When we think of buttermilk… can’t you think of what to do with it? It is usually considered a waste product once the sheep’s cheese has been made.
sheep cheese
but it is a liquid with many properties and utilities.
Already during the Middle Ages in Anglo-Saxon countries it was drunk as a popular drink in inns and in the 15th century, Danish peasants discovered that pigs that had been fed with this whey had a larger size.
Making 10 kg of cheese yields 90 kg of whey, and in Europe alone about 75 million tons of whey are generated each year. Of this amount, 60% is used for the production of foodstuffs such as cream or butter and as animal feed. It is also used for the production of cosmetics due to its many benefits for the skin, in many recipes, mainly for baking and athletes, for its high protein content.
But…what exactlyis sheep’s milk whey? It is a liquid obtained from cheese production and is usually sweet because of the lactose. When animal or vegetable rennet is added to the milk, it coagulates the milk into a gel(curd). Once the curd has reached a suitable consistency, it is cut to drain the liquid retained in the mass. Finally, it is heated to promote the expulsion of the excess serum.
The whey from sheep’s
sheep’s milk
Unlike cow’s milk, whey has a higher protein content due to the different composition of the milk and the cheese-making processes. This protein is of high quality and contains a high number of essential amino acids, which are rapidly absorbed by the body. But beware of lactose intolerant people, as this process does not eliminate the lactose sugars and they would have the same problems as with milk.
And what are its properties? It has many therapeutic properties, such as purifying, detoxifying, regenerating the intestinal flora, boosting the immune system, cleansing toxins and providing basic nutrients for metabolic balance.
And did you know about these benefits and utilities?
