Whey's comeback: A nutrition powerhouse in modern cooking
Whey is an excellent source of valuable nutrients and can be a beneficial addition to the diet of physically active individuals. Its easily digestible protein content aids in muscle building and regeneration, which can be helpful in recovery processes following injuries or cases of dehydration.
Nutritional properties of whey
Its basic components include water, amino acids, protein, and vitamins. Additionally, whey is a valuable source of biotin, phosphorus, and calcium. It offers minimal calories while providing high-quality and easily digestible protein. For athletes, it's a true treasure, as its anabolic properties help build muscle mass.
How to use whey in the kitchen?
Whey is not just a healthy drink but also a versatile ingredient in the kitchen. Use it instead of water in pancake batter, prepare a marinade for meats with it, or add it to soups. By doing so, you'll enrich the flavor of your dishes and increase their nutritional value. Whey is also a great addition to homemade buns, cakes, and light pancakes.
Whey at home – a simple recipe for health
Preparing homemade whey is incredibly simple and requires no special skills:
- Warm the milk until it's slightly warm—ideally fresh and straight from the cow, but pasteurized milk will work as well. If you're using pasteurized milk, mix it with 3 tablespoons of 18% sour cream.
- Let it sit for 48 hours at room temperature.
- Once the milk has soured, pour it into a pot and heat until curds form.
- Pour the pot's contents through cheesecloth into a separate container. Squeeze the cheese that forms on the cheesecloth.
- Store the remaining whey in the refrigerator and use it within the next 2-3 days. Use the curds for sandwiches or cheesecake.
If you heat the whey and acidify it with lemon juice, you'll get ricotta.
