Whey too many questions
I have this wonderful whey in my fridge from making ricotta and having searched and read many posts in TFL, I've got a few questions.
I've read that there is 'sweet' and there is 'sour (or acidic)' whey. I taste mine and it doesn't seem significantly one way or the other. I used 1/3 cup white wine vinegar to one half gallon of milk at 180F. Should this be sweet or acidic (I would think the later)? Is it just that the flavors escape my pallete (I taste both, but very subtlely)?
When used in a recipe (sourdough in particular) might the sweet or acidic qualities rear their heads and affect my bake, whether I can taste them or not? If so, how so?