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The liquid remaining after milk has been curdled and strained.
In the kitchen
Sour whey is the liquid remaining after milk has been curdled and strained. It is often used in baking, smoothies, and as a fermentation starter due to its acidity and nutritional content. Sour whey is also utilized in some traditional cheese-making processes.
Nutrition (per 100g)
20kcalCal
1.0gProtein
0.0gFat
3.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
