Curds and Whey

Moderator: Moderators

User avatar
Brother Tuck
Posts: 53
Joined: Tue May 30, 2006 9:59 am
Location: Nottingham

Curds and Whey

Postby Brother Tuck » Tue May 30, 2006 11:54 am

one of the lasses at our event yesterday was making cheese by seperating the milk into curds and whey, problem is that we don't know what to do with the whey. has anyone got some recipes or ideas.


The greatest philosophers in the world met to discuss all the great unsolved questions of the world. and one question had them stumped

What Exactly is The Purpose of a Rubber Duck?

User avatar
Brother Tuck
Posts: 53
Joined: Tue May 30, 2006 9:59 am
Location: Nottingham

Also

Postby Brother Tuck » Tue May 30, 2006 12:59 pm

Found a recipe for brewing milk but it says 6litres of Distilled Yeast, but it doesn't say distilled with what,


The greatest philosophers in the world met to discuss all the great unsolved questions of the world. and one question had them stumped



What Exactly is The Purpose of a Rubber Duck?

User avatar
Cat
Post Centurion
Posts: 704
Joined: Sun Jul 17, 2005 9:40 pm
Location: A Muddy Field Near Tewkesbury

Postby Cat » Tue May 30, 2006 8:31 pm

It used to be fed to the pigs. When it was very fresh it could be drunk as a cooling (and slightly fizzy)drink, but is only palatable for a short time. The only use culinarily that I can find is as the liquid when you make scones.


http://www.blood.co.uk. You get biscuits and everything.
A'Stanley A'Stanley!

User avatar
craig1459
Post Centurion
Posts: 646
Joined: Sat Oct 15, 2005 7:06 am
Location: Derby
Contact:

Postby craig1459 » Wed May 31, 2006 8:24 pm

Hi Tuck - you calling my wife a "lass"? ha ha

I've read that you can use the whey to make ricotta cheese


die Behmen hinder iren bafosen ... stunden vest wie die mauren

User avatar
sally
Post Knight
Posts: 1806
Joined: Mon Jul 18, 2005 2:31 pm
Location: Sunny Wales
Contact:

Postby sally » Wed May 31, 2006 9:06 pm

isnt there a caremelised Norwegien (or somewhere north and hilly :D ) cheese made with whey? I think it gets boiled a lot until it thickens???



User avatar
Brother Tuck
Posts: 53
Joined: Tue May 30, 2006 9:59 am
Location: Nottingham

Curds and Whey hey

Postby Brother Tuck » Thu Jun 01, 2006 10:30 am

Hi Tuck - you calling my wife a "lass"? ha ha


unless there is something your not telling us craig

also was thinking of using the whey to dilute the yeast when making the fermented milk or Kumis


The greatest philosophers in the world met to discuss all the great unsolved questions of the world. and one question had them stumped



What Exactly is The Purpose of a Rubber Duck?

User avatar
Cat
Post Centurion
Posts: 704
Joined: Sun Jul 17, 2005 9:40 pm
Location: A Muddy Field Near Tewkesbury

Postby Cat » Thu Jun 01, 2006 2:22 pm

Aah! The thick plottens. Is Kumiss made with yeast? I was (possibly mistakenly) thinking it was made using a lactic acid ferment. It's certainly odd tasting stuff- they sell a version bottled, in Cyprus. Think fizzy, cheesy yoghurt. Very refreshing but a distinctly acquired taste!

I prefer lassi which is a lactic ferment, but you could probably use the whey in place of water to water down the yoghurt and add extra flavour. Then a touch of salt and spices to taste, yum!


http://www.blood.co.uk. You get biscuits and everything.
A'Stanley A'Stanley!

User avatar
gregory23b
Absolute Wizard
Posts: 2923
Joined: Sun Jul 17, 2005 9:46 pm
Location: Gyppeswyk, Suffolk

Postby gregory23b » Thu Jun 01, 2006 4:58 pm

Yes Sally and it tastes and looks like toffee, I used ot get it from a cheese shop ni london can't remember the name. Ah 'Gjetost' or similar!

