18+ Uses for Yogurt Whey You May Not Have Thought Of Yet

Last updatedFebruary 12, 2022

Home » 18+ Uses for Yogurt Whey You May Not Have Thought Of Yet

Sneak Preview: Check out this extensive list of uses for yogurt whey–the yellowish liquid strained from regular yogurt to make Greek yogurt.

18 Ways to Use Whey--a By-Product of Greek Yogurt - Whey in a Mason Jar — Whey is the yellowish liquid strained from regular yogurt to make Greek or Icelandic yogurt.

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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. Looks like we won’t be drinking whey so I needed to find other uses for it.

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. You all gave me some great ideas. Unfortunately, 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.

yogurt with whey gathered at the top near the pour spout — Notice the whey gathered at the pour spout.

How is yogurt whey different from cheese whey?

Acid whey derives from yogurt or sour cream. Whey drained from cheese-making is referred to as “sweet whey.” The origin makes a big difference in how you can use it and, of course, the taste.

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Please note that some of the suggestions in the comments are more appropriate for sweet whey, not acid whey.

showing the process of separating or straining whey from yogurt

18 Ways To Use Whey–a By-Product of Greek Yogurt

Substitute whey for other liquids when baking.

For instance, it gives bread and pancakes a unique sourdough-ish flavor. I have often used it as the liquid in My Favorite Pizza Dough and this Crusty French Bread. It adds a delicious taste to the crust.

Add whey to protein shakes.

Lacto-fermented veggies and fruits

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.

Use yogurt whey to make more yogurt.

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.”

#10

Make Crème Fraîche.

Creme Fraiche made with yogurt or yogurt whey in a dish with a spreader

Get the straightforward directions for making crème fraîche here. It’s the most extravagantly rich and slightly tangy condiment you can imagine.

#11

Thin out a batch of homemade hummus or pesto with whey.

#12

Use it for cooking quinoa.

#13

Boil your oatmeal in whey.

Then top with dried Montmorency cherries reconstituted in (you guessed it!) whey.

#14

Make lacto-fermented pickles.

The cookbook Nourishing Traditions explains how to use whey along with brine.

#15

Make ricotta cheese using whey

toast with ricotta and fresh peaches on top

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.

#16

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 and then rolled them in seasoned flour for some fabulous fried chicken.

When I don’t have buttermilk in the house, I like to use whey and dry milk solids as a substitute in this soft white Blue-Ribbon Buttermilk Bread Machine recipe. It’s easy to mix up in a bread machine, then bake in your oven.

sliced buttermilk bread — Blue-Ribbon Buttermilk Bread Machine Bread

#17

Make light, flaky, and tender biscuits using whey as the liquid.

Honey-Butter Glazed Flaky Biscuits Made with Whey

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)

#18

Many people feed whey to their pets and claim they love it.

Bonus tip

Make a sourdough starter with yogurt whey (or yogurt) and flour.

pouring milk into jar — **1. Add 1 cup of fat-free or 2% milk to a glass or porcelain container.**

heating milk — **1. Add 1 cup of fat-free or 2% milk to a glass or porcelain container.**

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.

three stages of sourdough starter — **LEFT: Stir the grayish transparent liquid layer back in before you use it. MIDDLE: Starter has been stirred but not fed. RIGHT; Starter is ready to use. Note the tiny air bubbles on the sides.**

It’s best to feed your starter at least once a week. Once a month is a minimum.

If, at any point, you see mold or funky colors appear in your starter, throw it away and start over again.

Need a good sourdough bread recipe? Check out these recipes: Sourdough Dinner Rolls, Sourdough Bread Machine Bread (A Simple Loaf). Sourdough Bread Machine Bread – No Yeast.

Are you looking for more ideas? Then, 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.

Happy Yogurt-Eating!

What would you like to read next?

Five Things You Should Not Do When Making Homemade Yogurt

If you remember when you made your first batch of yogurt, you'll be able to relate to this post.

Can I Use Whey Left Over From Straining Yogurt to Make More Yogurt?

Read this detailed discussion about using whey as a "starter" for your next batch of yogurt.

Why Is My Homemade Yogurt Grainy?

Find out the causes of grainy yogurt. It still tastes good but the texture probably isn't what you were going for.

How to Make Icelandic Yogurt at Home

An easy way to make your own protein-rich Icelandic Yogurt at home

Whey-O Mayo

A standard mayonnaise recipe with 1 tablespoon of whey added. Instead of a week in the refrigerator, your homemade mayonnaise will keep for a month.

What Can I Do with Failed Homemade Yogurt?

Don't throw out your failed yogurt before you read this.

If you have any questions or suggestions, email me privately: Paula at saladinajar.com.

Hope to see you again soon! Paula

Paula Rhodes, author

I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.

229 Comments

Mimi says:

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Interesting! I’m looking forward to your whey recipes.
Mimi

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Betty @ scrambled hen fruit says:

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Yet another reason why I should make my own yogurt. Those biscuits sound wonderful! 🙂

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Kris says:

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I feel like such a slacker! I give each of the dogs a scoop of yogurt, along with a splash of whey, every morning. The love it so – I don’t know if I could deprive them to divert some of it into those lovely-looking biscuits.

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1. Paula says:
  
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  Kris, Slacker? No way! If your dogs like it– fantastic! I was the slacker for throwing it away all these years. Thanks for stopping by.
  
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Piper @ gotitcookit says:

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I’ve been using my whey in my 5 minute artisan bread and smoothies to great success. I can’t wait for the biscuit recipe!

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1. Anne says:
  
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  I’d like to hear about your 5 minute artisan bread! (Is it on this page somewhere?)
  
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  1. Piper says:
    
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    Try this one Anne. It is easy and delicious. http://gotitcookit.blogspot.com/2011/09/easy-five-minute-artisan-bread.html
    
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    1. Rhiannon says:
      
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      Wait do you substitute whey for all of the water, or just a portion? I’ve made the bread before but getting rid of some whey in the process would be amazing.
      
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    2. JD says:
      
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      This bread looks fantastic!
      
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  2. Andie says:
    
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    Can I the recipe for your five minute artisan bread as well? It would be lovely if you could email me or facebook me. I’m not sure if I will get it if you reply to me.
    
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Bette says:

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Please, hurry with the recipe for the Flaky Cinnamon Biscuits! I love your blog and EVERY recipe that I’ve used of yours is absolutely fantastic. Make a batch of Greek Yogurt every week and LOVE it! Thank you so much for bringing the ‘joy’ back to cooking for me! And I will be using the whey as a buttermilk substitute!

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carolyn says:

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Can’t wait try it in something .It hurts my heart to just pour it down the drain. My yogurt seems to get better each time I make a new batch .

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Suzanne says:

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ok more reasons for me to start the yogurt making, don’t know why it intimidates me but I guess try to keep the temp at a certain level for so long. I finally got over the candy thermometer so it, time to cross that bridge and “get over it”.

