Recently, I made some punch for a party resulting in leftover lemonade. I offered my husband a glass which he gladly accepted. A few hours later, he went looking in the fridge for more lemonade. He spotted some yellowish liquid in a quart-size mason jar and poured himself a big glass– over ice for maximum enjoyment.
You guessed it. He was mortified when the liquid hit his tongue and he could barely get to the sink fast enough to spit it out. It was actually whey from some homemade yogurt I had recently drained. He claimed it was the most vile stuff he had ever tasted. I promptly informed him it was supposed to be healthy but he was unimpressed.
Whey is the by-product produced when straining yogurt to make Greek yogurt.
Up until now, I felt the same way about the yellow liquid called whey. I threw it away, just like the majority of you who participated in my survey on Facebook. (If you aren’t a fan yet, click the button in the right sidebar so you can see all the latest happenings in my kitchen and/or participate in the occasional survey.) But after a little research and experimentation, I won’t be doing that any more.
In preparation for writing this article, I browsed through the comment section of my post about making Greek yogurt at home and collected all your great ideas. Except for the last two, I’m not endorsing or recommending any of these ideas . . . just putting them out there because one of you said it worked.
Flaky Honey Butter Biscuits made with whey– recipe coming soon
- Substitute for other liquids when baking — gives breads and pancakes a nice sourdough-ish taste.
- Add to protein shakes.
- Lacto-fermented veggies and fruits
- Use for soaking whole wheat flours.
- Keep feta cheese fresh by submerging it in whey like they often do in Greek delis.
- Makes great sauerkraut, fermented bean dip, beets, etc and the whey helps the fermentation along with some salt.
- Use whey for boiling noodles or cooking rice.
- Feed it to outdoor plants, tomatoes particularly need and benefit from the extra calcium.
- Mix it half and half with iced tea — sort of an “Arnold Palmer without the lemon-aid.”
- Grab some whey any time a recipe calls for chicken broth, or even as a replacement for wine in some cases. (I’m not recommending this one for all soup. I tried it with potato soup. BLECH! We had egg sandwiches for dinner that night.)
- Use it to thin out a batch of homemade hummus or pesto.
- Use it to cook quinoa.
- Boil your oatmeal in whey. Top with dried Montmorency cherries reconstituted in (you guessed it!) whey.
- You can use it as the liquid in pizza dough, and it adds a wonderful flavor to the crust.
- You can use some of the whey to make lacto-fermented pickles. The cookbook Nourishing Traditions explains how to use whey along with a brine.
- Some have mentioned using it in skin care products. Sorry, I have no idea how to do that!!
- Someone suggested thinking of whey as clear buttermilk. This idea resonated with me so I started envisioning how I could substitute whey for buttermilk. I marinated chicken breasts in whey, drained and then rolled them in seasoned flour for fabulous fried chicken.
- Based on the principle in #17, I made the flakiest, lightest and most tender biscuits to ever come out of my kitchen last week. Very soon, I’ll share the recipe for the biscuits you see here and a variation for Flaky Cinnamon Biscuits substituting whey for buttermilk so be sure to save the whey from your next batch of yogurt. (Update: To see this recipe, click here.)
In case you landed on this post from Mars and don’t know much about Greek yogurt, you can see the process from beginning to end here.
Hi Paula,
Love your blog!! Just started on my yogurt adventure. It was a little intimidating at first but truly yogurt is pretty forgiving. Really, clean containers and utensils and mind your milk temperatures are the only musts. At first I would stress about how much yogurt for a starter, how long to hold the milk at 180 degrees and what if it went above 180?? What if I went longer than 10 minutes? And what is the correct temperature to heat it to? or cool it to? Everyone had a different answer… Well I have been at it about a month now…I have heated it as high as 200 degrees, and held the high temperature for 10, 15, or 20 minutes…I use any combination of 2% whole milk, cream 10%, 18% or a splash of 32% (decadent yes), also I love coconut milk yogurt, love the flavor, have made yogurt using pure coconut milk, though that is pricey, but it is only the flavor that I am going for so I throw in a can of coconut cream, splash of cream and fill it up with whole milk…. delicious!!
As a result of finding your blog today and your posts about using whey as a yogurt starter there is a coconut/whole milk yogurt on the go as I type … very excited about this because the waste of whey weighs heavily on my mind…couldn’t resist.
All I know is yogurt is so easy and the methods so vastly accommodating to what you have on hand that I should have been doing this long ago!!
But seriously thank you for all the whey info, I will make good use of it!
Melissa
I am a sourdough baker who has ventured into making yoghurt. Yesterday I used whey in place of water in my bread recipe. All I can say is wow. It added something to the taste that I can’t describe and it made the dough softer and easier to handle.
Thanks for the whey uses. Someone asked about salad dressing…
I use either the yogurt or whey mixed with a fast food honey mustard pack and it’s so good.
I also love frozen yofurt and I have an ice cream machine. I have been searching for years for a nice way to keep the creamy texture . I’ve tried gels, milk powders
Any suggestions??
