The curds and whey are separated using rennet, an enzyme complex normally produced from the stomachs of newborn calves ( in vegetarian or kosher cheeses, bacterial -, yeast-or mould-derived chymosin is used ).

Cheddaring refers to an additional step in the production of Cheddar-style cheese where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey then stacked and turned.

Fresh it is usually rolled into a ball of, or about in diameter, sometimes up to, or about diameter, and soaked in salt water ( brine ) or whey, sometimes with citric acid added.

A whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is left to ripen so the bacteria can multiply.

It is made in the pasta filata manner by dipping curds into hot whey, and kneading, pulling and stretching.

A thicker, higher-fat variety, süzme yoğurt or " strained yoghurt ", is made by straining the yoghurt curds from the whey.

* Çökelek is one of two types of unsalted white cheese, made by boiling the whey left over from making beyaz peynir.

At the top, whey proteins form a skin which is removed, and the resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom.

The curd is cut up into pea sized pieces and stirred, releasing whey.

The whey is strained, and the curds placed into molds to be pressed.

After the curdling process lactose is found in the water-based portion ( along with whey and casein ), but not in the fat-based portion.

Its parent company is also a leading U. S. manufacturer and exporter of sweet whey, whey protein and lactose products and claims to be the world's largest manufacturer of mozzarella and pizza cheese.

This is a plant which produces and ships many food ingredients, including whey protein products and cheese.

The cheese is from cultured milk that is heated until the curds separate from the whey.

Some of the whey is then drained, and water is added.

Although advocates of the GFCF diet often recommend total elimination of dairy from the diet, whey protein is a different milk protein from casein.

Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese.

Acid whey ( also known as " sour whey ") is obtained during the making of acid types of cheese such as cottage cheese.

Dried and cleaned stomachs of young calves are sliced into small pieces and then put into saltwater or whey, together with some vinegar or wine to lower the pH of the solution.

When Joseph Priestley was at college at Daventry Academy 1752 – 1755, he records that, during the morning of Wednesday 22 May 1754, he “ went with a large company to drink whey .” This was probably ‘ sack whey ’ or ‘ wine whey .’ A contemporary recipe for ‘ wine whey ’ instructs: “ Put a pint of skimmed milk, and half a pint of white wine into a basin, let it stand a few minutes, then pour over it a pint of boiling water, let it stand a little, and the curd will gather in a lump, and settle to the bottom, then pour your whey into a China bowl, and put in a lump of sugar, a sprig of balm, or a slice of lemon .”

The whey is removed from the curds, which are then packed into cylindrical molds called arnios, salted and left to cure and harden.

The whey is then removed during curdling, and the result aged at low temperatures.

Mizithra is made from raw, whole ewe or goat milk in the simplest way possible: milk is brought to a slow boil for a few minutes and then curdled by adding rennet, or whey from a previous batch ( see below ), or simply something acidic, e. g. lemon juice or vinegar.

The pre-salting stage then takes place where the last whey is removed and the DOP logo is impressed onto the side.

The temperature in the room where casting is made must be increased to 33 ° C for four hours to evacuate the whey, then at 24 C for six hours and finally at 19 ° C.

But then, unlike other cheeses, fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded and pulled to develop the familiar stretchy strings ( pasta filata ), then shaped in whatever form is desired.

The contents are then placed into moulds and the whey is pressed out.

The skyr is then strained through fabric to remove the whey ( mysa in Icelandic ) and the milk solids retained.

It is sometimes made by pressing the whey from cottage cheese, but more often it is made by heating whole fresh milk to near-boiling, adding an acidifying agent such as vinegar, stirring until curds form, then draining the curds in cheesecloth for three to five hours.

It is drained, but not pressed, so some whey remains and the individual curds remain loose.

The curds and whey of nursery rhyme fame is another dish made from curds with whey, but it is uncertain what their consistency was, if they were drained at all or how they were curdled ( which affects the flavor ).

Cheese curds, drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec parts of Ontario, and Atlantic Canada.

Romanian urdă (), and Macedonian " urda " ( урда ) is made by reprocessing the whey drained from any type of cheese.

* Urdă-made by boiling the whey drained from cow's or ewe's milk until the remaining proteins precipitate and can be collected, traditional product

As it is highly perishable, it must be refrigerated or used immediately once the whey has drained out.

During coagulation the mixture separates into curds ( solid ) and whey ( liquid ), then the whey is drained off.

Cream skimmed from milk may be called " sweet cream " to distinguish it from whey cream skimmed from whey, a by-product of cheese-making.

* Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally with bacteria and sometimes also with certain molds

The curds are stirred and heated to separate the curds from the whey.

Cream may be skimmed from whey instead of milk, as a byproduct of cheese-making.

Whey butter may be made from whey cream.

Beginning about 1950, and mostly since about 1980, lactose and many other products, mainly food additives, are made from both casein and cheese whey.

Using a milk separator, they bought milk from local farmers, and after extracting the cream and whey, sold the skim back to the farmers for pig feed.

* to retain a liquidy solid ( for example, in home cheese-making, when the milk has curdled to a gel, pour into a muslin bag and squash between two saucers ( upside down under a brick ) to squeeze out the liquid whey from the cheese curd )

Dairy whey remaining from home-made cheesemaking has many uses.

Whey protein ( derived from whey ) is often sold as a nutritional supplement.