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Started By
Message
What to do with water leftover from making cheese?
Posted on 9/30/24 at 9:20 am
Posted on 9/30/24 at 9:20 am
I used a gallon of raw milk to make cheese this past weekend and I have some whey water leftover.
Any good uses for it?
Any good uses for it?
4
Posted on 9/30/24 at 9:39 am to NatalbanyTigerFan
Posted on 9/30/24 at 9:40 am to NatalbanyTigerFan
There are plenty. It's full of probiotics so you can use it for some fermenting tasks. Your best bet is to start googling things to do with whey and find the direction you would like to go.
I make mayo with it that will last more than a week. I think you get a month out of it.
I make mayo with it that will last more than a week. I think you get a month out of it.
Posted on 9/30/24 at 10:41 am to NatalbanyTigerFan
quote:
Any good uses for it?
Well don't throw it a whey
Posted on 9/30/24 at 11:28 am to fr33manator
quote:
Well don't throw it a whey
You curd use it for pain perdu, but that’s kinda milk toast.
Posted on 9/30/24 at 12:09 pm to Dead Mike
quote:
You curd use it for pain perdu
Posted on 9/30/24 at 12:14 pm to USEyourCURDS
quote:
What to do with water leftover from making cheese?
quote:
USEyourCURDS
Posted on 9/30/24 at 5:36 pm to NatalbanyTigerFan
What kind of cheese did you make? What's your technique? I've been making yogurt recently with whole milk but I know people make ricotta and other things as well. Interested.
Posted on 10/1/24 at 7:25 am to tewino
quote:
What kind of cheese did you make
quote:
ricotta
I slowly brought a gallon of raw milk up to 200°, then removed from the fire. Added 1.5 tbsp salt , 1/2 cup of white distilled vinegar and gently stirred. Let is sit for 15 minutes then drained off the cheese into a colander with cheesecloth over it.
Moved the cheese into a plastic container with holes to drain. Then placed it in the refrigerator.
It came out perfect.
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