How to Separate Whey & Acids
Separating whey and acids is a process commonly used in making soured milk products, such as sour cream and yogurt, or to create milk curds for cottage cheese or cheese. Separating whey and acids from milk can also be called "curdling." Whey is the leftover liquid after milk has been curdled and separates into solids and liquids. The most common acid componet of milk is lactic acid, which is the acid that curdles milk. Curdling milk -- separating the whey from the solids -- can be done at home. Does this Spark an idea?
Things You'll Need
- Saucepan
- Candy thermometer
- Wooden spoon
- 1 gallon of milk
- 1/4 cup white vinegar
- Cheesecloth (optional)
- Large fine meshed strainer
- Mixing bowl
- Plastic wrap
Instructions
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1
Add the milk to a saucepan and heat gently.
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2
Use the candy thermometer to heat the milk until it reaches 180 degrees Fahrenheit.
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3
Slowly add in the ¼ cup of white vinegar to the scalded milk, stirring gently as you pour it in. The milk should curdle immediately. Turn off the stove when most of the milk has curdled.
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4
Line the large, fine meshed strainer with cheesecloth if you are using it. Place the strainer over a mixing bowl. Pour the curds and whey into the strainer, making sure it does not overflow. The whey will filter through into the bowl, while the curds remain in the cheesecloth/strainer. Do this in steps if necessary.
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5
Leave the strainer with the curds over top of the bowl, and cover the strainer with plastic wrap before placing in the fridge. Let it rest until the curds have reached the desired degree of firmness.
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1
Tips & Warnings
Lemon juice can be substituted for the white vinegar.
Whey still contains many milk proteins and is a low-fat nutritious drink.
Curds are will keep in an airtight container in the frdige for three to five days.
Do not use anything other than white vinegar or lemon juice to curdle your milk as it will add extra flavors to the curds and whey.
Do not leave curds for more than 24 hours in the fridge without storing them in an airtight container.
References
- Photo Credit Szaziki image by Yvonne Bogdanski from Fotolia.com
