Whey

General Cheese making discussion

Whey

Postby jenny_haddow » Fri May 05, 2006 2:42 pm

Obviously there's quite a lot of this going spare when you make cheese, and it does seem a pity to wash it all down the sink. With today's batch I shall use it for stock in a sambhar I'm making for dinner, but that still leaves a lot left over. Can it be frozen for future use, and apart from drinking it and making ricotta cheese, what else can you do with it? I hate to waste stuff.

Jen

Recently bought a job lot of cream muslin on ebay to make roof blinds for the conservatory. The surplus has given me some excellent straining squares, I ran a hem round on the machine and voila!
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Postby Rik vonTrense » Fri May 05, 2006 8:39 pm

You can freeze it by all means Jen..

I use it for the liquid in making bread and you can used it for any liquid like stocks etc.....it is all protein.

Use it for ice cold drinks with Crusha instead of milk....a good whey is slightly greenish

I don't see why it cannot be used to cook vegetables in where there is a lot of it they feed it to the pigs etc.

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Postby jpj » Fri May 05, 2006 10:52 pm

i've heard of someone brewing with it. problem is can't remember where . . .
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Postby Rik vonTrense » Sat May 06, 2006 5:26 am

The nomadic Arabs of the Sahara brew a form of Arak (in arabic it means juice or wine) from goats milk whey. After they make their cheeses they ferment the whey and distill it into a very potent happy juice.

They term this Arak but it is not to be confused with the Lebanese wine Arak made from grapes in the normal way.


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Postby Guest » Sat May 06, 2006 6:40 am

Could it be used to replace the water when making sausages?

Jen
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Postby Rik vonTrense » Sat May 06, 2006 1:37 pm

Yes answer in brief. although I do not know if it would go sour.

I wouls think that only if there were milk solids present wouild it curdle.

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