Whey Caramel Recipe on Food52 (2024)

FAQs

Can you use whey as a substitute for buttermilk? ›

In a recipe calling for 1 1/2 cups buttermilk, for instance, I'd use 1 1/4 cups whey. This isn't a hard-and-fast rule; for recipes using 1/2 cup of buttermilk or less, I use the same amount of whey.

Wonder no more! Substitute whey in any baking recipe that calls for water (or even milk). Try it in fresh breads, cornbread, pancakes, waffles, muffins, biscuits, tortillas and more for a sour tang. *Also works with non-cultured whey from fresh cheeses.

If the caramel forms a pliable soft ball, for instance, it's around 240°F. If it forms a hard ball, it's between 250°F to 260°F, etc. Sometimes recipes will even use the descriptors below to specify the stage your caramel should be cooked to. Hard toffee, brittle, etc.

Ricotta - Many people ask about making ricotta from leftover whey. In fact, ricotta means "re-cooked" in Italian. If you made cheese using a culture then you must do this -it's the ultimate re-use. You still end up with some whey to use up, but you get some additional cheese from it.

Buttermilk is usually processed by fermentation with lactic acid bacteria, while whey is placed on the market most commonly as pasteurised acid whey. Nevertheless, the quantities of buttermilk and whey available on the market are negligible.

Since whey is derived from milk, the natural flavor and smell of unflavored whey protein is best described as light powdered milk. When you drink it plain in water it tastes like watered down milk or powdered milk.

Whey Butter is available in salted or unsalted forms. The term 'Farmhouse Butter' can be used to describe that which contains 100% whey butter. Whey butter can also be blended with sweet cream butter. Whey butter has a firm texture and in comparison to fresh butter types is oilier and less shiny.

If your targets are those leaner muscles and you have a more active lifestyle, mix your whey protein with water. Mixing whey protein water or milk, it'll stay tasty and refreshing either way. Milk is better for a richer and creamier taste whereas water is the preferred by those looking to restrict their calorie intake.

For the "dry" caramel method, you simply heat the sugar in an empty pan until melted and caramelized. It's quick and direct, but the risk is that some parts of the sugar melt faster than others, and can burn before the rest had made it even to light amber.

Why does my homemade caramel taste bitter? ›

If your caramel sauce is bitter, it could be that your sugar burned. Lower your heat and pay attention to the color of your sugar; it should be no darker than a medium tan.

It makes sense to stir your pot, but you have to resist the urge. The reason that caramel turns back into sugar crystals and becomes grainy is because too much moisture has been lost in the cooking process. When sugar is dissolved in water it loses its structure and becomes the liquid that develops into caramel.

Storing Whey

Whey has a long shelf life and can be stored in an air-tight container for 3-6 months in the refrigerator or freezer. If you are straining yogurt and your whey is cloudy and contains any yogurt solids, it will only last as long in the fridge as the yogurt, which is about 2 weeks.

Special Precautions and Warnings. When taken by mouth: Whey protein is likely safe for most adults when taken appropriately. High doses can cause some side effects such as increased bowel movements, acne, nausea, thirst, bloating, reduced appetite, tiredness, and headache.

In a bowl, combine lemon juice with almond milk to make “vegan buttermilk.” Set aside for a few minutes — it should curdle slightly. It won't thicken like buttermilk, but it has a similar effect in recipes. Use in vegan ranch, biscuits (or gluten-free biscuits), or anywhere else that calls for buttermilk.

The simplest way to substitute buttermilk is to pour 1 Tbs. of vinegar into a 1 cup measurer and then fill the rest of the measuring cup with milk. Then gently stir the mixture and let it sit for about 5 minutes. If you don't have vinegar, lemon juice and cream of tarter also work as great buttermilk substitutions.

It's an excellent substitute for Cultured Buttermilk, which has a similar consistency and tang. Yogurt whey, which is both salty and sweet, can also slip into savory dishes.