Also used to pickle, I believe the greenlanders or other norse types preserved puffin in whey.


middle english dictionary

Isabela on G23b "...somehow more approachable in real life"

http://medievalcolours.blogspot.com

"I know my place." Alice the Huswyf

User avatar
Cat
Post Centurion
Posts: 704
Joined: Sun Jul 17, 2005 9:40 pm
Location: A Muddy Field Near Tewkesbury

Postby Cat » Thu Jun 01, 2006 9:37 pm

Oh crikey, I remember that stuff. The posh cheese shop in town used to stock it. It's...well...it's a bit like martin's marmite toffee, but not as sweet.


http://www.blood.co.uk. You get biscuits and everything.
A'Stanley A'Stanley!

User avatar
Brother Tuck
Posts: 53
Joined: Tue May 30, 2006 9:59 am
Location: Nottingham

Postby Brother Tuck » Thu Jun 01, 2006 9:53 pm

the recipe i found is 6 litres of diluted yeast, 2 litres mares milk, 200 g cream, 500 g bread crumbs and 3 kg ground wheat grains. pour it into an oak cask and mix until there is a consistant layer of foam,


The greatest philosophers in the world met to discuss all the great unsolved questions of the world. and one question had them stumped



What Exactly is The Purpose of a Rubber Duck?

User avatar
Cat
Post Centurion
Posts: 704
Joined: Sun Jul 17, 2005 9:40 pm
Location: A Muddy Field Near Tewkesbury

Postby Cat » Fri Jun 02, 2006 12:20 pm

The quantity of yeast sounds odd- what is diluted yeast? Do you think it's like yeast prepared for a wine starter bottle, or perhaps the milk needs to be diluted, then the live yeast added... I can't find the right book, but know that the version I read about used wheat grains that had been soaked in either yeast or another culture, known as 'Grains of Kumiss' that were used to start it all off. Good luck, anyhow!

while i'm here, and have a good book to hand

Irish 'two milk whey' is made from 2/3 milk turned with 1/3 buttermilk, the curds make cheese and the whey is drained, flavoured (with rum or orange flower water, or cherries fr'ex)and drunk very fresh.

Sussex and Essex cheeses were made in the C18th with the casein rich whey after butter had been made. It was said to be hard enough to carve into a bowl! 'Dogs bark at me but won't bite.'


http://www.blood.co.uk. You get biscuits and everything.
A'Stanley A'Stanley!

Mrs. Babyjuice
Posts: 144
Joined: Mon Sep 12, 2005 8:15 pm
Location: Devon
Contact:

Postby Mrs. Babyjuice » Fri Jun 02, 2006 4:12 pm

Cat - (Slight interjection) Lassi - oooh ma fave, especially mango...I have some in the freezer as I type (seems to defrost ok without curdling). Yum.


Maker of fine bespoke copperfoiled stained glass.
What doesn't kill you makes you stronger.
www.devoncomplementarytherapy.co.uk

User avatar
Brother Tuck
Posts: 53
Joined: Tue May 30, 2006 9:59 am
Location: Nottingham

Postby Brother Tuck » Sat Jun 03, 2006 8:15 am

i spoke to afriend who has an arab acquantance and she said that you can use either water or milk to dilute the yeast but you should add some sugar to keep the fermenting process going


The greatest philosophers in the world met to discuss all the great unsolved questions of the world. and one question had them stumped



What Exactly is The Purpose of a Rubber Duck?

Mrs. Babyjuice
Posts: 144
Joined: Mon Sep 12, 2005 8:15 pm
Location: Devon
Contact:

Postby Mrs. Babyjuice » Sat Jun 03, 2006 2:32 pm

Google liquid whey recipes or kashk recipes and quite a few come up...looking at some of the sites would give possible links too, hope this helps.


Maker of fine bespoke copperfoiled stained glass.

What doesn't kill you makes you stronger.

www.devoncomplementarytherapy.co.uk

User avatar
Annis
Post Knight
Posts: 1191
Joined: Wed Dec 14, 2005 12:59 pm
Location: Here, there, and everywhere!
Contact:

Postby Annis » Wed Jul 05, 2006 12:50 pm

whey is supposed to make tough meat tender


"They call me 'quiet girl', but I'm a riot"


Return to “Food and Drink”

Who is online

Users browsing this forum: No registered users and 4 guests