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3.63 from 24 votes

Whey Caramel

Transform whey from cheese or yogurt making into a delicious, whey caramel that's perfect for drizzling on desserts, pancakes or even ice cream.
Cook Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Servings 1 1/2 C.
Author Sheryl

Ingredients

  • 2 quarts sweet or acidic whey
  • 1 1/2 C. organic cane sugar
  • 1 vanilla bean seeds only
  • 4 oz butter
  • 1/4 C. lemon juice* only if using sweet whey

Instructions

  • Add whey to a heavy stockpot on low/medium heat and simmer down at least 1/2 over the course of an hour. (Low and slow is better than risking it by scorching the pan on too high of a temp).
  • Once reduced, add the sugar, vanilla bean seeds, butter, and lemon juice (if using sweet whey). Stir occasionally on low/medium until well combined, then slowly raise the heat to medium.
  • Stir frequently, as over the next 30-45 minutes the whey will slowly start to caramelize and reduce to a syrupy consistency. Be patient because it can scorch if left unattended.
  • The whey will slowly change colors and become more brown, then start to foam - continue to stir more often as it caramelizes incredibly quickly. Once it thickens to the point that it coats the back of a spoon, remove from the heat and stir as it cools.
  • The whey caramel will thicken considerably as it cools.

Notes

Make sure you use fresh whey, not whey from powder as sold in stores.
Cover and refrigerate whey once cooled. Store in the refrigerator for up to 2 months.