Is sweet whey better than acidic whey for Brunost cheese?
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 extract.
Best Answer
Sweet whey is certainly better, since the process of making brunost involves caramelizing the sugar in the whey.
However, I wouldn't write off sour (cultured) whey, for example yogurt whey. It still contains quite a bit of lactose, despite the taste. So you can certainly try and see if you like the result. It won't be traditional, but it might be tasty.
What I would certainly avoid is salty whey (if you separated it from cheese curds after salting the curds). It would make for very, very salty brunost.
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What is the difference between sweet whey and acid whey?
Sweet whey is the whey produced when cooks use rennet to coagulate cheese. Rennet-coagulated cheeses are usually hard cheeses like cheddar or Swiss. Acid whey (or sour whey). Acid whey is the whey produced from using acid (like lactic acid bacteria) to curdle cheese.Is acid whey good for you?
However, acid whey is a good source of electrolytes (sodium and potassium) and an excellent source of bone-healthy minerals calcium and phosphorous, the bioavailability of which is boosted owing to the low pH (typically less than 5.5, but often around 4.6), said Bell.What is the pH of whey?
The name acid whey reflects the low pH of the whey, typically ranging from 3.6-4.5 with an average value of 4.1 (Table 1). Sweet whey, a co-product from the production of hard cheeses, often has a pH of 5.6 or higher, by comparison.Is liquid whey acidic?
There are two kinds of liquid whey. The production of cottage cheese yields acid whey. Its pH is about 4.0. Sweet whey is a by-product of the production of swiss, cheddar or mozzarella cheese.Homemade BROWN CHEESE | Mysost - Scandinavian whey cheese recipe
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