What to do with whey?
Since I started making my own yogurt a few years ago and then draining some of it for a cream cheese substitute, I end up with a few cups of whey quite often. I feel really guilty pouring it down the drain, and I've substituted it for water and milk in pancakes and soup, but I'd love some suggestions about what else I could do with it! TIA
That's the best suggestion for using whey that I've ever come across.
BTW, I heard years ago that McDonald's used whey powder in their milkshakes but I'm not sure if it's a myth...Oops, just googled it and apparently whey powder was used in their miilkshakes at some point but no longer. It used in their yogurt now. Whey certainly would be one of the least horrible ingredients found on their menu.
+1. I do this as well. It's recommended in one of my favorite cookbooks. They recommend using the whey/buttermilk left from making butter for bread-baking as well.
Also in waffles, quick-breads, cake, biscuits, etc. -- though I use just a couple tablespoons of it to "sour" the milk.
2 1/2 cup Flour
1 tsp Baking powder
1/2 tsp Baking soda
1 cup Whey
1 tsp Salt
4 tbsp Shortening
Sift flour, measure, and sift with baking powder, baking soda, and
salt. Work in shortening. Add sufficient whey to form a soft roll dough. Turn onto
lightly floured board. Knead lightly. Pat into sheet 3/4 inch thick.
Cut with floured cutter. Place on slightly oiled baking sheet. Bake
at 450 for about 10 minutes.
Devils Food Sour Cream Cupcakes
Brilliant! This is why I love this community so much! I've already used some whey in my last batch of no-knead bread and it was delightful, and I'm looking forward to trying the biscuits . . . and hey, what a great excuse for "having" to make a chocolate cake :)
whey is also used as a starter for lacto fermentation (sauerkraut, kimchee).
the process is described in 'Nourishing Traditions'.
i make all of my own fermented vegetables and they are delicious!
You could try using it in slow-cook meat dishes as a substitute for some or all of the water. The enzymes bring out the flavours, and it frees up a lot of freezer space if you've been hoarding it!