Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Paneer/cottage cheese whey


Alex Black

Recommended Posts

hi all.

 just started making paneer and i've read a recipe where you can use the old whey from a previous batch to seperate the whey from the curds in a new batch. i used lemon juice for the first batch. i've since used that whey for a new lot and it's turned out a lot  more tender (kind of like philly). anyone know how many time the old whey can be used? not sure about bacteria etc.

 hope this makes sense

cheers

Link to comment
Share on other sites

I had never heard that before, it sounds interesting. Generally, 5-7 days is the longest I'd keep it -refrigerated, of course. I suspect that the method is just using up excess acid from the first batch. It will probably get too weak somewhere after that second round. -Or else the recipe everyone uses for paneer has had us all wasting food (vinegar, lemon juice) for a long time!

Link to comment
Share on other sites

Depends of the pH of the whey.

If you use live culture whey you should be able to keep it going indefinitely....theoretically anyway.

~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

Link to comment
Share on other sites

×
×
  • Create New...