Do
you mean liquid whey like the byproduct of making and straining Greek yogurt?
Not exact matches
Whether by heat or other
means, those two substances are separated from each other — causing the solid casein to clump up and float on top of the remaining
liquid whey.
Sometimes, when the raw
liquid whey is being powdered, it gets damaged — whether this
means overly dry or burned or some other defect.
This
means that apple cider vinegar or lemon juice works better than
liquid whey.