Friday, August 23, 2013

What to do with Whey?

The whey I started with
On the stove

When you are making cheese you separate the curds from the whey. Whey is the by-product of cheese making. If I make a 1 gallon (of milk) batch of cheese, I am left with approximately 5 cups of whey. Whey is great for pizza crusts and bread making. Whey can also be used as a flour conditioner in other baked goods recipes that use milk when you substitute the whey for milk. Whey is a good source of Thiamin, Vitamin B12, Pantothenic Acid, Magnesium, Potassium, Zinc and Selenium, and a very good source of Riboflavin, Calcium and Phosphorus.

Straining curds from whey

Many weeks I feed the whey from cheese making to the chickens and ducks. I pour it right into their water bowl while it is still a little warm. They love it!

This week I decided to be more creative and find an yummy dinner item for all that whey. It is really easy too!

Whey Garlic/Basil Ricotta Recipe:
hanging to drain
1 cup of milk (organic local and fresh)

Mesophillic Cheese Culture (if your whey is fresh and less than 2 hours old you don't need this)
Garlic to taste
Basil to taste
Cheese Salt to taste

adding salt, garlic and basil
Put the Whey, milk and culture into a stainless steel pan or bowl and heat to 170-185 degrees for about 10 minutes. When the curds and whey have separated remove from the heat. Strain off the curds from the whey into cheese cloth. Hang to drip and dry for 20
minutes to an hour. Then toss it in a bowl and check out the texture. If it seems to dry you can slowly add a little whey back in until you get the right consistency. Add salt to taste. Once you have the cheese to salt balance right add minced garlic and dried basil and mix well. Then EAT!

Dinner tonight became penne and fresh tomatoes from the garden with sauce and fresh ricotta. Yum!!
Penne, Fresh Tomatoes, Sauce and Fresh Ricotta

(NOTE: This will not work with the whey left from making Mozzarella cheese. Also, as with all cheese making, the quality and quantity of your final product will be affected by the quality and freshness of the milk you use. Buy local, fresh and when possible organic milk. Get to know your local farmer! I use milk from Mapleline Farms 5 miles down the road from me in Hadley, MA. They delier fresh milk in glass bottles right to my front door.)

1 comment:

  1. I've never heard of whey except from that childhood rhyme. I never knew it was the by-product of cheese. I have never made cheese before so that never came up.
    Shelly Slader |!whey-milk/cswd