Where is the honey butter biscuit recipe? I can only find the cinnamon biscuits.
Never mind, I just found it at the bottom. 🙂
Hi, I love your video here. I saw that you were going to give the recipe for Honey Buttermilk biscuits and I’m dying to try them! Would love to have that recipe 🙂
Lisa,
If you will scroll to the very bottom of this recipe, you will see the variation I was talking about. paula
Had some luck using whey in a marinade for lamb: 1/4 cup each of red wine, red wine VINEGAR, whey, lemon juice; 1/2 cup olive oil; 2 large onions; 3 cloves garlic; 1 tbsp each ground cumin, oregano, mint, and black pepper. Marinated about 2 lbs. lamb in the mix overnight, and was pretty satisfied, although I did add some salt.
My sister in law just moved in with us and the poor girl is lactose-intolerant. I tasted her Whey Milk and loved it! Now I want to know how I can add that to our lifestyle diet! This is a good list!
I hqve read a lot about substitution for milk with whey but not sure how much to use. Is it a straight substitution? In other words if a recipe calls for a cup of milk do I use a cup of whey?
Hi Linda,
I have only used whey as a substitution for buttermilk. About 1:1 usually works. Whey is much more acid than regular milk. Proceed with caution.
Can whey replace buttermilk in recipies such as banana bread?
I havenevermade yogurt or cheese think I will give it a try.
Wow…I can use this when making my oatmeal. I’ve always felt so guilty when I wasted it. I just so happen to save it from the last batch of yogurt I made. Thanks for sharing….
I really enjoyed your video! I am a first time visitor and I was impressed with your presentation form how clear you speak to how easy you make things seem. I shared this video on my FB page. I’ll be back to check out other things!
Thanks, Irvin Greene
I make home made bread OFTEN and do 3 loaves at a time. The recipe calls for 3 1/4 cups of water. Last night I strained my yogurt and have 4 cups of whey. Would I be able to use these 4 cups of whey instead of water or is it going to be to much?
I would guess that it’s no problem although I never make that much bread at once. Whether that much whey would taste good depends on what type of recipe you are using. I probably wouldn’t put it in dough that is meant to be sweet but rustic bread or French bread would benefit from the slightly sour taste.
Thank you for your prompt reply. The bread recipe I make is just a regular bread recipe so I will start with a cup of whey and see what happens. I do have an Artisian recipe that I will have to try using whey. Bagels also. Excited to see how they turn out.
Hi Paula,
I made Greek Yogurt successfully in the crockpot, but then found your video.
Very excited to try it in the microwave, so I made it yesterday, but after 6-8-10 hours in was still very watery. So…, I let it sit in the oven (turned off) with light on over night. Looks much better, and is now releasing the whey.
I believe my problem was, my starter was about 3-4 weeks old ( Not Fresh )
Question:
How long can you leave the yogurt out before it goes bad when waiting for it to thicken ?
I wonder if we can use leftover whey as a starter for the next batch of yogurt. It’s gotta have tons of the same bacteria that turns milk into yogurt, right? Anybody tried that?
Yara, Absolutely you can use whey as a starter. I wrote about it here.
I freeze the whey in ice-cube trays and then use them smoothies.
Oh, I might add that I used to just drink it straight. If you like plain yogurt, you’ll like the taste of whey.
Paul,
You are a better man than me. I can’t imagine how thirsty I would have to be to drink whey straight up. Thanks for writing.
It really is delicious; sort of like buttermilk.
Someone else posted here that it’s very much like lemon juice; lemon juice is much, much more sour. Whey doesn’t require sugar as does lemon juice.
Next time you have some whey available, take a tiny sip; I’m sure you’ll be pleasantly surprised.
Paula,
I wanted to add one more use for whey to the list: pasta sauce. I just boiled some rice penne in some water-thinned whey, with the addition of dehydrated bacon, sun-dried tomatoes, pepper, seasoning salt, and garlic powder. By the time the pasta was ready the whey had boiled down into a thick, creamy sauce. I topped it all with a julienned leek leaf from the garden, and devoured it. A one-pot, reuse/repurpose dish to be proud of!
here in switzerland, we pay more than a dollar at the grocery store for a pint of bottled fruit-flavored whey (sold next to the starbucks frappucinos!) best flavors: sour apple&pear, blood orange (an italian variety that’s red and orange inside), and passion fruit. in summer, pop it in the freezer for a few minutes, voilà: perfect thirst-quencher-slushy!! (and works against the munchies, too) with amazing health benefits.
Rose,
I’m curious. In this delicious drink, are they using sweet whey, sour whey (like that drained from yogurt) or whey protein?
on the bottle i just happen to have it says 94% sour whey, mango pulp, passion fruit concentrate, citric (lemon) acid, flavoring, pectin and artificial sweetener.
and i also just pulled my first batch of yoghurt out of my oven this am–draining the whey as we speek. mmmh!!! thank you, paula!!
Can one make cheese with this whey? Farm cheese for example?
I have made ricotta with the whey but nothing else.
