Linked from

The 15 pages that link to Whey, each with the reason it gives.

• LactoseRelated: Lactose is water-soluble and remains largely in whey during curd separation.

• CheeseRelated: Draining whey changes the curds’ moisture and leaves a valuable byproduct.

• YogurtRelated: Whey can collect on yogurt’s surface or be strained away to make thicker styles.

• RennetRelated: Rennet-driven curd formation separates whey from the solid fraction.

• Cheese ripeningRelated: Whey removal sets curd moisture, which strongly affects ripening rate and texture.

• Parmigiano-ReggianoRelated: Whey from the previous day’s cheesemaking supplies the natural starter culture.

• MozzarellaRelated: Mozzarella curds may be heated and stretched in hot whey.

• Dairy productRelated: It is the major liquid coproduct of cheese production.

• Processed cheeseRelated: Whey or whey-derived ingredients may be added to some processed cheese formulations.

• FetaRelated: Draining whey leaves feta with its characteristic moist but sliceable body.

• Cream cheeseRelated: How much whey remains or is removed affects cream cheese’s moisture and consistency.

• Goat cheeseRelated: Draining whey concentrates the curd into the body of the cheese.

• PaneerRelated: Draining whey removes liquid from paneer curds and firms the cheese.

• QuarkRelated: Its removal determines how moist or firm the finished quark becomes.

• Granular cheeseRelated: Cooking and stirring the curds expels whey, helping produce a firm cheese.