[Sca-cooks] Whey

[Rikke D. Giles]

On 2004.12.07 17:46, lilinah at earthlink.net wrote:
> This came through another list i'm on - NOT a cooking list. It is  
> incorrect, but i cannot speak to this topic as eloquently as some  
> others on this list, and i would like to correct this error:
> 
>> When I make cheese I follow the same instructions however what is  
>> left after removing the solids through a strainer is called whey and  
>> is not a good thing to drink, even after being sweetened and  
>> fermented. It is a poison and is usually tossed out. It was fed to  
>> dogs and pigs for a reason as we cannot digest it properly

I've actually drunk whey, it's fine for you.  It's kind of green, and  
is what is left of milk after all the protein solids and much of the  
fat have been taken out as cheese, cream, etc.  It's still got vitamins  
and minerals in it, and is fairly nutritious.

I didn't particularly care for the taste, but I'm told it's  
'refreshing' when drunk cold (and probably not right after you'd  
finished wringing out the last of the ricotta from it).  It smells  
strange, in that it's almost a 'good, ohh I want to eat that smell'   
but something seems a bit too grassy about it and puts one off.   
(cheese, btw, smells delicious from the start, but doesn't have much  
taste when just made).

In period it was drunk regularly  by laborers and servants.  Now a days  
it's fed to pigs, dogs, cats, and used in processed foods.   It's  
wonderful as a fertilizer for plants, and we might start using our to  
water seedlings in the greenhouse.

Aelianora de Wintringham