§ 84. Drinks from clarified whey

Kvass "New". Produced from whey with the addition of bread extract, sugar and baker's yeast. It is a homogeneous liquid, a slight sediment is allowed, the taste and smell are sweet and sour, refreshing, with a smack rye bread, dark brown.

The whey is heated to 95-97 ° C, kept at this temperature for 1-2 hours, cooled to 25 ° C. After precipitation of the protein, the clarified whey is decanted. Sugar according to the recipe is dissolved in the same amount of whey, heated to a boil, filtered and cooled to 15 ° C.

In not a large number of yeast and sugar are added with whey and kept for 40-60 minutes until foam appears on the surface. In the clarified whey add 25% bread extract and 25% sugar (in the form of syrup) from the required amount according to the recipe. The mixture is thoroughly mixed and the prepared yeast starter is added.

The mixture is fermented at a temperature of 25-30 ° C for 14-16 hours, then it is carefully poured into another container, leaving a layer of yeast at the bottom. The remaining amount according to the recipe of sugar and bread extract is added to the fermented mixture, mixed thoroughly and cooled to 8 ° C.

Kvass "New" is bottled in glass bottles 0.5 and 1 l each or tanks. physical and chemical indicators finished product: density by saccharimeter 11.5%, acidity 80-90 ° T, mass fraction alcohol 0.4-1%. Kvass "New" is stored at a temperature not exceeding 8 ° С for no more than 48 hours from the moment of release.

Milk kvass. Produced from whey with the addition of flavorings and baker's yeast. It is a homogeneous liquid with a slight brownish sediment, with sweet and sour taste.

The whey is heated to 95-97 ° C, kept at this temperature for 1-2 hours, cooled to 25-30 ° C to precipitate proteins. After the proteins have precipitated, the clarified whey is poured into another container, baker's yeast is added and sugar syrup(30% of all added according to the recipe).

Baker's yeast introduced in the form of yeast starter culture, which is prepared on whey. To do this, in serum at a temperature of 30° C yeast and sugar are added and left to ferment for 2-3 hours, after which the leaven is ready.

Whey fermentation takes place at a temperature of 25-30 ° C for 12-15 hours, the end of fermentation is set according to the intensity of foam release on the whey surface. The rest of the sugar is added to the fermentation horse in the form of regular syrup and burnt sugar.

To prepare burnt sugar, it is placed in a bowl, melted over a fire until it acquires a dark brown color. After that, sugar is dissolved in whey and added to kvass to add color.

After filtration, the kvass is cooled to 6-8 ° C, poured into glass bottles of 0.5 and I l and sent to maturation at a temperature of 4-5 ° C for 24 hours. Physicochemical indicators of the finished product; density by saccharimeter 11%, acidity 80-100 ° T, mass fraction of alcohol 0.4-1%,

Acidophilus yeast drink. Produced from whey with the addition of flavoring and aromatic substances, fermenting it with a sourdough prepared on pure cultures of acidophilus bacillus and yeast fermenting lactose. It is a homogeneous liquid with a small amount of sediment, a slightly greenish or brown cloudy color, with a sour milk taste and smell.

Whey is pasteurized at a temperature of 95-97 ° C with exposure for 1 hour, cooled to 35 ° C, incubated for 5 s for clarification and whey proteins are separated by separation. 5% acidophilic yeast starter culture, sugar syrup, lemon tincture are added to the clarified whey, burnt sugar, the mixture is well mixed and fermented at a temperature of 35 ° C.

The sourdough is prepared on pasteurized whey with added sugar. Serum is added with 2% non-mucous pure culture of acidophilus bacillus and 0.3% yeast washout and kept at a temperature of 30-35 ° C for 2 days and cooled to 6-8 ° C. The acidity of the starter culture before adding to the clarified whey should be 100-120 ° T.

Fermented clarified whey is poured into narrow-necked glass bottles with a capacity of 0.5 l, sealed with a cork. The fermentation of the drink takes place in a thermostat at a temperature of 30-33 ° C for 16-18 hours. At the end of fermentation, the acidity of the product must be at least 75 ° T and not higher than 100 ° T.