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1. Susan says:
  
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  I use my oven which has a digital temperature and timer to keep the constant temperature…. 110F or 43C for 6 hours, maybe a bit longer if you like the yoghurt thicker.
  
  Put your yoghurt in containers, sit the containers in a large baking dish and warm (not hot) water to about 3/4 up the side of your containers. I also put a cloth in the bottom of the baking dish.
  
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  1. Janet says:
    
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    I put my filled jars with lids on the baking sheet and wrap them entirely in kitchen towels, then into a 100-ish degree oven TURNED OFF (cooled down from when I sterilized the jars at 250 for 20 minutes), and then leave them there for 6-8 hours. Hasn’t failed me yet.
    
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  2. Beth E says:
    
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    Using the microwave, I bring the milk to 165 degrees in a porcelain casserole with lid. I let the milk cool to about 110 degrees and then add the yogurt culture. I put the entire casserole into the oven with just the oven light on. Presto – 6 hours later, the yogurt is perfect. No need to turn on the oven. Just use the oven light.
    
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2. Heather says:
  
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  I make yogurt in my crock pot:
  1. put 1/2 gallon of milk (i use organic) in a crock pot and heat on low for 2 1/2 hours.
  2. unplug and let sit for 3 hours
  3. mix 1/2 cup of room temp live yogurt with some of the warm milk to temper and then mix into the milk in the crock pot.
  4. wrap with towels and let sit for 8-10 hours
  5. refrigerate-I put cheesecloth in a strainer and strain out the whey to make greek yogurt
  
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  1. Paula says:
    
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    Sounds like you have your system worked out well, Heather. You might find the following posts interesting regarding how much starter you have to use and a really fuss-free way to strain yogurt.
    
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3. Vicki says:
  
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  I use an electric heating pad on low under the blanket I wrap my containers in. Once everything is to temperature I shut it off and only turn it on if I feel the yogurt is cooling too much. No fuss and works great every time.
  
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Megan's Cookin' says:

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Great article Paula! I had no clue you could do so mush with whey,

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anh says:

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Such an informative post!! I never really think of using whey, but you have broadened my horizon!

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Sylvie @ Gourmande in the Kitchen says:

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Nice tips, the one about using it to keep feta in is really great! I need to try that.

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steph (whisk/spoon) says:

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your whey biscuits look awesome!! that’s a funny story about your husband…there is actually a dairy here in ny that is making a whey drink (they call it “tonic”), and i’ve seem it sold at some pretty posh markets….
http://www.tastingtable.com/entry_detail/nyc/3819/Try_White_Cows_dairy_tonics.htm

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Marianne says:

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I love using whey in breads and biscuits! I just freeze in ice cube trays, then pop the whey cubes into a freezer bag until needed.

I’ve had a blast reading your blog – great pics, information, recipes. If it’s okay, I’d like to add your link to my ‘ways with whey’ page on my blog.

Keep up the good work!

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1. melissa says:
  
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  That is one of the best ideas I’ve heard for storing whey! I used frozen cubes of lots of things but that never occurred to me. Thank you, I have been ensmartened!
  
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Margaret says:

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Thanks for all the great tips and tricks! I followed overly simplified directions on my first attempt to make yogurt and to make matters worse I thought I could simplify those even further. Doh! Reading though your blog has set me straight and I am making attempt #2 tonight. If all goes well I will certainly be saving the whey for those fantastic looking biscuits!

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Lorraine says:

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Will try in with soaking steel cut oats, making homemade coconut oil mayo, and in place of milk in my pancakes/crepes. Keep the ideas coming! I can’t wait to try home made kraut and pickles! Now off to ferment something else in my kitchen…just started making water kefir last week, with lots of success!

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1. Paula says:
  
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  Lorraine,
  Homemade coconut mayo? Sounds so interesting.
  
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2. melissa says:
  
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  My grandmother used whey in stirabout (steel cut oats or cornmeal) and she added bacon to it and a poached egg (just the yolk for me because I was little and she loved me ) on top. You’re right, it’s delicious.
  
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  1. Paula says:
    
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    Thanks for writing Melissa. What a great use of whey! And what a special grandmother you had, too.
    
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Lorraine says:

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To Paula: Go to “free coconut recipies.com” and they have recipes, also in “Eat Fat/Lose Fat”, and “The Coconut Oil Miracle” they have a recipe. I have found that I prefer to use the “unflavored” organic coconut oil for this, I did not care for it with the regular coconut-flavored oil. Also make extra sure that if you are going to use olive oil in part, that it smells and tastes fresh, or it will ruin the whole thing!! I bought the oil I use on Amazon.com – Wilderness Family Naturals brand. Look for it to say “expeller pressed, ultra clean supreme”. It smells and tastes completely neutral but is still very healthy and full of the good stuff that makes coconut oil so great! I use an immersion hand (stick) blender and it only takes a few minutes. (There are sites on You Tube that show you how to do it!) It really, truly tastes just like regular mayo, no one in my family can tell the difference.

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1. Paula says:
  
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  Thanks so much Lorraine. I’ll check it out. pr
  
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barbara says:

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just made raw milk greek yogurt with your receipt, it was great! can i make ricotta with the whey instead of using whole raw milk?

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1. Paula says:
  
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  Barbara,
  I have tried—without success. If I figure it out, you can be sure I will blog about it. pr
  
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helen mucciolo says:

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I have been making ricotta and yogurt, I use the yogurt whey in Italian feather bread, very good. The ricotta whey is used in soups, freezes well for future use. I’m going to use it in other ways, as you suggested. Why throw anything out, I freeze everything!

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1. Paula says:
  
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  Helen, Love that you make ricotta too. I can only imagine how much whey you must produce. Happy yogurt-eating.
  
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helen mucciolo says:

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Question, have you tried to make whey cheese? I’ve heard it can be done, using rennet, any thoughts?

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1. Paula says:
  
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  I have not tried whey cheese. Seems like a great idea though.
  
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helen mucciolo says:

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Hi, I appreciate your answering me! Some people don’t. Anyway, since I have so much yogurt and lots of greens in the garden, I’m looking for salad dressing recipes. like maybe a ranch type using yogurt. Also have lots of herbs and onions. Thanks.

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1. Paula says:
  
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  Helen,
  I’ll have to work on that one. Thanks for the challenge.
  
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Jennifer says:

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How long does the whey stay good once drained from the yogurt? This is awesome! I just started making yogurt and have already tossed one big bowl of whey.

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1. Paula says:
  
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  Jennifer,
  
  That is a good question, and I don’t know the answer. It is so acidic that I would think a long time but I’m not for sure.
  
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  1. Renee Muller says:
    
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    up to 6 months
    
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Jennifer says:

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helen mucciolo – I found a recipe for homemade ranch dressing mix, using milk and mayo. I have made it with that, but also with milk and sour cream. I will definitely try it with homemade yogurt next! Here’s the link (if I’m allowed to post a link on here) to the recipe….

http://www.5dollardinners.com/2011/04/homemade-ranch-dressing-mix.html#ixzz1yYmu1vC5

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1. helen mucciolo says:
  
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  Thank you to Jennifer, I did find recipes and ended up mixing some mayo in with yogurt and herbs and garlic and white pepper, little lemon, came out good, hubby didn’t complain!!
  
