whey

• Substance liquide aqueuse qui se sépare du caillé lors de la fabrication du fromage ou lorsque le lait cru caille et s’acidifie.

A noun referring to the watery, thin liquid that separates from the curd during the process of making cheese or when raw milk sours and coagulates.

indénombrable

1. Cheese byproductB1formalculinary

   The watery liquid that separates from the curds during the process of making cheese.

   petit-lait

   • After pressing the curds, the whey is drained away.
   • Some recipes use whey to add moisture to bread dough.
   • The cheesemaker collected the whey for further processing.

2. Soured milk liquidB1formalculinary

   The thin, watery part of milk that forms when raw milk sours and coagulates.

   Petit-lait

   • When milk curdles, the whey separates from the solid parts.
   • Traditional farmers sometimes fed whey to their pigs.
   • The whey from soured milk can be used in certain fermented dishes.

   Synonymesserum