The whey exudes from the curd much more freely when it is yet young and tender--and the only object in cutting the curd at all is to get out the whey.
The whey should be run off before the acid develops, because acid, formed from the milk in the sugar, dissolves the minerals and cuts some of the oils in the curd, and these run off in the whey.
We are, therefore, safe when we get the whey out of the curd and the curd out of the whey before the development of the lactic acid.
That is to say, the hog will not starve to death quite so quick if fed whey as it will without it.
We can stop the cooking when the curd is evenly cooked through so as to be springy when pressed together by the hands, take it out of the whey before the acid develops, and put it to press without unnecessary delay.
So there is less than one part of solids left besides sugar, and the rest of the whey is water.
But more of the butter is cut and runs off with the whey when the acid is developed before drawing the whey.
But, do the best that can be done with it, and still whey is objectionable for soaking rennets, because of the acid that develops in it from the presence of sugar.
To effect this, the whey is drawn sweet and the acid allowed to develop after the curd is cooked and the whey expelled.
Many curds, by remaining in the whey too long, become whey-soaked, and make cheese that is soggy and hard, with a sour flavor.
The whey left in the curd contains, we will say, 1-10th of the sugar that was in the milk.
The whey is decomposed before run into the whey-vat.
If whey is used, it should be boiled to kill taints and precipitate, as far as possible, the solids remaining in it.
The most intelligent dairymen with whom we are acquainted do not consider sour whey worth drawing home.
Cheddaring is the easier and safer method, as the whey can be drawn early, and there is no danger from the acid.
Whey is first taken and curdled with vinegar, and the meat is laid in this, the whey and vinegar being changed every two days.
I notice in a reply given in this month's issue that Dr Knaggs states that the whey of the milk is the dangerous element.
They convert the sugar of the whey into lactic acid by a process of fermentation.
I have also been drinking the whey from the same, as it as given in The Healthy Life Beverage Book.
If there is much flatulence and stomach or bowel trouble sweet milk or whey will simply feed the germs which are the cause of the digestive trouble, or self-poisoning, and are thus far better discarded.
Gluten meal gems Jellies and other desserts for the side Recipes: Arrowroot jelly Arrowroot blancmange Currant jelly Iceland moss jelly Iceland moss blancmange Orange whey White custard Table topics.
Let it cook a few minutes, just long enough for the custard to thicken and no more, or it will whey and be spoiled; flavor with a little vanilla and turn into a glass dish.
Let the whole boil up till thickened, but not longer, as the custard will whey and separate.
Take a pan of newly-loppered thick sour milk, and place it over a kettle of boiling water until the whey separates from the curd, breaking and cutting the curd as the milk becomes warmed, so as to allow the whey to settle.
To the goat-herd belongs his herd's milk after Martinmas Day and before that his share of whey and one kid of the year's increase, if he have well cared for his herd.
Chronic diarrhoea and certain forms of constipation have in numerous instances yielded to the treatment, the whey culture being usually found the most suitable.
The Cultural Characteristics of the Bacillus Bulgaricus Group The cultural characteristics of all the strains of Bacillus bulgaricus (granule bacillus) are as follows: In Whey Agar.
The soured milk obtained in the above manner is of the consistency of ordinary buttermilk; a separation of whey frequently takes place, and this may be poured off if desired.
Colonies on whey agar are round to irregular, greyish white, curled and filamentous, often streaming, and in a few cases smooth and even in structure.
Those who cannot take even skimmed milk may usewhey in which to cultivate the bacillus; it is not desirable to employ the whey which has been separated by the use of rennet, as in cheese- or junket-making.
Put some sour milk in a warm place until the whey begins to separate from the curd, but by no means let it get hard.
Let it boil once again; stand it off to cool, and strain the whey through a fine strainer or sieve.
Which wun o' dem slidin elders o' yourn hilt a confurence in dat dissart whey dare warnt no warter, und no chickens nudder, und whay de po parished up Mishunary hed to furrige er roun fer dare dinner?
I'm ergwine to put yu whey dere haint ergwine to be no mo sturbance betwixt yu and de horgs.
Po fings, I hopes und prays day has dun und gon froo de purly gates whey dare aint no war, nur tribulation of sperrets nudder.
The whey is put back into the kettle, the butter-milk poured into it, and of this, they make a poor cheese for the country people.
It is moved off the fire, most of the whey taken out, the curd compressed into a globe by the hand, a linen cloth slipped under it, and it is drawn out in that.
In an hour, the whey is run off, and the cheese finished.
Take from the fire, cover, and let it stand until curd and whey are well separated.
Pour in the cream, opening the flakes gently with a spoon to allow the whey to reach the bottom of the press, but do not stir it.
Natheless, for this is Holy Trinite, we've fed on whey and bread; it maketh an excellent diversite.
The man ate his bread and whey noisily the while his host leaned against the door-frame.