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  1. JD says:
    
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    I also thinking the acid whey itself would make an excellent salad dressing when mixed with oil, herbs, and perhaps some buttermilk powder….
    
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darla says:

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Thank you, I had no idea what to do with the whey!! I am excited!!

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Wronknee says:

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Just made my third batch of Greek yogurt and I used frozen whey from the last batch for the starter, worked great. Next experiment will be to see what happens when I combine yogurt and tapioca. Any suggestions?
Enjoy.

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1. Paula says:
  
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  Frozen whey? Really? Who knew! I will try it myself. I’m not a tapioca fan (childhood memories) but it will probably be good. Blueberry yogurt and ice cream is awesome so maybe it will be kinda like that.
  
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  1. JD says:
    
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    Freezing and reusing the infused whey for my next batch of cheese could work Wronknee! I’ll give it a shot! Thank you!
    
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Candace says:

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Hello! Thank you for all the lovely tips on how to use whey! Am so excited to start baking again! My mate says my cookies could be used for the army – they’ve come out so hard! Now i can treat him to some “Flaky, light, and most tender” cinnamon cookies! (He’s been hinting for Apple Pie!) And we’ve thought of giving Renee’ Loux Apple Cobler a go – perhaps with a hint of whey!!

Oh there are dozens of delicious Indian Vegetarian (Ayuverdic) recipes that require whey in their stews etc…. And boy what a difference it makes to accommodate those subtle spice flavors!

Off to start menu planning for the week! So excited with all the new whey ideas! Thanks a bunch!

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1. Paula says:
  
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  Happy cooking, Candace. Hope your recipes please everybody.
  
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Ahalyah says:

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I just drink Whey by the glass full. It cools you down in the summer heat. It has so many health benefits. If you don’t like the taste try adding a little honey or sugar. If you like the taste of lemon give that a try. It makes your bones strong, your nails and hair grow. As far as using it for beauty products you can use it instead of gel, style as usual, the heat will remove the smell. You can rinse your hair with it (massage in to stimulate growth) rinse it out afterwards if you don’t like the smell, but it will dissipate after a little while. This will leave your hair looking like you just got out of the shower unless you style it. If you have problems with you gums rinse your mouth with it. It heals the skin if you get a cut or bruise rub it with whey. It will help in healing, no matter how sever the wound the cultures in whey are an awesome helping hand. Whey has endless health benefits. If you have ever taken anything that didn’t taste so great to heal your body, whey is something worth using. If you drink it long enough you will start to want to taste it.

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1. Paula says:
  
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  Wow! I’m impressed that you can drink whey straight. I guess it’s an acquired taste. I don’t know about all the other benefits you mention but it sure sounds good. Thanks so much for sharing.
  
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  1. Tejasa says:
    
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    Love your blog! I came looking for info on how much starter to use, I thought I was using too much and I was right, so now I get to eat more from each batch. WooHoo! – and then I just kept clicking . . . Anyway I drink my whey, I just pour it off every little while during straining and toss it down. Since I started that my digestive system has been Much Healthier, I feel like I have more energy etc. But I never thought of rinsing my gums with it or using it in my hair. Curious to know if anyone else tried that!
    
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    1. Paula says:
      
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      Hi Tejasa,
      I’m impressed that you can just drink whey straight. Wow! Haven’t tried rinsing my gums or using it in my hair, either.
      
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Jasmine says:

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Hello,

My Mother-in-law makes cheese quite often and yogurt, too. She saves her whey and gardens with it. She also adds it to her laying hens’ water, as do I. Makes for some tasty eggs!

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1. Paula says:
  
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  Hi Jasmine,
  I have watered my plants with whey but never the chickens. Not that I have any chickens. 🙂
  
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Jane says:

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I love your suggestions. I used the whey in biscuits and they were so fluffy. I cannot wait for the buscuit recipe(s) you mentioned.

Question: Is there a shelf life for whey in the refrigerator. I’ve made the yogurt three times, so the whey is stacking up a bit in the refrigerator. I will definitely try freezing it in smaller containers in the future, but was wondering if I need to pitch it?

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1. Paula says:
  
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  Hi Jane,
  The biscuit recipe is here. I also like to make them with cheese.
  
  I can’t answer your question about the shelf life of whey but if its anything like buttermilk, it should be good for at least a month. If you decide to pitch it, throw it over your shrubs. I hear plants really like the stuff.
  
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  1. Ian says:
    
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    Paula – you can pitch whey into the garden, but you need to be careful. It is acidic – so plants such as blueberries will do well with it. But plants that do not like an acidic environment, you will want to make sure you also mix with water and not pour it straight in.
    
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    1. Paula says:
      
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      Hi Ian,
      Thanks for pointing this out. Most of our soils are quite alkaline here in North Texas so any acid is welcome. But this is definitely something to consider.
      
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Joyce says:

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whey cool!

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1. Paula says:
  
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  Joyce, you made me smile.
  
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Rosanne says:

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Cannot remember where I read it..but whey is good for up to 6 months refrigerated. It is somewhere out in cyberspace.

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1. Paula says:
  
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  Rosanne,
  Thanks for writing. Good to know.
  
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Christina says:

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I’m a new mom & looking at all the benefits of this stuff would it be ok to mix my son’s formula with it instead of water or do you know?

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1. Paula says:
  
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  Christina,
  Whey is very acidic and would sour the milk instantly. Doesn’t seem like a good idea to me but I’m not a doctor, so I would ask your doctor first.
  
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vbos says:

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I had some (well, a lot of) leftover whey from last time I made paneer cheese. I used it to make more paneer (it is softer that way) but I didn’t feel like making it lately and so it was just sitting in my fridge. I thought of the uses 1), 14), and 17) myself–whey turned out to be a great way to boost flavor of biscuits, bread, croissants, quiche, and whatever I was baking. I think it retains some milk fat (obviously much less than buttermilk), which makes everything softer. I will definitely try to use it for sauerkraut and as a marinade for chicken breasts. Thanks for the tips!

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Jennifer Nauck says:

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Thanks for the ideas! Have you posted that whey biscuit recipe yet? I looked in the recipe index but didn’t see it. I have TOO MUCH whey on my hands!

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1. Jennifer Nauck says:
  
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  Oops… just saw that it was the cinnamon biscuit recipe. Will definately try!
  
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Alison says:

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Some very useful suggestions here. New ones for me are watering my blueberries here – not yet though. My garden here in the UK is flooded at the moment – lol. Also to store feta – my family love baked feta.
I use the whey for bread but also in my homemade facial moisturiser – upto the same amount as honey (this acts as a preservative – it will not kill bacteria but stops new bacteria forming) exactly what I want.

Also I have a bath with whey (I have an old liquid soap container filled with sunflower oil and essential oils) and add the whey and the oils for moisturising and to remove the whey smell.

