What to do with Whey?

Andrew_S_19707

We make queso fresco fairly regularly at the restaurant and we end up with a ton of whey. I'm looking in to using it for lacto-fermentation, but I was wondering if you guys had any other suggestions.

I know that Whey Protein Isolate has a ton of uses, and while the process involved in making it looks fairly industrial, I was wondering if a whey reduction could be used in a similar manner. Thanks for the help.

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Brandon_34695

"We use it for marinades and brines and for cooking grains and beans. We also infuse it with spices and use it to poach fruit."

-- Maximum Flavor

http://store.chefsteps.com/collections/cookbooks-we-love/products/maximum-flavor-recipes-that-will-change-the-way-you-cook

There are some recipes that call for whey later on.

I'm personally reluctant to sneak whey into too many unorthodox places, as a friend has a serious casein allergy. It might be something to think about in menu development, if dairy starts to show up to diners who don't expect it.

You can also use it in place of water in a poolish / sourdough starter for a jump start.

DiggingDogFarm_65362

It can be used in many ways....ricotta is my favorite........

Traditional Ricotta Recipe, using only Whey

Making Ricotta is very simple. Over direct heat, heat the hard cheese whey to 200° (sometimes I accidentally heat it over 200° with no ill effects). By the time it has reached this temperature you will see very tiny white particles (the albumin protein) floating in the whey. The heat and acid from the ripe whey has precipitated the protein. You can add a little vinegar at this point if you really think it necessary (one "glug" or 1/4 C. per 2 gallons of whey), it's up to you, and it won't hurt the Ricotta.

Line a colander with very fine cheesecloth, called "butter muslin". You must use a very fine cloth here, or your cheese will pass through the regular cloth. If you do not have fine cheesecloth, use a clean cotton cloth (like a pillow case). Place the colander over a big pot so you can save the whey and carefully pour the whey into the colander. Be very careful because the liquid is hot. Tie the ends of the cheesecloth together and hang the ricotta to drain for a couple hours.

When it has drained, place the ricotta in a bowl and add salt to taste. You will find that the Ricotta made from the whey of different cheeses has different tastes and textures. I think Mozzarella makes the best. Feta makes the strongest tasting (the taste increases as it ages in the fridge). Ricotta will keep for a couple of weeks in the fridge.

Source: http://www.fiascofarm.com/dairy/ricotta.html