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Beginner’s Guide to Using Whey in Cheese Making

What is Whey?

Whey is the liquid byproduct that remains after milk has been curdled and strained during the cheese-making process. It is a nutrient-rich substance that contains water, lactose, whey proteins, vitamins, and minerals. Whey can be either sweet or acidic, depending on the type of cheese being made and the method used.

Where Does Whey Come From?

Whey is produced during the cheese-making process when milk is coagulated using rennet or an acid. The coagulation process separates the milk solids (curds) from the liquid whey. The type of whey produced depends on the method of coagulation:

  • Sweet Whey: Produced from rennet-coagulated cheeses like cheddar and Swiss cheese. It has a pH greater than or equal to 5.6.
  • Acid Whey: Produced from acid-coagulated dairy products like yogurt, buttermilk, and some soft cheeses. It has a pH less than or equal to 5.1

Differences Between Sweet Whey and Acid Whey

FeatureSweet WheyAcid Whey
SourceRennet-coagulated cheesesAcid-coagulated dairy products
pH Level≥ 5.6≤ 5.1
Lactose ContentHighModerate
Protein ContentHigher than acid wheyLower than sweet whey
UsesProtein powders, ricotta, mozzarellaAnimal feed, fertilizers, lacto-fermented beverages

Types of Cheeses Made from Whey

Sweet Whey Cheeses

  1. Ricotta: Made by heating sweet whey to 190°F and adding an acid like vinegar or lemon juice to coagulate the remaining proteins
  2. Mozzarella: Whey can be used in the final heating step for stretching mozzarella cheese
  3. Gjetost/Mysost: Scandinavian cheeses made by boiling down sweet whey to concentrate the sugars, resulting in a caramelized, sweet cheese
  4. Brunost: A Norwegian brown cheese made by boiling sweet whey until it caramelizes
  5. Urda: A Romanian cheese made by heating sweet whey and adding vinegar to form curds
  6. Anari: A Cypriot cheese made by heating sweet whey and adding a small amount of milk
  7. Manouri: A Greek cheese made from the whey of feta cheese, often with added cream
  8. Myzithra: A Greek cheese made from the whey of sheep or goat milk cheeses, available in fresh or aged varieties

Acid Whey Cheeses

  1. Paneer: Made by adding an acid like lemon juice or vinegar to boiling milk, resulting in a soft, crumbly cheese.
  2. Queso Fresco: Similar to paneer, made by adding an acid to milk and then straining the curds.

Uses of Whey in Cheese Making

Making Ricotta from Sweet Whey

  1. Heat the Whey: Heat the sweet whey to 190°F.
  2. Add Acid: Add vinegar or lemon juice to coagulate the proteins.
  3. Strain: Skim the floating curds and strain them through cheesecloth.
  4. Enjoy: The yield is low, but the ricotta is rich and flavorful

“Whey is mostly water, with varying quantities of all the goodies that milk has to offer, leaching into it as the curds drain.”

Making Gjetost or Mysost

  1. Boil the Whey: Boil sweet whey for several hours to concentrate the sugars.
  2. Add Cream: Optionally, add cream midway through the process to enhance the texture.
  3. Stir Constantly: Stir continuously to prevent burning.
  4. Cool and Mold: Once thickened, pour into molds and let cool

“Sweet whey has a pH greater than or equal to 5.6, whereas acid whey has a pH less than or equal to 5.1.”

Making Brunost

  1. Boil the Whey: Boil sweet whey until it reduces significantly and caramelizes.
  2. Add Cream: Add cream to achieve the desired consistency.
  3. Stir Constantly: Stir to prevent burning and ensure even caramelization.
  4. Cool and Mold: Pour into molds and let cool

Making Urda

  1. Heat the Whey: Heat sweet whey to near boiling.
  2. Add Vinegar: Add vinegar to coagulate the proteins.
  3. Strain: Skim the curds and strain through cheesecloth.
  4. Press and Mold: Press the curds into molds and let cool

Making Anari

  1. Heat the Whey: Heat sweet whey to near boiling.
  2. Add Milk: Add a small amount of milk to increase yield.
  3. Strain: Skim the curds and strain through cheesecloth.
  4. Press and Mold: Press the curds into molds and let cool

Making Manouri

  1. Heat the Whey: Heat the whey from feta cheese production.
  2. Add Cream: Add cream to the whey.
  3. Strain: Skim the curds and strain through cheesecloth.
  4. Press and Mold: Press the curds into molds and let cool

Making Myzithra

  1. Heat the Whey: Heat the whey from sheep or goat milk cheeses.
  2. Strain: Skim the curds and strain through cheesecloth.
  3. Press and Mold: Press the curds into molds and let cool. Myzithra can be enjoyed fresh or aged

“Ricotta means ‘recooked’ in Italian, a fitting name for a cheese traditionally made from the whey that remains after another cheese has already been made.”

Conclusion

Whey is a versatile byproduct of cheese making that can be used to create a variety of cheeses and other products. Understanding the differences between sweet and acid whey is crucial for utilizing whey effectively. Whether you’re making ricotta, mozzarella, or Scandinavian whey cheeses, whey offers a wealth of possibilities for the home cheesemaker.

By following this guide, you can make the most of your whey and explore the rich traditions of whey cheese making.