liquid whey, resulting in a much thicker, creamier texture and a higher protein content relative to its volume. Choosing a full-fat version can also mean a lower concentration of lactose-containing whey compared to low-fat options, which sometimes use additives to achieve their texture.

Butter and Ghee

Butter is made by churning milk or cream, separating the solid fats from the liquid buttermilk, which contains the whey. The final product is approximately 80% fat, with minimal protein. Ghee, or clarified butter, takes this a step further. It is prepared by heating butter to remove the water and milk solids completely, resulting in a product that is virtually free of both whey and casein.

Fermented Products with Reduced Whey

Fermented dairy products like traditional kefir do contain some whey, but the fermentation process dramatically alters the composition. While some whey may separate from the curds, the beneficial bacteria consume much of the lactose, making it easier to digest for many individuals. Kefir contains both whey and casein, but the overall composition is very different from regular milk.

How Processing Affects Whey Levels

The table below compares common dairy products based on their whey and casein content, highlighting how different manufacturing methods directly impact the final composition. Knowing the process helps explain why certain products are naturally lower in whey.


Dairy Product	Key Manufacturing Process	Primary Protein Source	Whey Content	Notes
Hard Cheeses	Curds pressed and aged for long periods	Casein	Very Low	Aging removes moisture and bacteria consume remaining lactose.
Greek Yogurt	Yogurt is strained to remove liquid whey	Casein	Low	Straining creates a thicker, higher protein product.
Butter / Ghee	Churned cream; clarified in the case of ghee	Fat (very little protein)	Negligible	Liquid whey is removed during processing.
Soft Cheeses	Some straining, but retain more liquid whey than hard cheeses	Casein	Moderate	Includes products like cottage cheese and ricotta, which has high whey content.
Regular Yogurt	Fermented milk, no straining process	Casein, Whey	Moderate to High	Contains both milk proteins, similar ratio to milk.
Milk	Pasteurized/Homogenized	Casein, Whey	High	Unaltered ratio of approximately 80% casein and 20% whey.

Choosing Low-Whey Dairy for Dietary Needs

When navigating dietary restrictions or preferences, it's essential to understand the underlying composition of your food. For those with sensitivities, opting for hard, aged cheeses, Greek yogurt, or butter can provide dairy enjoyment with a lower risk of digestive discomfort associated with whey. Conversely, fresh, unstrained products will contain the highest amount of whey. The processing—whether it involves extensive aging, straining, or clarifying—is the key factor. For those with a severe whey allergy, even trace amounts may be an issue, and a medical professional should be consulted.

Conclusion

Determining which dairy products are low in whey comes down to understanding how they are made. Hard, aged cheeses like Parmesan and Swiss, as well as strained dairy like Greek yogurt, are excellent choices, as much of the whey has been removed. Butter and ghee contain negligible amounts of protein, including whey. While many people tolerate dairy products with moderate whey, individuals with sensitivities or specific dietary needs can confidently choose these low-whey options based on their manufacturing process. The aging and straining of dairy products serve as a natural filter, producing delicious and easily digestible options. For further information on dairy processing, a detailed overview can be found on the Agropur website.

Frequently Asked Questions

In simple terms, whey is the liquid part of milk that separates from the solid curds during the cheese-making process. It contains protein and lactose.

No, the whey content in cheese varies significantly. Hard, aged cheeses are low in whey, but soft, fresh cheeses like cottage cheese and ricotta can have moderate to high levels.

Yes, Greek yogurt is made by straining out most of the liquid whey, which is why it is thicker and has a lower whey concentration than regular yogurt.

No, ricotta cheese is actually known for having high whey content, as it is traditionally made from the whey byproduct of other cheesemaking processes.

Regular milk has a higher concentration of whey relative to its total protein content. However, regular yogurt contains both whey and casein, similar to milk, and is not strained to remove the whey.

Yes, butter is very low in whey because it is made by separating the milk fat from the watery whey and milk solids. Ghee, or clarified butter, contains virtually no protein at all.

Hard cheeses are low in both whey and lactose due to two processes: the pressing of curds removes most of the liquid whey, and the aging process allows bacteria to further break down any remaining lactose.

Yes, all non-dairy alternatives like almond milk, soy milk, and coconut yogurt are completely whey-free, as they are not derived from milk.