Content

• Resources
• Steps
• Advice
• Warning
• What you need

Whey protein is a product from the cheese making process. After the cheese is made, the liquid that comes out of the curd is called whey. Whipped cream is inherently nutritious, but you can also enhance its benefits more by drying. After drying whey, the product you will get will be whey protein. Once you are pureed, you can use whey protein to make protein shakes, smoothies, cupcakes and scones.

Resources

Protein whey from basic ingredients

• 4 liters of milk
• 5 tablespoons (75 ml) of lemon juice or white vinegar

Protein whipped cream from yogurt

• 2 cups (500 g) of yogurt or kefir

Protein fast milk

• 3 cups (240 grams) of skim milk powder, set aside
• 1 cup (80 g) of traditional or instant dried oats
• 1 cup (140 g) almonds

Flavored protein powder

• 200 g of protein powder
• 3 stevia sachets of sweet grass sugar
• Vanilla powder, cinnamon powder, matcha green tea, etc.

Steps

Method 1 of 4: Make whey protein from base ingredients

1. 

   
   
   Pour milk into a large pot. You will need 4 liters of milk. It is best to use full cream grass-fed cow's milk.
   • You can also use 4 cups (950 ml) of milk and 2 cups (480 ml) of cream.

2. 

   Heat the milk to 85 degrees Celsius. You can measure the temperature by dipping a cooking thermometer in the pot, then clamping it against the side of the pot. If you don't have a thermometer, be on the lookout for when the milk starts to boil over, when it reaches 85 degrees Celsius.
   • Don't let the thermometer touch the bottom of the pot.

3. 

   
   
   Stir in 5 tablespoons (75 ml) of lemon juice. If you don't have lemon juice, you can use white vinegar; the finished product will taste roughly the same. This recipe also produces ricotta cheese. If you love to eat cheese then vinegar is a better choice.
   • If using milk and cream, use tablespoon (8g) of salt and 3 tablespoons (45 ml) of lemon juice or vinegar.

4. 

   
   
   Wait for the solution to cool for 20 minutes. Cover the pot tightly. Take the pot off the stove and place it somewhere untouched. Let stand for 20 minutes.

5. 

   Pour curd and whey through a cheesecloth sieve placed on top of the bowl. Place the cheesecloth over the sieve and place the sieve over the top of the bowl. Scoop the curd into the sieve using a spoon or spoon. Pour the remaining liquid into a large jar or jar and refrigerate.

6. 

   Wait for the whey to completely separate from the curd. This step is best kept in the refrigerator. It will take at least 2 hours to filter the whey, and you won't want the milk spoiled.

7. 

   Use a food dryer to treat whey if available. Pour whey (both in jar and bowl) into the dryer tray; You will need to pour about 1 cup (240 ml) per tray. Dry whey according to the instructions of the dryer. Each brand may vary, but most dry for 12 hours at 58 ° C.

8. 

   Treat whey manually if you don't have a food dryer. Pour all the cream in a saucepan, bring to a boil over medium high heat, then reduce heat to a simmer. Heat until cream thickens and lumpy. Spread out a tray lined with parchment paper or wax paper and let cool. Break the whey and let dry for about 24 hours.

9. 

   Grind dried milk scum into powder. You can use a blender or food processor, or even use a coffee grinder if you have one. If the whey is hand-processed and still moist after grinding, you will have to sprinkle it again, wait to dry for another 24 hours and blend again.

10. 

    Store protein powder in sealed containers. Food jars are perfect for this. You can use protein powder to make protein shakes, make cupcakes, bread, etc.

Method 2 of 4: Make whey protein from yogurt

1. 

   Place the cheesecloth over the sieve and place the sieve over the top of the bowl. Make sure the cheesecloth has not been bleached. You can also use a clean washcloth instead of cheesecloth. Be sure to use a bowl deep enough to place the sieve and hold 1 cup (240 ml) of liquid.

2. 

   Scoop yogurt or kefir into the cheesecloth sieve. You can use store-bought yogurt or homemade yogurt. If you're using commercial yogurt, be sure to choose one that doesn't contain gelatin or pectin.
   • Use white yogurt or kefir; Don't use flavored ones.

3. 

   Refrigerate the yogurt bowl and allow the liquid to drain down the bowl. This can take up to 24 hours. If you use yogurt, you'll also have the sour cream left in the sieve. You can keep the bowl in the refrigerator longer than this time; This will give you more whey and turn the yogurt into cream cheese.

4. 