I can’t wait to try your biscuit recipe. Thank you so much.

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Alison says:

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Just in case anyone was interested in the whey bath I thought I had better mention that only a little oil is required. You do NOT want the bath to be slipperly when getting out.

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Isela Muñoz says:

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I have been using it in pancakes .
Now I have other uses thanks to your post.

🙂

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Christopher Tuckrer says:

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Was wondering if using the whey works just as well for use as a Starter?? I forgot to save some from my first batch for the next one before flavoring it with honey and vanilla. Could I use my flavored yogurt as a starter??

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1. Paula says:
  
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  Hi Christopher,
  I have not tried whey as a starter. Doesn’t sound appealing. BUT, yes I think you could use your flavored yogurt as a starter. You only need a teaspoon or two so no big deal. I just wouldn’t use starter with fruit in it. I use my flavored yogurt all the time–but all I use is Torani syrup (splenda) and vanilla bean paste. Haven’t tried it with honey.
  
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Christopher Tucker says:

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Thanks Paula!! For responding so quickly, for your website, and everything you do on here!! Just add honey to taste and a bit of vanilla, it’s delicious!!

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Sue says:

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I made a fermented beverage called “Hindu Lemonade,” using whey, with a mixture of lemons and limes. A counter top fermented beverage. It was a very nice, refreshing, & healthy drink. I learned about it from, “The Healthy Home Economist,” blog.
http://www.thehealthyhomeeconomist.com/video-fermented-hindu-lemonade/

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Allie says:

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Just wondering… what size of a strainer are you using? I see that type of strainer comes in mostly 8″ or 10″… I wanted to make sure that if I ordered it, I got an appropriate size for a half gallon project of yogurt 🙂

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1. Paula says:
  
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  Hi Allie,
  You can see and read about the ones I use here. Both of the strainers pictured hold half a gallon. I recommend the best you can buy (the cone shaped strainer, sold at restaurant supply houses and also Amazon) if you really like to make your own yogurt and plan to do it a lot. It’s worth it. If you are just getting started and aren’t sure about the whole thing, some of the cheaper ones will work if the mesh is fine enough. If not, you will have to resort to lining the strainer with cheesecloth, which is not my idea of fun, but some people don’t seem to mind.
  
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  1. kerri says:
    
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    I use a jelly bag to strain, works great.
    
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    1. Jay says:
      
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      A coffee filter ( or several) works well to line the sieve. The yogurt will just slide off the filter when you are done.
      
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Kathy says:

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Thanks for the suggestions on whey use. I can find 2 options for my weekly dose – my tomato plants & low carb waffles but, still need some more help with uses. We are on a permanent low carb diet due to husband’s diabetes so don’t eat very much bread. I have been pouring my weekly whey in the raised bed garden hoping to enhance the soil. I truly need more suggestions. And, thank you so much for your website. It’s enormously helpful and informative.

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1. Paula says:
  
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  Nice to hear from you Kathy. Thanks for your kind words about the website. I hope you looked through the comments about whey as people have added other ideas there as well.
  
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Maria says:

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Hi, I have been living in Serbia for the last 10 years and in the last two years a milk and cheese company have started selling fresh whey in tetropak liquid form. It has a shelf life but I am told that it’s health properties are endless and particularly in the renewal of the liver and other internal organs. I really like the taste, as I love natural yogurt and feta cheese and it is so refreshing. I will certainly try it in some of the recipes.

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Maria says:

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WHEY SMOOTHIE

Put all ingredients in a Mixer and enjoy.

Ingredients

3 dcl whey
1 banana
2 table spoons frozen blueberries
1 teaspoon coco powder
1 teaspoon honey

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1. Deann says:
  
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  What is dcl in this recipe?
  
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  1. Eydie ann Johnson says:
    
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    Deciliter
    
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    1. Loren says:
      
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      3 dcl = 10.14 fl oz
      
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Maria says:

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This is a translation from Serbian medical reports on the benefits of whey.
Regeneration of the liver. When it is implemented through therapy for liver regeneration , it is necessary in a longer period to drink whey daily (from 0.5 up to one liter per day), and avoid fat food, alcohol, cigarettes and other substances which damage the liver . In order to achieve a better and faster healing result is desirable at the same time regularly use young cheese (This is a low fat soft cheese and is the first step of cheese making in feta cheese production. The nearest UK/US equivalent is cottage cheese, although you could find it is specialist deli shops). It is best to eat for breakfast, and it is on an empty stomach.

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Renata says:

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Hi Paula,
You were my biggest inspiration to start making my own Greek yogurt and I have made it as often as three times a week ever since! I came here today to add one more item to the list of things to do with the whey: gelatin! (Jello). The whey flavor is very subtle. We loved it here and I wanted to share it with you. Just posted on my blog but used natural passion fruit instead.
Thanks again for all the inspiration!
Have a great weekend 🙂

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Ginger says:

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I’ve been interested in making my own yogurt and your informative blog has convinced me to get moving and I bet whey would be a great substitute for buttermilk in my cornbread recipe. Gonna have to try this…Thanks!

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David Griswold says:

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I know this is an old post, but I just made a couple gallons of yogurt and have whey coming out of my ears. Normally I’m able to use it in smoothies and in buttermilk recipes and use most of it, but I have a glut so was looking for new ideas. I’m going to try diluting some for my tomatoes (for the calcium) and blueberries (for the acid).

I do want to say: believe it or not, whey can make an extremely refreshing cocktail mixer! Mixed with some sugar (think of it as lemonade that hasn’t been sweetened enough yet – with so much acid, that’s basically what it is – and sweeten it to taste) and gin (or vodka, I suppose), with a spring of mint or basil garnish for odor, it’s a pretty amazing spring/summer drink.

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1. Paula says:
  
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  Hi David,
  Thanks for adding another idea about the cocktail mixer. Who knew?
  
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2. Mandy says:
  
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  Mr G. We’re on the same page. Down here in Sydney Australia I’m desperately looking for “non-baking” ways of using whey. But we don’t mind a cocktail or three! thankyou and Bottoms Up. ?
  
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I_Fortuna says:

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Hi Paula, what a delightful person you are. Such a great video and you have presented your method so well. Have you ever used mesophilic cultures that require no heat source? I am currently making my first batch of countertop Filmjolk yogurt. I did a taste test from the starter and it is really delicious. I got tired of running to the store for yogurt. The whey can be used to lacto ferment veggies which are a boon to health as I have read. There is a lot of protein in it and if you have body builders in the family it would go great in a smoothie. I also prepare water kefir and when the weather cools down I will switch to milk kefir both for probiotics. It is just too much to have both types of kefir going at the same time. Be sure to keep your cultured products several feet from each other so cross contamination does not occur which weakens your cultures. I also make soy, lima and mung (favorite) bean milk. Very time comsuming but delicious. After soaking, I remove the skins to further remove phytic acid and insure good digestibility. I will be looking forward to your posts to see if you are being adventerous too. : )

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1. Paula says:
  
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  Hi Fortuna,
  I think you are way more adventurous than I am when it comes to yogurt and related foods. I have tried kefir but didn’t love it. As far as all the other things you mention, I haven’t explored them. Perhaps in the future but right now I have other priorities. I’m sure you understand how that goes. Good luck and thanks for writing.
  
