We shared how to make greek yogurt yesterday – it is one of several processes (that are dominated by a bunch of different cheese making processes) that will leave you with a bunch of whey. It looks like cloudy water, it tastes a little sour and it’s ALIVE! Are you going to throw it out? I say, “KNOW WHEY!” (or the opposite, “YA WHEY!”)
Here’s a 10 uses for whey:
- Put it in pizza dough (or any other dough). Replace some, or all, of the water in this recipe with whey and you’ll be thrilled with the extra flavor.
- You could add it to the best rolls for ribs (instead of beer); the tang will go with the heartiest of BBQ.
- You can add it to your jar of sauerkraut or kimchi. This will accelerate fermentation if your product is still on the counter or add to the flavor if it’s in the fridge.
- Like the brines from Kraut and Kimchi, you can mix a bit in potato salad (such as this potato salad that includes wild leeks/ ramps)
- Feed plants or your garden (from all I’ve read, most dilute it with 5-7 parts water for this use).
- Use part of it to cook rice or grains in – this is most effective when using them for a stir fry (and not eating as-is).
- You can lactoferment veggies and pickles with it. Examples include fermented apples and fermented hot sauce.
- Some people drink it or make tea with it (hint: if making tea, you’re best to make COLD BREWED tea or add a cooled concentrated tea to the whey as cooking it will remove it’s living bacteria that’s healthy for you). I know some people also add it to smoothies.
- You could cook it down (this will kill many of the benefits) and use it to add a sour note to dishes (like hot and sour soup) by adding it to your stock.
- You can create a marinade from it.
What do you do with leftover whey?