[Sca-cooks] Uses for Whey?

[The Eloquent Page]

Markham talks about giving whey to the poor to drink, because it is 
nourishing. I believe that there might have been a mention in the Art of 
Cookery, too.

The Accomplished Cook mentions using whey when making brawn.

Recipe from The good Huswifes Handmaide for the Kitchin

To clarifie Whey.
TAke the ioyse of Fumetorie, halfe a pinte of the ioyse of Borage, of 
Endiue, of the tendring of hoppes, of each of them a quarter of a pinte, 
then put al these ioyses to a pottle of whey, with three whites of Egges 
beaten, and with Sugar sufficient: then boyle them on an easie fire, 
take away the scum as it riseth, and when it is cold let it run through 
a faire strayner: Jpocras bagge, Succory take thereof euery morning 
halfe a pinte, and before supper as much. This wil pure your bloud, and 
will continue good foure dayes.

Katherine

On 11/12/2015 4:00 PM, Johnna Holloway wrote:
> There are some good books on the history of milk and milk products. You might see about copies in your local library.
>
> Milk and Milk Products: Proceedings of the Ninth International Conference on Ethnological Research, Ireland, 1992 - Milk Products from Medieval to Modern Times Hardcover – June, 1994
> by Patricia Lysaght (Editor) includes a paper on "The Use of Whey in Icelandic Households."
>
> Milk-- Beyond the Dairy: Proceedings of the Oxford
> Symposium on Food and ...
>   By Harlan Walker is up on Google Books. http://tinyurl.com/oywyo7w
>
> Whey is in the news and on the menus in Iceland these days.
> The cheese by-product grannies kept in the fridge is having a revival, with Iceland's brightest new restaurants now including it on their menus.
> http://www.theguardian.com/travel/2015/oct/04/foodie-traveller-iceland-whey-skyr-cheese
> http://icelandnaturally.com/article/icelandic-cuisine-seeing-whey-a-new-way
>
> It's also an environmental problem.
> Acid whey: a great band name and more
>
> In 2013, the US magazine Modern Farmer published a story by reporter Justin Elliott titled, “Whey Too Much: Greek Yoghurt’s Dark Side.” It was an investigation, widely shared, regarding the disposal of acid whey in the US, a byproduct of “filtered yoghurts.”
>
> Acid whey is a seemingly innocuous, watery liquid that accumulates when you keep filtering liquids from solids to produce your Greek yoghurt or your skyr. To make skyr, skim milk is fermented with specific bacteria and turned to curd. Then, the curd is ultra-filtered—mechanically, at major production facilities—until most of the liquid is gone and you have a thick, smooth skyr. One liter of skim milk will create 300 grams of skyr (about two single-serving containers) and 700 ml of acid whey.
>
>
> http://grapevine.is/mag/articles/2015/06/20/harmful-byproduct-of-icelandic-skyr-production-reaching-the-countrys-largest-river/
> Johnnae
>
> On Nov 12, 2015, at 10:39 AM, Alec Story <avs38 at cornell.edu> wrote:
>
>> Thanks for the responses!
>>
>> I think the Icelandic stuff was what I had in my head.
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