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making whey?

I'm making whey, or trying to....What color is it supposed to be? When i put it through the cheese cloth (quadrupled up - last time I used a dishtowel I could not get the smell out). all the liquid which is white just went into the bowl. Yes, I'm following Nourishing Traditions cookbook....IS whey white? Last time I did it, it was yellowy and clear?

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  1. I have never made whey specifically but have had it occur as a bi-product of home cheesemaking. Mine has always been clear to white, never yellow.

    1 Reply
    1. re: Carrie 218

      is it thick, like milk, or is it thinner, like you can see through it?

    2. It's thin, and clear (-ish), and in my experience yellowish. But I have to admit I'm paying a lot more attention to the curds than to the whey most of the time.

      1. I have to second yellowish...the reason behind this is the riboflavin that is naturally occuring in the whey of milk is yellow.

        1. I'm also making cream cheese + whey from the Nourishing Traditions cookbook. I let raw milk sit at room temperature for four days, then strained half of it through one layer of cheesecloth overnight. What came out was thick and white - I think it had been over-handled, as my husband suggested I stir it to make it drain faster (doh!). I started over with the other half and it seems to be working. The whey is yellowish, although a little cloudy, and the curd is still dripping but seems to be firming up. Next time I think I'll let the milk sit a shorter time and double up the cheesecloth.

          1. It should be yellowish, bordering on very pale green.

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            1. re: hammerhead

              i have a whey making question & it sounds like you know what you're doing...i let raw goat milk sit for about 2 days. the curds separated, yet i don't know it i let it sit long enough. i poured the separated milk through a strainer w/ a towel lining the inside and followed the 'Nourishing Traditions' instructions. i have never made whey before. is it really smelly? mine stinks. also, is it harmful if it doesn't sit long enough? apparently my husband tasted the 'cream cheese' portion of the process and said it tasted bad. does that indicate the milk wasn't ready or good? thanks!