Need Ideas On How To Use Up All Your Left Over Whey?

By on 29/04/2011

Leftover Whey If you are making cheese regularly, you will have a lot of left over whey to deal with. You could pour it away down the drain, but it’s a very nutritious by-product and why not use it if you can.

Here are some wheys (ha!) you can a little more out of your milk by using up the whey as well:

  • Use in bread making instead of water – gives a great rise
  • Use in pizza doughs – or any baking that needs water or milk really
  • Feed to chickens
  • Feed to dogs
  • Feed it to pigs
  • Use as a stock or in gravy
  • Cook your porridge with it
  • Cook pasta or potatoes with it
  • Water outdoor plants with it
  • Use for storing Feta or Haloumi in
  • Make Ricotta
  • Blend with bananas, berries etc for a protein drink
  • Drink it just as it is – not my favourite taste in the world personally
  • Freeze for later use
  • Some people swear by it to bathe in for healthy skin – not sure I’m so keen on that idea myself but hey, if you are…..
  • Lacto Fermentation – making things such as sauerkraut

Do you use your whey up in any other ways (I left it that time) that you want to share with Curd-Nerd readers? Let us know in the comments below.

Photo credit: Grongar

9 Comments

  1. Phil

    02/05/2011 at 2:05 pm

    Love your ideas. It’s tough to use up all that whey and I always feel a little bit guilty throwing it out.

    Check out this link:

    http://www.dbicusa.org/documents/Uses%20of%20Whey%20in%20the%20Farmstead%20Setting.pdf

    • curdnerd

      02/05/2011 at 7:35 pm

      Thanks Phil! Great link. Whey beer would certainly be interesting : /

  2. Pingback: QA2 - Why Does My Feta Melt When Aging In Brine? | Curd-Nerd

  3. Pingback: pH Meter – Do You Need One? | Curd-Nerd

  4. Bruce

    24/10/2012 at 1:08 am

    There’s a Greek cheese called Manouri that is made by adding cream to whey. I’ve looked in vain for a recipe. Maybe you can help?

    • curdnerd

      24/10/2012 at 8:39 am

      Hi Bruce

      Thanks for your question.

      I can’t say that I have seen a recipe for Manouri but leave it with me and I’ll do some hunting through my resources. I’ll be sure to let you know if I find anything. : )

  5. MikeR

    09/10/2013 at 6:58 pm

    Like your ideas and recipes a great deal.. I have been using my whey when baking breads and doughs; i.e loaves, pita breads, pizza etc and it gives a lovely rise and excellent texture…

  6. Sandeep Moharekar

    06/12/2013 at 10:18 pm

    Can i press hard cheese like pecorino with pneaumatic press.if yes……..Who are the Manufacturer of these press.
    I want to make my operation auto

    • Curd-Nerd

      04/02/2014 at 8:02 am

      Absolutely! A pneumatic press can be used for pressing all kinds of cheeses. I don’t know of manufacturers in your area, but with the right guidance most custom engineering/fabrication shops could put something together for you.

You must be logged in to post a comment Login

Leave a Reply