I know that adding acid to milk being cooked, will yield curdles that one can strain and store as cheese. Is it possible to use the whey from my homemade yogur
I wanted to experiment with baking with Whey Protein and I found recipes for baking online. I was wondering if any whey protein off the shelf can be used? Or
I've been making my own yogurt for a while – 1-2 quarts of whole milk, 12 hours cooked, into 1-2 pints after straining it all day. A few batches ago I sta
I have made ricotta. (hot milk and lemon) I have seen some recommendations in relation to the whey of other cheeses. But I am not sure If I can apply it here.
I have Vital Proteins Collagen Peptides Unflavored, which is 90% protein (9g protein per 10 g serving). The whey protein isolates I've seen are also approxima
...and wash it properly every 3rd or so day. Keeping the shaker inside of the freezer, to slow(/perhaps prevent?) the bacteria growth? • By rinse, I mean t
I have some left over whey. I want to convert it to Brunost cheese? Is sweet whey better than acidic whey for this purpose? Any ideas on the quantities I can ex
So,I have been trying to use whey protein 80 percent concentration to make a souffle pancake. I want to replace the egg whites with whey protein concentrate. I