← Milk H40-06 · Module 6 of 7 · Pages: 19 · Worksheets: 5

Whey, whey cheese and by-products

What to do with 8–9 litres of whey from every 10 litres of milk: whey cheese, the kitchen, pigs and hens, the garden, buttermilk, skimmed milk and colostrum

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Whey, whey cheese and by-products

In short

  • From 10 L of milk you are left with 8–9 L of whey; it gives 0.3–0.8 kg of whey cheese.
  • Whey cheese is made only from sweet whey (from rennet cheese), within 2–3 hours of the cheese, or chilled for up to 24 h.
  • The whey is heated to 88–92 °C (190–198 °F); the flakes gather and drain for 1–6 hours.
  • Salty whey from brine and salting doesn't go to pigs or hens.
  • Whey never goes into a stream or a septic tank: it pollutes water about a hundred times more than household waste water.

What's inside

Chapters

  1. What's left of the milk
  2. Recipe: whey cheese from sweet whey
  3. Recipe: whey cheese with milk
  4. Whey in the kitchen
  5. Whey for animals
  6. Whey in the garden and compost
  7. Buttermilk, skimmed milk and colostrum
  8. A cheese day without waste
  9. Storage and signs of spoilage
  10. Common mistakes
  11. Printable checklist

Worksheets

  • Whey and by-products calendar
  • Whey cheese and whey calculator
  • Whey cheese batch diary
  • Whey use plan
  • Inventory

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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