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.
Uses For Whey Leftover From Cheese Making
Here are some wheys (ha!) you can get 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? Join the discussion over at the Curd Nerd Forum. We would love to hear from you!
Photo credit: Grongar