whey
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct of the making of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct of the making of acidic dairy products such as strained yogurt.
Whey proteins consist of β-lactoglobulin (48%–58%), α-lactalbumin (13%–19%), Glycomacropeptide (12%–20%), bovine serum albumin, heavy and light chain immunoglobulins and several minor whey proteins.
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Whey proteins consist of β-lactoglobulin (48%–58%), α-lactalbumin (13%–19%), Glycomacropeptide (12%–20%), bovine serum albumin, heavy and light chain immunoglobulins and several minor whey proteins.
View More On Wikipedia.org
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Recipe Whey braised lamb with cloves and curry leaves
I made this dish with whey from making labneh, a soft cheese made from straining Greek style full fat yoghurt through cheesecloth overnight. Whey tenderises the lamb and adds a delicious tang to the meat. The cloves and curry leaves add a musky, savoury flavour reminiscent of game dishes. Don’t...- Morning Glory
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- braised cloves cookingbites recipe challenge curry leaves lamb whey
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- Forum: Meat, Poultry & Game
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Salted Whey For Baking
So I made mozzarella cheese yesterday and per the recipe added 1/3 cup salt, I used Himalayan pink salt, to the whey after recovering the curds from 1/2 gallon of whole milk. Now I want to use the whey for the water part of my bread and it will also contribute to the salt. I weighed three...- Barriehie
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- baking whey
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- Forum: Bread Making, Baking & Cakes