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. Continue reading for some uses for whey.
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