Cultured Whey

Name: Cultured Whey
Yield: 5 L working batch
Ingredients: 5 L Fresh whey from cheese production; as required Lemon juice; as required Preserved lemon; as required Sea salt; as required Herbs

Siero di latte fermentato

Fresh whey from cheese production, strained cleanly and held cold as a versatile cultured pantry foundation.

Pale fresh cultured whey held in a clean glass bottle.

A liquid foundation for broths, crudo, velouté, aioli, fermentation liquids, sauces and dressings.

5 L working batch

Cook this

Ingredients

Production batch

Fresh whey from cheese production5 L

Optional finishing for service portions only

Lemon juiceas required
Preserved lemonas required
Sea saltas required
Herbsas required

Method

Collect fresh whey hygienically.
Strain through a fine chinois or clean muslin.
Transfer immediately into sanitised containers.
Refrigerate at 4°C or below.
Label with the production date and source batch.

Chef’s notes

Do not season the entire production batch if you want maximum flexibility.
Season only the portion needed for a specific service application.

Keeping

Refrigerate at 4°C or below. The source gives a conservative working target of 5 to 7 days unless your own validated process establishes a longer period.

Used in

Cultured FetaFeta coltivata

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Labneh

Last refined · September 2026