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Mar 8, 2008 11:30 AM

uses for whey?

Just made ricotta for the first time. (Hooray.) Now I have a bowl of whey, and no idea what I could do with it. Any suggestions?

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    1. It works well in bread, just as you might use other dairy products.

      1. You can try pickling with it. It's called lacto-fermentation. Cabbage is a good choice - you can make sauerkraut: 1 med cabbage + 1 TBsp salt + 4 TBsp whey + 1 TBsp caraway seeds. Mix all, crush or pound to release juices from cabbage, place in a jar with liquid covering cabbage by 1", cover tightly - leave for 3 days at room temp.

        The idea of using whey is that lactic acid is one of the best organic acids at inhibiting the proliferation of bacteria. Plus your body can directly use the lactic acid unlike other fermentation products like alcohol and acetic acid.

        For more info and recipes, get a copy of Nourishing Traditions by Sally Fallon and Mary Enig.

        1. I got left with loads of whey after making panir, and froze it till I could think of something. It was taking over the freezer, so I just thawed some and used it instead of water in hotpots and slow-cook casseroles. It seems to bring out the flavours better than water does, probably because of its enzymes. Hope this is of some help.