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Christine says:

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I have goats. And a whole ton of whey all the time. Feed it to dogs, chickens, us…and I still have too much. :-/ Out of just two goats even. SOO glad to have found this blog, I was getting desperate because I hate throwing this stuff out. I had no idea I could feed my tomatoes with it. A whole lot of other wonderful ideas and I just wanted to say thank you, you guys have made it so that I probably won’t be quite as desperate to find even more ways to use this lovely stuff. Thanks again!

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1. Paula says:
  
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  You’re welcome Christine. Are you making yogurt, cheese or both?
  
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june says:

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Hi Paula, I made my first successful batch of homemade Greek yogurt yesterday and savored it today! I had tried once in the past and it didn’t work out, so I was happy when I saw your very detailed video on how to make it. Threw the whey out since I had not read this post, not to worry… will be making another batch tonight!!! Thank you and remain blessed. June

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1. Paula says:
  
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  June,
  Congratulations! Happy yogurt eating.
  
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Annette says:

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Thanks for the informative uses for whey, I made Halloumi for the first time last night which appears to have turned out brilliantly but because of waste was too tight to throw the whey out so will make soda bread to go with the cheese and treat my tomatoes …thanks for that, found you on Google for suggestion for whey so will now add your FB link 🙂

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1. Paula says:
  
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  Glad to hear it Annette. I have never made Halloumi. How interesting!
  
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srtasabelocasi says:

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Using whey for skin care products – scrub your face (I prefer chia seed meal or coffee ground soaked in water, and maybe a drop of essential oil), rinse first. Soak a mask sheet with the whey water and put it on for 10-30 mins. In fact I’m going to try it now! I make strained yogurts at home and I had no idea what to do with the whey. Thanks!

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Gin says:

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What great info! I bought yogurt because it was a healthy quick snack for me and my family. Then I realized I was the only one eating it. I bought the yummy mango Greek one all the time. (I don’t need all those calories and sugar). I wanted to try making my own plain yogurt in hopes that my family would like to too. I made a few batches and enjoyed it, though wishing it was thicker (I didn’t want to strain away any of the good stuff in the whey). My son did start to eat my yogurt and he started straining it. I do like it so much better when it’s thicker… so I too needed to find a way to utilize the whey!
Does anyone know how long it can stay sealed in the fridge?
I can use so many of these great ideas. I think fist up will be some ice tea and pancakes!

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Paula says:

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Hi 8keeper,
Good luck with your yogurt. I think you will enjoy the process.

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Paula says:

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I make yogurt cheese & use the whey in chili or broth based soup. I’m going to try the Buttermilk replacement.

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1. Paula says:
  
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  Hi Paula,
  (Like your name.) Whey in chili sounds really good right now with a chill in the air. Thanks for writing.
  
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Laurel Ebert says:

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After reading all the comments, wouldn’t whey be a great sourdough starter?

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Katie says:

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I know this post is quite old. However, there is a use for whey that I didn’t see listed. You can use it to make homemade mayonnaise.

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1. Paula says:
  
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  Mayonnaise? Really? Are you substituting whey for vinegar or lemon juice?
  
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Katie says:

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Hi Paula – I use 1-2 Tbsp of whey in place of vinegar. Here’s the recipe I base mine off of:
http://www.myhumblekitchen.com/2012/01/how-to-make-homemade-mayonnaise-with-4-simple-ingredients/

Tastes yummy, and the whey adds protein in addition to acting as a preservative.

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char says:

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Hi, i just started making yogurt.. I can’t believe how easy it is and how much money i wasted buying those dollar containers. Even my husband is enjoying it. however he has to have the homemade lemon curd on it.. but that’s ok.. he’s eating yogurt.

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W says:

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Thank you for these suggestions. I made yogurt today for the first time. I am very excited to try using the whey in my biscuits.

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Tofucius says:

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Thank you for the helpful info! I recently started making homemade cheese and have been looking for ways to use the leftover whey. Quinoa tonight, tomorrow who knows! 😉

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Marie-Noelle says:

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thanks for your entry and all its comments
a few additions: joints for people over 60 will also benefit from a regular daily intake. I am amazed by the body-builders obscession as they may ruin their joints very young, so whey might help them, not just with its proteins: does the powder contain what liquid whey does?
I marinated a not too tender piece of beef in whey in my fridge for six days, it turned out to make a delicious dish
I got those hints from Nourishing Traditions by Sally Fallon, an excellent treasure trove given by a good American friend (I am French but keen on mid-eastern food traditions and fermented food).
I make mine with kefir grains, bake pancakes with whey, cakes with my kefir (I leave it thicken and then get more whey) and have always hated milk!.

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pattycakes says:

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I love Greek yogurt and eat no less than a quart a week. (low fat) So, I recently purchased a yogurt maker which is pretty awesome looking and hope to make equally awesome yogurt! I have been reading about the whey from the leftover yogurt making since it did not make sense to me that I could possibly use 5 cups of fat free milk and get less than 2 cups of Greek yogurt without something of value left over! A couple of things that I thought I would share about the whey. First, it can be frozen for at least 6 months; it was advised to freeze it in batches which would be convenient to how you would want to later use it! (Ice cube trays were suggested by someone) I read where it is used in soup but not before flavoring the whey with your left over bones and letting it boil down to about half … Yup yup yup now you have broth for your soup! Also, it is used on tomatoes and other plants in your garden that like their soil more acidic … meaning it gives the soil a higher PH which tomatoes love as well as blue berries! One more thing … someone also said that it is great in the bath … oh yea .. they swore it make her skin smooth as a babies butt! Now that is reason alone to make yogurt for.

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1. Paula says:
  
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  Great ideas here, Pattycakes. Thanks for sharing.
  
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pattycakes says:

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It was kind of you to take the time to reply Paula; especially since I am my usual late self here!
🙂

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Sandy says:

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I am new to yogurt making and just purchased a yogurt maker. My family is Lactose intolerant and my yogurt maker says not to use Ultra Pasteurized milk, we drink Fat Free Lactaid, which is ultra pasteurized. So I tried Almond Milk since it is not ultra pasteurized and it is Lactose Free, however it didn’t thicken up like I am seeing in your recipe results, it was like a cup of yogurt to 3 cups of whey in a 4 cup batch. I would love to try your method though my oven only goes as low as 170 degrees, so that won’t work. Have you ever tried Almond milk to make yogurt, or do you have another suggestion for Lactose Free homemade yogurt?

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1. Paula says:
  
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  Hi Sandy,
  I have had bad luck with Almond Milk myself so I have no advice in that regard. I really did not like the taste so gave it up long ago.
  
  I have not heard that about ultra-pasteurized milk. It wouldn’t stop me from trying though. I bet it would still work.
  
