What to do with leftover whey from vinegar-based cheese preparation
Whey is a valuable protein-rich by-product of cheese preparation. There are many advises for using whey came out of cheese preparation by culture. However, the whey produced after cheese preparation with vinegar (without culture) should be different.
Ricotta is prepared by boiling the leftover whey, but in my experience, the cheese prepared using vinegar is similar to Ricotta, and the remaining whey has no more cheese. Thus, I think this whey is different from normal whey referred over the internet.
Due to the presence of lots of vinegar, it should be more acidic and stronger sour taste.
For these reasons, I believe that common usage introduced for whey is not directly applicable to the whey remained from vinegar-based cheese process.
What are the suitable usage for this highly acidic (and probably cheese-free) whey?
Best Answer
The use of vinegar in the cheese production is irrelevant. Cheese made with the acid from vinegar or cheese made with the acid from a bacterial culture should be similar.
The difference is in how high the milk was heated when the cheese was made. The albumin in milk denatures and precipitates at about boiling temperatures. If the milk was boiled before the acid was added then you are correct that there will be no ricotta.
Many quick cheeses, such as fast mozzarella, call for the milk to be warm but not boiling. You can make ricotta from that whey regardless whether the milk was acidified with bacteria or any other acid.
As for spent whey- it is very high in acid and vitamin B. You can use it in bread in place of water.
I had read of Scandinavian desserts made from condensing whey. I tried that once and found it inedible.
Roses like acidic soil. That's where most of my spent whey goes.
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How do you use vinegar whey?
Add it to Your Soups You can add whey to your soups. As mentioned before, any recipe that calls for milk, buttermilk, vinegar, or water, you can always add some whey to substitute. So if you want to add some gut health to your soups or stews, then toss some whey in the mix.What do you do with whey after making cheese?
Use whey to cook pastas, potatoes, oatmeal or rice. *Also works with non-cultured whey from fresh cheeses. Add to homemade fruit smoothies or milkshakes for a boost of probiotics and protein. *Also works with non-cultured whey from fresh cheeses (sans probiotics).Can you reuse whey to make cheese?
If you made cheese using a culture then you must do this -it's the ultimate re-use. You still end up with some whey to use up, but you get some additional cheese from it. Take 1-2 gallons of fresh whey (fewer than 2 hours old) from cheesemaking and heat to 190\xb0F). Skim the floating curds from the top and enjoy!What can you do with leftover whey after making paneer?
Here are 11 uses for the whey that gets leftover when you make paneer or strain yoghurt.10 Uses Of Leftover Whey From Making Cheese and Yogurt - Homesteading Life
More answers regarding what to do with leftover whey from vinegar-based cheese preparation
Answer 2
Actually the use of vinegar in cheese making is totally relevant. Vinegar based cheeses are referred to as heat/acid precipitated cheeses. The main difference is that the lactose has not been consumed during the fermentation process that cheeses made from bacteria cultures and rennet goes through, leaving the lactose in the whey available as a food source for fermentation of either bacteria or yeasts.
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