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How do you cook with leftover whey?

I just started straining my homemade yogurt, and now I have a beautiful, yellow, liquid bowl of whey. I know people cook with it, but how? Does it replace something? What are the proportions? Please help, as I would hate to waste it. Thanks, Nikki

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    1. re: Samalicious

      Cooked whey from cheese making is different from probiotic whey from straining yogurt.

    2. I've never cooked with it, but I can tell you that dogs love a tablespoon or two on top of their dry food! Good for them, too.

      2 Replies
      1. re: loratliff

        Need to remember this. I'm looking for a dog!

      2. Some people put it in smoothies.

        1 Reply
          1. re: SWISSAIRE

            ??
            Do you put it in the dough for pizza? Do you simmer chicken in it or use it as a marinade?

            1. re: wyogal

              First to clarify, I referred to Whey Cheese.

              I learned to make yoghurt in Greece, made it about 6 times after that, and haven't since. I just decanted the liquid in a cloth, including the yoghurt whey, to make it thick.

              1. Pizza: In place of Mozzarella. Thick. This is something we learned in Brasil.

              2. Chicken: Cut up chicken pieces, and saute with onions, garlic until brown. Add the Whey and slow simmer. Serve over rice with potato salad, a Fleischsalat, or Wurstsalat. This is a summer dish using left-over bits of meat or wurst.

              1. re: SWISSAIRE

                When I drain my yogurt I get thick yogurt (Greek style), and watery whey.
                What are you talking about? The yogurt? or the watery whey?

                1. re: wyogal

                  Decanting the water from home-made yoghurt = Greek thick style yoghurt. Yes, that can be used in bread or other meals, just as the whey cheese can.

                  A little honey, or preserved young walnuts, and a touch of lemon zest onto this yoghurt is fantastic !

                  1. re: SWISSAIRE

                    Thank you, but I was wondering what to do with the leftover watery substance.

                    1. re: SWISSAIRE

                      It's the water part..... I call the cheese made from thickening the yogurt, yogurt cheese, not whey cheese. I was wondering how you made the whey into cheese.

            2. Save it to use as a starter for lacto fermented food and drinks.
              Fermented lemonade is easy and tasty. Sometimes called Hindu lemonade.

              2 Replies
                1. re: Nikki NYC

                  You should google it.

                  basically, lacto fermented food is the method that we used to preserve foods ( before chemicals). kraut, pickles, pickled vegetables, all kinds of condiments, yogurt, beverages. Many foods are fermented to Improve flavor and to preserve them in cool storage for months.

                  for example, normally homemade mayo only lasts about a week, maybe two if you push it. when I make homemade mayonnaise, I lacto ferment it by adding some whey, then leaving it out to ferment for 12 to 24 hours. Then I refrigerate it and it will keep for many weeks to months, without chemicals and no change in flavor.

                1. best brown rice i ever ate: brown rice, washed, then soaked for at least 7 hours with water and a splash (maybe a tablespoon or two?) of whey. then drained and cooked as usual (with fresh water). Somehow the whey made the rice so delicious!

                  1. some answers might be found in this previous thread asking "what to do with the liquid strained off yogurt?":

                    http://chowhound.chow.com/topics/695938

                    1. I was told you can use it to replace an equal amount of water in bread dough. Just tried it myself, but as I've never made that bread recipe before, I can't tell you how it might have affected the final result.

                      1 Reply
                      1. re: madbaker

                        That is the answer I was looking for. Thank you. Will try.