When the residual moisture has evaporated. The unflavoured whey protein powder is then tested for quality. The amount of protein is strictly measured. The plain whey protein powder is packaged and transferred to the last facility, where it gets blended with other ingredients. Go Good only add organic flavours sourced from fruits and superfoods, thaumatin - a potent natural sweetener and non-GMO sunflower lecithin for better solubility in liquids.
Finally, the flavoured whey protein powder is packaged and sealed into 1Kg recycled cardboard canisters. A sample of every batch is sent for testing to a lab, which uses an infra-red machine to precisely measure the amounts of protein, fat, carbs, amino acids, etc.
Shop See more "Close Cart". About us See more "Close Cart". Milk consists of two proteins: casein and whey. During the cheese-making process, after the curd is strained, the remaining liquid is whey.
Fun fact: for every one pound of cheese made, you can make nine pounds of whey! Check out this article. In the humble beginnings, our founders, Joe and Justin, discovered that the whey protein supplements on the market were chocked full of additives, sugars, and potential antibiotics.
Knowing the harmful effects that non-organic whey can have on our bodies and the planet , they decided to create an organic, grass-fed whey protein that not only reflected their core values , but that they themselves would use.
They began by calling manufacturer after manufacturer, searching for one that could create an organic, grass-fed whey protein powder up to their standards. Unwilling to take no for an answer, they decided to think differently and go straight to the source: cheesemakers. They began calling organic cheesemakers with hopes of finding one that would agree to sell them raw, liquid whey.
After figuring out how to get a refrigerated truck to haul the liquid to get dried into a powder, our Unflavored Organic Whey Protein was born, along with a great farmer relationship! Now that you know how whey protein is made, here are a few surprising facts you may be curious about!
Whey protein contains dairy allergens since it's made from cow's milk, however, it's generally very low in lactose. Our Organic Whey Protein, in particular, contains less than 1g of lactose per serving and our customers with lactose intolerance have told us they tend to tolerate our whey protein very well! Tips and Warnings. Things You'll Need. Related Articles. Article Summary. Method 1. Pour the milk into a large pot.
You will need 1 gallon 3. For best results, use grass-fed. You can also use 4 cups milliliters of milk and 2 cups milliliters of cream. You can gauge the temperature by sticking a cooking thermometer into the pot, then clipping it to the side.
If you don't have a thermometer, just wait until the milk starts to simmer. Stir in 5 tablespoons 75 milliliters of lemon juice. If you don't have any lemon juice, you can use white vinegar instead; the taste of the end product will be nearly identical. This recipe will produce ricotta cheese as well. If you wish to eat the cheese, white vinegar may actually be the better of the two options. All rights reserved. This image may not be used by other entities without the express written consent of wikiHow, Inc.
Let the solution rest off-heat for 20 minutes. Cover the pot with a tight-fitting lid. Take it off of the burner and set it some place where it won't get disturbed. Leave it there for 20 minutes. Transfer the curds and whey into a bowl topped with a lined strainer. Place a large strainer on top of a bowl. Line the strainer with a piece of cheesecloth. Scoop the curds into the strainer with a spoon or ladle. Pour the rest of the liquid into a large pitcher or jar, and store it in the fridge.
Allow the whey to drain completely from the curdles. It's best if you place the bowl into the fridge for this step. It may take at least two hours for the whey to drain out, and you don't want the milk to spoil. Use a dehydrator to process the whey, if you have one. Pour the whey both from the pitcher and the bowl into the trays that came with your dehydrator; you'll need about 1 cup milliliters per tray. Process the whey according to the instructions on your dehydrator. Process the whey by hand if you don't have a dehydrator.
Pour all of the whey into a pot. Bring it to a boil over medium-high heat, then lower the heat to a steady boil. Let it cook until it becomes thick and clumpy.
Spread it over a tray lined with parchment paper or wax paper, and let it cool off. Blend the dehydrated whey into a powder. You can do this with a blender or a food processor. You can even use a clean coffee grinder, if you have one. If your manually-processed whey still feels damp after this, you will have to spread it out again, let it dry another 24 hours, and then blend it once more.
Store the protein powder in a lidded container. A mason jar would work great for this. Use the protein powder in protein shakes, cupcakes, bread, etc. Method 2. The farm breeds over cows which are capable of producing high-quality milk which is free from pesticides and also organic.
The milk obtained from the process above has around 3. The milk obtained from the cows does have some harmful bacteria present so it has to go through pasteurization. Tons of liters of milk are cooled under this process.
Tons of cooled milk is then transported in big refrigerated tankers to the nearest cheese processing facility. Whey protein is the by-product of the cheese manufacturing process. Ideally, the cheese manufacturing facility is located nearby the cattle breeding farm.
In the cheese processing facility, the milk goes through a process called pasteurization. Pasteurization is the process devised by Louis Pasteur. Pasteurization ensures that there are no bacteria breeding in the milk. Milk, if not treated, contains some harmful bacteria that can be fatal to human health.
Pasteurization ensures that the milk is free of harmful bacteria. Here is where the real action begins. The pasteurized milk is subjected to enzymes to separate the whey from casein. Casein is the dominant product in milk and is used to prepare cottage cheese or other variants of cheese.
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