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What is the watery substance pressed from curd when cheese is manufactured?

Updated: 10/7/2023

Wiki User

∙ 8y ago

Best Answer

The watery liquid is called whey. The curds can then be used to make cheese, cottage cheese, paneer, and other products. Whey can be used to make ricotta, brown cheeses, and other products.

Wiki User

∙ 11y ago

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What is whey?

Whey: the serum or watery part of milk that is separated from the curd in making cheese.

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More watery than usual, and the watery part will be yellowish. Better to get a refrigerator thermometer, store the cheese at 35-36 degrees fahrenheit, and toss it by the expiration date. When in doubt, throw it out!

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