Owly055
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I've toyed with the idea of making mysost from whey, but the long boil and constant stirring to prevent it from scorching, is more than I want to tackle. The thought that immediately popped into my head was spray drying and then rehydrating in a highly concentrated form, then cooking down..... But who's got a spray drying rig........... Though I believe I could build a home rig for less than $100, considering the things I have laying about.
Naturally my next thought was that somebody is spray drying huge amounts of whey.... commercial cheese manufacturers don't just dump it. And of course whey protein is widely available in powder form, and is nothing more than dried whey, and some preservatives, sometimes some soy also........but it is of course quite pricey as a consumer item.
Next I found sweet whey powder for bakers available in 5 pound and 50 pound bags $7.40 for 5 pounds, and $55.50 for 50 pounds. You can buy it in a health food store for $10 to $20 a pound, or buy baker's whey without the additives for not much more than a dollar to a dollar fifty a pound.
https://www.bakersauthority.com/pro...MIxJ6Zx5y32AIVEbvsCh2iIAl0EAkYAyABEgJePfD_BwE
Why would I dry or concentrate my own whey when they practically give the stuff away in bulk? Want to make mysost............ that's the easy whey.
Want to make a concentrated emergency food, what better foundation? Some nuts and dried fruit and veggies, and whey..............
Further reading reminded me of the huge problem the manufacture of so called "Greek yogurt" is creating. The manufacturers are trying to find something to do with many thousands of gallons of sour whey, also known as acid whey......... and ongoing challenge. They can't just dump it, so they're spraying it on farm fields, but can only do so much because of nutritional run off and algal blooms. They're trying to extract useful things from it economically, using it to make methane, etc. One of the reasons I refuse to buy "Greek yogurt".
This of course is completely irrelevant......... just interesting.
H.W.
Naturally my next thought was that somebody is spray drying huge amounts of whey.... commercial cheese manufacturers don't just dump it. And of course whey protein is widely available in powder form, and is nothing more than dried whey, and some preservatives, sometimes some soy also........but it is of course quite pricey as a consumer item.
Next I found sweet whey powder for bakers available in 5 pound and 50 pound bags $7.40 for 5 pounds, and $55.50 for 50 pounds. You can buy it in a health food store for $10 to $20 a pound, or buy baker's whey without the additives for not much more than a dollar to a dollar fifty a pound.
https://www.bakersauthority.com/pro...MIxJ6Zx5y32AIVEbvsCh2iIAl0EAkYAyABEgJePfD_BwE
Why would I dry or concentrate my own whey when they practically give the stuff away in bulk? Want to make mysost............ that's the easy whey.
Want to make a concentrated emergency food, what better foundation? Some nuts and dried fruit and veggies, and whey..............
Further reading reminded me of the huge problem the manufacture of so called "Greek yogurt" is creating. The manufacturers are trying to find something to do with many thousands of gallons of sour whey, also known as acid whey......... and ongoing challenge. They can't just dump it, so they're spraying it on farm fields, but can only do so much because of nutritional run off and algal blooms. They're trying to extract useful things from it economically, using it to make methane, etc. One of the reasons I refuse to buy "Greek yogurt".
This of course is completely irrelevant......... just interesting.
H.W.
