Whey Cheeses

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When you make cheese there is usually a large amount of whey left over. The whey is the clear, greenish liquid which is separated by cooking and draining from the curds. It contains the milk sugar (up to 5 percent), albuminous protein, and minerals of the milk. Whey can be used in cooking and is particularly delicious if used in baking breads. It can also be used as a soup stock. It makes a refreshing summertime drink if served with ice and crushed mint leaves. It is also an excellent feed for pets, and livestock such as chickens or pigs.

A number of cheeses can be made from whey that is not over an hour old. The whey may be heated over a direct heat source.


This cheese originated in the Scandinavian countries and is made from the whey of cow's milk. It has a unique sweet-sour flavor and is often served on hot toast for breakfast. The color ranges from light brown to dark brown depending on the amount of carameliza-tion of the sugar and whether cream has been added. Makes 11/2 pounds.


6-12 hours The whey from the One to 2 cups heavy making of a cheese cream using 2 gallons of milk.

Place fresh whey from the making of a 2-gallon batch of cheese into a pot. Add 1 to 2 cups of heavy cream. The amount added will determine the final texture of the cheese. If no cream is added, the cheese will be dark brown and have a slightly grainy texture. With the addition of cream, the cheese will be a light tan and the final texture will be somewhat smooth. Bring the pot of whey to a boil. Use of a wood cook stove is very economical in making this cheese since many hours of boiling are involved. Watch the pot carefully. As soon as the

Variety Mysost


Ricotta Ziegerkase

Amt. of Whey and milk

Whey from cheese recipe using 2 gal. of milk.

Whey from cheese recipe using 2 gal. of milk.

Type Cow's


Coagulation Lactic acid + Heat

Lactic acid + Heat

Amt. of Cheese

Use ofCheese

Table or spread Table or spread

2 gal. whey Cow's, Goat's 1/4 cup vinegar 1-2 cups Cooking

1 qt. whole milk.

2 gal. whey Cow's 1/4 cup vinegar 6-8 oz. Table

1 qt. whole milk.

whey begins to boil, a foam will appear on the surface. Remove this with a slotted spoon. The foam may be saved in a bowl, kept refrigerated, and added later. If the foam is not removed, the whey will boil over.

The whey needs to boil slowly uncovered over a low heat. When it is down to 75 percent of its original volume (this can take 6 to 12 hours), stir it so that it does not stick to the bottom of the pot. The reserved foam can now be added.


When the whey starts to thicken, place it in a blender and blend it at a high speed for a short time until its consistency is smooth. The whey is quite hot. Use caution when placing it in the blender.


Pour the blended mixture back in the pot and continue to boil over a low heat, stirring continuously. The mixture will thicken.

When it approaches a fudge-like consistency, place the pot in a sink of cold water and stir the whey continuously until it is cool enough to be poured into molds. If the whey is not stirred, the cheese may be grainy. Once cool, it can be removed from the mold and covered with Saran Wrap or wax paper and stored in the refrigerator. If a more spreadable consistency is desired, shorten the boiling time somewhat. If a cheese that can be sliced is desired, heat the whey to a thicker consistency before molding.

For a variation, add crushed walnuts to the thickened whey just before it is cooled.


This cheese is made with the whey from goat's milk. Goat's cream may be added to the whey for a smoother cheese. The directions for making this cheese are exactly the same as for Mysost. The cheese has a tan color and a unique sweet-sour flavor. Makes 11/2 pounds.


Ricotta cheese originated in Italy. This is a slightly grainy, soft, fresh cheese which is used extensively in Italian cooking. Fresh whey must be used or the recipe will fail. Makes 1-2 cups.

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