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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Acid whey is a byproduct of acid-coagulated dairy like Greek yogurt or cottage cheese, making it tangier and higher in minerals. Sweet whey comes from rennet-coagulated cheese like Cheddar or Swiss.
When stored in a cool, dry place in an airtight container, it typically remains shelf-stable for 12 to 18 months.
No, dried acid whey is very high in lactose (roughly 70% by weight) and should be avoided by those with lactose intolerance.
Buttermilk powder is the closest substitute. Alternatively, you can use sweet whey powder mixed with a small amount of citric acid or lemon juice powder.
Look for a fine, free-flowing powder that is off-white to pale yellow. Avoid any product with hard clumps, dark spots, or a rancid smell.
While it contains protein, it is much higher in lactose and minerals than whey protein isolate. It is better used for its mineral content and flavor than as a primary protein source.
Mix approximately 2 tablespoons of powder with 1 cup of water to approximate the consistency of liquid whey, though it is most commonly used in its dry form in baking.
It is widely used in the production of snack foods, crackers, processed cheese sauces, and commercial baked goods to provide tanginess and minerals.
dried acid whey is a versatile ingredient found in cuisines around the world. With 339 calories per 100g and 11.7 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →It contains a very negligible amount of fat, typically less than 1 gram per 100g serving, as most fat remains in the curd during processing.