[Sca-cooks] What to do with whey?

Susan Lin susanrlin at gmail.com
Mon Jun 21 09:03:37 PDT 2010

We have made ricotta out of it after making mozerella.  It takes about 2
gallons of whey to get any descent amout of ricotta - I made it with a 1/2
gallon once and got about 3 tablespoons of ricotta.

But, let me warn you - if anybody suggests you make lemonade out of it -
run, as fast as you can in the other direction.  IMO this use is
unacceptable and awful.  Because the mozerella is made adding citric acid to
the milk the book said we could make "lemonade" out of the whey - I'm
twitching just thinking about it.

That being said - go ahead and try it but remember - I warned you!


On Mon, Jun 21, 2010 at 9:40 AM, Laura C. Minnick <lcm at jeffnet.org> wrote:

> The fellow that my older daughter is dating just made a batch of Greek
> yogurt, and made this remark:
> "I started with a gallon of milk but ended with a half gallon of yogurt and
> a half gallon of whey. Now I just need to figure out what whey is good for."
> So what _is_ whey good for?
> Liutgard
> --
> "It is our choices Harry, that show what we truly are, far more than our
> abilities."  -Albus Dumbledore
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