Andy Montoya
Whey is a by-product of the cheesemaking process, and it can be used to make cheese. About 50% of milk solids remain in the whey after making most cheeses, including lactose and lactalbumin. Whey cheese is made from whey and not curd, and it can be made from the whey of cow, goat, or sheep milk, either singularly or as a mixture. There are two types of whey cheese: albumin cheese, made by coagulating the albumin in the whey with heat and possibly acid, and brunost, made by boiling down the whey to concentrate the sugar. Examples of whey cheeses include ricotta, mizithra, and mysost.
Whey Cheese Characteristics
| Characteristics | Values |
|---|---|
| Definition | A dairy product made of whey, the by-product of cheesemaking |
| Whey Composition | Water, whey protein, lactose (milk sugar) and varying quantities of other milk components |
| Whey Types | Sweet whey, acid whey |
| Cheese Types | Albumin cheese, brunost, mysost, gjetost, ricotta |
| Production Process | Heat and acid coagulation, boiling down, molding |
| Taste | Sweet, salty, caramelized |
| Texture | Spreadable, sliceable, creamy |
| Colour | White-to-yellowish, yellowish-to-brown |
| Lactose Content | Low to high |
| Uses | Butter replacement, dressings, sauces, bread, lemonade, cocktails, animal feed |
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What You'll Learn
- Whey is a by-product of cheesemaking, containing water, protein, and lactose
- Whey cheeses are made through two different processes: coagulated whey cheese and albumin cheese
- Examples of whey cheeses include ricotta, brunost, and mysost
- Whey can be used for lacto-fermentation, speeding up the fermentation process
- Whey can be used in drinks, such as lemonade, and in cooking, as a substitute for water in bread recipes
Whey is a by-product of cheesemaking, containing water, protein, and lactose
Whey is a by-product of the cheesemaking process. It is essentially milk with most of the fats and solids removed, which are left behind in the cheese. The remaining liquid is mostly water, but it also contains valuable protein and lactose.
The amount of whey produced depends on the type of cheese being made. For example, a dry, long-aged cheese will release more whey than a soft, fresh, or early-ripened cheese. The cheesemaking process also affects the volume of whey produced.
Whey is often considered a waste product, but it has many uses. It can be fed to animals, added to soups, or used as a substitute for water in bread recipes. It can also be used to speed up the fermentation process for fermented goods. However, disposing of whey can have negative environmental consequences. When poured down the drain, the lactose in whey is consumed by bacteria, altering the acidity and affecting life in the stream. It also increases biological activity and the biological oxygen demand.
Perhaps the most interesting use of whey is to make more cheese. Whey cheese is made from whey instead of curds. There are two main types of whey cheese: albumin cheese, made by coagulating the albumin in the whey with heat and possibly acid, and including ricotta and mizithra; and brunost, made by boiling down the whey to concentrate the sugar, and consisting primarily of caramelised milk sugar. Mysost is an example of the latter. Since these are not primarily made of coagulated milk proteins, they are technically not cheese.
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Whey cheeses are made through two different processes: coagulated whey cheese and albumin cheese
Whey is the by-product of cheesemaking—the liquid that remains after milk has been curdled and strained. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin. The production of whey cheese allows cheesemakers to use this remaining whey, instead of discarding it as waste.
Albumin cheese, on the other hand, is made by coagulating the albumin in the whey with heat and possibly acid. Examples of albumin cheese include ricotta and mizithra, which have a low lactose content. The albumin in the whey is coagulated, forming a solid mass or "curd". Fresh albumin cheese is soft, moist, and expires quickly. However, ripened hard varieties of albumin cheese have a much lower moisture content, making them preservable for longer.
Norwegian brunosts ("brown cheese") is another type of whey cheese that does not fall into the categories of coagulated whey cheese or albumin cheese. It is made by boiling down the whey to concentrate the sugar, resulting in a product that consists primarily of caramelized milk sugar. Mysost is an example of this type of whey cheese, which has a high lactose content and a distinct brown colour and flavour.
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Examples of whey cheeses include ricotta, brunost, and mysost
Whey, the liquid byproduct of cheesemaking, can be used to make a variety of cheeses, including ricotta, brunost, and mysost.
Ricotta, a fresh farmer's cheese, can be made by heating the whey leftover from other cheesemaking projects. The whey can be strained through a cheesecloth to separate the curds and drained to achieve the desired consistency. Ricotta can be used immediately or stored in an airtight container in the refrigerator for up to a week.
Brunost, also known as "brown cheese," is a family of soft cheese-related foods made with whey, milk, and/or cream. The characteristic brown color and sweet taste of brunost result from caramelized milk sugars after the mixture is boiled for several hours. The texture of brunost is firm but slightly softer than Gouda cheese, and it is cut and shaped rather than crumbled. The creation of modern brunost is often attributed to Anne Hov, a milkmaid from Gudbrandsdalen, who added cream to the whey and boiled it down in an iron pot, creating a firmer and fattier product.
