Whey makes up one half of Miss Muffet's curds and whey dish, another name for cottage cheese. This is the protein-packed liquid portion is the part that is extracted from the milk solids to make cheese. To separate the curds and whey in milk, you will need either an acid or an enzyme called rennet. Save the whey after removing it for adding extra protein to smoothies or recipes, and the leftover curds of the milk will be a very basic cheese.
Things You'll Need
- 1 gallon milk
- Large saucepan
- 1 rennet tablet or 4 tbsp. white vinegar
- 1/4 cup water
- Food thermometer
- Large bowl
Warm the milk in the large saucepan to 176 degrees Fahrenheit and keep it at that temperature for 20 minutes.
Dissolve the rennet tablet or vinegar in the water.
Remove the milk from the heat and slowly stir the rennet into the milk until you see the milk solids clumping together as curds and the liquid portion is clear.
Line a colander with cheesecloth and place it over a large bowl.
Pour the curds and whey through the cheesecloth-lined colander to separate the whey from the mixture and deposit it into the bowl.
Use the solids as cheese, if desired or discard and use the extracted whey in the bowl as desired.
- "The Science of Good Food"; David Joachim, et al.; 2008
- New Mexico Cooperative Extension; Making Homemade Cheese; Nancy C. Flores; June 2008
- Oklahoma State University 4H Cooperative Extension; Say Cheese!; 2005
- Photo Credit Jupiterimages/Comstock/Getty Images
How to Make Whey from Milk
Whey is a watery by-product made from raw milk, and people use it as a starter culture for lacto-fermented fruits and vegetables....