I’ve made crockpot Greek yogurt for years, and the drained whey separates into the clear yellowish liquid on top, and a lot of creamy white thicker stuff at the bottom (which I re-drain and add garlic and herbs to make a spreadable cheese). My question is, can I use the white thick stuff as a starter for my next batch of yogurt? Does it contain enough live cultures? Usually I save a cup of fresh yogurt to use for next week’s batch, but I’m so in love with my yogurt that I want to eat it all! By the way, I DO use the clear liquid whey in all my baked goods, subbing it for milk or water.
Yes, whey makes a good starter. I’ve done it many times.
I have been trying to find a strainer like the one you show in your yogurt video. I ordered an extra fine strainer but it was not nealy as fine as the one you showed. How do I make sure I get that tight mesh?
Enjoyed your video. Thanks
Lisa, Have you checked the link on this post?
Here is the Amazon link: http://www.amazon.com/Matfer-17360-Exoglass-Bouillon-Strainer/dp/B00069ZUXW/ref=sr_1_1?ie=UTF8&qid=1408640053&sr=8-1&keywords=matfer+bouillon+strainer
You might be able to find it cheaper somewhere else on the web.
Where can one buy the strainer in the photo? I currently use a regular strainer lined with muslin?
Check out this post. Or go to this link. http://www.amazon.com/gp/offer-listing/B00069ZUXW/ref=dp_olp_new?ie=UTF8&condition=new
I use a nutbag to strain my yogurt. 4-5 hours in the frig and it’s almost as thick as cream cheese.
Just made French bread with the whey! It was the best ever! I just substituted for the water.
#19- Make more yogurt!
You’re right Joe. I’ve done it several times. I plan to do another post about more uses for whey and this one will be at the top of the list.
Using whey as yogurt starter works well. I have been using a quarter cup per gallon. I let it sit all day while at work, 10-12 hours, so not sure if it takes longer, but it comes out the same. I like it sour, so the longer the better for myself. All those billions of yogurt making bacteria seem to make it after being strained through a tea towel.
Use whey to make sorbet
4cups whey
1/2-3/4 cup liquid honey
1cup mashed fresh fruit of choice
Just before it is finished freezing stir in 2tablespoons of vodka stir well
This makes it easier to scoop .
Also you can make ricotta from whey. 1/4 teaspoon liquid rennet is the same as 1/4 tablet of rennet. It is dinner that cottage cheese, but the same flavour.
I make yogurt every second day, as I get 2 gallons plus of milk from my jersey.
It is awesome in bread or sourdough starter. Hope this helps… Enjoy!
I buy organic yogurt from Trader Joes but it has been pasteurized. I separate the whey so that it is greek yogurt and then I use the whey for soaking beans and oats.
I have a question though. Recently I made fermented applesauce with the whey and I’m not sure it turned out. Wondering if I can use this whey for fermenting or if it needs to be raw yogurt to work? Thanks!
I’m kicking myself in the butt for just pouring it down the drain. I just finished draining my first batch of yogurt because i couldn’t find any plain Greek style yogurt. I thought it was just water, not whey. Now I know for next time; save the whey. 🙂
I am new to yogurt making and just purchased a yogurt maker. My family is Lactose intolerant and my yogurt maker says not to use Ultra Pasteurized milk, we drink Fat Free Lactaid, which is ultra pasteurized. So I tried Almond Milk since it is not ultra pasteurized and it is Lactose Free, however it didn’t thicken up like I am seeing in your recipe results, it was like a cup of yogurt to 3 cups of whey in a 4 cup batch. I would love to try your method though my oven only goes as low as 170 degrees, so that won’t work. Have you ever tried Almond milk to make yogurt, or do you have another suggestion for Lactose Free homemade yogurt?
Hi Sandy,
I have had bad luck with Almond Milk myself so I have no advice in that regard. I really did not like the taste so gave it up long ago.
I have not heard that about ultra-pasteurized milk. It wouldn’t stop me from trying though. I bet it would still work.
Regarding lactose-intolerance: I am no expert. I’ve read that many people who are lactose-intolerant can eat yogurt–just depends. Good luck.
It was kind of you to take the time to reply Paula; especially since I am my usual late self here!
🙂
I love Greek yogurt and eat no less than a quart a week. (low fat) So, I recently purchased a yogurt maker which is pretty awesome looking and hope to make equally awesome yogurt! I have been reading about the whey from the leftover yogurt making since it did not make sense to me that I could possibly use 5 cups of fat free milk and get less than 2 cups of Greek yogurt without something of value left over! A couple of things that I thought I would share about the whey. First, it can be frozen for at least 6 months; it was advised to freeze it in batches which would be convenient to how you would want to later use it! (Ice cube trays were suggested by someone) I read where it is used in soup but not before flavoring the whey with your left over bones and letting it boil down to about half … Yup yup yup now you have broth for your soup! Also, it is used on tomatoes and other plants in your garden that like their soil more acidic … meaning it gives the soil a higher PH which tomatoes love as well as blue berries! One more thing … someone also said that it is great in the bath … oh yea .. they swore it make her skin smooth as a babies butt! Now that is reason alone to make yogurt for.
