Bushra Griffith
Whey is the liquid part of milk that is left after milk has been coagulated for cheese or yogurt. Goat whey is a by-product of goat cheese with interesting nutritional value and a nutrient composition with important functional potential. Goat whey protein has a high biological value and plays an important role in the organism's physiology. It has a range of uses, from lacto-fermentation in the kitchen to composting on the farm. It can also be used for making ricotta cheese, soaking grains, beans, and oatmeal, and for making bone broth.
| Characteristics | Values |
|---|---|
| Goat whey types | Acid Whey, Sweet Whey |
| Acid Whey process | Lemon juice, vinegar, or citric acid to curdle the milk |
| Sweet Whey process | Cultured milk or rennet |
| Goat whey uses | Lacto-fermentation, composting, ricotta cheese, soaking grains, beans, and oatmeal, bone broth, leavening, yogurt, gardening |
| Goat whey nutritional value | Vitamins, minerals, proteins, lower lactose, dietary fiber, fewer allergies, negative digestive effects |
| Goat whey advantages | Lower lactose, forms smaller clumps in the stomach, rich in dietary fiber, fewer allergies, reduced chance of negative digestive effects |
Explore related products
What You'll Learn
Use it to make ricotta cheese
Whey from goat's milk can be used to make ricotta cheese, a creamy and delicious Italian whey cheese. Ricotta is traditionally made from the leftover whey produced from making other cheeses such as Mozzarella or Provolone.
To make ricotta cheese from goat whey, start by heating the whey without agitating it. It is important not to use whey produced from cheese made with acids like vinegar, lemon juice, or citric acid, as the protein has already been used in the original cheese and the ricotta will not form. Heat the whey to 160°F (71°C) and, if desired, add 5-12% of fresh milk to improve the richness and yield. Continue heating to 170°F (77°C) and add 1/2 teaspoon of salt for every gallon of whey, stirring quickly. Then, further heat the mixture to 185°F (85°C) and hold at this temperature until the ricotta rises.
Some people choose to heat the mixture to just below boiling (200°F or 93°C), although this is not necessary. At this point, you should observe curds forming small flakes and gradually larger curd masses. If needed, add a bit more citric acid solution (dissolved in water) to encourage curdling. Once the mixture has reached the desired consistency, use a perforated ladle to gently move the curds from the sides to the center of the pot. Allow the clumps of curd to consolidate and float to the top of the liquid, then let the curds rest for 10-15 minutes to ensure the final Ricotta quality.
Finally, ladle the curds gently into draining forms. If done patiently, no cheesecloth is needed. Let the curds drain for 15 minutes up to several hours, depending on the desired texture. For a fresh, light ricotta, drain for a shorter time until the free whey drainage slows, and then chill to below 50°F (10°C). For a rich, dense, and buttery texture, allow the curds to drain for a longer period. The leftover whey can be discarded, used in soups, used to feed animals, or for watering plants.
Ricotta cheese is a versatile ingredient that can be used in a variety of dishes. It can be enjoyed in Italian pastries, sprinkled on fresh fruit, mixed with mozzarella and parmesan for a manicotti filling, spread on toast with honey or olive oil, or even added to pancakes for a delicious breakfast.
Sargento Cheese: Goat Milk Mystery Solved
You may want to see also
Soak grains, beans, rice, or oatmeal in it
Whey is the liquid part of milk that is left after it has been coagulated for cheese or yogurt. There are two types of whey: acid whey and sweet whey. Both are full of vitamins, minerals, and proteins.
You can soak grains, beans, rice, or oatmeal in whey. Soaking grains in whey is a great way to make them more digestible. The process helps to break down phytates, which are difficult to digest. To soak grains, simply add enough warm water to cover the grain, and then add a small amount of whey. You can soak the grains overnight or for up to 24 hours.
For beans, you can soak them in a 50:50 mixture of whey and water before cooking them. This will make the beans more digestible, and some people believe it makes them cook faster and have a better consistency.
You can also add whey to oatmeal when cooking it, although it has a strong flavor, so you may want to mix it with water. A ratio of 25% whey to 75% water is recommended, but you can adjust the amounts to your taste.
Finally, you can also use whey to cook rice. However, boiling the whey will cause it to lose its raw properties, so this method is best if you just want to use up extra whey.
The Magic of Brie: Perfect Pasta Pairing
You may want to see also
Lacto-fermentation
Whey is the liquid that remains after milk has been coagulated during the process of cheese- or yogurt-making. There are two types of whey: acid whey and sweet whey. Acid whey is a byproduct of cheese-making that uses lemon juice, vinegar, or citric acid to curdle the milk, and has a tangy taste. Sweet whey is a byproduct of culturing milk or using rennet and has a milder flavour than acid whey. Both types of whey are packed with vitamins, minerals, proteins, and probiotics.
- Fermenting vegetables: Place vegetables in a clean, sterile jar and pour in a mixture of whey and sea salt. Add fresh dill, garlic cloves, and peppercorns for additional flavour. Ensure the vegetables are fully submerged in the liquid. Cover the jar loosely with a lid or cloth and place it in a cool, dark place for 3-5 days, depending on the desired level of fermentation.
- Fermented drinks: In a large jar, combine whey with ingredients such as lemon juice, honey or agave syrup, sugar, grated ginger, sea salt, cumin powder, coriander powder, or other desired ingredients. Add water and stir well. Cover the jar loosely and let it sit at room temperature for 24-48 hours for fermentation. Then, strain the liquid and refrigerate before serving chilled.
- Lacto-fermented mayonnaise: Experiment with using whey in mayonnaise recipes.
- Fermented soda: Combine whey with soda water to make a refreshing, effervescent beverage. Add simple syrup for sweetness, if desired.
