Sneak Preview: Check out this extensive list of uses for yogurt whey–the yellowish liquid strained from regular yogurt to make Greek yogurt.
If you like to strain regular yogurt (homemade or store-bought) to make Greek yogurt, you may be asking yourself, “What can I do with all this whey?”
Some people claim to drink whey straight up, but my husband doesn’t think much of that idea.
I once offered him a glass of lemonade leftover from a party. Later in the day, he went searching for more lemonade. After a quick survey of the fridge, he spotted a lemonade look-alike in a quart-size mason jar and unwittingly poured himself a big glass of whey-on-the-rocks.
Unfortunately, I missed the show, but I heard he couldn’t get to the sink fast enough.
Up until now, I’ll admit that I didn’t have much use for whey. But hey! I’m not the only whey-waster. The majority of you who participated in my survey on Facebook said the same thing.
I invite you to check out the 18+1 ideas presented below. Don’t miss the bonus idea at the end if you are a sourdough bread maker.
#1 and #17 are my personal favorites.
Inspiration–thanks to you
In preparation for writing this article, I browsed through the comment section of my post about making Greek yogurt at home. Y’all gave me some great ideas. It will take me a while to try all of them.
Although I have not yet tried all of these ideas, I’m putting them out there because one of you said it worked.
How is yogurt whey different from cheese whey?
Acid whey is drained from yogurt or sour cream. Whey drained from cheese-making is referred to as “sweet whey.” This makes a big difference in how you can use it and of course, the taste.
Please note that some of the suggestions in the comments are more appropriate for sweet whey, not acid whey.
18 Ways To Use Whey–a By-Product of Greek Yogurt
Add whey to protein shakes.
Use for soaking whole wheat flours.
Keep feta cheese fresh.
Submerge your chunk of feta in whey like they often do in Greek delis.
Whey makes excellent sauerkraut, fermented bean dip, beets, etc.
The whey promotes fermentation along with some salt.
Feed whey to outdoor plants.
Reportedly, tomatoes especially need and benefit from the extra calcium. If you have pink hydrangeas, you can reportedly pour whey on the soil around them to turn the blooms blue.
Mix whey and half-and-half with iced tea (or grape juice or orange juice.)
One person called it an “Arnold Palmer without the lemon-aid.”
Make Crème Fraîche.
Get the extremely simple directions for making crème fraîche here. It’s the most extravagantly rich and slightly tangy condiment you can imagine.
Thin out a batch of homemade hummus or pesto with whey.
Use it for cooking quinoa.
Boil your oatmeal in whey.
Then top with dried Montmorency cherries reconstituted in (you guessed it!) whey.
Make lacto-fermented pickles.
The cookbook Nourishing Traditions explains how to use whey along with a brine.
Try whey instead of the more traditional lemon juice or vinegar. Just so you know, the process will produce even more whey, but at least you won’t have to buy lemons.
Think of whey as transparent buttermilk.
This idea resonated with me, so I started envisioning how I could do this with fried chicken. I marinated my chicken breasts in whey, then rolled them in seasoned flour for some pretty fabulous fried chicken.
Make light, flaky, and tender biscuits using whey as the liquid.
Based on suggestion #1, I recently made the flakiest, lightest, and most tender biscuits with whey.
Check out the recipe for Flaky Cinnamon Biscuits or the Glazed Flaky Biscuits Made with Whey (or Buttermilk)
Many people feed whey to their pets and claim they love it.
Make a sourdough starter with yogurt whey (or yogurt) and flour.
How to use and maintain the starter:
- When you are ready to make bread, discard all but ½ cup of the starter. Add equal amounts (in weight) of whey and bread flour to replace what you will take out to make bread.
- For example, if your recipe calls for 1 cup of starter, add ½ cup (120 gr) of whey (or spring water if you don’t have yogurt whey) and 1 cup (120 gr) of bread flour. Stir.
- Place your starter in a warm place and let it sit until bubbly on top and spongy throughout. It should double in size (or more) when your starter is vigorous.
- Measure out the amount of starter you need.
- Add another 1/2 cup of whey or spring water and 1 cup of bread flour to the original starter. Stir, cover loosely, and let it sit in a warm place (70˚F) until it starts to bubble. Refrigerate if not using in the next few days.
It’s best to feed your starter at least once a week. Once a month is minimum.
If at any point, you see mold or funky colors appear in your starter, throw it away and start over again.
If you want your sourdough bread to taste sourer, use whey instead of water when feeding your starter.
Looking for more ideas? Be sure to read the comments. My readers are the best!
What do you do with whey?
Unless you like to drink yogurt whey straight-up, what have you tried that’s not listed here? Please share.
What would you like to read next?
If you have a question or problem you need help with, please write it in the comment section below so I can respond back. You can also email me: paula at saladinajar.com.
Thank you for visiting!