Can You Clabber the Whey After Making Cheese? | Pantry Chat Podcast Short
We’re all busy and have a lot on our schedules, and sometimes we only have time for a quick podcast. Come listen to this podcast short as we answer your questions in a short amount of time.
Today’s question is whether or not you can clabber the whey after making cheese.
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Okay all righty here let's see RN Sanders on Homestead Dairy clobbered Milks asks can I clabber the leftover Way after I've made mozzarella ah Interesting question which is no no After you make the mozzarella you're Actually taking out the uh the proteins That would clabber in a clabbered milk So uh you just you're gonna lose that And unfortunately after you make Something like a mozzarella that the way You need to get it into the refrigerator Really quickly if you're going to use it For something now what you can do is you Can make a ricotta out of that right After you make your mozzarella as long As it's within three hours of finishing Your mozzarella you can turn around and Make a ricotta out of that way but you Wouldn't want to clabber the way itself