Great ideas here, Pattycakes. Thanks for sharing.
thanks for your entry and all its comments
a few additions: joints for people over 60 will also benefit from a regular daily intake. I am amazed by the body-builders obscession as they may ruin their joints very young, so whey might help them, not just with its proteins: does the powder contain what liquid whey does?
I marinated a not too tender piece of beef in whey in my fridge for six days, it turned out to make a delicious dish
I got those hints from Nourishing Traditions by Sally Fallon, an excellent treasure trove given by a good American friend (I am French but keen on mid-eastern food traditions and fermented food).
I make mine with kefir grains, bake pancakes with whey, cakes with my kefir (I leave it thicken and then get more whey) and have always hated milk!.
Thank you for the helpful info! I recently started making homemade cheese and have been looking for ways to use the leftover whey. Quinoa tonight, tomorrow who knows! 😉
Thank you for these suggestions. I made yogurt today for the first time. I am very excited to try using the whey in my biscuits.
Hi, i just started making yogurt.. I can’t believe how easy it is and how much money i wasted buying those dollar containers. Even my husband is enjoying it. however he has to have the homemade lemon curd on it.. but that’s ok.. he’s eating yogurt.
Hi Paula – I use 1-2 Tbsp of whey in place of vinegar. Here’s the recipe I base mine off of:
http://www.myhumblekitchen.com/2012/01/how-to-make-homemade-mayonnaise-with-4-simple-ingredients/
Tastes yummy, and the whey adds protein in addition to acting as a preservative.
I know this post is quite old. However, there is a use for whey that I didn’t see listed. You can use it to make homemade mayonnaise.
Mayonnaise? Really? Are you substituting whey for vinegar or lemon juice?
After reading all the comments, wouldn’t whey be a great sourdough starter?
I make yogurt cheese & use the whey in chili or broth based soup. I’m going to try the Buttermilk replacement.
Hi Paula,
(Like your name.) Whey in chili sounds really good right now with a chill in the air. Thanks for writing.
Crème fraîche was recently introduced to my taste buds and I was surprised to find out it is simply buttermilk ( 2 tbls & 1 cup heavy cream combined ) but when I make ricotta the whey was tossed. Nice to see there is a use for it. Very helpful to see all the uses. Now that I see the Greek Yogurt process I will try it. Great video thanks.
Hi 8keeper,
Good luck with your yogurt. I think you will enjoy the process.
What great info! I bought yogurt because it was a healthy quick snack for me and my family. Then I realized I was the only one eating it. I bought the yummy mango Greek one all the time. (I don’t need all those calories and sugar). I wanted to try making my own plain yogurt in hopes that my family would like to too. I made a few batches and enjoyed it, though wishing it was thicker (I didn’t want to strain away any of the good stuff in the whey). My son did start to eat my yogurt and he started straining it. I do like it so much better when it’s thicker… so I too needed to find a way to utilize the whey!
Does anyone know how long it can stay sealed in the fridge?
I can use so many of these great ideas. I think fist up will be some ice tea and pancakes!
Using whey for skin care products – scrub your face (I prefer chia seed meal or coffee ground soaked in water, and maybe a drop of essential oil), rinse first. Soak a mask sheet with the whey water and put it on for 10-30 mins. In fact I’m going to try it now! I make strained yogurts at home and I had no idea what to do with the whey. Thanks!
Thanks for the informative uses for whey, I made Halloumi for the first time last night which appears to have turned out brilliantly but because of waste was too tight to throw the whey out so will make soda bread to go with the cheese and treat my tomatoes …thanks for that, found you on Google for suggestion for whey so will now add your FB link 🙂
Glad to hear it Annette. I have never made Halloumi. How interesting!
Hi Paula, I made my first successful batch of homemade Greek yogurt yesterday and savored it today! I had tried once in the past and it didn’t work out, so I was happy when I saw your very detailed video on how to make it. Threw the whey out since I had not read this post, not to worry… will be making another batch tonight!!! Thank you and remain blessed. June
June,
Congratulations! Happy yogurt eating.
I have goats. And a whole ton of whey all the time. Feed it to dogs, chickens, us…and I still have too much. :-/ Out of just two goats even. SOO glad to have found this blog, I was getting desperate because I hate throwing this stuff out. I had no idea I could feed my tomatoes with it. A whole lot of other wonderful ideas and I just wanted to say thank you, you guys have made it so that I probably won’t be quite as desperate to find even more ways to use this lovely stuff. Thanks again!
You’re welcome Christine. Are you making yogurt, cheese or both?
