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Milk Mead?


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#1 pods8

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Posted 20 August 2013 - 03:02 PM

My MIL shot me this article: https://cheesemaking...ew-luberto.html

 

And wondered if I wanted to make some since she has 1.5gal of whey with each cheese batch.  Anyone familiar?  Worth doing?  I'm guessing we're just talking some sweetness and mouth feel?  Again worth doing verse just using some lactose if you wanted that mouth feel/sweetness?


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#2 armagh

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Posted 20 August 2013 - 03:08 PM

It has to be worth a try if the whey is free.


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#3 ScottS

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Posted 20 August 2013 - 03:10 PM

We have messed around with whey for lots of different things. Making ricotta, as a base for energy drinks, etc. I can't think of any circumstances where I'd want that flavor in a mead. Blech.

#4 MtnBrewer

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Posted 20 August 2013 - 03:15 PM

It has to be worth a try if the whey is free.

The honey's not.

#5 pods8

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Posted 20 August 2013 - 03:17 PM

The honey's not.

 

Ding ding.


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#6 pods8

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Posted 20 August 2013 - 03:17 PM

We have messed around with whey for lots of different things. Making ricotta, as a base for energy drinks, etc. I can't think of any circumstances where I'd want that flavor in a mead. Blech.

 

I have no familiarity with it, sounds like its not just sweet lactose liquid then?


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#7 miccullen

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Posted 20 August 2013 - 07:43 PM

We have messed around with whey for lots of different things. Making ricotta, as a base for energy drinks, etc. I can't think of any circumstances where I'd want that flavor in a mead. Blech.

I mixed it with powedred milk and made a new cheese with it, worked surprisingly well


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#8 miccullen

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Posted 20 August 2013 - 07:45 PM

I have no familiarity with it, sounds like its not just sweet lactose liquid then?

it's loaded chalk full of lactobacillus, it might be interesting in something like a Berliner Wiesse though


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#9 ScottS

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Posted 21 August 2013 - 05:16 AM

I mixed it with powedred milk and made a new cheese with it, worked surprisingly well

That's interesting. Why not just use the powdered milk? If you've already coagulated all of the proteins out of the whey, what does it add?

#10 miccullen

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Posted 21 August 2013 - 07:29 AM

That's interesting. Why not just use the powdered milk? If you've already coagulated all of the proteins out of the whey, what does it add?

mainly as a means of re-using the culture, homebrewer style :D


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#11 pods8

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Posted 21 August 2013 - 09:02 AM

Sounds like a reason to pass. :P


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