Glossary / whey

By The Aging Cave Desk

Whey

Whey

The liquid left after the curd sets and drains. It still carries enough protein to make a second cheese (see the ricotta record), and its acidity is a useful early read on how the culture is running.

Records that use it

• Paneer: A 90 C Acid Set With a Six-Kilogram Press

  Fresh · 1 days · pH 5.2 · 52%

• Ricotta From Yesterday's Whey: Why Acid Timing Beats Temperature

  Fresh · 1 days · pH 5.6 · 70%

• Thirty-Minute Mozzarella With Citric Acid: The Two Numbers That Decide It

  Fresh · 1 days · pH 5.3 · 58%

• Buffalo Mozzarella: Acid-Developed Stretch at pH 4.9

  Fresh · 2 days · pH 4.9 · 62%

• Fresh Cheddar Curd: Cheddaring for the Squeak, Not for the Cloth

  Fresh · 2 days · pH 6.2 · 45%

• Fromage Blanc Without Rennet: A Twelve-Hour Lactic Set

  Fresh · 2 days · pH 4.5 · 72%