  Regarding lactose-intolerance: I am no expert. I’ve read that many people who are lactose-intolerant can eat yogurt–just depends. Good luck.
  
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Mary C says:

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I’m kicking myself in the butt for just pouring it down the drain. I just finished draining my first batch of yogurt because i couldn’t find any plain Greek style yogurt. I thought it was just water, not whey. Now I know for next time; save the whey. 🙂

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Kristine says:

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I buy organic yogurt from Trader Joes but it has been pasteurized. I separate the whey so that it is greek yogurt and then I use the whey for soaking beans and oats.
I have a question though. Recently I made fermented applesauce with the whey and I’m not sure it turned out. Wondering if I can use this whey for fermenting or if it needs to be raw yogurt to work? Thanks!

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Josephine says:

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Use whey to make sorbet

4cups whey
1/2-3/4 cup liquid honey
1cup mashed fresh fruit of choice

Just before it is finished freezing stir in 2tablespoons of vodka stir well
This makes it easier to scoop .

Also you can make ricotta from whey. 1/4 teaspoon liquid rennet is the same as 1/4 tablet of rennet. It is dinner that cottage cheese, but the same flavour.

I make yogurt every second day, as I get 2 gallons plus of milk from my jersey.
It is awesome in bread or sourdough starter. Hope this helps… Enjoy!

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joe says:

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Using whey as yogurt starter works well. I have been using a quarter cup per gallon. I let it sit all day while at work, 10-12 hours, so not sure if it takes longer, but it comes out the same. I like it sour, so the longer the better for myself. All those billions of yogurt making bacteria seem to make it after being strained through a tea towel.

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joe says:

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#19- Make more yogurt!

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1. Paula says:
  
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  You’re right Joe. I’ve done it several times. I plan to do another post about more uses for whey and this one will be at the top of the list.
  
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bobbi smith says:

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Just made French bread with the whey! It was the best ever! I just substituted for the water.

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yvonne moss says:

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Where can one buy the strainer in the photo? I currently use a regular strainer lined with muslin?

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1. Paula says:
  
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  Check out this post. Or go to this link. http://www.amazon.com/gp/offer-listing/B00069ZUXW/ref=dp_olp_new?ie=UTF8&condition=new
  
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2. susan c says:
  
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  I use a nutbag to strain my yogurt. 4-5 hours in the frig and it’s almost as thick as cream cheese.
  
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Lisa Brown says:

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I have been trying to find a strainer like the one you show in your yogurt video. I ordered an extra fine strainer but it was not nealy as fine as the one you showed. How do I make sure I get that tight mesh?
Enjoyed your video. Thanks

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1. Paula says:
  
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  Lisa, Have you checked the link on this post?
  
  Here is the Amazon link: http://www.amazon.com/Matfer-17360-Exoglass-Bouillon-Strainer/dp/B00069ZUXW/ref=sr_1_1?ie=UTF8&qid=1408640053&sr=8-1&keywords=matfer+bouillon+strainer
  You might be able to find it cheaper somewhere else on the web.
  
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susan c says:

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I’ve made crockpot Greek yogurt for years, and the drained whey separates into the clear yellowish liquid on top, and a lot of creamy white thicker stuff at the bottom (which I re-drain and add garlic and herbs to make a spreadable cheese). My question is, can I use the white thick stuff as a starter for my next batch of yogurt? Does it contain enough live cultures? Usually I save a cup of fresh yogurt to use for next week’s batch, but I’m so in love with my yogurt that I want to eat it all! By the way, I DO use the clear liquid whey in all my baked goods, subbing it for milk or water.

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1. Paula says:
  
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  Yes, whey makes a good starter. I’ve done it many times.
  
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Fares says:

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Can one make cheese with this whey? Farm cheese for example?

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1. Paula says:
  
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  I have made ricotta with the whey but nothing else.
  
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rose says:

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here in switzerland, we pay more than a dollar at the grocery store for a pint of bottled fruit-flavored whey (sold next to the starbucks frappucinos!) best flavors: sour apple&pear, blood orange (an italian variety that’s red and orange inside), and passion fruit. in summer, pop it in the freezer for a few minutes, voilà: perfect thirst-quencher-slushy!! (and works against the munchies, too) with amazing health benefits.

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1. Paula says:
  
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  Rose,
  I’m curious. In this delicious drink, are they using sweet whey, sour whey (like that drained from yogurt) or whey protein?
  
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  1. rose says:
    
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    on the bottle i just happen to have it says 94% sour whey, mango pulp, passion fruit concentrate, citric (lemon) acid, flavoring, pectin and artificial sweetener.
    and i also just pulled my first batch of yoghurt out of my oven this am–draining the whey as we speek. mmmh!!! thank you, paula!!
    
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JD says:

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Paula,

I wanted to add one more use for whey to the list: pasta sauce. I just boiled some rice penne in some water-thinned whey, with the addition of dehydrated bacon, sun-dried tomatoes, pepper, seasoning salt, and garlic powder. By the time the pasta was ready the whey had boiled down into a thick, creamy sauce. I topped it all with a julienned leek leaf from the garden, and devoured it. A one-pot, reuse/repurpose dish to be proud of!

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Paul says:

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I freeze the whey in ice-cube trays and then use them smoothies.

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1. Paul says:
  
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  Oh, I might add that I used to just drink it straight. If you like plain yogurt, you’ll like the taste of whey.
  
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  1. Paula says:
    
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    Paul,
    You are a better man than me. I can’t imagine how thirsty I would have to be to drink whey straight up. Thanks for writing.
    
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    1. Paul says:
      
      at
      
      It really is delicious; sort of like buttermilk.
      
      Someone else posted here that it’s very much like lemon juice; lemon juice is much, much more sour. Whey doesn’t require sugar as does lemon juice.
      
      Next time you have some whey available, take a tiny sip; I’m sure you’ll be pleasantly surprised.
      
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Yara says:

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I wonder if we can use leftover whey as a starter for the next batch of yogurt. It’s gotta have tons of the same bacteria that turns milk into yogurt, right? Anybody tried that?

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1. Paula says:
  
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  Yara, Absolutely you can use whey as a starter. I wrote about it here.
  
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Judy says:

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Hi Paula,
I made Greek Yogurt successfully in the crockpot, but then found your video.
Very excited to try it in the microwave, so I made it yesterday, but after 6-8-10 hours in was still very watery. So…, I let it sit in the oven (turned off) with light on over night. Looks much better, and is now releasing the whey.
I believe my problem was, my starter was about 3-4 weeks old ( Not Fresh )
Question:
How long can you leave the yogurt out before it goes bad when waiting for it to thicken ?

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Rosemary says:

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I make home made bread OFTEN and do 3 loaves at a time. The recipe calls for 3 1/4 cups of water. Last night I strained my yogurt and have 4 cups of whey. Would I be able to use these 4 cups of whey instead of water or is it going to be to much?

