Tag Archives: whey

How to Make a Homemade Whey Protein Shake aka How to make Whey Protein

Ever wonder what the nursery rhyme means when Little Miss Muffett is eating her curds and whey? Well, a lot of the hardcore lifters and exercise folks out there should know; they’re drinking copious amounts of it after all their workouts.

The basics behind a protein shake is that they help your muscles heal and grow after you’ve been working out; it also is claimed to have anti-inflammatory and anti-cancer properties. So, it’s usually a good idea to have this after your workout routine.

Whey protein is actually surprisingly easy to make, a lot cheaper than the stuff you buy in the stores, and the leftover ingredients can be made to make fun things like cheese.

Here’s what you’ll need:

  • 1 quart or liter of milk (you can add more or less depending on how much you want to make… just adjust the ratios)
  • a saucepan
  • vinegar or lemon juice (about 2 tablespoons)
  • strainer
  • paper towels or a cheese cloth
  • Any flavoring or spices you want

1) Get your milk and start to boil it on a medium to low heat. Keep a close eye on it because you don’t want it to get too hot.

2) When you start to notice a bunch of bubbles around the rim of the sauce pan add the vinegar or lemon juice and stir it around. The mixture should separate pretty quickly into curds and whey. If it doesn’t just add a little more vinegar or lemon juice until it does. The curds are the solid looking things and the whey is the liquid.

3) Get a strainer (cover it in paper towels or cheese cloth if you want to keep the curds and make it into cheese). Separate the curds from the whey. Let the whey cool down in the fridge for a while and then add any ingredients. Some suggestions for flavoring: Nutmeg, cinnamon, honey, chocolate… just test it out and see what works for you. The taste might be different for some people if it is, just dilute it with something else like water, or juice.

This is the same stuff you’ll buy in the store except it’s not dehydrated and probably won’t have any weird additives that’ll give you a gorilla back. Enjoy!

*Editors note: According to this blog post, “Whey is the fluid by product of cheese manufacture. It is produced in far greater volume than cheese, the ration of whey to cheese being about 10:1. For numerous reasons, whey is underutilized and not more than half of the United States production used. The rest, amounting to billion of pounds represents a waste disposable problem.

Considering the growing rate of cheese production and the ever-tightening constraints in the disposal of processing plant effluents, the problem of what to do with whey is one of major proportions. Whey comprises about 5% lactose, 2% other milk components and 93% water.”

So, a majority of the liquid is water and 2% of it is probably the proteins you would normally get from a whey protein shake. Still makes an easy drink, but it’s definitely not as strong as the concentrated form you can get at the store. According to Wikipedia (I know, I know…), “whey protein can be simply processed by drying…” There are other more complicated ways as well. Anyone have any ideas on the best way to make a concentrated form of this?



Filed under Fitness, how to

How to make cheese, butter, curds, and whey

I’ve been making my own cheese and butter over here in Germany. (Yes, I know that sounds horribly perverted). But really, it’s interesting and a lot of fun. So, here’s how to do them both; cook and enjoy at your own risk. This is the first in a few how-to’s. Check out the latest on how to make homemade soda! or Eggnog!

Simple Farmers Cheese:

  • Get some whole milk (about a liter… or a quart if you’re from the US). Boil it in a pot until little bubbles appear on the side.
  • Add vinegar or lemon juice to the milk (about 4 tablespoons). The milk should turn into curds and whey. This should happen fairly quickly; if it doesn’t wait a minute and add a little more lemon juice or vinegar until it turns into curds and whey. (Wondering what to do with the whey? Click here. It’s an article from 1910 from the New York Times. Saying that the whey is a most refreshing drink served chilled and with a bit of nutmeg. Personally I think it tastes like a horses ass, but one must try for themselves).
  • Take a strainer and line it with a cheese cloth if you have one, and if not a crap load of paper towels works just fine. Wrap up the curds in and squeeze them a bit, and then tie it to a stick or a large cooking spoon. Let this dangle over a pot for about a half an hour or an hour or so. By the end you should just have the cheese.
  • Add a bit of salt (it really helps the flavor) any herbs or spices you want. I did a garlic one that tasted really well (a bit of olive oil mixed with pure garlic).  You can eat it right away or wait a day or two for it to age. It should last a week or so and when it’s not good anymore it should be pretty obvious.
  • There’s some photos below of the process. How to make butter is below the pictures. EAT!

For an even simpler cheese you could just put some yogurt in a cheese cloth or some towels and strain that. It’ll give you a really light yogurt cheese.

If you get really into it you can make some more elaborate cheeses like cheddar, Parmesan, or mozzarella. You’ll need to by some enzymes though (renet is the enzyme you’re looking for). You can get these at a specialty shop or order them online. For some cheese recipes go here or here.

How to make butter. This man down here does a better job at explaining the whole process than I ever well. Enjoy watching. He’s crazy.


Filed under adventure