Rediscovering whey: The nutritional secret in your kitchen
In an age where cheese is primarily purchased from supermarkets and homemade production has been largely forgotten, many people are unaware of what's in their glasses. Our grandmothers didn't waste a single drop of this valuable liquid, incorporating it into everyday dishes.
29 October 2024 13:19
Though a byproduct of cheese production, whey is certainly not a waste. It is a fantastic addition to many cuisines and serves as an excellent dietary supplement. Pouring it down the drain is almost criminal. Up to 9 litres are generated when producing 450 grams of cheese, so it's even more lamentable to let it go to waste.
Properties of whey
This seemingly ordinary liquid, a byproduct of cheese production, conceals a wealth of nutrients. The main components of whey include water, vitamins, amino acids, and protein. It also contains biotin, pantothenic acid, and minerals such as calcium and phosphorus. It's low in calories and fat, so those on a diet needn't be concerned. It also contains complete protein, which is easily absorbed by the body. Whey proteins are particularly prized by athletes for their anabolic properties.
Whey is also recommended as a remedy after dehydration and during injury recovery. Its amino acids have antioxidant effects, protecting against the development of cancer and speeding up metabolism. The calcium in whey is essential for maintaining healthy bones and teeth.
How to use whey?
My grandmother always oversaw cheese production in my household. She taught the entire family to pour whey into a glass for later use. This modest liquid can be used as an ingredient in pancake batter and meat marinades or to make soups such as sour rye soup, white borscht, red borscht, tomato soup, and vegetable soup. You can prepare herb rolls, sweet cakes with dried fruits and nuts, and light pancakes, crepes, fritters, or yeast pancakes. Unfortunately, whey spoils quickly, so it must be used almost immediately.
Though less known in parts, serwatczanka is a true culinary gem in regions where cheese was traditionally made. It's a blend of smoked meat broth, gentle whey, and sharp horseradish, which lovers of sour rye soup will relish.
Whey for cheese production
Whey can also be used to make the Italian cheese ricotta. Simply heat the whey until a delicate curd forms on the surface, which can be strained and used to prepare delicious desserts.
