Separating acids and whey is a process used in making a variety of soured milk products and products using cheese curds, including sour cream, yogurt and cottage cheese. Whey is the liquid remaining after curdling milk. Lactic acid is the most common acidic component of milk and is the acid responsible for curdling milk. Milk curds contain high amounts of lactic acid. The process of separating milk whey and acids -- more commonly referred to as curdling milk -- can be completed at home.
Step 1
Pour 1 gallon of milk into a large saucepan. Use a candy thermometer to test the temperature of the milk. Slowly heat the milk until it reaches 180 degrees Fahrenheit.
Step 2
Add 1/2 cup of vinegar to the milk slowly. Stir the milk as you pour in the vinegar. The milk will immediately begin to curdle.
Step 3
Remove the milk from heat after most of the milk has curdled.
Step 4
Line a strainer with cheesecloth. Place the strainer in a large mixing bowl.
Step 5
Pour the milk curds and whey slowly into the strainer. The whey will filter through the cheesecloth and strainer into the mixing bowl. The curds will remain in the cheesecloth.
Things You'll Need
- Milk
- Saucepan
- Candy thermometer
- Vinegar
- Wooden spoon
- Fine-mesh strainer
- Cheesecloth
- Mixing bowl
References
- "Techniques of Healthy Cooking"; The Culinary Institute of America; 2007
- "Contemporary Nutrition"; Gordon M. Wardlaw and Anne M. Smith; 2007
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