Whey Cheese

Whey cheese is made from whey instead of milk. Whey is the clear, yellowish liquid byproduct of cheesemaking, or of extending other cultured dairy products like yogurt and milk kefir.


The common method of making whey cheese consists of merely making whey until it separates again. The temperature levels for making whey cheese are around 200°F, or just below boiling.

Whey is given up of water, albuminous protein, minerals, and trace milk sugars. The temperatures managed in the milk cheese recipe are normally not high.

Enough to fully distribute the albuminous proteins out of the whey, but a secondary, higher-temperature cook will yield yet more cheese solids.

Whey can be cooked over a direct heat source and does not need indirect or water-bath heating methods.

Ingredients Used to Make Whey Cheeses

Making cheese with whey does not normally require rennet cultures. Rather, any type of acid (vinegar, citric acid, lemon juice, etc) is applied as the coagulant in whey cheese.


Sometimes cream is called for in a whey cheese method to bring up the yield of the recipe, and to improve the creamy texture of the resulting cheese.

Hard cheese and Semi-soft Cheese can be made from whey, but normally, whey cheese will be insignificantly drier, saltier, and more crumbly than whole-type of milk cheeses.

Filter leftover whey to exclude any remaining solids before using it for cheesemaking, to prevent off-flavors solids showing up in the finished cheese.

Uses for Sweet, Unsalted Whey

Sweet whey is the whey that comes from things made with rennet, like most maximum cheeses. Try these uses for the sweeter whey:

• Make ricotta


True ricotta cheese is made from the whey that’s leftover from making mozzarella and other fresh cheeses.

To make ricotta, the whey is heated often with fresh milk and citric acid. Then the curds are harvested.

• Form mozzarella

If you’re making mozzarella cheese, you must stretch the curds in hot water. You can use the whey rather than plain water for more flavor.

• Make butter

To use whey to produce butter, leave it to cool for a few hours or overnight. The cream cheese already in the whey will rise to the top and can be scooped away and used to make butter.

• Pest control


Strain the whey well and dilute 1:2 with water. Spray on plants to help keep powdery mildew at bay.

• Amend soil acidity


If you’re beginning plants that need more extra acidity, like tomatoes, or if you want to turn your hydrangeas blue, bust out the whey. It will lower the pH of the soil.


17 Replies to “Whey Cheese”

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