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Cheese production archives: Difference between revisions
→October-November 2020 | Sint Gertruuid cheeses in Maastricht
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===Whey vinegars | 15th of November=== | ===Whey vinegars | 15th of November=== | ||
[[File: | [[File:Whey_vinegars_beetroot.jpg|thumb|Thumbnailed image|Process.]] | ||
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! Milk origin !! Whey origin !! Input !! Ripening time and process | |||
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| Cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref name="koeberg" />, an organic farm based next to Sint Geertruid village. || 1. 2. 3. || months. | |||
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The main by-product of cheesemaking is whey, or lactoserum. It is often a challenge to find ways to valuate this bulky “leftover” of cheese production, and this is something we already addressed in the article [[About whey]]. Our little cheese production is no exception to this issue: what to do with the litters of leftover whey? It appears that there is a wide variety of fermented dairy drinks; and among them some rely on a bend of both whey and milk. [https://en.wikipedia.org/wiki/Kumis Kumis] is a beverage from Central Asia traditionally made with mare or donkey’s milk — the available brands are mostly made with cow’s milk today. Although Kumis is similar to <i>kefir</i>, it has the intriguing ability to get slightly alcoholic, thanks to the sucrose added during fermentation. | |||
For all those reasons, we tried to get Kumis out of our leftover whey. On one side with a sweet beetroot juice added to whey, on the other with canne sugar. After x months of fermentation in ??? jars, we obtained a good result with the 1st experimentation, that led more to a w | |||
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