Whey Caramel

1h 15m

Whey caramel is magic: not only does it have a much more complex flavor when compared to traditional caramel, but it is also made from a product that is usually thrown away, which is the whey. It pairs perfectly with a cheesecake.

When I was an intern at Corrutela, the cooks made a fish from the menu that had reduced whey in the sauce. It was the first time I saw whey being used like this. I loved the flavor. I decided to bring it to confectionery when I started creating.

Add 2 l of milk to a large pot over medium heat
Bring to a boil
Turn off the heat. Add ½ cup of lemon juice and stir. Let it sit for 3m until the solids separate from the liquid
Set a bowl with a strainer covered with a cheesecloth. Slowly pour the split milk in
Let it slowly drain on its own
Remove the ricotta and reserve the whey
Add 1.2 l of the whey to a pot over medium heat
Simmer until it is reduced to ¼
Add 350 g of white sugar. Do not stir to avoid crystallization
Simmer over medium heat until it starts to foam and is golden brown
Add 175 ml of heavy cream and stir with a whisk
Turn off the heat and add 100 g of cold butter cut in cubes. Mix until it's completely melted. The whey caramel is ready
Enjoy!