Ricotta means "recooked" in Italian and began as a strategy to use leftover whey after making cheese. Once done with the cheese-making, Italians would recook the leftover liquid (or whey ...

Bigger dairies that make cheese often consider liquid whey just a leftover product and use it to feed livestock or even discard it. But for smaller, local dairies here in Italy, it is a great ...

Now we have a new one that produces ethanol from whey, which is a byproduct of the production of a cheese factory called Quexeria Bama in Galicia, Spain. Due to its high lactose content ...

She explains that cheesemakers heat the whey that’s left over after making cheese, add an acid, pulling any remaining curd together. "From there, they drain any remaining whey and serve as is ...