[KathinJapan]

Someone suggested I post this here. Looking for ideas.

whey, and what to do with it
I made some homemade cottage cheese. Not real cottage cheese, I boiled milk, added vinegar and salt and put it through a cheese cloth. Now there is a ton off whey leftover.
any ideas about how to use it up? it tastes sort of vinegary... probably from the vinegar.

cottage cheese is not readily found here, so I am excited about making it.

Any ideas or tips appreciated.
Kathryn

 

[quietserena]

Because of the way you go it, you won't find any beneficial bacteria in it however, it is still acidic and you can use it in soaking grains - I put in about a teaspoon per cup of soaking water. You can also use it to help preserve homemade mayo.

I seem to recall that ricotta is made from whey since whey has a lot of milk solids left in it but I couldn't even begin to tell you how. I'm definitely not a cheese maker, the extent of my cheese making is kefir cheese hehe.

 

[handzfull]

You can drink it! I think there's a recipe in NT; it's supposed to be very good for you to just drink, but it's reeeeeeeaaaallly sour! Try it, you may like it!

 

[quietserena]

But given that this whey wasn't obtained by fermentation, I don't see what benefit one would have from drinking it. If it were fermented you'd have all the probiotic benefit but as it is, I'm not sure.

 

[Tiger Jen]

I believe you can still use it to soak grains...some great websites to read about soaking grains are:

http://www.westonaprice.org/foodfeatures/be_kind.html
http://www.passionatehomemaking.com/recipe-index

I'm not sure if you can make ricotta from the whey you have...but it's worth a shot. I make mozarrella and then use the whey to make ricotta - talk about a money saver! I use raw milk so it's rich and yummy. You can use the below link to find the mozarrella recipe also...

http://www.cheesemaking.com/store/pg/217-Ricotta.html

HTH,
Jen