Whey
A yellowish-green, protein-rich liquid left over after milk is curdled during cheesemaking. Has uses ranging from making lor cheese (ricotta-style) to protein powder.
What Is Whey?
Whey is the yellowish-green liquid left after milk is coagulated with rennet or acid and the solid cheese portion (curds/lor) is separated. Some milk proteins, lactose, and most minerals remain in this liquid.
Although it was long viewed only as a byproduct or waste, its nutritional value is now recognized, and it has gained industrial importance, especially as the raw material for commercial “whey protein” powders.
Nutritional Value of Whey
100 ml of whey contains approximately 25 kcal; it contains protein of high biological value (whey protein) and lactose. Values are approximate.
How Should Whey Be Consumed?
Whey can be considered part of a balanced diet as a source of protein; it can be consumed as a drink or used as a liquid ingredient in dishes.
This information is general; whey is a food and is not a substitute for medical treatment. People with lactose intolerance are advised to consume it cautiously.
How to Choose Whey
If homemade, whey should be clear and yellowish-green, with a mildly sour, fresh smell. Do not use whey that is cloudy, has an off smell, or has turned gray.
- It should be clear and yellowish-green
- It should smell mildly sour and fresh
- It should not be cloudy or smell spoiled
How to Store Whey
Whey can be stored in a sealed container in the refrigerator for 4–5 days; it can be frozen for longer storage.
Using Whey in the Kitchen
Whey is used most often to make ricotta/lor cheese (by reheating it and collecting the remaining proteins), in place of water in bread dough, and as a liquid ingredient in smoothies and soups.
How Is Lor Made from Whey?
When whey is reheated and a small amount of vinegar or lemon juice is added, the remaining proteins coagulate again; straining these curds produces a lor/ricotta-like cheese.
Frequently Asked Questions
Is whey protein powder the same as homemade whey?
They come from the same source, but commercial whey protein powder is made by drying and concentrating the liquid; homemade whey remains watery and unprocessed.
Should whey be discarded or used?
Since it is a valuable source of protein and minerals, it is recommended that whey be used in bread dough, soup, or lor-making rather than discarded.
Is whey similar to ayran?
Although both look watery and light, they are different products: ayran is made from yogurt, while whey comes from cheesemaking, and their flavors and nutritional profiles differ.