Whey Caramel Recipe on Food52 (2024)

FAQs

Can you use whey as a substitute for buttermilk? ›

In a recipe calling for 1 1/2 cups buttermilk, for instance, I'd use 1 1/4 cups whey. This isn't a hard-and-fast rule; for recipes using 1/2 cup of buttermilk or less, I use the same amount of whey.

Substitute whey in any baking recipe that calls for water (or even milk). Try it in fresh breads, cornbread, pancakes, waffles, muffins, biscuits, tortillas and more for a sour tang. *Also works with non-cultured whey from fresh cheeses. Use whey to soak whole grains, legumes and even ground flours.

Temperature is key when making candy. The difference between a soft caramel and one that's hard and overcooked is all in the temperature. Candy thermometers—like this instant-read thermometer—let you know exactly what stage the caramel is in (thread, soft-ball, firm-ball, hard-ball, soft crack or hard crack).

Buttermilk is usually processed by fermentation with lactic acid bacteria, while whey is placed on the market most commonly as pasteurised acid whey. Nevertheless, the quantities of buttermilk and whey available on the market are negligible.

Next, you can use leftover whey in place of milk in most cake and scone recipes. Being slightly acidic (like milk) the whey will react with raising agents (baking soda, baking powder) to raise your mixture. I do this all the time. Whey is particularly successful in recipes which call for buttermilk.

Whey protein is based on milk and can be treated as a basic ingredient in your stock cupboard – much like flour. It will go well in both cold and hot dishes (its healthy nutrients are not damaged by heating) – and both in savoury and sweet cooking.

Use whey instead of water or milk in bread (like this whole wheat Pullman, a favorite in our test kitchen, or a loaf of challah), pancake or waffle batter, cornbread, flatbreads (Panfusine makes roti and paratha with it), pizza dough, and quick breads. We love these molasses biscuits, which also call for whey.

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

Why does my homemade caramel taste bitter? ›

The liquefied sugar is then cooked, without stirring, until it darkens in color, taking on additional flavor notes the longer it remains on the heat. You want to hit the sweet spot here: If the caramel is too light, it won't have much flavor, but if it gets too dark, it will taste burnt and bitter.

For the "dry" caramel method, you simply heat the sugar in an empty pan until melted and caramelized. It's quick and direct, but the risk is that some parts of the sugar melt faster than others, and can burn before the rest had made it even to light amber.

If your goal is to build muscle mass, mixing protein with milk is a better option. For those looking to limit their calorie intake, water is recommended. However, if you love the taste and texture of protein shakes with milk, then you may consider sticking to that, even if you're restricting calories.

To make whey, you have to have access to raw milk. That is the only kind of milk that I buy. Pour some of the milk in a glass jar and cover it loosely to keep dust and other debris out of it. Leave on a kitchen counter for four to seven days or until it begins to separate.

If your targets are those leaner muscles and you have a more active lifestyle, mix your whey protein with water. Mixing whey protein water or milk, it'll stay tasty and refreshing either way. Milk is better for a richer and creamier taste whereas water is the preferred by those looking to restrict their calorie intake.

In a bowl, combine lemon juice with almond milk to make “vegan buttermilk.” Set aside for a few minutes — it should curdle slightly. It won't thicken like buttermilk, but it has a similar effect in recipes. Use in vegan ranch, biscuits (or gluten-free biscuits), or anywhere else that calls for buttermilk.

It's an excellent substitute for Cultured Buttermilk, which has a similar consistency and tang. Yogurt whey, which is both salty and sweet, can also slip into savory dishes.

Bake, bake, bake! Use whey instead of water or milk in bread (like this whole wheat Pullman, a favorite in our test kitchen, or a loaf of challah), pancake or waffle batter, cornbread, flatbreads (Panfusine makes roti and paratha with it), pizza dough, and quick breads.