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Old 03-02-2011, 01:53 AM   #21
kiki374
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Default whey brew - wine or beer?

I make cheese about once a week from my Jersey cow and was also looking for something to do with all the whey. Since we can only eat so much cheese and ricotta ourselves, I decided to look up making a fermented brew.
This is my recipe:
I ripened my whey overnight with the help of 1/2 cup of yogourt. Then I added 4 kg of sugar, 1 cup molasses, 2 kg raisins and champagne yeast and wine yeast. It started bubbling after a day and now I'm waiting for the results.
I'll keep you posted. It smells good so far!
I was to encouraged to experiment after making a successful batch of my grand-mother's wine from raisins, bananas, oranges and lemons. Really excellent!
I also just bottled a batch of dark ale and it turned out great.

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Old 04-15-2011, 06:23 PM   #22
onthekeg
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Quote:
Originally Posted by kiki374 View Post
I make cheese about once a week from my Jersey cow and was also looking for something to do with all the whey. Since we can only eat so much cheese and ricotta ourselves, I decided to look up making a fermented brew.
This is my recipe:
I ripened my whey overnight with the help of 1/2 cup of yogourt. Then I added 4 kg of sugar, 1 cup molasses, 2 kg raisins and champagne yeast and wine yeast. It started bubbling after a day and now I'm waiting for the results.
I'll keep you posted. It smells good so far!
I was to encouraged to experiment after making a successful batch of my grand-mother's wine from raisins, bananas, oranges and lemons. Really excellent!
I also just bottled a batch of dark ale and it turned out great.
How did this turn out?
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Old 05-19-2011, 02:49 AM   #23
KevinM
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Finally did a cheese and have almost a gallon of whey. Not really enough to do a ricotta.
Any other applications where whey can be used instead of water? I've actually had difficulty thinking of what I use water for.

I will be freezing cubes of it and using it, instead of ice in a smoothie. Particularly those that use milk or yogurt as a liquid base.

And I found this http://www.dbicusa.org/documents/Use...%20Setting.pdf
which seems interesting. Pretty much says what was said here in some cases.

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Old 03-29-2013, 08:19 PM   #24
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This is related to Kumis and is a Russian/Asian drink. Traditionally it is made from mare's milk which is sweeter than cows so you will need to add some sugar. I would boil down a small sample to see what your original sugar content was or maybe just guess and see. LMK!

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Old 09-22-2013, 06:53 AM   #25
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I think that whey is great when making porridge-like starches: risotto, polenta, grits, etc. Give them a nice tartness.

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