   Pour the filtered milk scum into the water tank. Leave the piece in the cheesecloth. Depending on the yogurt / kefir filtration period, you will have Greek yogurt, sour cream or cream cheese! By this point, your whey is done. Whey also has a lot of protein, but if you want more protein, you will have to dry it. The whey will become more dense after the water is removed during the drying process.

5. 

   Dry whey with a food dryer if available. Pour 1 cup (240 ml) of liquid whey into the dryer tray. Dry whey according to the machine's instruction manual. For most machines and dairy products, the drying temperature will be 58 degrees Celsius. The drying process will take about 12 hours.

6. 

   Handle it manually if you do not have a food dryer. Drain all the resulting whey into a large pot. Boil the whey over medium high heat, then reduce heat to a simmer. Continue to cook until the whey thickens. Empty the whey into a tray lined with parchment paper or wax paper and let cool. Break the whey and let dry for about 24 hours.

7. 

   Grind dry milk scum into powder. You can grind with a blender, coffee grinder or food blender. Hand-processed whey may still be moist. If so, you need to repeat this process: spread the whey again, wait 24 hours, then blend it again.

8. 

   Preservation and use of milk powder. Empty whey into a covered container, such as a food jar. Mix whey into protein shake or smoothie. You can also use it in baking recipes, such as muffins, cupcake or scones. advertisement

Method 3 of 4: Make whey protein fast

1. 

   Mix equal amounts of powdered milk, oats and almonds each. Put 1 cup (80 g) of non-fat powdered milk in a blender.Add 1 cup (80 g) of traditional oatmeal or instant oats and 1 cup (140 g) of almonds to the blender. Grind all the ingredients into a fine powder.
   • Do not add water to milk.
   • Powdered milk contains whey.

2. 

   Grind the remaining milk. Put 2 cups (160g) of non-fat powdered milk in a blender. Turn on the blender again to blend the mixture smoothly.

3. 

   Store protein powder in large containers. Use a container with a tight-fitting lid, such as a food container. Store at cool temperatures and use for 2 weeks. If you don't use it all during this time, keep it in the refrigerator to keep the almonds from spoiling.

4. 

   Use protein powder in a protein shake. Measure out ½ cup (45g) of protein powder in a blender. Add 1.5 cups (350 ml) of milk (or any other liquid). Leave the mixture for 5-10 minutes, then add the essence, fruit or yogurt as you like. Blend until smooth, then drink.
   • You must let the protein powder stand for 5-10 minutes for the oats to soften into a paste.
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Method 4 of 4: Make flavored protein powder

1. 

   Make a base with protein powder and stevia. Put 200 g of protein powder and 3 stevia sachets into the vial. Next, choose one of the flavors from the following steps. Use protein powder as you would normally do in protein shakes.

2. 

   Use vanilla seed powder for a French vanilla flavor. You can buy vanilla powder at the store or make your own by grinding 12 dried, grated vanilla seeds with 2-3 whole grains. Put 1 tablespoon of this powder in the jar, cover and shake well.

3. 

   Add cinnamon powder and vanilla powder to make a sweet sugar mixture. Add 1.5 teaspoons of cinnamon powder and 1 teaspoon of vanilla powder to the jar. Cover the jar and shake to mix the ingredients.

4. 

   Use cocoa powder to flavor the chocolate. Place ¼ cup (25 g) of high quality black cocoa powder in a jar. Close the lid and shake the mixture so that all ingredients are mixed.
   • Add 1 tablespoon (3 grams) of espresso instant coffee powder for mocha flavor!

5. 

   Create a unique flavor with matcha green tea powder. Buy green tea powder, measure 1.5 tbsp (9g) into the jar. Cover the vial and shake to mix well. advertisement

Advice

• You can use whey protein to make protein shakes, cupcakes, scones, even tea!
• You can drink whey protein shake for breakfast.
• If you want to build muscle, drink protein shake with water 1 hour before exercise. You can also use soy milk or skim milk instead of water.
• Drink protein shake immediately after exercise to regain strength.
• If you need to gain weight, you should take milk-containing protein before bed.

Warning

• Whipped cream can be helpful if you want to build muscle, but if you don't exercise properly, it can make you feel better. increase scales.
• Drink protein shake slowly to avoid nausea.

What you need

Make milk proteins from the base ingredients

• Large pot
• Wide bowl
• Cooking thermometer
• Spoon or ladle
• Tight mesh filter sieve
• Litchi
• Small flap or tray
• Food dryer
• Containers with lids (such as food jars)

Make milk proteins from yogurt

• Bowl
• Colander
• Unbleached cheesecloth
• Pot
• Food dryer or parchment / wax liner tray
• Containers with lids (such as food jars)

Make milk fry fast

• Measuring cup
• Blender
• Containers with lids or food jars