Bitters
Coconut Whey Syrup
Ingredients
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1 quartCoconut Milk
for making whey
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1 ozLemon Juice
to curdle milk
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300 gramsCaster Sugar
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300 gramsWhey
strained from curdled milk
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100 gramsCoconut
Instructions
First, make the whey: bring 1 quart of milk to a low simmer in a saucepan, then add lemon juice and stir gently until the milk separates into curds and whey. Strain through cheesecloth, reserving the whey liquid (the ricotta solids can be seasoned and enjoyed separately). To make the syrup: combine the coconut flakes and measured whey in a saucepan over low heat and simmer for about 10 minutes, allowing the mixture to reduce by roughly 1/3 cup. Stir in the caster sugar until fully dissolved, then remove from heat. Once cooled, transfer to the refrigerator and allow to infuse overnight. The following day, blitz the mixture in a blender or Vitamix until smooth, then strain through a fine mesh strainer.
About
A rich, lightly tropical syrup made by infusing coconut flakes into homemade cheese whey, then blending and straining for a clean, creamy coconut flavor.
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