[Sca-cooks] Uses for Whey?

[Susan Lin]

replacing the water in making bread - that's what I've done before.

On Tue, Nov 10, 2015 at 9:02 PM, Terry Decker <t.d.decker at att.net> wrote:

> If you don't want to make ricotta (appears to date to the Bronze Age),
> whey can be used to replace water in baking bread (and some other bake
> goods).
>
> Whey pickling is also period.  It uses roughly 1/4 cup of whey to 1 cup
> water with 1 to 3 teaspoons of salt.  Sterilize the equipment and boil the
> water before use, but cool it to lukewarm so that it doesn't kill the
> lactobacilli in the whey.  Close the container tightly, lactobacilli
> fermentation is an anaerobic process.  Keep the container cool (in period
> it would be in a springhouse or cellar), remembering this is a Northern
> European pickling process.  Root vegetables and cabbages work best in this
> process.
>
> The Russians use it in some soups and make a form of kvass from it, but I
> have no dates to determine when they started this.
>
> The most common uses for whey in period were as a drink, making
> cheese-like food stuffs, and as animal fodder supplement, although
> references are few and far between.  The sheer quantity of whey produced in
> cheese making and the limited shelf life makes animal food the logical
> primary use.
>
> Bear
>
>
> My motivation for this is mundane, but I'm curious about period answers.
>
> I make cheese, and a by-product is a LOT of whey.  You get something like 3
> quarts of it per pound of cheese.
>
> I'm looking for a use for it that isn't boiling it down to make brunost
> <https://en.wikipedia.org/wiki/Brunost>, and isn't using it as soup stock.
> I've heard that in period Iceland they pickled vegetables and meat in it,
> but since pickling is a little dangerous microbially if you do it wrong,
> I'd love to hear from other people who have done something similar.
>
> Have you pickled using whey?  Have you found a better way to get rid of the
> stuff?
>
> --
> Þórfinnr Hróðgeirsson
>
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