Whey cheese is cheese made from whey instead of milk. Whey is the clear,
yellowish liquid by product of cheese making, or of straining other cultured dairy
products like yogurt and milk kefir. The usual method of making whey cheese consists of
merely cooking whey until it separates again. The temperature levels for making whey
cheese are around 200°F, or just under boiling. Whey is made up of water, albuminous
protein, minerals, and trace milk sugars. The temperatures used in the milk cheese recipe are
usually not high enough to fully separate the albuminous proteins out of the whey, but a
secondary, higher-temperature cook will yield even more cheese solids. Whey can be cooked
over a direct heat source and does not require indirect or water-bath heating methods.
Making cheese with whey does not usually require rennet or starter cultures. Hard and soft
cheeses can be made from whey, but usually whey cheese will be slightly drier, saltier, and
more crumbly than whole-milk cheeses.
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