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Old 12-22-2009, 03:37 AM   #1
AZ_IPA
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So what do you all do with your whey?

I made my first batch of mozzarella last night, and I really want to do something with all of that left over whey.

I'm thinking about a base for a ham/potato/leek soup?

What do you all do?

 
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Old 12-22-2009, 05:46 AM   #2
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I haven't made my own mozzarella yet (the kit from AHS is a Christmas gift for the bride), but I am very interested in the responses here. Subscribed!
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Old 12-22-2009, 01:11 PM   #3
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I will sometimes make ricotta cheese with the leftover whey from my cheese. It's really easy to do, but it does take about a day or so. Simply save the leftover whey and throw it in a pot overnight. You can leave the whey out at room temperature. Then, bring the whey almost to a boil. It'll get really foamy as it is ready to come off the heat. Once you get to about 180F, take it off the stove and allow it to cool back down to room temp. Then, simply strain the curds of out of the whey and allow the curds to drain. You've just made ricotta cheese!
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Old 12-22-2009, 05:12 PM   #5
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Quote:
Originally Posted by rsmith179 View Post
I will sometimes make ricotta cheese with the leftover whey from my cheese.
Quote:
Originally Posted by YooperBrew View Post
I make ricotta, too, but that's about it. I did see a recipe for whey bread but I've never tried it.
Yep, I did make ricotta already (but didn't get much yield after heating to ~195*F).

But I'm still left with a ton of whey!

p.s. the mozzarella tasted awesome in a basil, tomato, mozzarella, and red onion salad with a splash of olive oil and red wine vinegar.

 
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Old 12-22-2009, 05:15 PM   #6
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How about whey beer and wine? No recipes, though.
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Old 12-22-2009, 05:27 PM   #7
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...probably not of much use to most people, but many major cheesemaking regions use whey as animal feed, and the meat of whey fed pigs is supposed to be legendary.


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Old 12-23-2009, 06:27 PM   #8
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I may try a pizza dough tonight using whey instead of water...

I'm assuming the high protein whey would be good for the dough?

2 cups flour
2 Tbsp sugar
2 tsp kosher salt
1 tsp yeast
1 Tbsp olive oil
3/4 cup whey heated to ~105

If I do it, I'll let you know how it compares to my base pizza dough.

 
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Old 12-23-2009, 07:24 PM   #9
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Didn't even know that there was a "Pizza Magazine" but there was an article in there about using whey protein in pizza dough. Supposed to make the crust a little crispier due to the protein in the whey. Here's the link:

http://digital.pmq.com/pizzamagazine/200801/?pg=19
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Old 12-24-2009, 01:24 AM   #10
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Cook pasta in it. It seems to add a creamier flavor and texture.

For pizza, I like this site.
http://www.pizzamaking.com/forum/index.php
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