We make a lot of Greek yogurt and kefir cheese here at the Little House on Pine. Each of these processes requires us to separate the whey, which is the liquid remaining after milk has been curdled. Whey is used in cheese making, but is also useful as a substitute for skim milk in baking. Whey is also a good source of thiamin, vitamin B12, pantothenic acid, magnesium, potassium, zinc and selenium, and a good source of riboflavin, calcium and phosphorus.
We store the whey as we go and eventually save up enough to make ricotta cheese! Yay cheese! This batch uses 1 gallon of whey.
Whey cool! 😉
Whey produced by making kefir cheese and Greek yogurt.
Adding milk increases the amount of ricotta produced.
Once the whey reaches 195°F, let it cool to 140°F.