2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Whey or so-called zwick is often underestimated and considered a waste product. The truth is that it can be used extremely successfully in both cooking and cosmetics.
Whey is extremely low in calories, as almost 94% of its composition is water. The rest is the best of what is contained in the milk. This dry matter is a complete protein that contains a balanced composition of essential amino acids.
These whey proteins are involved in the formation of blood cells and protein synthesis in the liver. It also contains vitamins A, B, C, E, biotin, nicotinic acid, choline, milk fat, calcium, magnesium and probiotic bacteria.
Today, many producers use whey in the production of delicious and extremely useful drinks. Everyone can use the raw material at home. It is easy to prepare various cocktails and desserts. Apart from taste, they also enjoy their healing properties. Whey products have been proven to slow down aging and help maintain a good figure.
The whey extracted from the curd is filtered. It can be used mixed with vegetable juices, fruits, as well as in combination with extracts of various herbs.
Another product that can be made from whey material is whey jelly. For this purpose, 2 cups of whey are filtered and heated to a temperature of 70-80 degrees. Add 0.5 tbsp. pre-dissolved gelatin, fruit of choice, syrup or jam, and sugar to taste. The mixture is poured into molds and left for several hours in the refrigerator.
In the global food industry, whey is used to make ricotta cheese and brown cheeses. Its protein is used in the preparation of protein supplements for trainees. It can also be found in some baby foods.
Katmi with whey
Necessary products: 2 liters of whey, 1/2 cube of yeast for bread, 1 equal tbsp. salt, 1 tbsp. sugar, 3 eggs, 1 tsp. baking soda, 1.5 kg of flour, 200-300 ml of melted lard, a piece of bacon.
Preparation: Yeast, salt and sugar are dissolved in 2-3 tbsp. lukewarm whey. From whey and flour knead like cake batter. The mixture of yeast and sugar is added to it. Cover the dish with a lid, wrap it in a blanket or something else and leave it at room temperature for about an hour and a half to rise. The mixture swells about three times.
The eggs, which should be at room temperature, are beaten with baking soda and added to the dough. Mix well. Katmi can be baked on a clay or cast iron pan, as well as fried in a pan.
The selected appliance is heated and greased with bacon. Pour the required amount of mixture into it. The katmi are baked like pancakes, but are a little thicker. The finished katmi is spread on both sides with melted butter.
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