Finished product placed in a refrigerator with a temperature of 6-8 ° C, where it matures for 12 hours. The acidophilic yeast drink is stored at a temperature not exceeding 8 ° C for no more than 7 days from the date of release.

Physicochemical indicators of the finished product; density by saccharimeter 12.5%, mass fraction of alcohol 0.4-1.0%, acidity 75-100 ° T.

Milk champagne. Produced from whey with the addition of flavors and yeast starter culture. It is a homogeneous liquid with a slight sediment, sweet and sour taste, carbonated, light brown in color.

The whey is clarified in the same way as in the production of "Novy" kvass. The clarified whey is cooled to a temperature of 28-30 ° C, diluted with water at the rate of 490 kg per 1000 kg of product.

To prepare the starter culture, granulated sugar and yeast are added to the whey according to the recipe and left to ferment at a temperature of 26-30 ° C until foam appears, then the yeast starter culture is filtered.

Sugar syrup is prepared by mixing sugar and water according to the recipe, brought to a boil, kept for 15-20 minutes and cooled to 26-30 ° C. Burnt sugar is added to give the champagne its color.

The fermentation process is accelerated by introducing raisins into milk champagne. The raisins are cleaned, washed and left to swell in water at a temperature of 70-80 ° C for 1-2 hours. After swelling, the water is drained, and the raisins are placed in a gauze bag and attached to the edge of the bath so that the raisins are in the diluted whey. Then sugar syrup, burnt sugar and yeast starter are added to the whey. The fermentation process takes place at a temperature of 28 ° C for 9-10 hours until foam appears.

Before bottling, the gauze bag with raisins is taken out, and the milk champagne is poured into milk tanks. The titratable acidity of champagne should not exceed 100 ° T. Store milk champagne at a temperature of 0-8 ° C for no more than 36 hours from the end of the technological process..

Home non-alcoholic cocktail on serum "Freshness" and will give strength, and will cheer you up. This drink has many benefits. For example, nothing will refresh you in the heat and fill you with vitality like juicy lemon combined with whey just taken out of the refrigerator. About the benefits of this dairy product So much has been written so far that to cook and pour the whey into the sink is not just wrong, but even blasphemous. And finally, this simple drink can be prepared both for yourself and for children.

Whey is considered to be almost as healthy as milk, but without any fat. So, by mixing a similar drink, but “forgetting” to put sugar there, you will get an excellent refreshing cocktail, invigorating, refreshing, but not at all threatening your figure.
Homemade non-alcoholic whey cocktail - recipe.
Ingredients for 2 servings (large glasses):
- 1 large cup of whey
- juice of 1 large lemon (you can take more, for example, from 2 lemons),
- 2 tablespoons of sugar (which can be replaced with honey),
- some fresh mint leaves,
- 0.3 cups of water
- ice (optional).

Recipe with photo step by step:

1. Extrude lemon juice, cutting off several thin circles from the lemon in advance for decoration. If you wish, you can rub on the most fine grater and zest (the yellow part of the skin), it will give the nectar more pronounced lemon notes.
2. Wash the mint. If you have whole twig, separate the leaves - only they will be needed. By the way, mint lemon balm will also go here.
3. Pour whey and water into a blender, add lemon juice, mint and sugar. Whisk everything for 30 seconds to dissolve the sugar and crush the mint. If you beat for a longer time, foam may appear in the drink - children will like this "decoration", but not every adult will like it.
4. Pour the cocktail into glasses or glasses, decorate each with a lemon wedge and a mint leaf. Add ice if desired. By the way, it can be frozen lemon or other juice.
You can experiment with this whey nectar by substituting orange or grapefruit juice for lemon juice. But "change" the traditional whey from cow's milk not worth it. So if you buy sometimes goat milk, on whey it will be better to simply prepare pancakes from it, as the “goat” specific flavor will be very clearly distinguished in the cocktail.

Bon Appetit!
By the way, the whey turns out to be very tasty

Whey production alcoholic beverages possible both on the basis of lactose fermentation, and on the basis of its oxidation. The technology of individual drinks provides for both processes at the same time. Produce drinks with different ethyl alcohol content. Conventionally, all drinks can be divided into four groups: beer-like, wine-like, strong alcohol and ethanol.

Beer-like drinks

Beer-like drinks made from whey can be roughly divided into the following types: beer made from whey without the addition of malt, using yeast for fermentation that ferments lactose; malted beer with 30% whey, brewed with hops and fermented with deep-fermented brewer's yeast; sweet beer with malt and 50% whey, starch and sugar syrup, brewed with hops and fermented with top-fermented yeast; diet beer from clarified whey, brewed with hops, add salt mixtures and ferment lactose; a special drink made of whey similar to diet beer with the addition of starch hydrolyzate and vitamins.

Such a variety of beer-like drinks is due to the properties of whey, which contains substances similar to beer wort colloids, has viscous consistency and has a good ability to bind carbon dioxide; has like beer wort high concentration of salts. Some components of whey, after prolonged heat exposure, form substances similar to the taste and smell of malt; the sweetness of the lactose is low and does not affect the taste of the final product.

Beer-like drinks with the addition of whey are produced using conventional beer technology. The milk whey is heated to a temperature of 93 - 95 0 С, kept at this temperature for 15 - 30 minutes and the denatured proteins are separated. Clarified whey in the amount of 10% of the total volume intended for introduction into the beer is introduced into the mash before the main conversion of malt starch into sugar. the remainder of the whey can be added at any stage of the brewing process.

The obtained whey beer differs little in composition from the usual one, but contains 2 - 3 times less alcohol (about 1.5%), it is rich in extractives (about 8%), their content is 2 times more than in regular beer... In taste, smell, appearance, maturity and frothiness, a beer made with the addition of whey is almost the same as a regular beer.

Milk beer "Bodrost" is produced from whey using hops, raw milk sugar or sucrose, yeast that ferments lactose or ferments sucrose.

The technology of production of milk beer "Bodrost" is carried out in the following sequence: acceptance of raw materials and assessment of its quality; clarification of whey and normalization of carbohydrates; heat treatment mixtures of whey with hops; main fermentation; fermentation; bottling and packaging of the finished product.

Cheese or curd whey is used as raw material for the production of milk beer, it is also allowed to use whey filtrate. Whey is cleaned of casein dust and fat, heated to a temperature of 95 - 97 0 С. kept at this temperature for 20 - 30 minutes and one of the known methods the denatured whey proteins are separated. To increase the efficiency of fermentation, the carbohydrate content is adjusted to 10 - 12%. This can be achieved by concentrating the clarified whey, adding lactose or sucrose.

Add 0.3% hops to the prepared whey and boil the mixture for an hour. This operation gives the product an appropriate flavor profile and increases the release of protein compounds. The hopped wort is sent to a clarifier separator or to a filter press to separate additionally denatured proteins and waste hops. The clarified hopped wort is cooled to the fermentation temperature, which depends on the type and strain of yeast.

For fermentation, a yeast starter is prepared. Any type and strain of milk yeast capable of fermenting lactose into ethyl alcohol is used as a yeast starter culture. When adding sucrose to the whey, brewer's yeast is used. In the laboratory, yeast is grown from a pure culture obtained in test tubes. The cultivation is carried out in four stages with a duration of 16-24 hours each. Pure culture yeast obtained in the fourth stage is used as an inoculum for growing industrial yeast.

Into the clarified hopped wort with optimal temperature for a specific type of yeast, a production starter is introduced at the rate of 15 - 20% of the volume of processed raw materials. The main fermentation is carried out in fermenters for 48 - 60 hours until the end of the violent evolution of carbon dioxide. During the first day, the wort is stirred every 6 hours.

At the end of the main fermentation, the wort is sent for additional fermentation. It is cooled to a temperature of 6 ° C and kept at this temperature for 10 days. During this period, the product is saturated with carbon dioxide, maturation and clarification. Yeast and suspended solids settle to the bottom of the tank.

The finished product is poured into barrels, flasks, tank cars. Milk beer is stored at a temperature not exceeding 6 0 С for no more than 72 hours.

6.5.2 Wine-like whey drinks have been known for a long time, but have not received wide industrial implementation. One of the reasons for this is the duration of the technological cycle and the need to build a specialized workshop, since the release of these products in the same room with other dairy products is unacceptable.

Champagne type whey drink can be cooked different ways... According to one of them, the technological process is carried out in the following sequence: acceptance and quality assessment of curd whey; preparation of whey for fermentation; fermentation of fermented whey; cooling and maturation of the drink; bottling, packaging and aftercooling of the packaged beverage.

Curd whey with an acidity of 60 - 70 0 T, purified from casein dust and fat, is heated to a temperature of 92 - 95 0 C, kept at this temperature for 45 - 60 minutes and the denatured protein is removed by one of the known methods (sediment and decantation, filtration, centrifugation ). The clarified whey is cooled to 28 ° C and fermented with 5% yeast starter culture. Yeast starter cooked on pasteurized and cooled to 28 - 30 0 С whey. 10% sugar and 1 - 2% are added to the prepared whey bread yeast pre-ground in a small amount of whey. The mixture is thoroughly mixed and left at a temperature of 28 0 С for maturation until foam appears on the surface, yeast flavor and odor and small gas bubbles. After that, the starter culture is filtered and added to the whey prepared for fermentation. In the fermented whey, granulated sugar is added in an amount of 50% of the whey weight and burnt in an amount of 0.1 - 0.2%. Sugar is added in the form of sugar syrup prepared with whey in a 1: 1 ratio and filtered. To give the drink pleasant aroma aromatic substances (extracts or essences) are added to the mixture in an amount of 0.1%. The mixture is stirred and left to mature for 5 to 8 hours until foam appears on the surface. The ripened drink is cooled, poured into bottles, kept in refrigerator compartment 2 - 4 hours. The production process is then considered complete and the drink is ready to drink.

Champagne milk "Ideal" is produced from milk whey using raw milk sugar or sucrose. The technology of the drink was developed by the staff of the Department of Milk and Dairy Products Technology of SevKavSTU.

Technological process production includes the following operations: acceptance of raw materials and assessment of its quality; normalization of raw materials for carbohydrates; heat treatment and clarification of the mixture; fermentation and fermentation of the mixture; purification of the fermented mixture; bottling and packaging of the finished beverage.

Milk whey, cleared of casein dust and fat, is sent to a vessel for boiling albumin, and the whey is added milk sugar, the mixture is stirred until the sugar is completely dissolved, heated to a temperature of 90 - 95 0 С, kept at this temperature for 45 - 60 minutes and denatured whey proteins are separated. The clarified whey is cooled to a temperature of 20 - 25 0 С, the pH is checked, which should be 4.5 - 5.0, and, if necessary, adjusted.

Yeast starter culture is prepared on clarified pasteurized whey. For this, pure cultures of milk yeast fermenting lactose are used. To enhance the growth of yeast in laboratory conditions 0.05% of nicotinic acid is added to the clarified whey. They are grown without aeration of the nutrient medium. The seed culture is prepared in four stages. At the first stage, inoculation is performed from an oblique agar slice and 5 ml of yeast dilution is obtained, which is used as an inoculum for the second stage, receiving 50 ml of yeast dilution. At the third stage, the amount of inoculum is increased to 500 ml, and at the fourth stage, 7.5 liters of yeast dilution is obtained. This yeast dilution is used to obtain production yeast. The duration of the process at each stage is 18 - 24 hours.

Cultivation of industrial yeast is carried out in two reactors with air supply. The useful volume of the first reactor should be at least 0.25 m 3, the second - 2.5 m 3. The regimes of growing culture in reactors are the same as in laboratory conditions, but the process takes place with constant aeration. The duration of the yeast propagation period in each reactor lasts 10 - 12 hours. The entire contents of the first reactor, after the completion of the multiplication process, serves as inoculum for the second reactor. After completing the process of growing the culture in the second reactor, 20% of the yeast wiring is sent to the first reactor to repeat the cycle, and the rest is separated, obtaining yeast milk and microbial mass.

Yeast milk according to the recipe is introduced into the clarified and prepared for fermentation milk whey, mixed and kept at constant aeration for 10 hours, then the air supply is stopped and fermentation is carried out for 24 - 48 hours. After the completion of the fermentation process, the mixture is clarified on a clarifier separator and cooled to a temperature of 6 0 C.

The finished product is packed into tank cars with thermal insulation. Milk champagne "Ideal" is stored at a temperature not exceeding 6 0 С for no more than 72 hours.

Table wine type drink from milk whey is produced from curd or cheese whey with the addition of sucrose, flavoring and aromatic substances. The product technology was developed by employees of the Institute of Microbiology of the Academy of Sciences of Belarus.

The technological process of the production of this drink is carried out in the following sequence: acceptance and assessment of the quality of raw materials; preparation of raw materials for fermentation; introduction of lactic fermentation yeast and fermentation of lactose; introduction of sucrose, wine yeast and fermentation of sucrose; blending the mixture; ultrafiltration of the mixture; pasteurization, cooling and filling of the finished product.

A drink is produced from curd or cheese whey. Casein dust and milk fat are removed from whey by separation, whey is heated to a temperature of 92 - 95 0 С, kept at this temperature for 45 - 60 minutes, denatured whey proteins are separated and cooled to 28 0 С. In this case, the clarified whey is pasteurized at a temperature of 93 0 С with an exposure time of 15 - 20 s and cooled to 28 0 С.

Yeast fermenting lactose, such as Kluyveromyces, is introduced into the prepared whey and fermented until the lactose is completely utilized. Sucrose is added to the fermented whey so that the total sugar content (initial lactose content + added sucrose) is 21-22%, as well as the culture of wine yeast of the genus Saccharomyces. Wine yeast transform sucrose into alcohol and give the resulting drink the taste and aroma of table white wine. The fermentation process at the second stage is carried out at a temperature of 26 - 28 0 С and periodic stirring, the duration of the process is 96 - 144 hours. The duration of the fermentation process can be regulated by the amount of yeast introduced, the more yeast is added, the faster the fermentation process ends. After the end of fermentation, yeast cells are removed by separation in clarifier separators.

To improve the organoleptic properties, the drink is blended. The blend includes: sugar syrup, lemon acid and flavors. It is allowed to use ready-made blends used in the production of grape and fruit wines.

The blended drink is purified in an ultrafiltration unit, cooled and poured. The finished product is a transparent liquid of golden straw color, which tastes and smells like white table wine.

Sherry wine type drink from whey is produced from curd or cheese whey with the addition of sucrose and baker's yeast. The technological process of product development is carried out in the following sequence: acceptance of raw materials and assessment of its quality; preparation of whey for fermentation; fermentation of whey mixture; clarification of fermented whey and maturation; concentration of the mixture by freezing; stabilization of the aroma of the finished drink.

Granulated sugar was added to the heat-clarified whey in a ratio of 2.5: 1.0 to 9.0: 1.0 and baker's yeast in the amount of 1.2 - 9.9%. The mixture was thoroughly mixed and left to ferment for 3.5 months. In the first few days, the temperature was kept within 15 - 22 0 C and gradually decreased to 10 - 19 0 C. After 10 days of fermentation, a black crust forms on the surface, which must be removed. Subsequently, the surface of the mixture is covered with an oily film, which is also removed. After the end of fermentation, the upper clarified part of the liquid is drained, leaving a sediment at the bottom, and sent to maturation. Ripening of the clarified wine material is carried out at a temperature of 7 - 10 0 С for 10 - 54 days. During this period, the taste and aroma of the drink are stabilized. After that, the liquid is cooled, placed in a chamber with a temperature of minus 23 0 С, and kept for several days. Then the frozen water is removed. Due to this, the concentration of dry and aromatic substances of the drink occurs. To stabilize the taste and aroma, the drink is kept for several days at a temperature of 10 0 C. After that, the drink is ready for use. Finished product according to organoleptic indicators matches the wine sherry.

Similar information.

Once I got carried away with whey drinks and they steadily entered the menu ...
If you, like me, periodically cook homemade cottage cheese, cottage cheese in a slow cooker or thick yogurt, then wondering where to attach whey from them?
except Adyghe cheese, baking options such as pancakes, pancakes or breads, include whey-based drinks on the menu. They are useful and very tasty, if you try a little))
The whey after thick yogurt tastes softer, but the tart whey after cottage cheese or cheese is better to dilute a little with cold drinking water.
In our area are sold fruit drinks based on serum, they inspired me to experiment.

1. Whey cocktail with jam
A whey cocktail is not for everybody's taste, as in principle any dish in general. Try it, decide, maybe you will like it ...
So far I have tried only apricot and orange preserves for the cocktail, and there are other options in the plans: cranberry, apple, etc.



Ingredient List:
serum - 150 ml
jam or confiture - up to 1 tablespoon
lemon - 1 slice

Put a serving of jam in a blender glass and add juice from one slice of lemon.
Pour in the whey (from cottage cheese or thick yogurt).
It remains only to grind and whip all the ingredients with the immersion attachment of the blender until smooth and fluffy.
The mass will noticeably turn white, and a lush cap of bubbles forms at the top.
Pour the finished whey shake into a serving glass.
Serve the cocktail right away, as it flakes within a few minutes ...

2. Whey and syrup drink
The easiest way to make a whey-syrup drink is to take a can of purchased canned fruits (peaches, apricots, pineapples, pears, etc.). But the best, of course, are homemade preparations ...



Ingredient List:
serum - about 200 ml
water - optional
syrup - 1-2 tablespoons or to taste
canned fruits - to taste

Place the canned fruit pieces in a blender glass.
Pour in the sweet syrup.
Puree the mixture with the immersion attachment of a blender.
Pour in the whey and simply stir in this sweet fruit puree.
Pour the drink into a glass and serve immediately.
Refreshing, tasty and healthy drink from whey with sweet syrup is ready.

3. Cocktail from fresh fruit with serum
For such a sweet lush whey cocktail I tried different fresh fruits and I especially liked bananas, pears and kiwi. I'll show you a variant with a banana.


Great for sweet syrup natural syrups(and baked goods) such as agave, jam syrups or honey.

Ingredient List:
serum - 150-200 ml
water to taste
fresh fruit - about 50 g
sweet syrup or honey - to taste

Selected fresh fruit cut into pieces, pour in some whey and add a serving of syrup or honey.
Use the hand blender to puree the fruit.
Pour in the rest of the serum.
Punch the mass again with a blender until smooth and fluffy.
The fruit and whey shake is ready, serve immediately.

Whey is a by-product of the curd preparation process. However, it has a mass valuable properties... The whey contains a large amount of useful substances, among which it is worth highlighting vitamins A, B, C and E, calcium, healing mineral salts and protein. Systematic use of this product contributes to the restoration of intestinal microflora, normalization of work circulatory system and weight loss. In general, whey-based cocktails are a good help for those who want to improve their health, maintain beautiful figure and add a pleasant variety to your drinking diet!

Orange drink is the perfect thirst quencher. Bright color, pleasant taste and benefits ... Such a cocktail is unlikely to leave anyone indifferent! To prepare it you will need:

• serum - 2 l;
• orange - 2 medium;
• sugar (to taste).

Priority of actions:

1. Wash the fruit thoroughly under running water, cut it into pieces (including the peel) and put it in the freezer for 1 hour. Such manipulations will eliminate the unwanted bitterness of the zest and optimally prepare the oranges for subsequent processing.
2. Place frozen fruit in a blender bowl and add sugar. If you want to get more sweet drink, put 100 g of sugar. If in the first place minimum calorie content - ideal option will become a sweetener or the complete absence of any sweeteners.
3. Grind the food in the blender at a high speed (the process will take a few minutes).
4. Add a glass of lukewarm whey to the cooked orange puree and beat again.
5. Pour the rest of the whey into the resulting composition and mix.

It is good if the drink stands in a calm state for 1 hour. Strain the cocktail through cheesecloth and help yourself! The cake remaining after filtering the drink can not be thrown away. Many culinary experts recommend using it as a filling for baked goods.