It is important to note that whey does not last long, as it is already fermenting during the cheesemaking process. Refrigeration can extend its life to about one or two weeks. Additionally, whey should not be left on the counter overnight or in a tightly closed container at room temperature, as it will continue to ferment and build pressure.
Butter Cheese: Ultimate Guide to Deliciousness
You may want to see also
Explore related products
Gardening and composting
Whey, a by-product of cheesemaking, can be used in gardening and composting. It contains proteins, acids, and often probiotics. Here are some ways to use whey for gardening and composting:
Gardening
Whey can be used to alter the pH level of the soil, making it more acidic. This is particularly useful for plants that require more acidic soil, such as tomatoes or hydrangeas. When using whey to acidify the soil, be mindful of the type of whey and the existing pH level of the soil. Acid whey, which comes from products that have used bacterial action to acidify, will further lower the soil's pH. On the other hand, sweet whey, which comes from cheeses made with rennet, has a higher pH and can be used if your soil is already too acidic.
When applying whey to the soil, it is important to dilute it with water to avoid "burning" your plants. The dilution ratio will depend on the type of whey and the needs of your plants. For example, a 50:50 ratio of water to sweet whey is recommended for most plants, while a 70:30 ratio of water to acid whey may be more suitable for plants susceptible to powdery mildew.
Additionally, whey can be used as a natural fertilizer. To use whey as a fertilizer, mix it with water at a 1:1 ratio and apply it to your garden every seven to fourteen days. This will provide your plants with essential nutrients, including nitrogen, phosphorus, and potassium.
Composting
Whey can also be added to your compost pile or bin. When adding whey to your compost, it is important to maintain the proper carbon-to-nitrogen ratio. Use carbon materials such as dry leaves or twigs to soak up the whey and prevent excess liquid from building up in your compost bin. Turn the materials over with a shovel or pitchfork every few days to ensure even distribution and aeration.
If you are using worms in your compost (vermicomposting), add only a small amount of diluted whey per week, as too much acidity can be harmful to the worms.
By incorporating whey into your gardening and composting practices, you can improve soil health, enhance plant growth, and reduce waste by utilizing this byproduct of cheesemaking.
Yogurt Lasagna: A Healthy Alternative to Cheese?
You may want to see also
Bone broth
Whey leftover from making goat cheese can be used to make bone broth. The process of making bone broth involves simmering animal bones and connective tissue to create a stock for soups, sauces, and gravies. Bone broth is rich in nutrients and may offer health benefits, such as supporting bone health and aiding digestion.
To make bone broth using whey, you can follow these steps:
- Roast bones of your choice. Thick bones with lots of collagen will result in a broth with a better texture.
- Place the roasted bones in a slow cooker or crockpot. You can also use a large pot or regular cooker.
- Add water to cover the bones.
- Optionally, add vinegar to the mixture. Vinegar helps to extract collagen and nutrients from the bones. However, some people choose to omit it.
- Bring the mixture to a boil.
- Reduce the heat and simmer the broth for 12 to 24 hours. The longer the broth cooks, the better the flavor and nutritional value.
- Allow the broth to cool.
- Strain the broth into a container and discard any solid remnants.
- Season the broth to taste. You can add pepper, lemon juice, or herbs like rosemary.
- Serve the bone broth hot.
Using whey in bone broth can enhance the flavor and nutritional profile of the dish. Whey contains vitamins, minerals, and proteins, contributing to a nutritious and flavorful broth. Additionally, the acidity in whey can help extract collagen and nutrients from the bones during the cooking process.
Is Panera's Feta Cheese Pasteurized?
You may want to see also
Frequently asked questions
Whey is the liquid part of milk that is left after the milk has been coagulated for cheese or yogurt.
There are two types of whey: acid whey and sweet whey. Acid whey is leftover whey from making cheese with lemon juice, vinegar, or citric acid. It has a tangy taste and usually does not contain live beneficial bacteria due to the high temperatures it reaches. Sweet whey, on the other hand, is leftover whey from culturing milk or using rennet. It has a milder flavor and often contains beneficial bacteria.
Goat whey has several advantages over whey from cow's milk, particularly in digestion. Goat's milk is lower in lactose and is more easily tolerated by those with lactose sensitivity. Goat whey forms smaller clumps in the stomach, allowing for easier passage through the digestive tract with less discomfort. Additionally, goat whey contains oligosaccharides, dietary fibers that act as prebiotics and support the growth of healthy bacteria in the gut.
Goat whey can be used in various ways in the kitchen:
- Lacto-fermentation: Goat whey can be used for lacto-fermentation of foods like sauerkraut, kimchi, and pickles. It contains lactobacillus and other probiotics, speeding up the fermentation process.
- Yogurt: You can use goat whey to culture a new batch of yogurt, adding live, active cultures to milk.
- Bone broth: Goat whey can replace water and vinegar in bone broth recipes, adding acidity and enhancing flavors.
- Leavening: The acidity in goat whey can be used as a leavening agent in baked goods like zucchini or banana bread, creating a chemical reaction with alkaline substances like baking soda.
- Soaking grains: Adding goat whey to soaked grains or flour can make nutrients more bioavailable and digestible.
- Cooking beans: Soaking beans in a mixture of goat whey and water can improve their consistency and speed up cooking times.
- Oatmeal: Goat whey can be added to oatmeal for a strong, tangy flavor.
Yes, goat whey can be used in several other ways:
- Gardening and composting: When combined with manure and kitchen refuse, goat whey creates healthy soil, reducing the need for store-bought amendments or inorganic fertilizers.
- Cheese-making: Goat whey can be reused in cheese-making processes, added to milk cream to increase the yield of goat butter or other spreads.
