Don't throw it a - whey

Discussion in 'Recipes & Remedies' started by Don Hansford, Oct 21, 2011.

  1. Don Hansford

    Don Hansford Junior Member

    Dec 17, 2009
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    Some uses for whey left over after cheese making.....

    Some uses for whey; (from various sources)

    I have been using whey for so many things.
    Cooked oatmeal in it.
    Cooked rice in it.
    Used it instead of milk in corn bread.
    Used it instead of milk in pancakes.
    Drank it.

    Also this - "Don't throwout that whey! Whey can be used in almost any recipe calling for sour milk or buttermilk. We use it in pancakes, muffins, breads and salad dressings. It can also be turned into lemonade by adding sweetener. If you won't be using it in cooking, we are told it makes an excellent plant food."

    And this -
    Protein is affected by high heat, as are beneficial bacteria. So it depends more on what temperature you brought the milk to when you warmed it, whether it will offer protein and/or beneficial bacteria (which will promote fermentation)

    When I make paneer for example, the recipe requires that I bring the milk to a boil then add an acid base (in this case lemon juice), thus using heat and acid combined to curdle the milk. For this cheese I would not expect beneficial bacteria or proteins to be left in the whey.

    If using low heat and acid you may still have the last protein that is only curdled with high heat. One test you can do to see if there is protein left, is to bring the whey to a boil, then let it sit. After 10-15 minutes strain through a cheese cloth and if you have curds, there was protein left. Doing this with whey from harder cheese ie cheddar, gouda, feta will give you traditional ricotta which is a low yield, but very yummy-a lot more flavorful than whole milk ricotta that most of us are used to.. The flavor is partly due to the fact that this last protein is very sweet.

    Of course doing this does destroy the beneficial bacteria, so if you want to use your whey for fermenting grains etc. you will not want to do this. But if you want to create a yummy traditional cheese or test your whey, you can always do this with a portion of your whey. When you make cheese you have lots of whey.

    I use whey from low temperature cheese in cooking as well as soaking grains, beans etc. I use it in bread baking. I feed it to my animals, they love it. I make lemonade and whey soup. I make a lot of cheese and end up with lots of whey, so I also add it to my compost and my garden. I don't ever toss it, I always feed it to somebody.

    As an addendum to the above: As I understand it, beneficial bacteria is destroyed at about 110-115 degrees F (around 45 degrees C). The protein is coagulated when the milk or whey is boiled. So until the whey is brought to a boil that last protein will remain.

    Some more -
    Use the whey to make bread. I do that all the time. When I make cheese I let the whey cool, put it it ice cube trays, then empty the ice cubes into plastic bags and put them back in the freezer. The liquid makes a much softer bread than when you just use water, but doesn't add the gummy texture that using actual milk can cause, because there aren't at many of the thicker proteins, and there is no real fat left. It's a very healthy way to add protein and softness to bread.

    Just take the whey, and use it to blossom your yeast. I like it for slicing bread, and for flatbreads. Take a large cup of warm whey, with a tablespoon or two of honey or sugar, add a packet of yeast, stir, then let sit till blossomed, add it to a cup of all purpose or white bread flour, a cup of whole wheat flour and knead, adding bench flour a little at a time till the dough is no longer sticky, but still kneads easily (kitchen aids are awesome for this because of the kneading hook, but you have to use a pro series, the entry level ones have plastic gears now and can't handle bread doughs). Then either form into a loaf, or what I like doing is taking hunks of it, working them out into flatbreads and just cooking them in a cast iron pan. If the cast iron is well enough primed you don't even need oil, other than a tiniest drizzle every 4-5 flatbreads just to keep the prime in the iron from burning out.

    And finally (for now) - The region in India where I grew up, a cold, flavored buttermilk drink was served with lunch, especially in summer. The consistency is supposed to be much thinner (almost watery) than the cultured buttermilk you get in a carton. I am guessing that your whey is about the right consistency. Here's how to flavor it: Mash/grate a 1 inch piece of ginger, coarsely chop one hot (Thai) green chili, chop some fresh cilantro (Oregano) leaves. Add all of these to 4 cups of whey or thin buttermilk. Add salt to taste and a couple of teaspoons of sugar or honey. You're not going for a detectable (is that a word?) sweet taste, but just trying to balance the heat from the ginger and chilies and any tartness from the whey. Let this mixture steep for an hour or so in the fridge before serving. You could strain out the flavorings before serving. If you don't strain out the chilies and ginger when storing leftovers, remember that they will continue to steep into the liquid. The drink can taste much spicier the next day.

    Hope that helps [​IMG]
  2. wormwood scrubs

    wormwood scrubs Junior Member

    Sep 13, 2011
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    i have used in compost before but never cooked with it, also cilantro is actually coriander, not oregano?!

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