Hi Paula, what a delightful person you are. Such a great video and you have presented your method so well. Have you ever used mesophilic cultures that require no heat source? I am currently making my first batch of countertop Filmjolk yogurt. I did a taste test from the starter and it is really delicious. I got tired of running to the store for yogurt. The whey can be used to lacto ferment veggies which are a boon to health as I have read. There is a lot of protein in it and if you have body builders in the family it would go great in a smoothie. I also prepare water kefir and when the weather cools down I will switch to milk kefir both for probiotics. It is just too much to have both types of kefir going at the same time. Be sure to keep your cultured products several feet from each other so cross contamination does not occur which weakens your cultures. I also make soy, lima and mung (favorite) bean milk. Very time comsuming but delicious. After soaking, I remove the skins to further remove phytic acid and insure good digestibility. I will be looking forward to your posts to see if you are being adventerous too. : )
Hi Fortuna,
I think you are way more adventurous than I am when it comes to yogurt and related foods. I have tried kefir but didn’t love it. As far as all the other things you mention, I haven’t explored them. Perhaps in the future but right now I have other priorities. I’m sure you understand how that goes. Good luck and thanks for writing.
I know this is an old post, but I just made a couple gallons of yogurt and have whey coming out of my ears. Normally I’m able to use it in smoothies and in buttermilk recipes and use most of it, but I have a glut so was looking for new ideas. I’m going to try diluting some for my tomatoes (for the calcium) and blueberries (for the acid).
I do want to say: believe it or not, whey can make an extremely refreshing cocktail mixer! Mixed with some sugar (think of it as lemonade that hasn’t been sweetened enough yet – with so much acid, that’s basically what it is – and sweeten it to taste) and gin (or vodka, I suppose), with a spring of mint or basil garnish for odor, it’s a pretty amazing spring/summer drink.
Hi David,
Thanks for adding another idea about the cocktail mixer. Who knew?
Mr G. We’re on the same page. Down here in Sydney Australia I’m desperately looking for “non-baking” ways of using whey. But we don’t mind a cocktail or three! thankyou and Bottoms Up. ?
I’ve been interested in making my own yogurt and your informative blog has convinced me to get moving and I bet whey would be a great substitute for buttermilk in my cornbread recipe. Gonna have to try this…Thanks!
Hi Paula,
You were my biggest inspiration to start making my own Greek yogurt and I have made it as often as three times a week ever since! I came here today to add one more item to the list of things to do with the whey: gelatin! (Jello). The whey flavor is very subtle. We loved it here and I wanted to share it with you. Just posted on my blog but used natural passion fruit instead.
Thanks again for all the inspiration!
Have a great weekend 🙂
This is a translation from Serbian medical reports on the benefits of whey.
Regeneration of the liver. When it is implemented through therapy for liver regeneration , it is necessary in a longer period to drink whey daily (from 0.5 up to one liter per day), and avoid fat food, alcohol, cigarettes and other substances which damage the liver . In order to achieve a better and faster healing result is desirable at the same time regularly use young cheese (This is a low fat soft cheese and is the first step of cheese making in feta cheese production. The nearest UK/US equivalent is cottage cheese, although you could find it is specialist deli shops). It is best to eat for breakfast, and it is on an empty stomach.
WHEY SMOOTHIE
Put all ingredients in a Mixer and enjoy.
Ingredients
3 dcl whey
1 banana
2 table spoons frozen blueberries
1 teaspoon coco powder
1 teaspoon honey
What is dcl in this recipe?
Deciliter
3 dcl = 10.14 fl oz
Hi, I have been living in Serbia for the last 10 years and in the last two years a milk and cheese company have started selling fresh whey in tetropak liquid form. It has a shelf life but I am told that it’s health properties are endless and particularly in the renewal of the liver and other internal organs. I really like the taste, as I love natural yogurt and feta cheese and it is so refreshing. I will certainly try it in some of the recipes.
Thanks for the suggestions on whey use. I can find 2 options for my weekly dose – my tomato plants & low carb waffles but, still need some more help with uses. We are on a permanent low carb diet due to husband’s diabetes so don’t eat very much bread. I have been pouring my weekly whey in the raised bed garden hoping to enhance the soil. I truly need more suggestions. And, thank you so much for your website. It’s enormously helpful and informative.
Nice to hear from you Kathy. Thanks for your kind words about the website. I hope you looked through the comments about whey as people have added other ideas there as well.
Just wondering… what size of a strainer are you using? I see that type of strainer comes in mostly 8″ or 10″… I wanted to make sure that if I ordered it, I got an appropriate size for a half gallon project of yogurt 🙂
Hi Allie,
You can see and read about the ones I use here. Both of the strainers pictured hold half a gallon. I recommend the best you can buy (the cone shaped strainer, sold at restaurant supply houses and also Amazon) if you really like to make your own yogurt and plan to do it a lot. It’s worth it. If you are just getting started and aren’t sure about the whole thing, some of the cheaper ones will work if the mesh is fine enough. If not, you will have to resort to lining the strainer with cheesecloth, which is not my idea of fun, but some people don’t seem to mind.
I use a jelly bag to strain, works great.
A coffee filter ( or several) works well to line the sieve. The yogurt will just slide off the filter when you are done.