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1. Paula says:
  
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  I would guess that it’s no problem although I never make that much bread at once. Whether that much whey would taste good depends on what type of recipe you are using. I probably wouldn’t put it in dough that is meant to be sweet but rustic bread or French bread would benefit from the slightly sour taste.
  
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  1. Rosemary says:
    
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    Thank you for your prompt reply. The bread recipe I make is just a regular bread recipe so I will start with a cup of whey and see what happens. I do have an Artisian recipe that I will have to try using whey. Bagels also. Excited to see how they turn out.
    
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Irvin says:

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I really enjoyed your video! I am a first time visitor and I was impressed with your presentation form how clear you speak to how easy you make things seem. I shared this video on my FB page. I’ll be back to check out other things!
Thanks, Irvin Greene

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Juanita says:

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Wow…I can use this when making my oatmeal. I’ve always felt so guilty when I wasted it. I just so happen to save it from the last batch of yogurt I made. Thanks for sharing….

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Robin says:

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I havenevermade yogurt or cheese think I will give it a try.

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Bethany says:

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Can whey replace buttermilk in recipies such as banana bread?

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Linda Pilkington says:

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I hqve read a lot about substitution for milk with whey but not sure how much to use. Is it a straight substitution? In other words if a recipe calls for a cup of milk do I use a cup of whey?

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1. Paula says:
  
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  Hi Linda,
  I have only used whey as a substitution for buttermilk. About 1:1 usually works. Whey is much more acid than regular milk. Proceed with caution.
  
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Kate says:

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My sister in law just moved in with us and the poor girl is lactose-intolerant. I tasted her Whey Milk and loved it! Now I want to know how I can add that to our lifestyle diet! This is a good list!

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C says:

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Had some luck using whey in a marinade for lamb: 1/4 cup each of red wine, red wine VINEGAR, whey, lemon juice; 1/2 cup olive oil; 2 large onions; 3 cloves garlic; 1 tbsp each ground cumin, oregano, mint, and black pepper. Marinated about 2 lbs. lamb in the mix overnight, and was pretty satisfied, although I did add some salt.

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Lisa says:

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Hi, I love your video here. I saw that you were going to give the recipe for Honey Buttermilk biscuits and I’m dying to try them! Would love to have that recipe 🙂

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1. Paula says:
  
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  Lisa,
  If you will scroll to the very bottom of this recipe, you will see the variation I was talking about. paula
  
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Pingback: Make Yogurt
Marla says:

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Where is the honey butter biscuit recipe? I can only find the cinnamon biscuits.

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1. Marla says:
  
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  Never mind, I just found it at the bottom. 🙂
  
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Nancy says:

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Thanks for the whey uses. Someone asked about salad dressing…
I use either the yogurt or whey mixed with a fast food honey mustard pack and it’s so good.
I also love frozen yofurt and I have an ice cream machine. I have been searching for years for a nice way to keep the creamy texture . I’ve tried gels, milk powders
Any suggestions??

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Shirley Franklin says:

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I am a sourdough baker who has ventured into making yoghurt. Yesterday I used whey in place of water in my bread recipe. All I can say is wow. It added something to the taste that I can’t describe and it made the dough softer and easier to handle.

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Melissa White says:

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Hi Paula,

Love your blog!! Just started on my yogurt adventure. It was a little intimidating at first but truly yogurt is pretty forgiving. Really, clean containers and utensils and mind your milk temperatures are the only musts. At first I would stress about how much yogurt for a starter, how long to hold the milk at 180 degrees and what if it went above 180?? What if I went longer than 10 minutes? And what is the correct temperature to heat it to? or cool it to? Everyone had a different answer… Well I have been at it about a month now…I have heated it as high as 200 degrees, and held the high temperature for 10, 15, or 20 minutes…I use any combination of 2% whole milk, cream 10%, 18% or a splash of 32% (decadent yes), also I love coconut milk yogurt, love the flavor, have made yogurt using pure coconut milk, though that is pricey, but it is only the flavor that I am going for so I throw in a can of coconut cream, splash of cream and fill it up with whole milk…. delicious!!

As a result of finding your blog today and your posts about using whey as a yogurt starter there is a coconut/whole milk yogurt on the go as I type … very excited about this because the waste of whey weighs heavily on my mind…couldn’t resist.

All I know is yogurt is so easy and the methods so vastly accommodating to what you have on hand that I should have been doing this long ago!!

But seriously thank you for all the whey info, I will make good use of it!

Melissa

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Jeff says:

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I don’t know if others have mentioned it in the comments but I think extreme caution should be exercised with the skincare idea. The lactic acid will act as an exfoliator which will make your skin sun sensitive. This will make skin damage of all kinds more likely.

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1. Paula says:
  
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  Thanks for the precaution, Jeff.
  
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Bruce Roth says:

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First time visitor. Great site!!
Very informative article concerning uses of yogurt whey. After reading your tips and the submitted comments, I was inspired to come up with another quick and easy use of the whey because I’m a widower living alone and can’t possibly use all the whey that I accumulate. I keep a box of dehydrated instant mashed potatoes on hand that I use to thicken my stews with because the instant potatoes have very little flavor on it’s own but they are a great thickening agent.. I just mixed a small bowl of the instant potatoes with enough yogurt whey to make a pretty moist mixture and tossed it into the microwave oven until it thickened up and was well heated. I must say that after adding a bit of butter and black pepper, it made a fine side dish for my evening meal. Thanks Paula for the inspiration. I do hate to waste the whey.!!! I do use a good bit of my whey as a marinade base for when I fire up the smoker. Thanks again. :o)

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1. Paula says:
  
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  Hi Bruce,
  I love these ideas! Whey in a marinade base would be wonderful. I may work on some recipes for that. The instant potatoes is a good one, too. I don’t buy instant potatoes but thinking maybe I should. Seems like it would be a particularly good way to thicken chowder-type soups. Thanks so much for taking the time to write.
  
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Karen says:

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I’ve been making my own yogurt in my instant pot now for about a year. Someone in a blog said buy the ultra pasteurized milk and add your starter and you’re good to go. Since I like easy and delicious, I’ve been using this method and have had great results. I’ve used some of these ideas on my own, In the smoothie it’s great when it’s a weekend and I’ll be home, due to the fact that dairy makes me phlegm up like crazy. (Sorry that’s gross I know). I Can also vouch for giving it to my dog, she loves it and it’s probably good for her digestion as well, since yogurt is good for ours as well.
I do want to mention that since I’ve been saving my whey and using it as the starter for my next batch I’ve noticed that my greek yogurt is much more creamy, and doesn’t have the chalky mouth feel that so many folks don’t like about greek yogurt.
So if that helps anyone then great give it a try!
Karen

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1. Paula says:
  
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  Hi Karen,
  Thanks for contributing to the conversation. I once wrote a blog post about using whey as starter here.
  
