Coconut Whey Syrup Recipe
expeller or press
stainless steel cooking vessel
stainless steel spoon
Packaging Material: Sterilized glass jars with new PVC caps
A. Preparation of Whey
Prepare coconut skim milk as described in Coconut Honey (steps 1 & 2).
Adjust pH of skim milk to 4 with either 6N HCl or 25% citric acid solution. Separate the coagulated proteins by centrifugation or by filtration.
Collect the coconut whey.
Dissolve sugar in the whey (1 part sugar: 1 part whey).
Cook in a double boiler or steam jacketed kettle until the total soluble solids content reaches 75%.
Pour hot in sterilized containers and seal completely.
Cool and label.