most recent 30 from http://paleohacks.com 2013-06-18T08:22:15Z http://paleohacks.com/feeds/question/33514 http://www.creativecommons.org/licenses/by-nc/2.5/rdf http://paleohacks.com/questions/33514/whey-from-buttermilk PersonMan 2011-04-16T21:47:44Z 2011-08-07T22:22:14Z

<p>My family makes "SKyr", an Icelandic yoghurt-like substane from buttermilk. The buttermilk is 'de-wheyed', meaning(I guess) that the whey is extracted and can be jarred as a liquid in the fridge. I am wondering if anyone has an understanding of the nutritional properties of this sort of whey and whether it would be a good idea to drink it? I hate to see food go to waste(assuming it is food which I'd wager).</p>

http://paleohacks.com/questions/33514/whey-from-buttermilk/33524#33524 mysa 2011-04-16T23:31:25Z 2011-04-16T23:31:25Z

<p>I'm Icelandic and I actually have a carton of whey. There it says that for centuries icelandic people drank they whey and used it to preserve food like meat. For every 100gr there is 4,2 g carbohydrates and 0,4 gr protein. The probiotics in it breaks the lactose in it and makes it sour. It also says that if you preserve food with whey it enhances the nutrion of the food especially calcium, B-1 and B-2 that comes from it.</p> <p>It also includes some recipe for cooking with fish. It doesn´t say so but I have also heard (never tried it though) that you can use it instead of white wine in recipes. </p>

http://paleohacks.com/questions/33514/whey-from-buttermilk/50626#50626 The hacker formerly knownasron 2011-07-10T06:50:25Z 2011-07-10T06:50:25Z

<p>No whey(pun intended) would i drink it cus i'm kind of anti most dairy but i know what you mean about the whole not wasting stuff so if you can tolerate it its probably not to bad to drink straight.</p>

http://paleohacks.com/questions/33514/whey-from-buttermilk/50714#50714 thhq 2011-07-10T21:16:52Z 2011-07-10T21:16:52Z

<p>This sounds similar to the liquid that separates from yogurt or cheese when you strain them. It's mostly lactose/lactic acid, plus some soluble protein. In Norway and Italy similar wheys are used to make the whey cheeses gjetost and real ricotta (ie recurdled). Commercial ricotta is something quite different.</p>