Home Brew Forums > Food and Beverage > Cheese Making Forum > My first successful Mozzarela day
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Old 11-07-2010, 06:22 PM   #11
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You are supposed to be able to boil it down and have a little ricotta to show for it.


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Old 11-07-2010, 06:58 PM   #12
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You are supposed to be able to boil it down and have a little ricotta to show for it.
Yep; did that...

still a lot of whey that I don't want to throw away!

I haven't much use for it....and it takes up lots of freezer space.


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Old 11-07-2010, 07:31 PM   #13
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I don't think it serves a useful purpose.

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Old 11-08-2010, 04:33 PM   #14
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Originally Posted by AZ_IPA View Post
You get ~3/4lb of cheese to 1 gallon of milk.

What do you cheese makers do with your whey? I've only made mozz once, and won't again until I can figure what to do with 3/4 gallon of whey!
I am still a newby so all I can offer is that using the whey you can make ricotta cheese and also make brine for salting or flavoring other cheeses. Whey can be frozen for future use at a later time.

Salute!
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Old 01-03-2011, 01:36 AM   #15
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Yep; did that...

still a lot of whey that I don't want to throw away!

I haven't much use for it....and it takes up lots of freezer space.

You can use the whey for feeding any knd of livestock, I have read some people make drinks from it with mint and other additives but the best option to me is using it in bread making instead of water.
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Old 01-03-2011, 01:40 AM   #16
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Also, regarding uses for whey, it helps clean the cheese cloth nicely. I had trouble getting all the little bits of curds off the cloth but found the swishing the cloth around in the whey loosened the curds up and they came off easily.
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Old 01-03-2011, 01:40 AM   #17
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I am trying to find out how to make softer mozzeralla as well but I think the problem tends to be in over kneading it and/or squeezing too much whey out of it during the microwaving and of things.

If you find the solution let me know!
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Old 01-05-2011, 01:06 AM   #18
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Quote:
Originally Posted by AZ_IPA View Post
Yep; did that...

still a lot of whey that I don't want to throw away!

I haven't much use for it....and it takes up lots of freezer space.
I'll take it. Dry it. I'll mix it with water and drink before I workout..It should make a nice protein drink.
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Old 01-05-2011, 01:20 AM   #19
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I boil it down till it resembles watered down milk, then store it in 1 cup portions in the freezer,
I use it in bread dough, sauces, soups, and making omelets
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Old 02-19-2011, 09:50 AM   #20
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You can soak beans or grains, use it to inoculate cabbage to make sauerkraut, replace it for water in breads (makes a real soft bread), or compost it. Thats all I can think of right now.

Ryan


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