Sentences with phrase «whey is liquid»

To get technical, whey is the liquid part that remains when cow's milk is curdled and strained.

Whey is the liquid that's left behind after milk has been curdled and then strained, like in the process of making cheese.

Whey is the liquid part of milk that separates during cheese production.

If you listened to nursery rhymes as a child (or you're just really old), the expression «curds and whey» refers to a meal of cottage cheese, where casein is the cheese curds and whey is the liquid they lie in.

Whey is the liquid part of milk that remains once it has been curdled and strained.

At this point, however, the whey is liquid and must be powdered before it gets to the tub.

Yeah, the curds are the cheese and the whey is the liquid leftover.

Not exact matches

Whey (leftover liquid from ricotta cheese making among other things) is also a great addition.

Liquid whey from yogurt, kefir or clabbered milk may also be used.

The one exception is our 1.75 - pound consumer bags of whey protein in which we use very small amounts of soy additives to help the whey protein dissolve more thoroughly in liquid.

The by - product of this process is whey, a yellowish liquid that is full of good bacteria, calcium and protein.

I tasted the oats after cooking about 20 minutes and they were quite sour from the whey so added the liquid stevia.

The main reason for establishing the two plants on the same site is to allow Fonterra to use liquid whey from A-ware's cheese production plant in the production of dairy ingredients.

I pour off any of the liquid that forms on it as this is whey and I avoid dairy proteins.

The liquid that is leftover is the whey.

A production line for the ultra-filtration of whey was also installed to separate proteins for refined whey products (whey protein additives for the food industry) and also a filter for reversed osmosis treatment of the permeate from ultra-filtration to concentrate the liquid for production of animal feed, which is sold as a by product (the cleaned water can then be disposed of in waste water systems and discharged to the environment).

I can generate whey by making paneer, indian cheese, but obviously it's gone be liquid.

Cheese curds are the product of processing milk until it separates into whey (the liquid part) and curds (the semi-solid material that goes on to become most cheese).

Any moisture in the egg whites makes them fall and the fresh whey would be adding a lot of liquid versus the powdered whey protein.

when the whey process is half complete with milk, it leaves a liquid behind that we call «whey.»

If we were making yogurt out of milk, that liquid would be what's known as whey, but as it is, it's just coconut water.

Sounds like it must be your protein powder — I'm betting the whey - based powder just absorbs less liquid than a plant - based powder (which is what this recipe was tested with).

I'm not exactly sure how this whey liquid relates to the powdered whey protein, but my guess is the powder is extracted from it.

I'm not sure you would want to drink the liquid whey though, nor am I sure you'd get much of a protein yield out of it.

Granted, the nutritional value of whey has long been understood but, in its liquid form it's neither convenient nor appetizing.

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.

Those solid curds are taken away to be made into cheese or casein and the liquid that is left behind becomes your whey.

The leftover liquid is what we call whey.

When it's first separated from whole milk, whey is a slightly bitter, sickly pale, slimy liquid.

The liquid we were left with when you strain yogurt is called Acid (or Sour) Whey.

First - way too many eggs... my recipe is: 1 cup flaxmeal, 1/2 cup buckwheat flour, 1/2 cup coconut flour, 1/2 teaspoon sea salt, 1.5 teaspoon baking powder, «whey» from a can of coconut milk (liquid from bottom of an unshaken can - cream should be separate), 4 large eggs, 1/4 cup olive oil.

Sweet whey is generated as a dilute liquid by - product of cheese making.

Curds are a dairy product that comes from coagulating milk and edible acidic substances, and whey (or milk plasma) is the liquid remaining after the curdle has been strained.

When you're ready to use it, you can pour off the liquid whey that has formed on the top, or simply stir it in for a more liquidy product.

The souring liquid used can be whey (the liquid that drains off of yogurt), lemon juice, raw apple cider vinegar, kefir or buttermilk.

When cheese is made from milk, casein protein makes the cheese and whey protein is the liquid left behind.

Whey, as you might be aware, is derived from milk and makes up the liquid portion of the beverage.

Sometimes, when the raw liquid whey is being powdered, it gets damaged — whether this means overly dry or burned or some other defect.

When milk is first separated into its liquid and solid portions, the liquid is dehydrated and becomes whey protein concentrate.

The pale liquid left behind is whey — which can then be dehydrated and powdered.

When milk is curdled to make cheese, the solids are separated from the liquid whey.

While the liquid is dehydrated to become whey, the solids are used to create casein.

Personally, I would rather opt to use a grass fed whey protein powder with my «fat shakes» (protein + coconut milk, MCT oil, Macadamia nut oil) rather than liquid egg whites but I am still not clear what the consensus is regarding whey and ketosis.

Arla Foods Ingredients, for example, is focused on using a newly developed whey protein product that can be incorporated into colorless liquids.

As far as the quick way to make whey, if she doesn't have time to take a container of yogurt, pour it into a strainer lined with cheese cloth and collect the liquid after it drains, she really doesn't have time to be doing any part of this recipe.

The «curds» are actually casein, and the more digestible «whey» is the liquid protein that floats on top.

The strainer should be over a bowl to catch the liquid «whey» that will drain from the yogurt.

But because breast milk is 90 % liquid protein, the whey and 10 %, the hard protein — the casein; baby poop lets in an exclusively breastfed baby should always be soft.

Fortunately, California's dairy industry produces more than 3,000 tons of cheese a day, and a corresponding amount of liquid whey that is extracted from it.

Greek yogurt is strained so the whey (liquid) is removed, resulting in a yogurt that has twice the protein and less sugar than unstrained varieties.