My family makes "SKyr", an Icelandic yoghurt-like substane from buttermilk. The buttermilk is 'de-wheyed', meaning(I guess) that the whey is extracted and can be jarred as a liquid in the fridge. I am wondering if anyone has an understanding of the nutritional properties of this sort of whey and whether it would be a good idea to drink it? I hate to see food go to waste(assuming it is food which I'd wager).
asked bypaleohacks (78467)
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on April 16, 2011
at 11:31 PM
I'm Icelandic and I actually have a carton of whey. There it says that for centuries icelandic people drank they whey and used it to preserve food like meat. For every 100gr there is 4,2 g carbohydrates and 0,4 gr protein. The probiotics in it breaks the lactose in it and makes it sour. It also says that if you preserve food with whey it enhances the nutrion of the food especially calcium, B-1 and B-2 that comes from it.
It also includes some recipe for cooking with fish. It doesn??t say so but I have also heard (never tried it though) that you can use it instead of white wine in recipes.
on July 10, 2011
at 09:16 PM
This sounds similar to the liquid that separates from yogurt or cheese when you strain them. It's mostly lactose/lactic acid, plus some soluble protein. In Norway and Italy similar wheys are used to make the whey cheeses gjetost and real ricotta (ie recurdled). Commercial ricotta is something quite different.