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8 votes
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Baking with Whey Protein

I bake extensively with whey protein concentrates and isolates. Well, to be clear, a combination of whey protein concentrates/isolates and other non-wheat type flours (flaxseed meal, almond flour, ...
NSGod's user avatar
  • 1,119
6 votes
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Why didn't my ricotta curdle?

According to the US Department of Agriculture's FoodData, there is 0.76 g of protein in 100 g of acid whey (whey from drained yoghurt; whey from cheese production is "sweet"). According to the same ...
Max's user avatar
  • 200
6 votes
Accepted

Is leftover whey after making 'this' cheese useful?

The cheese made from heating milk to 85C and then adding a coagulant is generally called Farmer Cheese, as it's the easiest useful cheese to make from whole milk. While this coagulant is generally an ...
FuzzyChef's user avatar
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6 votes

Baking with Whey Protein

The major types of whey protein are: Whey protein concentrate. This has a protein content hovering around 75%. It has a fairly milky taste and smooth mouth feel. Whey protein isolate. This has ...
Sneftel's user avatar
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4 votes

Baking with Whey Protein

I haven't baked with it myself, though I've used it in other recipes, and you don't provide links to specific recipes, but whey protein products are mostly very similar: the actual protein concentrate*...
Chris H's user avatar
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3 votes
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Whey from yogurt to curdle milk

If you let the whey sit with the milk at proofing tempreatures (about 42 to 49 C for lactobacillicus bulgaricus, somewhat lower for bifidus, streptococcus delbrueckii and some other strains), you'll ...
rumtscho's user avatar
  • 139k
3 votes

Can you sub collagen protein for whey protein isolate in baking?

Referring to whey protein, not specifically whey protein isolate, Carolyn Ketchum writes as follows: "I do not recommend using collagen peptides or collagen protein powder as a replacement for ...
Linda Nelson's user avatar
3 votes

Can I just rinse a shaker, solely used for immediate consumption of whey with milk?

I agree with Stephie here about the food safety aspect - if you use the freezer, it will be safe. The logistics of it are much more complicated than just washing it though, to the point where I don't ...
rumtscho's user avatar
  • 139k
3 votes
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Can I just rinse a shaker, solely used for immediate consumption of whey with milk?

So let’s be clear - rinsing with just water won’t remove all of the fats and proteins in your container. It’s definitely not “clean” afterwards. But even for the bits left in the container food safety ...
Stephie's user avatar
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3 votes

Is leftover whey after making 'this' cheese useful?

Cottage cheese curd can be set with rennet, acid and rennet, or acid alone - the rennet coagulates more protein than the acid alone and gives a firmer texture. The reference chapter at the bottom ...
borkymcfood's user avatar
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1 vote

Struggling to make vegetarian souffle pancakes with whey protein

the ingredient is supposed to be the same "The same" is a stretchy term. Imagine a freshly picked cob of corn, with the husk still on, then some maize semolina, then a pack of cornflour, ...
rumtscho's user avatar
  • 139k
1 vote

Is sweet whey better than acidic whey for Brunost cheese?

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 ...
rumtscho's user avatar
  • 139k
1 vote

Can I just rinse a shaker, solely used for immediate consumption of whey with milk?

Yes you can/could (you're the king/queen of your kitchen, no one will come crashing through your door). But you shouldn't ... make a habit of cleaning it up after each use. No need to go nuclear, a ...
Max's user avatar
  • 20.4k
1 vote

Can you sub collagen protein for whey protein isolate in baking?

I do not know scientifically what the differences are when used in baking, but I have used collagen hydrosylate as a replacement for WPI in keto baking. I cannot tolerate dairy, so I have had no ...
Sara's user avatar
  • 11
1 vote
Accepted

The whey of ricotta

It's no different than the recommendation for other cheeses. I've seen suggestions to add to soup, or use in place of water during bread making.
moscafj's user avatar
  • 76k

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