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Jul 25, 2005 08:07 AM

Using Whey

  • k

I've recently started to make goats cheeses at home. Consiquently I have a lot of whey left over.
Does anyone know of any recipes that I can use for this or must I continue feeding it to the dog/cats/ferrets/compost heap?

Thanks a bunch


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  1. Buy a copy of Nourishing Traditions by Sally Fallon - lots of info in there about using whey. Sauerkraut, ketchup, chutney... just about any pickled vegetable that uses lactic acid.


    1. Use it when making things like breads, biscuits and cornbread where you would use buttermilk.

      1. 1) Use it instead of milk or water when making bread.
        2) Use it instead of water when brewing beer (adds sweetness and mouthfeel - 'milk stout')
        3) A refreshing drink. (About one glass is as much as I ever want. Add sugar.)
        4) Make riccota (bring to 200 F, add vinegar, strain through very fine cheesecloth, moisten with cream if desired.)
        5) Make gjetost (boil down to a paste, enrich with cream if desired.)
        6) Feed it to the dog, the pig, the chickens, the compost pile, the houseplants... but please don't feed it to your cat; she can't digest it.

        1 Reply
        1. re: Noah

          There's a dearth of good ricotta around here; can you give more detailed instructions on how to make it at home (I've only made it before in proper dairies, with all the correct equipment), starting from milk? I'd like to give it a try. Thanks.

        2. I use it when I make morning oatmeal -- gives a lot of flavor to it and more nutritious.