I made a fermented beverage called “Hindu Lemonade,” using whey, with a mixture of lemons and limes. A counter top fermented beverage. It was a very nice, refreshing, & healthy drink. I learned about it from, “The Healthy Home Economist,” blog.
http://www.thehealthyhomeeconomist.com/video-fermented-hindu-lemonade/
Thanks Paula!! For responding so quickly, for your website, and everything you do on here!! Just add honey to taste and a bit of vanilla, it’s delicious!!
Was wondering if using the whey works just as well for use as a Starter?? I forgot to save some from my first batch for the next one before flavoring it with honey and vanilla. Could I use my flavored yogurt as a starter??
Hi Christopher,
I have not tried whey as a starter. Doesn’t sound appealing. BUT, yes I think you could use your flavored yogurt as a starter. You only need a teaspoon or two so no big deal. I just wouldn’t use starter with fruit in it. I use my flavored yogurt all the time–but all I use is Torani syrup (splenda) and vanilla bean paste. Haven’t tried it with honey.
I have been using it in pancakes .
Now I have other uses thanks to your post.
🙂
Just in case anyone was interested in the whey bath I thought I had better mention that only a little oil is required. You do NOT want the bath to be slipperly when getting out.
Some very useful suggestions here. New ones for me are watering my blueberries here – not yet though. My garden here in the UK is flooded at the moment – lol. Also to store feta – my family love baked feta.
I use the whey for bread but also in my homemade facial moisturiser – upto the same amount as honey (this acts as a preservative – it will not kill bacteria but stops new bacteria forming) exactly what I want.
Also I have a bath with whey (I have an old liquid soap container filled with sunflower oil and essential oils) and add the whey and the oils for moisturising and to remove the whey smell.
I can’t wait to try your biscuit recipe. Thank you so much.
Thanks for the ideas! Have you posted that whey biscuit recipe yet? I looked in the recipe index but didn’t see it. I have TOO MUCH whey on my hands!
Oops… just saw that it was the cinnamon biscuit recipe. Will definately try!
I had some (well, a lot of) leftover whey from last time I made paneer cheese. I used it to make more paneer (it is softer that way) but I didn’t feel like making it lately and so it was just sitting in my fridge. I thought of the uses 1), 14), and 17) myself–whey turned out to be a great way to boost flavor of biscuits, bread, croissants, quiche, and whatever I was baking. I think it retains some milk fat (obviously much less than buttermilk), which makes everything softer. I will definitely try to use it for sauerkraut and as a marinade for chicken breasts. Thanks for the tips!
I’m a new mom & looking at all the benefits of this stuff would it be ok to mix my son’s formula with it instead of water or do you know?
Christina,
Whey is very acidic and would sour the milk instantly. Doesn’t seem like a good idea to me but I’m not a doctor, so I would ask your doctor first.
Cannot remember where I read it..but whey is good for up to 6 months refrigerated. It is somewhere out in cyberspace.
Rosanne,
Thanks for writing. Good to know.
whey cool!
Joyce, you made me smile.
I love your suggestions. I used the whey in biscuits and they were so fluffy. I cannot wait for the buscuit recipe(s) you mentioned.
Question: Is there a shelf life for whey in the refrigerator. I’ve made the yogurt three times, so the whey is stacking up a bit in the refrigerator. I will definitely try freezing it in smaller containers in the future, but was wondering if I need to pitch it?
Hi Jane,
The biscuit recipe is here. I also like to make them with cheese.
I can’t answer your question about the shelf life of whey but if its anything like buttermilk, it should be good for at least a month. If you decide to pitch it, throw it over your shrubs. I hear plants really like the stuff.
Paula – you can pitch whey into the garden, but you need to be careful. It is acidic – so plants such as blueberries will do well with it. But plants that do not like an acidic environment, you will want to make sure you also mix with water and not pour it straight in.
Hi Ian,
Thanks for pointing this out. Most of our soils are quite alkaline here in North Texas so any acid is welcome. But this is definitely something to consider.
Hello,
My Mother-in-law makes cheese quite often and yogurt, too. She saves her whey and gardens with it. She also adds it to her laying hens’ water, as do I. Makes for some tasty eggs!
Hi Jasmine,
I have watered my plants with whey but never the chickens. Not that I have any chickens. 🙂
I just drink Whey by the glass full. It cools you down in the summer heat. It has so many health benefits. If you don’t like the taste try adding a little honey or sugar. If you like the taste of lemon give that a try. It makes your bones strong, your nails and hair grow. As far as using it for beauty products you can use it instead of gel, style as usual, the heat will remove the smell. You can rinse your hair with it (massage in to stimulate growth) rinse it out afterwards if you don’t like the smell, but it will dissipate after a little while. This will leave your hair looking like you just got out of the shower unless you style it. If you have problems with you gums rinse your mouth with it. It heals the skin if you get a cut or bruise rub it with whey. It will help in healing, no matter how sever the wound the cultures in whey are an awesome helping hand. Whey has endless health benefits. If you have ever taken anything that didn’t taste so great to heal your body, whey is something worth using. If you drink it long enough you will start to want to taste it.
