Whey from cheese :P

tajmel
tajmel Posts: 401 Member
edited December 2024 in Food and Nutrition
I make fresh cheese and whey is a by-product. I normally just toss it, but it seems wasteful considering I also pay for big tubs of the stuff! Anybody have any recipes for using liquid whey, or know how to make it palatable for drinking? Maybe I should just make smoothies with it? Think it's worth it to buy a home rotavap for this purpose? (Ok, kidding on the last bit.)

Replies

  • usmcmp
    usmcmp Posts: 21,219 Member
    http://www.theprairiehomestead.com/2011/06/16-ways-to-use-your-whey.html
  • chimpy_chimp
    chimpy_chimp Posts: 106 Member
    Ooh! I read you can make ricotta from the whey:

    "Just take the whey and heat it to 200 degrees plus (F of course). If your whey is acidic enough, little specs of the albumen will start to precipitate out once it gets to around 200. If this does not happen, add a tablespoon or two of white vinegar. Once the albumen starts to separate, maintain the heat for a few minutes so it all has time to set up, then pour through a very fine cheese cloth. In a pinch, you could use papertowels in a colander to drain it. It usually takes several hours, if not overnight, to drain completely. Salt if you like, then use it however you like. I usually get 1/2 - 1 cup of finished ricotta from the whey produced by a gallon of milk, after cheese making."

    The liquid leftover from making the ricotta can be used in baking bread.

    :-)
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