[Sca-cooks] whey uses
yaini0625 at yahoo.com
yaini0625 at yahoo.com
Tue Jun 22 00:14:30 PDT 2010
Another use for whey in Icelandic cooking is skyr. There was a recent Creative Anachronist that had recipes for skyr. I also have a recipe that I got in Iceland and recently translated it. Now, I have heard that the recipe for skyr had disappeared in mainland Scandinavia and only survived in Iceland. Skyr is like my survival food.
In past centuries, whey was mixed with water and was an everyday drink. Very much like the modern day whey power drinks you can get in powder form GNC.
In Iceland, (th)orblot festivals serve foods in two ways. Sour or non-sour. The sour food is pickled in extra strong skyrmysa (whey) for several weeks. The "sour" foods are Hrutspungar (sheep testicles),Hvalsplk (whale blubber),Lundabaggar (pickled secondary meats),Bringukollar (breast meat), Selshrelfar (very rare-seal's flipper) and Hvalliki (fake whale blubber). There is also slatur (liver sausage)
Mysa is whey that was drunk.
I also have a recipe for whey soup.
As I understand, whey is the fat protein that floats to the top during cheese making. "Curds and whey"- It is high in protein and calories.
Aelina the Saami
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From: Dan Schneider <schneiderdan at ymail.com>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.org
Date: Mon, 21 Jun 2010 09:59:55
To: <Sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] whey uses
On Mon, Jun 21, 2010 at 11:40 AM, Laura C. Minnick <lcm at jeffnet.org> wrote:
> So what _is_ whey good for?
In Sweden they make something called "mjolksyrad rotsaker" it's basically shredded root vegetables of various types layered with a little salt and spices in a big glass jar, which is then filled with whey, and allowed to ferment for about a week, then sealed and let to mature another 3 weeks. It tastes sorta like sauerkraut, but with more character (IMHO), and a much crisper texture. It's also got the advantage of having lots of what they're now calling "probiotic" bacteria- the ones that are really good for your intestinal flora. I can't document it ('cause I can't read early Swedish yet, and am just getting competent at modern), but the fact that it's a fermented preservation and not salt-based, makes me suspect that it may be a fairly old technique/product. The recipe I use calls for filmjolk (a form of buttermilk that's really popular here)whey , but I've used the hey from my homemade yogurt several times with no problems at all
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