Cook with Whey
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Enameled Dutch oven for braising, bread baking, stewing
Rennet for cheese curd formation
Rennet for cheese curd formation
Unfermented soy protein seasoning — soy sauce alternative, umami
About
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct of the making of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey is a byproduct of the making of acidic dairy products such as strained yogurt.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds