Way Too Much Whey

 

Yogurt and WheyIf you’ve ever made homemade yogurt or scratch cheese you know about whey. It’s that cloudy yellow-ish byproduct. If your unfamiliar with it, it tends to get thrown away. Whey actually contains vitamins, minerals, protein and enzymes. To drink it straight won’t hurt you, I’m not too fond of the taste though. Luckily there are plenty of other uses.

There are two types of whey: Acid Whey, a result of making cheese with an acid such as vinegar or lemon juice and Sweet Whey, a result of yogurt or cheese made with rennet. Both will work for any of the suggestions to follow.

I like to use whey in place of milk or water when I make bread. It adds a nice subtle flavor and the bread seems to keep it’s moisture a little longer (in case you don’t eat the whole loaf in a day or freeze it).

Making Whey Cheese also known as Whey Ricotta is another way to use it up.

Ok so Whey Ricotta will still leave you with whey, but you can then make mozzarella and use the whey to stretch the curds rather than salt water.

Whey can also be used to soak your grains instead of buttermilk or water. This will give a little less flavor than buttermilk and a little more nutrition than water. We have also used whey in place of water when making rice pilaf.

One more use (there are many more but I stop here for now) is to use for Lacto-Ferment vegetables. This process is quite simple and we will go more in detail with it later but the just of it is, you add some whey as starter to your pickling brine.

Honey Whey Lemonade
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Honey Whey Lemonade is a healthy and refreshing drink and will use a bit of your whey
Honey Whey Lemonade
Print Recipe
Honey Whey Lemonade is a healthy and refreshing drink and will use a bit of your whey
Ingredients
  • 9 each Juice from Lemons
  • 1 c Honey
  • 1 c Whey
  • 2 1/2 qt Water
Servings:
Instructions
  1. Combine the honey and water and heat slowly just to dissolve the honey. If you are using raw honey you don't want to over heat it or you will lose some of the health benefits.
  2. Once the honey is dissolved, add the lemon juice and whey.
  3. Cool and serve.
Recipe Notes

(A sprig of fresh mint is really good in this too)

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Whey Cheese/Whey Ricotta
Print Recipe
Whey Cheese/Whey Ricotta
Print Recipe
Ingredients
  • 1 gallon Whole Milk
  • 1 gallon Fresh Whey
  • 3 1/2 tbsp Vinegar
  • 1/4 cup Heavy Cream
  • 1 tbsp Fine Sea Salt
Servings:
Instructions
  1. Using stock pots create a double boiler, the smallest pot needs to have a 6 qt capacity. Heat the water in the double boiler. Place the whey into the smaller pot and heat through stirring gently.
  2. Add the milk, cover the pot and slowly heat to 192 degrees, this will take about 20 minutes.
  3. Slowly pour in the vinegar and whisk to fully incorporate. Curds will start to form. Cover the pot and let stand for 10-15 min. Stir once around the edge with a rubber spatula.
  4. The curds will settle. Ladle off the whey until you can see the curds.
  5. Line a non-reactive strainer over a non-reactive bowl or bucket and very carefully pour the curds and whey into the strainer.
  6. Sprinkle with the sea salt and lightly toss with your hands. Let the curds drain for about 10 minutes.
  7. Transfer the ricotta to a bowl and gently mix the cream with the curds.
  8. Serve while warm or refrigerate for up to three days.
Recipe Notes

Recipe from "Artisan Cheese Making at Home" by Mary Karlin pg 41

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