Is paneer whey way too citrusy?
I got around to testing this out tonight using vinegar since it's cheaper and easier to work with than lemon juice. I brought a quart of milk and 1 tsp. of salt to 175 degrees, tossed in 2 1/2 Tbs. of white vinegar, stirred a bit, let cool, and drained for 15 minutes in cheesecloth. The whey didn't strike me as acidic so mission accomplished!
I took two cups of whey and reduced it with butter and salt to taste. This made for a light and mellow sauce to float stuffed pasta in.
As a bonus, the drained curds got mixed with fresh pappardelle (actually, ravioli scraps), and the hot whey sauce helped loosen things up a bit and add saltiness.
re: Melanie Wong
I don't plan to make homemade pierogies until Christmas, but I picked up some frozen pierogies for a test run that I'll do in the next few weeks. I'm going to boil half in salted whey, half in salted water. The whey butter sauce will be made either from reserved whey or from the salted whey cooking liquid if it's not to salty.
Flavor aside, I'm hoping the the acidity won't affect the pasta's cooking. I've not had problems with texture when cooking pasta in cheap wine, but if lemon juice presents a problem, I can always toss in a bit of baking soda.
Edit: I'm reading that "farmer's cheese" is roughly the same thing as paneer, except that vinegar and a buttermilk/milk combo are common. I think I'll go the vinegar route, and save the farmer's cheese for lokshen and cheese (egg noodles, cinammon, and cheese).