Whey is a translucent liquid that separates from milk at the first stages of obtaining cottage cheese, yogurt, in the process of cheese making. Whey is a product high in protein, vitamins B, B2 and C, all these qualities make it a very useful ingredient.
Bakers have found the most widespread use of whey. They add it to baked goods, biscuits, cookies, bake pancakes and pancakes with it, use it to create icing and cream, even pizza dough works well with whey. What does whey give to baked goods? It increases the shelf life, improves the structure, making the dough softer, and gives the crust an exquisite golden color. The whey dough can be frozen and thawed without fear of its taste. It should also be said that whey in baked goods can completely replace eggs and partly fat and sugar. Frosting and whey cream, like cake or cookies, will never be sugary.
Whey is also loved by adherents of a healthy lifestyle - whey cocktails are shown to athletes for gaining muscle mass, but children, who also need large doses of protein, will not refuse a mixture of whey and berries, cocoa, chocolate, fruits. Surprise them by preparing jelly with whey - it will be gentle and healthy.
Whey - due to its high lactose content - is an excellent raw material for the production of alcoholic beverages. Wine, beer and even liqueurs are not only tasty, but also with a reduced calorie content and with a longer shelf life.
Try to cook the usual side dishes with whey - rice, beans, pasta. Your understanding of the palette of tastes will expand significantly after this experiment.
But perhaps the best thing that can happen to whey is ricotta cheese, the basis for many fine dishes, from pasta to desserts.
Take 500 g of whey, pour into a heavy-walled saucepan and bring to 90 ° C. Add one spoonful of lemon juice to the liquid. Reduce heat and wait until flakes rise to the surface. Wait for the whey to cool down to 60 ° C.
Take out the cheesecloth folded several times, put it in a colander and drain the whey through it. Carefully cover the resulting mass with another gauze and let it rest for several hours. Delicate smooth ricotta is ready.