Simple Recipes: Light Lemon Drink

Lemon and whey - great combination... Lemon has been known since ancient times for its healing properties and an alkalizing effect. And in general, serum can endlessly sing laudatory odes! To make a refreshing drink, you will need the following ingredients:

• serum - 0.7 l;
• water - 0.3 l;
• honey - 3 tbsp. l .;
• lemon - 2 medium;
• mint (fresh) - 3-5 branches;

Step-by-step instruction:

1. Wash the lemon, separate a couple of slices from the whole fruit and set them aside (later they will come in handy for decorating your cocktail).
2. Squeeze the lemon juice into a container and grate some of the rind on a fine grater (it will give the drink a more pronounced citrus scent and special charm).
3. Rinse the mint and remove the stems. Set a few leaves aside.
4. Combine the whey, honey, juice and mint, then whisk with a blender until smooth.
5. Pour the drink into glasses and garnish each with a lemon wedge and mint leaves.

If you prefer cold drink, add some ice to it. Just do not overdo it so that the cocktail does not turn out to be watery.

Whey cocktail with banana

Healthy recipes provide an excellent opportunity to quickly saturate your body with vitamins and other substances important for maintaining health. Banana is the champion in potassium content. In addition, its use promotes the elimination of excess fluid from the body, which can be beneficial for edema.

To prepare the presented drink, you need to stock up on the following products:

• banana - 1 ripe;
• whey - 1 cup;
• jam - 1 tbsp. l .;
• cinnamon.

The process of creating a drink is very simple and does not take much time:

1. Cut the banana into small slices. If you want to get thick cocktail, then pre-chop the fruit into large pieces and send to freezer for a few hours.
2. Pour the whey into the blender bowl, then add the banana chunks, jam and a pinch of cinnamon (it will provide a divine relaxing scent).
3. Whisk the ingredients thoroughly.

Ready! It remains only to pour the drink into a glass jug, enjoy the wonderful appearance and enchanting aroma of the cocktail and, of course, treat yourself to your health!

Berry drink recipes are incredibly popular. Not surprising, because these juicy summer fruits are very tasty and healthy! And if we are talking about cranberries - know that the best one for immunity and vitamin support of the body simply cannot be found! Cranberries contain an impressive dose of vitamin C, thiamine, carotene, riboflavin, potassium and magnesium. It is not for nothing that they call it a "rejuvenating" berry!

Here's everything you need to make your drink:

• whey - 1 large cup;
• water - 400 ml;
• cranberries - 350 g;
• sugar or natural honey- 150 g (or less).

Follow the instructions below:

1. Rinse the berries under running water and rub through a sieve.
2. Heat the water and gradually add sugar to it. Without removing from heat, stir the liquid until you get a sugar syrup.
3. Combine whey, cranberry paste and prepared syrup. Cool the resulting composition, pour into glassware and refrigerate for 15 minutes.

Delicious, invigorating vitamin drink ready! If desired, you can add fruit to the cocktail.

50% Benefit, 50% Pleasure: Pumpkin Blueberry Whey Drink

Pumpkin is a must-have on the supporters menu healthy way life, but few people know how to cook it deliciously. Vitamins (B1, B2, C, E, PP), beta-carotene, fluorine, zinc, magnesium, sodium, phosphorus - these and others useful substances contained in an ordinary piece of orange pulp that everyone knows. The pumpkin whey drink contains the perfect balance of healing ingredients that will give you health and blooming appearance! Here's everything you need to make this wonderful cocktail:

• pumpkin - 1 kg;
• serum - 0.5 l;
• blueberries - 400 g;
• sugar (to taste).

Procedure:

1. Wash the pumpkin, then cut into large slices and rub the pulp through a sieve.
2. Rinse blueberries, strain through a sieve and mix with pumpkin puree.
3. Combine the pumpkin and blueberry mass with whey, adding sugar or sweetener.
4. Useful and delicious drink ready!

Cocktail "Chocolate temptation"

Sometimes you really want to taste chocolate, but this is not the most healthy choice... You'd better have a glass of delicious and real healthy cocktail with an enchanting chocolate aroma! To prepare it you will need:

• serum - 1 l;
• cocoa powder - 2 tbsp. l .;
• sweetener.

Preparing a drink is very simple:

1. Mix sweetener with cocoa.
2. Slowly add whey to the prepared mixture.
3. Mix thoroughly.

As you can see, a minimum of products and efforts! Nothing extra!

Photo courtesy of Shutterstock