Whey

Introduction:

Whey is a by-product of cheese and curd production. When the milk is curdled, this greenish-yellow liquid separates from the curd, the coagulated protein, and remains after the cheese mass has been skimmed off. Untreated, whey tastes sweetish but also sour.

Use/Preparation:

Whey can be used both internally and externally. As a drink, whey is consumed sweet, in combination with fruits, or savoury, together with vegetables and/or herbs.

Health:

Whey consists mostly of water. The remaining part is made up of milk sugar (lactose), B vitamins, protein and minerals (calcium and potassium). Unlike milk, whey does not contain casein. If intolerances are based on the whey protein casein, whey can possibly be drunk without problems. As a lactic acid food, it can help support healthy intestinal flora.

Alternatives:

Alternatively, buttermilk or yoghurt diluted with water can be used. However, the casein is still present in both products. For baking, water can be mixed with a little vinegar.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	24/100
Fat	0,1 g
Healthy fatty acids	0,1 g
Carbohydrates	5,1 g
Sugar	5,1 g
Protein	0,8 g
Salt	0 g