flyinglentris
Disabled and Retired Veteran
Whey comes in a variety of forms, only three of which are really suitable for food preparation - and one of those is more rarely used than the other. Given this, Whey Protein Powders and Whey Isolates are excluded from consideration. Instead, Sweet Whey, Sour Whey (Acid Whey) and Whey Solids are the forms that would be used in food preparation.
Whey is highly nutritious.
Sweet Whey and Whey Solids are more often used. It is a leftover product from Cheese making.
Sour or Acid Whey is a leftover product from making Yogurt. The thing about Sour Whey is that it is hauled off by the truckload to farms to be used as a nutritious fertilizer or discarded. Truth be told, there is too much of it to used as fertilizer as it causes a runoff that gets in streams, brooks, rivers and lakes and causes algal blooms which are detrimental to fish and other life. It has this negative stigma and is therefore rarely used, except commercially in food products. But there is an undercurrent of chefs and cooks who are discovering the potential of Sour Whey as a food ingredient which gives a unique flavor boost to foods.
For the home cook, Whey, especially Sour Whey, is a challenge to use. The home cook often, does not even consider Whey. Both Sweet and Sour forms are often substituted where milk, cream or butter might otherwise be used. But Whey may have unique applicability.
I can think of a few ways I might use Sweet Whey and Whey Solids. I'm sure some Cooking Bites members have probably used the same.
I'd be interested in hearing about or seeing responses on using Whey, especially any ventures regarding the use of Sour Whey.
Whey is highly nutritious.
Sweet Whey and Whey Solids are more often used. It is a leftover product from Cheese making.
Sour or Acid Whey is a leftover product from making Yogurt. The thing about Sour Whey is that it is hauled off by the truckload to farms to be used as a nutritious fertilizer or discarded. Truth be told, there is too much of it to used as fertilizer as it causes a runoff that gets in streams, brooks, rivers and lakes and causes algal blooms which are detrimental to fish and other life. It has this negative stigma and is therefore rarely used, except commercially in food products. But there is an undercurrent of chefs and cooks who are discovering the potential of Sour Whey as a food ingredient which gives a unique flavor boost to foods.
For the home cook, Whey, especially Sour Whey, is a challenge to use. The home cook often, does not even consider Whey. Both Sweet and Sour forms are often substituted where milk, cream or butter might otherwise be used. But Whey may have unique applicability.
I can think of a few ways I might use Sweet Whey and Whey Solids. I'm sure some Cooking Bites members have probably used the same.
I'd be interested in hearing about or seeing responses on using Whey, especially any ventures regarding the use of Sour Whey.
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