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Cheese production archives: Difference between revisions
→Whey vinegars | 15th of November
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===Whey vinegars | | ===Whey vinegars | 11th of November=== | ||
[[File:Whey_vinegars_beetroot.jpg|thumb|Thumbnailed image|Process.]] | [[File:Whey_vinegars_beetroot.jpg|thumb|Thumbnailed image|Process.]] | ||
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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. | 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 | 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 2 months of fermentation in jars with air-release valves, we obtained a good result with the 1st experimentation, that led to something tasting like a beetroot vinegar with a strong Camembert-like taste | ||
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File:Kumis_brand.jpg| | File:Kumis_brand.jpg| | ||