Kitte and Calote drank whey and nibbled their trenchers.
The whey can be squeezed out of the curd, leaving it quite dry.
Place a piece of cheesecloth over a bowl, pour in the curds and whey, and lift the cloth carefully, allowing the whey to run through.
In the process of manufacture, the milk is first curdled by rennet, and the whey strained out.
She had not been looking at her bowl, and for several minutes now a perfect stream of curds and whey had been pouring from it over her knees and along the floor, to where the butler lay.
When it was quite soaked, he twisted it rapidly round and round, and a shower of curds and whey deluged David.
How, for instance," added the other, "were you able to supply this sick boy with whey during his illness?
In the evening their numbers increased; a fire was always kept burning, over which a little pot for making whey or gruel was suspended.
They kept me in more wheythan I could use; and they got me medicine, too, some way or other.
Table XII shows that the percentage of fat in the whey is approximately the same for milk high or low in fat.
Whey separating from it should not titrate above 0.
The lower portion or body of the mold has several holes in the bottom, from which the whey flows when the cheese is pressed.
Whether whey butter shall be made depends on the volume of business, the extra equipment required, the extra help necessary and the market for the product.
The whey was drawn off and the curd stirred until dry, salted and put to press.
The smaller the pieces, the faster the whey drains away.
Apparatus necessary to test milk and whey for fat and total solids.
After the whey is removed, the curd is allowed to mat as in ordinary Cheddar but care must be exercised to pile the curd so that it cannot spread or "draw" out.
Whey and wash water are thus carried to a draining trough along the wall.
The necessary machinery and rooms for the manufacture of whey butter are included.
The objection to the making of wheybutter is, that it stimulates carelessness on the part of the cheese-maker because he thinks that the fat will be recovered by skimming.
When the pressing or handling is too severe, the whey that runs from the curd will appear of a white color.
The cheese is frequently taken out, and the cloth changed; and as soon as it has been ascertained that no morewhey remains, it is removed, and placed on a dry board or pine floor.
All the butter extracted from the whey is so much of the proper richness taken from the cheese.
Their drink consisted of ten pails of whey per day.
The greatest care should be taken in separating thewhey from the cheese.
Load milk on express, harness horse, away to factory mile away--get whey return.
The man gave him a provision of whey and seven cakes, and bade him abide wherever his boat should stop.
There was a fountain in it which yields whey or water on Fridays and Wednesdays, milk on Sundays and feasts of martyrs, and ale and wine on the feasts of Apostles, of Mary, of John the Baptist, and on the high tides of the year.
The reason for its existence may be looked for in the feeding of pigs with skim milk, buttermilk, and whey from creameries, with the offal of the abattoirs, with the household refuse generally, and behind tuberculous cattle.
When it is firm, like blanc-mange, and before the whey separates from the curd, remove the rennet, and set upon ice until it is wanted.
Have ready a stout linen bag, pour the curd into it, and hang it up to dry until not another drop of whey can be pressed out; then put the curd into a wooden dish, and chop it fine.
When the whey has separated entirely, and looks clear and greenish, wash your hands very clean, and with them gently press all the curd to one side of the pan or tub, while an assistant dips out the whey.
When the curd forms, draw off the whey and sweeten.
Yas'um, I is glad to see dese chillun cause yuh know whey white folks hab feeling fa yah, it sho' make yuh hab feeling fa dey chillun.
T'ing ain' gwinna do nobody no good effen dey gotta worry dey head so mucha 'bout whey de next comin' from.
Lubbed to take de little girls en dress em up in dey pretty clothes en carry dem out under de trees to 'muse dem whey dere wuz plenty peoples 'bout to see em.
My white folks hab carriage en two big ole white hosses wha' to ride to se'vice en whey dey wanna go den.
Dat whey I wuz raise up when I b'long to Massa Giles Evanson.
Didn't no Yankees come no whey 'bout dere till a'ter freedom 'clare en den two uv em come dere en stay right dere to de big house.
Jes uh little way from de loom house wuz de shoe house whey Uncle Lon'on hadder make shoe aw de day.
Don' know whey dey ge' de Bowens from cause my pa been b'long to be uh Evans.
Isaac wuz Miss Susan driver en he hab seat aw uv he own on de front whey he could mind de hosses.
Miss Susan ain' 'low fa no slack way 'round wheyshe was.
De Beech Field wuz de placewhey de Indian use'er camp long time ago cause de peoples use'er find aw kinder bead en arrow head wha' dey left dere.
Jes put dey peas en bacon in de pot en build up big fire 'bout it close whey dey wuz workin' cause eve'y now en den dey hadder push de fire to de pot.
In cases in which only a gentle stimulus is required wine in the form of wine-whey will often be found to meet the indication fully.
The wine-whey or milk-punch should be given every hour or second hour.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "whey" in a variety of sentences. We hope that you will now be able to make sentences using this word.
