Kamil Perry
Whey is the watery liquid that separates from milk during the cheese-making process. It is a by-product of cheesemaking and can be used to make whey cheese. Whey cheese is made by cooking the whey until it separates, and the process involves heating the whey to around 200°F. The resulting cheese will be drier, saltier, and more crumbly than whole-milk cheeses. There are two types of whey cheese: albumin cheese, made by coagulating the albumin in the whey with heat and acid, and brunost, made by boiling down the whey to concentrate the sugar.
Is Cheese Made from Whey?
| Characteristics | Values |
|---|---|
| Whey | The watery liquid byproduct of cheesemaking or straining other cultured dairy products like yogurt and milk kefir |
| Whey Cheese | A dairy product made from whey instead of milk; it is technically not a cheese |
| Whey Volume | One pound of cheese generates approximately nine pounds of whey |
| Whey Disposal | Small cheesemakers face challenges with disposing of large amounts of whey; some spread it on fields or feed it to animals |
| Whey Uses | Can be used to make ricotta, mozzarella, and other types of cheese, as well as whey protein powder, bio-oil, and bread |
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What You'll Learn
Whey is a by-product of cheesemaking
Whey is composed of water, albuminous protein, minerals, and trace milk sugars. It can be used to make whey cheese, which is a dairy product made from whey instead of milk. Whey cheese is typically drier, saltier, and more crumbly than whole-milk cheeses. To make whey cheese, the whey is cooked until it separates again, usually at temperatures just under boiling. The process for making whey cheese does not require rennet or starter cultures; instead, an acid like vinegar or lemon juice is used as the coagulant.
There are two main types of whey cheese: albumin cheese and brunost (or "brown cheese"). Albumin cheese, which includes ricotta and mizithra, is made by coagulating the albumin in the whey with heat and sometimes acid. It has a low lactose content and a white-to-yellowish colour. Brunost, on the other hand, is made by boiling down the whey to concentrate the sugar, resulting in a high-lactose product with a yellowish-to-brown colour and a sweet, cooked, or caramelized flavour.
In addition to making whey cheese, there are several other ways to use whey. It can be added to soups, used as a substitute for water in bread recipes, or fed to animals. Some people even use it as a base for lactic cottage cheese by mixing it with whole milk. However, simply disposing of whey by pouring it down the drain is not environmentally friendly, as the lactose in the whey can alter the acidity and increase biological activity in streams and other water sources.
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Whey cheese is made from whey
Whey is the clear, yellowish liquid that is a byproduct of cheesemaking or straining other cultured dairy products like yogurt and milk kefir. It is mostly water, with varying quantities of the components that are found in milk.
Whey cheese is a dairy product made from whey. It is not technically a cheese, as it is made from whey and not from the curd. Whey cheese was probably made only from whey in earlier times. However, from the late 1800s, milk or cream was added to the product to give it a creamier texture and milder taste.
The usual method of making whey cheese involves cooking the whey until it separates. The temperature for making whey cheese is around 200°F, or just under boiling. The boiling time and intensity will define the properties of the product. A longer boiling time will result in a thicker consistency and a browner color. This type of cheese is known as brunost or brown cheese.
Another method of making whey cheese is to coagulate the albumin in the whey with heat and possibly acid. This type of cheese has a relatively low lactose content and a white-to-yellowish color. Examples include ricotta and mizithra.
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Whey cheese is technically not a cheese
Whey is the clear, yellowish liquid by-product of cheese-making or straining other cultured dairy products like yogurt and milk kefir. It is mostly water, with varying quantities of milk's other components. For every pound of cheese, nine pounds of whey are produced.
Whey cheese is made from whey, not milk curds, and is thus technically not a cheese. It is made by cooking the whey until it separates, usually at temperatures of around 200°F, just under boiling point. This secondary, higher-temperature cook yields more cheese solids. Whey can be cooked over a direct heat source.
Whey cheese is typically drier, saltier, and more crumbly than whole-milk cheeses. It has a high lactose content and is generally unsuitable for people who are lactose intolerant. It is usually brown in colour, with a sweet, cooked, or caramelized flavour.
There are two types of whey cheese: albumin cheese, made by coagulating the albumin in the whey with heat and possibly acid, and lactose-rich brunost, made by boiling down the whey to concentrate the sugar. Examples of albumin cheese include ricotta, mizithra, and gjetost, while mysost and some types of ricotta are examples of brunost.
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Whey disposal is a challenge for cheesemakers
Whey is the clear, yellowish liquid that is a byproduct of cheesemaking. For every pound of cheese, nine pounds of whey are produced. This means that cheesemakers are left with a lot of whey to deal with. While whey has many uses, finding a cost-effective way to process and utilize it can be challenging for cheesemakers, especially smaller ones.
Smaller cheesemakers often struggle to find a way to dispose of their whey. Common methods of disposal include spreading it on fields or feeding it to animals. However, applying too much whey to fields can pollute waterways, and finding farmers who are able to feed whey to their animals can be expensive.
Landfilling has been a traditional method of whey disposal, but it has a significant environmental impact due to the release of methane, a potent greenhouse gas. In the United States, the disposal of whey waste is governed by laws and regulations aimed at minimizing environmental impact and promoting sustainable practices. Mismanaging cheese whey can lead to severe environmental and economic repercussions, including water pollution and legal fines.
To address the challenges of whey disposal, cheesemakers can partner with dairy ingredient processors, who specialize in processing whey into usable ingredients for the food industry, such as whey protein powder. This helps cheesemakers reduce waste disposal costs and environmental impact. Additionally, innovative techniques like anaerobic digestion for biogas and conversion to bioplastics are making whey management more sustainable.
Overall, while whey disposal poses a challenge for cheesemakers, especially smaller ones, there are options for upcycling and sustainable disposal that can benefit both the industry and the environment.
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Whey can be used in cooking
Whey is the clear, yellowish liquid that is a byproduct of cheesemaking or straining other cultured dairy products like yogurt and milk kefir. One pound of cheese produces nine pounds of whey, which can be a waste disposal problem for cheesemakers, particularly smaller ones. However, there are many ways in which whey can be used in cooking.
Whey can be used to make ricotta cheese. To make ricotta, the whey is heated with fresh milk and citric acid, and then the curds are harvested. Whey can also be used to form mozzarella. When making mozzarella, the curds must be stretched in hot water, and whey can be used instead of plain water for more flavor. Whey can also be used to make butter. To do this, the whey is left to cool for a few hours or overnight, and then the cream is scooped away from the top and used to make butter.
Whey can be used in baking bread. It can also be used to make lacto-fermented soda by combining it with soda water and, if desired, simple syrup for sweetness. In addition, a dash of whey can be used to kickstart lacto-fermentation in fermented vegetables like cabbage, carrots, and radishes.
Whey can be used as a butter replacement, such as a spread on bread and flatbread, and as a tasty addition to sauces and dressings for fish dishes. It can also be used in smoothies and mixed drinks, although it has a bracing acidity so may not be palatable on its own. It can be used to replace milk or juice in a mixed drink for a creamy tang, but those with lactose intolerance should be aware that whey contains lactose.
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Frequently asked questions
Whey cheese is a dairy product made from whey, a by-product of cheesemaking. Whey is the clear, yellowish liquid that separates from the curds during the cheesemaking process.
To make whey cheese, the whey is heated and sometimes mixed with an acid like vinegar or lemon juice to cause coagulation. The whey can also be concentrated by boiling it down and then molding it to form a solid or semi-solid cheese.
Whey cheese is typically drier, saltier, and more crumbly than whole-milk cheeses. It can have a sweet, cooked, or caramelized flavor, depending on the boiling time and intensity.
