This co-product of the manufacture of cheese or casein comes in a couple of different types. The sweet variety comes from the making of cheeses that use rennet to produce them, like Swiss and Cheddar. The sour (or acid) variety is produced when making softer cheeses that use acidic products like vinegar, lemon juice, or citric acid in their production, like ricotta and cottage cheese. Both varieties of this co-product have many uses and benefits.
If you have a fun or interesting food or drink related trivia question that you'd like me to feature, send me an email with the words "Food and Drink Quiz Friday" in the subject line to email@example.com!
Answer to Food & Drink Quiz Friday #10: Sloe