Whey Bucket 2L

In cheesemaking, we acidify milk with cultures and set it into curd. Before stretching the curd in mozzarella, the curd is cut, causing a separation to occur. This split allows whey, the byproduct of cheesemaking, to be extracted from the curd. We retain and reheat this whey to produce our traditional ricotta.

Now available in 2L buckets, our whey can be used in your venue for an array of purposes. Kitchens are using whey to lactoferment their own in-house pickles, bars are using the whey in cocktails, and you can even have a go at making your own whey ricotta.