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 "How To Make Homemade Whey." WikiHow. Wikihow, n.d. Web. 16 Mar. 2016. http://www.wikihow.com/Make-Homemade-Whey.
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"3 Must Use Supplements For Serious Lifters - Energy Health Clubs." Energy Health Clubs. N.p., 14 Nov. 2014. Web. 02 May 2016.
"6 Reasons You Should Be Using Whey Protein." Men's Fitness. MENS FITNESS, n.d. Web. 02 May 2016.
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Pictures:
http://relentlessteam.com/wp-content/uploads/2014/04/weight-lifting-wallpaper-44.jpg
http://www.leanitup.com/wp-content/uploads/2014/01/Weight+Lifting_wallpapers_6_Fotor.jpg
http://kellygonzalez.com/wp-content/uploads/2013/02/hull-gym-weights.jpg
http://allaboutpowerlifting.com/wp-content/uploads/2014/04/deadlift.jpg
http://i1.ytimg.com/vi/nw33FDPajUk/maxresdefault.jpg
 "How To Make Whey." CHEESESLAVE RSS. N.p., n.d. Web. 05 May 2016.

 

 

Making whey liquid :   VIDEO



https://www.youtube.com/watch?v=JTsfT7y8954&feature=youtu.be

 

Supplement

 

 

 

LIQUID TO POWDER

In order to turn my liquid whey base in to a powder I will use Maltodextrin. Tapioca maltodextrin turns liquid in to powder.

 

 



How I will make a Supplement Based off Whey

 

Whey has many health benefits including beneficial cultures that aid in digestion by providing "good" bacteria to the gut. Whey is also an excellent source of protein, vitamins, and minerals. It is an important nutrient for those of us wishing to build or repair muscle tissue and also contributes to the prevention of atrophy of muscular cells.

 

1) Line a large strainer over a bowl with a clean cotton towel.

 

2) Pour in the kefir, buttermilk, and yogurt or separated milk. The whey will run into the bowl and the milk solids will stay in the strainer.Be sure the bowl is large enough to allow the strainer to hang over the bowl so that the curds don’t end up standing in the whey. Cover with a plate and let stand at room temperature for several hours (longer for yoghurt) until all the whey has drained.

3) The whey will end up in the bowl and you’ll have a soft cheese left in the cloth. Don’t throw this away! Most of us are familiar with the old nursery rhyme, "Little Miss Muffet"…eating her curds and whey. Well this is what she was eating! Use the cheese as a spread. To give it some flavor, add garlic, chives, onion, and spices, along with a bit of salt and pepper. Pour the whey into a glass jar and cover tightly. Refrigerated, the cream cheese keeps for approximately one month and the whey for about six months.

 
Tips: You can use homemade yogurt or good quality organic plain yogurt. If using raw milk, simply place it in a clean glass container and allow to stand covered with a lid at room temperature for 1-4 days until it separates (the amount of time will depend on how warm your kitchen is). The naturally occurring bacteria will turn it into cheese and whey on its own. If using yogurt, no advance preparation is necessary. Always keep whey on hand as it is an excellent starter culture for lacto-fermented veggies and fruits, soaking grains, and as a starter for beverages. Make whey from yogurt or fresh raw milk. If you have access to fresh raw milk, this is best.





"How To Make Homemade Whey." WikiHow. Wikihow, n.d. Web. 16 Mar. 2016. http://www.wikihow.com/Make-Homemade-Whey.



Realfooddaily.blogspot.com/2011/06/how-to-make-homemade-whey.html - Original source of this page. Shared with permission

 

When to Use

Since Whey Protein is quickly digested, the only time you would want to take whey protein alone is within 30 to 60 minutes after a strength-training based workout. At any other time, you would want to slow down the digestion of the protein by eating it with other foods. For example, if you want extra protein for breakfast, but don’t want eggs, you can add the whey protein powder to some oats, in various pancake recipes.
If on the other hand, you’re looking for a quick snack at work, you can have a shake with some nuts or fish oil to slow down the digestion of the protein. The combination of the fat will help slow down the digestion of the protein, thereby allowing insulin levels to stay level, while also stimulating CCK, which is a hormone that helps tell your body that you’re full.

Types of Whey

If you’ve ever gone to purchase a whey protein supplement, you may have felt a little confused by the different types out there and wonder why one brand may be so expensive and the other so “affordable.” This section will help filter through some of the main types of Whey protein.
There are three main types of whey protein: (1) Whey Protein Concentrate, (2) Whey Protein Isolate and (3) Whey Protein Hydrolysate. The differences between these three come down to how processed the protein is and hence the amount of protein present without any of the other qualities of dairy products such as fat, lactose (milk sugar), and various immunoglobulins.

1. Whey Protein Concentrate (WPC) is generally the cheapest of the three and has the lowest amount of protein per 100 grams of the three types. Despite having the lowest protein content, it still has a very high percentage typically ranging from 55-89%. The other 11-45% is made up of fat, lactose and contains higher amounts of various immune-enhancing peptides such as alpha-lactalbumin and immunoglobulins.
   
   
2. Whey Protein Isolate (WPI) has on average 95% of its weight coming from protein, with minimal lactose and fat. This is more expensive than concentrate and there are varying methods of filtration that can keep many of the beneficial qualities of the concentrate, although this generally costs more.
   
   
3. Whey Protein Hydrolysate (WPH) is a further degraded protein that digests very quickly in the body and has about 99% of its weight coming from protein. This is the most expensive of the three and generally the worst tasting

http://www.builtlean.com/2012/03/16/whey-protein/