The whey which is obtained as a by-product of cheese making (paneer / channa making in India) has long been since employed in the production of fermented beverages, both alcoholic and non-alcoholic.
Recipe for wheyvit / Method of manufacture
- To prepare wheyvit, whey is the raw material required. Fresh whey obtained from cheese making or channa or paneer preparation is passed through a clarifier to remove the sediments and the clarified whey is then steamed for 30 min in a double-jacketed vat.
- It is cooled to room temperature and kept overnight to allow the precipitated proteins to settle down and then filtered through a muslin cloth.
- Fifteen percent sugar syrup at the rate of 20% of whey, 10% citric acid solution at the rate of 2% of whey-sugar mixture and selected colour and flavour in required quantities are added.
- The above mixture is inoculated with a culture of yeast Saccharomyces cerevisiae at 1% level in the whey broth.
- After mixing the inoculum in the whey, it is incubated at 25°C for 14 h in containers or bottles of required sizes.
- The bottles with the contents are crown corked to retain carbon dioxide and pasteurized at 75°C for 10 min in hot water bath and then slowly cooled to room temperature and then chilled to 5°C till consumed. Now the wheyvit is ready for consumption.
- Before consumption, the bottles are gently turned upside down 4-5 times so that the contents become homogeneous.
Feeling tired? Sip a cup of wheyvit and sure you are immediately energized! Follow the recipe carefully and you can make a great product!