The benefits of dairy products are undeniable. Dairy plants produce a lot of all kinds of cottage cheese, yoghurts, kefirs, yogurt, which are in great demand. But many people do not even realize that the simple whey that is obtained in the process of their preparation is much more useful and surpasses some of these products in vitamin composition.
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Useful properties of whey
Whey contains a lot of milk protein and lecithin. It consists of about 200 items of vitamins C, A, E, B, PP, nutrients, biologically active substances that a person needs. And, of course, the necessary trace elements, including calcium, magnesium, potassium, zinc, phosphorus.
The useful properties of whey do not depend on where it is prepared - at a dairy plant or at home. The most useful product is whey made from fresh milk, immediately from a goat or a cow, but when not present, regular pasteurized is perfect.
How to make whey at home
Take fresh milk, pour into a saucepan or a large bowl, put in a warm place for a day, so that it turns sour and becomes yogurt. Then put the saucepan with the liquid over low heat and bring to a boil.
Do not let the sour milk boil, otherwise the cottage cheese will not work.
Remove the pan from the heat as soon as the curd flakes appear on the surface. Cool the liquid thoroughly. Take cheesecloth, folded in four layers and strain the cooled mass. Cottage cheese will remain in the cheesecloth, and whey will drain into the prepared container.
There is another way to quickly prepare whey. Take one lemon, squeeze the juice out of it. Put boil one liter of milk. As soon as it begins to boil, pour lemon juice into it, mix everything very quickly and immediately remove from the stove. As in the first method, separate the cottage cheese from the liquid.
Serum prepared in this way has an additional supply of vitamin C.