Wow! I’m impressed that you can drink whey straight. I guess it’s an acquired taste. I don’t know about all the other benefits you mention but it sure sounds good. Thanks so much for sharing.
Love your blog! I came looking for info on how much starter to use, I thought I was using too much and I was right, so now I get to eat more from each batch. WooHoo! – and then I just kept clicking . . . Anyway I drink my whey, I just pour it off every little while during straining and toss it down. Since I started that my digestive system has been Much Healthier, I feel like I have more energy etc. But I never thought of rinsing my gums with it or using it in my hair. Curious to know if anyone else tried that!
Hi Tejasa,
I’m impressed that you can just drink whey straight. Wow! Haven’t tried rinsing my gums or using it in my hair, either.
Hello! Thank you for all the lovely tips on how to use whey! Am so excited to start baking again! My mate says my cookies could be used for the army – they’ve come out so hard! Now i can treat him to some “Flaky, light, and most tender” cinnamon cookies! (He’s been hinting for Apple Pie!) And we’ve thought of giving Renee’ Loux Apple Cobler a go – perhaps with a hint of whey!!
Oh there are dozens of delicious Indian Vegetarian (Ayuverdic) recipes that require whey in their stews etc…. And boy what a difference it makes to accommodate those subtle spice flavors!
Off to start menu planning for the week! So excited with all the new whey ideas! Thanks a bunch!
Happy cooking, Candace. Hope your recipes please everybody.
Just made my third batch of Greek yogurt and I used frozen whey from the last batch for the starter, worked great. Next experiment will be to see what happens when I combine yogurt and tapioca. Any suggestions?
Enjoy.
Frozen whey? Really? Who knew! I will try it myself. I’m not a tapioca fan (childhood memories) but it will probably be good. Blueberry yogurt and ice cream is awesome so maybe it will be kinda like that.
Freezing and reusing the infused whey for my next batch of cheese could work Wronknee! I’ll give it a shot! Thank you!
Thank you, I had no idea what to do with the whey!! I am excited!!
helen mucciolo – I found a recipe for homemade ranch dressing mix, using milk and mayo. I have made it with that, but also with milk and sour cream. I will definitely try it with homemade yogurt next! Here’s the link (if I’m allowed to post a link on here) to the recipe….
http://www.5dollardinners.com/2011/04/homemade-ranch-dressing-mix.html#ixzz1yYmu1vC5
Thank you to Jennifer, I did find recipes and ended up mixing some mayo in with yogurt and herbs and garlic and white pepper, little lemon, came out good, hubby didn’t complain!!
I also thinking the acid whey itself would make an excellent salad dressing when mixed with oil, herbs, and perhaps some buttermilk powder….
How long does the whey stay good once drained from the yogurt? This is awesome! I just started making yogurt and have already tossed one big bowl of whey.
Jennifer,
That is a good question, and I don’t know the answer. It is so acidic that I would think a long time but I’m not for sure.
up to 6 months
Hi, I appreciate your answering me! Some people don’t. Anyway, since I have so much yogurt and lots of greens in the garden, I’m looking for salad dressing recipes. like maybe a ranch type using yogurt. Also have lots of herbs and onions. Thanks.
Helen,
I’ll have to work on that one. Thanks for the challenge.
Question, have you tried to make whey cheese? I’ve heard it can be done, using rennet, any thoughts?
I have not tried whey cheese. Seems like a great idea though.
I have been making ricotta and yogurt, I use the yogurt whey in Italian feather bread, very good. The ricotta whey is used in soups, freezes well for future use. I’m going to use it in other ways, as you suggested. Why throw anything out, I freeze everything!
Helen, Love that you make ricotta too. I can only imagine how much whey you must produce. Happy yogurt-eating.
just made raw milk greek yogurt with your receipt, it was great! can i make ricotta with the whey instead of using whole raw milk?
Barbara,
I have tried—without success. If I figure it out, you can be sure I will blog about it. pr
To Paula: Go to “free coconut recipies.com” and they have recipes, also in “Eat Fat/Lose Fat”, and “The Coconut Oil Miracle” they have a recipe. I have found that I prefer to use the “unflavored” organic coconut oil for this, I did not care for it with the regular coconut-flavored oil. Also make extra sure that if you are going to use olive oil in part, that it smells and tastes fresh, or it will ruin the whole thing!! I bought the oil I use on Amazon.com – Wilderness Family Naturals brand. Look for it to say “expeller pressed, ultra clean supreme”. It smells and tastes completely neutral but is still very healthy and full of the good stuff that makes coconut oil so great! I use an immersion hand (stick) blender and it only takes a few minutes. (There are sites on You Tube that show you how to do it!) It really, truly tastes just like regular mayo, no one in my family can tell the difference.
Thanks so much Lorraine. I’ll check it out. pr
Will try in with soaking steel cut oats, making homemade coconut oil mayo, and in place of milk in my pancakes/crepes. Keep the ideas coming! I can’t wait to try home made kraut and pickles! Now off to ferment something else in my kitchen…just started making water kefir last week, with lots of success!
