Whey is the thin, watery byproduct of curdled milk. The enzyme rennet is needed to separate the curds from the milk. Whey is 93 percent water and 5 percent lactose. It also contains small amounts of vitamins, minerals and fats. Whey is often discarded in the cheese-making process, but manufacturers sometimes use whey in their processed foods, such as protein supplements and animal feed. Home cooks may use whey in their homemade dairy products.
Step 1
Pour your whey into large Mason jars.
Step 2
Cover them tightly with their lids and store in a safe, dark place in your refrigerator.
Step 3
Keep the whey in the refrigerator for up to three months.
Things You'll Need
- Mason jars
References
- Recipetips.com: Whey
- Microbiologyprocedure.com: Cheese
- " Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats"; Mary G. Enig, Sally Fallon; 2006
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