I bought my sis a cheese making kit because she is a cheese fiend but we only made cheese once so far. Now I have to convince her to make more so I can try out some of these!
OMW!! THANK YOU for this video!!! I was REALLY TIRED of thinking about ricotta for the leftovers!!! Now I have the ratio for our garden O make Kimchi every year AND a MULTITUDE of other useful stuff!! THANK YOU AGAIN!!! God Bless!!! Please keep useful knowledge videos coming!!!! My family and I very much appreciate it!!! 💖💖
That was informative Gav. I'll be sure to use whey in the back yard where I can't use chemicals because of my dogs, especially the one who likes to pick and eat his own tomatoes. I've recently bottled a batch of blaand which is 16 months old now and plan to send you pics soonish. Another use for whey is whey caramel. It takes a long time to reduce down but the finished product brings caramel sauce to a whole new level and lovely to serve for a special occasion.
Fermented whey that came out whilst I tried making homemade greek yogurt made for the most delicious savoury yogurt drink. Wish I knew how to recreate it, I tried another time and couldn't get it the same, Was tangy and umami.
Great video! I notice things and it was wonderful to get just the information along with a visual to see what you're talking about. Thank you for all the great wheys you showed us. I just started making cheese and will keep this as a staple. 🥰
Great wheys to use the whey!I make lots of fermented veg so will definitely try adding that to my next lot. And using on the veg patch, should have thought of they as I add milk powder to tomatoes when planting to stop blossom end rot.
You can preserve fatty pork in whey. I actually had a piece in my fridge for almost 6 months that was as fresh as the week it went in. Thermophyllic, not acid whey. Chicken get gross, white fish can be improved with a week in whey, but not too much longer. Cook it low and slow. Original idea was posted in a historical viking cooking group.
I make ricotta, then give the spent whey to my Sis-in-Law for her garden and compost. If ricotta is not on the docket and my demijohns are free, Blaand it is. I'll let her know about the plant spray treatment for sure. I make kitchen-made (non-industrial) heavies, so that's at least 7 gallons of whey to be processed per batch. Also, your facial and mouth expressions: I've tinnitus and my brother is in the 20% of hard of hearing. We're both lip readers, though he's very proficient. Thank you for your enunciation and expressions for them with limited hearing.
Is there a transcript for this wonderfully informative video that I can print? Of course, I can watch it several more times and take excellent notes, but I am feeling lazy. Laugh. Thank you!
Yes, there is an auto transcript in the description. In a browser (not the TH-cam app), open the description fully, then scroll to transcript, then open. Then press the 3 dots and toggle off timestamps. Then copy and paste the transcript. You're welcome
@GavinWebber There is enough to make a few things. Lemon-ricotta cake, maybe, with whey for the liquid. The ricotta tastes so much better than store bought, I can't wait to try working with the whey.
I made ricotta using yogurt, whole milk, heavy cream, lemon juice, and salt. I think the whey I have leftover is acidic/sour. What can we do with sour whey? I'm going to see if you've made a video about it, but if you haven't, I'd love to see one. I'm new to the curd nerd herd.
I'm afraid there is not much you can do with it as the left over whey whould be too acidic and depending when you added the salt, too salty? If it doesn't have salt added to it, then you would use it for acid loving plants in a ratio of 1 part whey to 8 parts water.
Gav, can you use the whey from making blue cheese to make ricotta or for fermenting? I’m asking because of the presence of the Roqueforti and I wonder if it will affect the ricotta or ferment.
Yes, you can make ricotta with the whey from blue cheese making, as long the heating of the whey before adding the vinegar should kill off any lactic bacteria or moulds. As for ferments, I'm not sure. I've only ever used whey from semi-hard or hard cheeses without any added P. Roqueforti.
I'm fermenting 13 l of light beer, 1 kg blond malt extract, 5 IBU, 8 l whey and neutral ale yeast. Using it in a all-malt beer results in low yield in my experience.
I use sour whey from making ricotta as the cooking liquid in risotto with excellent results, I also use it for making lentils and for slow cooked beans. I cringe seeing you pour it down the drain. Sometimes I value the whey more than the ricotta, I use goat's milk
I can't wait to get in a safe environment to enjoy cooking and creating beautiful food again without electricity frequency metal sociopathic biological robots around.
I bought my sis a cheese making kit because she is a cheese fiend but we only made cheese once so far. Now I have to convince her to make more so I can try out some of these!
I use acidic whey from yoghurt making to brine a whole chicken for roasting. Adds nice flavor and moistness.
Good vid. I like the high information-density; straight and to the point.
OMW!! THANK YOU for this video!!! I was REALLY TIRED of thinking about ricotta for the leftovers!!! Now I have the ratio for our garden O make Kimchi every year AND a MULTITUDE of other useful stuff!! THANK YOU AGAIN!!! God Bless!!! Please keep useful knowledge videos coming!!!! My family and I very much appreciate it!!! 💖💖
You are so welcome!
Good for boiling rice or pasta for a hit of additional flavor
That was informative Gav. I'll be sure to use whey in the back yard where I can't use chemicals because of my dogs, especially the one who likes to pick and eat his own tomatoes. I've recently bottled a batch of blaand which is 16 months old now and plan to send you pics soonish. Another use for whey is whey caramel. It takes a long time to reduce down but the finished product brings caramel sauce to a whole new level and lovely to serve for a special occasion.
