I have some left over whey. I want to convert it to Brunost cheese? Is sweet whey better than acidic whey for this purpose? Any ideas on the quantities I can extract.
1 Answer
Sweet whey is certainly better, since the process of making brunost involves caramelizing the sugar in the whey.
However, I wouldn't write off sour (cultured) whey, for example yogurt whey. It still contains quite a bit of lactose, despite the taste. So you can certainly try and see if you like the result. It won't be traditional, but it might be tasty.
What I would certainly avoid is salty whey (if you separated it from cheese curds after salting the curds). It would make for very, very salty brunost.
answered Aug 17, 2021 at 13:38