Lorraine,
Homemade coconut mayo? Sounds so interesting.
My grandmother used whey in stirabout (steel cut oats or cornmeal) and she added bacon to it and a poached egg (just the yolk for me because I was little and she loved me ) on top. You’re right, it’s delicious.
Thanks for writing Melissa. What a great use of whey! And what a special grandmother you had, too.
Thanks for all the great tips and tricks! I followed overly simplified directions on my first attempt to make yogurt and to make matters worse I thought I could simplify those even further. Doh! Reading though your blog has set me straight and I am making attempt #2 tonight. If all goes well I will certainly be saving the whey for those fantastic looking biscuits!
I love using whey in breads and biscuits! I just freeze in ice cube trays, then pop the whey cubes into a freezer bag until needed.
I’ve had a blast reading your blog – great pics, information, recipes. If it’s okay, I’d like to add your link to my ‘ways with whey’ page on my blog.
Keep up the good work!
That is one of the best ideas I’ve heard for storing whey! I used frozen cubes of lots of things but that never occurred to me. Thank you, I have been ensmartened!
your whey biscuits look awesome!! that’s a funny story about your husband…there is actually a dairy here in ny that is making a whey drink (they call it “tonic”), and i’ve seem it sold at some pretty posh markets….
http://www.tastingtable.com/entry_detail/nyc/3819/Try_White_Cows_dairy_tonics.htm
Nice tips, the one about using it to keep feta in is really great! I need to try that.
Such an informative post!! I never really think of using whey, but you have broadened my horizon!
Great article Paula! I had no clue you could do so mush with whey,
ok more reasons for me to start the yogurt making, don’t know why it intimidates me but I guess try to keep the temp at a certain level for so long. I finally got over the candy thermometer so it, time to cross that bridge and “get over it”.
I use my oven which has a digital temperature and timer to keep the constant temperature…. 110F or 43C for 6 hours, maybe a bit longer if you like the yoghurt thicker.
Put your yoghurt in containers, sit the containers in a large baking dish and warm (not hot) water to about 3/4 up the side of your containers. I also put a cloth in the bottom of the baking dish.
I put my filled jars with lids on the baking sheet and wrap them entirely in kitchen towels, then into a 100-ish degree oven TURNED OFF (cooled down from when I sterilized the jars at 250 for 20 minutes), and then leave them there for 6-8 hours. Hasn’t failed me yet.
Using the microwave, I bring the milk to 165 degrees in a porcelain casserole with lid. I let the milk cool to about 110 degrees and then add the yogurt culture. I put the entire casserole into the oven with just the oven light on. Presto – 6 hours later, the yogurt is perfect. No need to turn on the oven. Just use the oven light.
I make yogurt in my crock pot:
1. put 1/2 gallon of milk (i use organic) in a crock pot and heat on low for 2 1/2 hours.
2. unplug and let sit for 3 hours
3. mix 1/2 cup of room temp live yogurt with some of the warm milk to temper and then mix into the milk in the crock pot.
4. wrap with towels and let sit for 8-10 hours
5. refrigerate-I put cheesecloth in a strainer and strain out the whey to make greek yogurt
Sounds like you have your system worked out well, Heather. You might find the following posts interesting regarding how much starter you have to use and a really fuss-free way to strain yogurt.
I use an electric heating pad on low under the blanket I wrap my containers in. Once everything is to temperature I shut it off and only turn it on if I feel the yogurt is cooling too much. No fuss and works great every time.
Can’t wait try it in something .It hurts my heart to just pour it down the drain. My yogurt seems to get better each time I make a new batch .
Please, hurry with the recipe for the Flaky Cinnamon Biscuits! I love your blog and EVERY recipe that I’ve used of yours is absolutely fantastic. Make a batch of Greek Yogurt every week and LOVE it! Thank you so much for bringing the ‘joy’ back to cooking for me! And I will be using the whey as a buttermilk substitute!
I’ve been using my whey in my 5 minute artisan bread and smoothies to great success. I can’t wait for the biscuit recipe!
I’d like to hear about your 5 minute artisan bread! (Is it on this page somewhere?)
Try this one Anne. It is easy and delicious. http://gotitcookit.blogspot.com/2011/09/easy-five-minute-artisan-bread.html
Wait do you substitute whey for all of the water, or just a portion? I’ve made the bread before but getting rid of some whey in the process would be amazing.
This bread looks fantastic!
Can I the recipe for your five minute artisan bread as well? It would be lovely if you could email me or facebook me. I’m not sure if I will get it if you reply to me.
I feel like such a slacker! I give each of the dogs a scoop of yogurt, along with a splash of whey, every morning. The love it so – I don’t know if I could deprive them to divert some of it into those lovely-looking biscuits.
Kris, Slacker? No way! If your dogs like it– fantastic! I was the slacker for throwing it away all these years. Thanks for stopping by.
Yet another reason why I should make my own yogurt. Those biscuits sound wonderful! 🙂
Interesting! I’m looking forward to your whey recipes.
Mimi