What is whey?
Whey is a by product of cheese making. Milk begins the cheese making process as a liquid. With the aid of a coagulant, milk transforms into a solid curd. The cheese maker then begins cutting the curd in an effort to control the expulsion of the whey from the curd. Whey is a straw colored liquid.
In the cheese making process much focus is on the curd to the demise of whey. It was often seen as a insignificant by product of cheese making. The National Dairy Council acknowledges the benefits of whey are often overlooked. The NDC recently stated whey has antimicrobial and antiviral qualities. It may boost the defense of the immune system and behave like an anti-oxidant. This wonderfully nutritious by product may prevent cancer and heart disease. Physically active people may find better performance when using whey.
Why Consume whey?
Whey contains protein. It is often found in health food stores in a powdered form labeled protein powder. Whey also contains calcium, phosphorus, magnesium, zinc, vitamins, and traces of milkfat. The protein in whey makes it a wonder food. The proteins are called lactoferrin and lactoferricin. Studies have shown these stop a number of bacteria, yeasts, fungi, and parasitic protozoa. It can even inhibit food borne bacteria like E. coli and Listeria.
How to use whey?
In Europe many beverages contain whey. Attempts were made to sell whey beverages in the United States, but pop dwarfed the sales and made it an unpopular drink. Whey can be used to make any fruit juice. Substitute whey as a liquid in place of water. Whey can also be used to lacto-ferment vegetables as described by Sally Fallon in her book “Nourishing Traditions”. Lactofermentation power packs the vitamins in the vegetables. It is a way to preserve foods without canning.
Whey Lemonade
We make a whey lemonade by adding the juice of two lemons to one quart of whey. We sweeten it to taste with Agave Nectar, honey or raw sugar. One can drink fresh whey plain. It has very little flavor. Whey can last up to six months under refrigeration. It tends to get more tangy over time.
We also cook with whey. Any recipe calling for water, can have whey as a substitute. Soak oatmeal in whey to make it easier to digest. Baking bread with whey offers a wonderful texture.
Whey Bread
4 Cups Whey
2 Tablespoons Honey
4 Tablespoons Butter
Warm this mixture to body temperature, add 1 1/2 Tablespoons of dry yeast. Add enough flour to make the dough consistency of honey. Let soak for several hours or overnight.Take 4 cups of flour add 1 tablespoon of salt, start mixing with the other dough. Keep adding flour until it leaves the bowl and you can pick it up. Knead. The longer you knead the better the texture. Ten minutes minimum. Then follow the usual procedures for bread: one rising, punch down, fill pans half full, rise, bake one hour at 350-375. Eat with fresh cheese. Delicious!!!