Re: "serum of milk"
If I were to do it, I would do this: 1. dissolve skimmed milk into a low-fat milk to make it about 20% thicker than the milk alone. 2. slowly heat up, while stirring, to boil it briefly. 3. cool down to about 38C. 4. optional: add a few drops of beta-galactosidase enzyme. 5. inoculate with yogurt starter culture. 6. hold at 38C for 6 hours. 7. Save the portion you want to eat. (refrigerate for 2-5 days to improve flavor) 8. Overferment for 2-3 hours at 38 to 40C. 9. Strain the yogurt over cheesecloth. 10. Use the casein part to make tzatzik. 11. Use the whey part for whatever that is discussed here. The point here is that overfermentation of yogurt drops the pH to about 2 to 3 due to more lactic acid produced by the L. bulgaricus and S. thermophilus, and this makes separation of whey easier. Most of the acid stays with the whey. Regular yogurt also separates whey when strained, but not as efficiently. The enzyme added at the step 4 makes the yogurt sweeter without increasing calorie, because lactose (milk sugar) is not sweet, but can be hydrolyzed to galactose and glucose, the latter of which is sweet. However, this is not done in commercial yogurt because the cost of a drop of the enzyme can buy a lot of sucrose. Speaking of whey separation, there is a delicious dish, which I think originated in Modena, Bologna or Firenze or somewhere in Italy, though I may be wrong. I'm sure this didn't come from Israel. It is pork chop braised in whole milk. It is quite simple and tasty, but I remember that skimmed milk and lowfat milk were easier to separate casein in the pan, making the sauce in clear phase and brownish solid. The key is to use absolutely fresh pork and generous amount of butter. Some use flour on the pork and brown it in butter first, and that also helps. -- Ryuji Suzuki "Strange how people who suffer together have stronger connections than people who are most content." (Bob Dylan, Brownsville Girl, 1986) From: Loris Medici <mail@loris.medici.name> Subject: RE: "serum of milk" Date: Wed, 25 Jun 2008 17:36:06 +0300 (EEST) > Probably this is the best way of making whey :) > > Regards, > Loris. > > 25 Haziran 2008, Çarşamba, 5:33 pm tarihinde, pfredi@bellsouth.net yazmış: > > > > > > judy, ive made cheese from whole milk in this way and you get curds and > > whey: whole milk with an added enxyme you can buy at the store - rennett - > > its an enzyme made from sheep stomach, add this to the milk and it > > curddles. cut this stuff up and what is left is the whey. the curds are > > then pressed and aged and made into cheese, but i think what you want is > > the liquid stuff thats left.  - just another way to make whey. peg > > fredi > > -- > > Peg Fredi > >
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