Mysost, a Scandinavian cheese, is traditionally made from the whey of cow's milk and can range in color from light to dark brown depending on the amount of cream added and the sugar caramelization levels. To make mysost, the whey is boiled, causing foam to form and requiring careful skimming to prevent boiling over. The boiling process can take several hours until the volume is reduced by 75%. The chilled foam is then added back to the reduced whey, and the mixture is blended and poured into molds to cool and solidify.
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Whey can be used for lacto-fermentation, speeding up the fermentation process
Whey is a by-product of the cheesemaking process, and it contains about 50% of the milk solids, including lactose and lactalbumin. Instead of being discarded as waste, whey can be used to make whey cheese, with albumin cheese (e.g. ricotta and mizithra) and brunost ("brown cheese") being the two main types. Whey can also be used for lacto-fermentation, which is the process of allowing foods to sit in a brine at room temperature for 2 to 15 days to develop and grow certain bacteria. Lacto-fermentation is a way to preserve food and improve its nutritional value.
Lacto-fermentation is a process that involves allowing foods to sit in a brine solution at room temperature for a period of time, typically between 2 and 15 days. During this time, beneficial bacteria, such as lactobacillus, grow and preserve the food. Lacto-fermentation is a traditional method of food preservation that has been used for centuries to extend the shelf life of various foods, including vegetables, dairy products, and meats.
Whey is often used as a starter culture in lacto-fermentation because it contains a high concentration of lactic acid bacteria, which are the key microbes responsible for the fermentation process. These bacteria are also known as "lactic acid bacteria" because they produce lactic acid as a byproduct of consuming carbohydrates. By adding whey to the brine solution, the fermentation process is sped up, and the growth of beneficial bacteria is encouraged.
The use of whey in lacto-fermentation offers several advantages. Firstly, it helps to jump-start the fermentation process by providing a ready-made colony of beneficial bacteria. This is similar to the concept of using a packet of dry yeast in brewing or baking, which speeds up the fermentation of the dough or wort. Secondly, whey can help to ensure that the fermentation environment is dominated by beneficial bacteria, reducing the risk of spoilage or the growth of harmful bacteria. This is especially important when fermenting foods that may be more susceptible to spoilage or contamination.
However, it is important to note that whey is not a necessary component of lacto-fermentation. While it can be helpful in certain situations, particularly for tricky ferments, it is not required for successful vegetable fermentation. Additionally, for individuals with milk intolerance or allergies, the use of whey in fermentation may limit the accessibility of the final product. In such cases, alternative starter cultures or methods, such as using brine from an already established vegetable ferment, can be employed.
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Whey can be used in drinks, such as lemonade, and in cooking, as a substitute for water in bread recipes
Whey is the by-product of making cheese, and it would be a waste to pour it down the drain. It is mostly water, but it also contains vitamins, minerals, and enzymes. It can be used in drinks and cooking, as a substitute for water in bread recipes, and for many other purposes.
Whey can be used in drinks, such as lemonade, and in cooking. It can be added to smoothies, mixed drinks, or cocktails for a creamy tang. It can also be used to make lacto-fermented soda by combining it with soda water and simple syrup. In addition, whey can be used as a marinade for meat, adding a tangy flavour. It can also be used to soak nuts and grains, adding flavour and probiotics.
Whey can also be used as a substitute for water in bread recipes, giving the bread a classic sourdough flavour. It can also be used in place of water when making rice, pasta, or pizza dough. The nutrients in whey will be absorbed by these starchy foods.
Whey is also used to make whey cheese, which is a dairy product made from whey, the by-product of cheesemaking. There are two types of whey cheese: albumin cheese, made by coagulating the albumin in the whey with heat and possibly acid, and brunost, made by boiling down the whey to concentrate the sugar. Whey cheese can be used as a spread on bread or flatbread, in dressings for fish dishes, and as an addition to sauces.
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Frequently asked questions
Whey cheese is a dairy product made from whey, the liquid by-product of the cheesemaking process. Whey is mostly water, with some milk fats, solids, and whey protein.
Two fundamentally different types of whey cheese are made: albumin cheese and brunost. Albumin cheese is made by coagulating the albumin in the whey with heat and possibly acid. Examples include ricotta and mizithra. Brunost, or "brown cheese", is made by boiling down the whey to concentrate the sugar, resulting in a product that is primarily composed of caramelized milk sugar. Examples include mysost and gjetost.
The taste of whey cheese depends on the type. Albumin cheese has a low lactose content, while brunost has a high lactose content and a sweet, cooked, or caramelized flavor.