Fermented whey that came out whilst I tried making homemade greek yogurt made for the most delicious savoury yogurt drink. Wish I knew how to recreate it, I tried another time and couldn't get it the same, Was tangy and umami.
Great video! I notice things and it was wonderful to get just the information along with a visual to see what you're talking about. Thank you for all the great wheys you showed us. I just started making cheese and will keep this as a staple. 🥰
Glad you found it helpful!
Great wheys to use the whey!I make lots of fermented veg so will definitely try adding that to my next lot. And using on the veg patch, should have thought of they as I add milk powder to tomatoes when planting to stop blossom end rot.
That's a great idea to use the whey on your veggies!
I make caramelsauce and hard candy with seasalt ❤.thanks for sharing.
Sounds great!
Thanks Gavin. So many wonderful uses of whey. Appreciate your knowledge 😊
Thank you so much, nice to find all this info in one reasonably short video!
Glad it was helpful!
Great video by the whey!
The best!
You can preserve fatty pork in whey. I actually had a piece in my fridge for almost 6 months that was as fresh as the week it went in. Thermophyllic, not acid whey. Chicken get gross, white fish can be improved with a week in whey, but not too much longer. Cook it low and slow. Original idea was posted in a historical viking cooking group.
a local creamery makes a caramelized syrup from it
Nice one Gavin, many of the uses are new to me, cheers
I make ricotta, then give the spent whey to my Sis-in-Law for her garden and compost. If ricotta is not on the docket and my demijohns are free, Blaand it is. I'll let her know about the plant spray treatment for sure. I make kitchen-made (non-industrial) heavies, so that's at least 7 gallons of whey to be processed per batch.
Also, your facial and mouth expressions: I've tinnitus and my brother is in the 20% of hard of hearing. We're both lip readers, though he's very proficient. Thank you for your enunciation and expressions for them with limited hearing.
Awesome video thanks Gavin!
Glad you liked it!
Excellent! I'll be trying some of those.
Is there a transcript for this wonderfully informative video that I can print? Of course, I can watch it several more times and take excellent notes, but I am feeling lazy. Laugh. Thank you!
Yes, there is an auto transcript in the description. In a browser (not the TH-cam app), open the description fully, then scroll to transcript, then open. Then press the 3 dots and toggle off timestamps. Then copy and paste the transcript. You're welcome
The Mandalorian would say "This is the Whey"
Just made my first ricotta! Have whey, will play!
I'm excited for you!
@GavinWebber There is enough to make a few things. Lemon-ricotta cake, maybe, with whey for the liquid. The ricotta tastes so much better than store bought, I can't wait to try working with the whey.
Most excellent sir! Great suggestions.
Excellent work!
Thank you! Cheers!
Definitely making scones that whey next time I make a cheese!
Wonder if the acid/sour whey would be good for charging/priming biochar.
Whey-hey! Great vid. Mysost or brunost is delicious.
So good!
I AM A CURD NERD FOR LIFE!!!!! YAY
Thanks for the whey information!! Wow!!
I made ricotta using yogurt, whole milk, heavy cream, lemon juice, and salt. I think the whey I have leftover is acidic/sour. What can we do with sour whey? I'm going to see if you've made a video about it, but if you haven't, I'd love to see one. I'm new to the curd nerd herd.
I'm afraid there is not much you can do with it as the left over whey whould be too acidic and depending when you added the salt, too salty? If it doesn't have salt added to it, then you would use it for acid loving plants in a ratio of 1 part whey to 8 parts water.
This is glorious
Okay but that blender blending up the strawberries leaves and all kinda grossed me out
What kind of monster doesn't take the leaves off the strawberry's??? lol
Unfortunately, it was the best free stock footage I could get.
Gav, can you use the whey from making blue cheese to make ricotta or for fermenting? I’m asking because of the presence of the Roqueforti and I wonder if it will affect the ricotta or ferment.
Yes, you can make ricotta with the whey from blue cheese making, as long the heating of the whey before adding the vinegar should kill off any lactic bacteria or moulds. As for ferments, I'm not sure. I've only ever used whey from semi-hard or hard cheeses without any added P. Roqueforti.
You can make soap with whey:)
I am wondering how to make whey protein powder and mabee casin protein powder. It seems that it could be possible to make from sweet whey.
Yes you can, but not sure of the process as I've never made it.
i use acidic whey that you throw away to make Irish bread
How long does whey stay fresh in the fridge in a closed canning jar.
3 days tops
I'm fermenting 13 l of light beer, 1 kg blond malt extract, 5 IBU, 8 l whey and neutral ale yeast. Using it in a all-malt beer results in low yield in my experience.
I use sour whey from making ricotta as the cooking liquid in risotto with excellent results, I also use it for making lentils and for slow cooked beans. I cringe seeing you pour it down the drain. Sometimes I value the whey more than the ricotta, I use goat's milk
Great tip!
Я из России. Очень люблю Ваши видио!
No one should be pouring it down the drain. It should go into the garden, if not eaten.
G'day, Sir.
Whey-sting nothing !!
This is the whey!
I've heard that whey can damage the kitchen pipes, and should be discarded elsewhere 😮
I don't think the plastic pipes would be affected. It's basically water with a bit of protein.
I'll say it. Trim the greens off your strawberries first. No whey!
Whey too much!
(Someone had to say it.)
Next time do 50 Shades of whey 😂
LOL
Excellent!!!
I can't wait to get in a safe environment to enjoy cooking and creating beautiful food again without electricity frequency metal sociopathic biological robots around.