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2. Penelope Wenman says:
  
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  I’ve been making yoghurt very easily in a big heavy pan for years now. I just heat organic milk to the “bubble point” then cool it until it’s around 125 F ish. Then add 5 tbs to about a ladle of warm milk; mix it into rest of milk and leave sitting overnight in the microwave. I do t strain it though- I rest a CLEAN towel on the top to soak up the whey.
  I’m definitely going to use my whey to thin out hummus because I keep to very low fat diet so don’t use oil. Up until now Ive used stock and maybe actual yogurt but whey would help conserve my yoghurt and use up the byproduct. Thanks for the tips especially the dried potatoes- I’ll check those out.
  
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3. Kim says:
  
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  @Karen,
  
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4. Kim says:
  
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  Hi Karen,
  Thanks for you comment.
  I amcs novice just made my first yogurt this week. Its taken me years to get confident to try it .
  I used a semi skimmed milk & yogurt mother frm the store. Turned out amazing !
  Deciding what to do eith the whey, can I use as starter for next batch ?
  Please & thankyou
  Kim
  
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  1. Paula says:
    
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    Kim, Yes you can use the whey. See this post.
    
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Steve Sheldon says:

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I substituted whey for water last time I made Split Peas Soup with Ham. Ended up with a crockpot full of Disappointment Soup. I believe that the acidity of the whey inhibited the breakdown of the fiber of the peas. This is based on the fact that a pinch of baking soda helps make Navy Bean Soup more creamy when first soaking the beans, even if they are quite old. Adding baking soda as an afterthought to this crockpot full of Disappointment Soup nearly led to a volcanic eruption.

Too late for me. Save yourselves.

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1. Paula says:
  
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  Steve,
  Yes, you have to be selective about this one. I ruined some potato soup doing this.
  
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2. Merrill L Eriksen says:
  
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  @Steve Sheldon, I can’t stop laughing.
  
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zouhair fiorino najjar says:

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Hi.. Awesome Site..I met you by accident while searching for fro Whey Benefits….I liked the site very much..i am following you now on Facebook and Youtube…I tried to sign up for mail but Failed…Please, can you kindly add me to your mailing List…Thanks..

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Jacquelyn Hollohan says:

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Do you have a guess of how much protein is in a Cup of whey from making Greek yogurt?

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1. Paula says:
  
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  Hi Jackie,
  According to the Calorie Counter, the whey from yogurt (liquid acid whey) has 1.9 gr of protein per 1 cup.
  
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Wright. says:

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I read in some article that if farmers feed cows with whey liquid which is very acidic, and feed more often or with lots of it, cows can get sick. Be careful.

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1. Paula says:
  
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  Thanks for writing, Wright. I can’t verify this but thanks for the heads up.
  
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2. TimM says:
  
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  Actually, it is quite the opposite! According to an article on DairyScience.info Whey fed to Pigs and Cows REDUCED the incidence of diarrhoea and helped them be MORE healthy.
  
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3. TimM says:
  
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  Here is the Article URL:
  https://www.dairyscience.info/index.php/probiotics/110-whey-probiotics.html
  
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Marcia says:

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I substituted whey for the eggs in my favorite chocolate chip cookie recipe…. they came out good! I used about 3 Tbs whey per egg, but I may try 2.5 Tbs next time because the cookies flattened out a bit more than usual, though still fine.

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1. Paula says:
  
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  That’s a new one to me, Marcia. Thanks for writing.
  
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2. Jen says:
  
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  @Marcia, I used whey to substitute the eggs in my oatmeal cookies. They came out just a good as with the eggs. No change in texture or flavor at all. They do fall apart easier, but since I like to crumble them up as a sweet topping to my plain yogurt I don’t really mind it. They do hold up well enough to eat whole though. My kids can’t tell the difference!
  
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Deb McLaren says:

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I took your advice and substituted whey for buttermilk in my brown bread recipe and tasted no different. Thanks for the suggestion.

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1. Paula says:
  
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  Brown bread? Yum! Glad you liked it.
  
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Elaine Ross says:

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Hi! I make a lot of Greek yogurt weekly and we put drained whey in our dog’s food. We don’t know how much is appropriate, too much and I don’t know what will result, too little, what’s the point? My four dogs range from 12 pound’s to 65 pounds. Thank you so much!

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1. Paula says:
  
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  Hi Elaine,
  
  Always fun to hear from another Greek yogurt maker. Unfortunately, I know absolutely nothing about dogs. I have never even owned one. Consequently, I’m completely unqualified to answer your question. Maybe your veterinarian?
  
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June Howley says:

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Thank you for your ideas on using whey. Having just made my first batch of Greek yogurt I searched for uses thinking it could be used in smoothies. I couldn’t find a recipe involving ‘fresh’ whey only the powdered form so threw it down the sink!!!! Now, seeing your article I wish I hadn’t been so hasty but will definitely try at least one of them next time as after tasting my home made yogurt I shan’t ever be buying it again. Also love your way of putting it in a bag and hanging it. I have several of those bags but never thought of them. I bought some cheesecloth from Ebay. Oh dear, another waste!

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1. Paula says:
  
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  Yes, powdered whey is a completely different product. Maybe you can use that cheesecloth for…..hmmmm. Can’t think of anything but surely something will come up. :-). I also like to use commercial-size coffee filters to strain my yogurt.
  
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2. Deborah Crow says:
  
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  @Paula, I use washed and sanitized bandanas in a hand collander to strain my yogurt. I put a thin wrap on top pressed to keep the yogurt from drying out on top as it strains in the refrig.
  
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  1. Paula says:
    
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    Hi Deborah, Good idea to use bandanas, especially if you already have them. Thanks for taking the time to share.
    
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Eileen says:

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I’ve been using whey as the liquid in my sourdough starter.

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1. Paula says:
  
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  Thanks, Eileen,
  I haven’t tried that since I don’t do sourdough bread (I can’t keep up with the starter). But glad to know it works. Thank you for sharing.
  
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TimM says:

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I’ve found that if you pour a thin layer of the whey back on top of the Greek yogurt the yogurt keeps much longer!

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1. Paula says:
  
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  Interesting TimM. I’ve never paid attention to this Time, but it happens naturally with my homemade Greek yogurt.
  
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Laura says:

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Substitute whey for the water when you cook your Thanksgiving cranberries!

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1. Paula says:
  
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  Laura,
  This is a brilliant idea! Thank you for taking the time to write.
  
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Kelly Klassen says:

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I use it in my smoothies
It gives them and awesome flavour

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Louise says:

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Does whey have to be refrigerated? I have Celiac Disease and make my sourdough starter using mashed potato flakes instead of flour. What would happen if I substituted whey for the water in the starter? Will it spoil?

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1. Paula says:
  
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  Hi Louise,
  
  That’s a great question. Yes, straight whey does need to be refrigerated. However, I make my sourdough starter with whey and it’s acid enough to set out for a few days to get it started. Whenever you are ready to bring it to room temperature to make bread and afterward as you rebuild the starter is fine, too. I have NOT made a sourdough starter with mashed potato flakes and whey, only bread flour and whey. But it’s worth a try.
  
  I would love to hear back from you if you try it and it works.
  
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Clare says:

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I have a very minor use for whey, it really doesn’t make a dent in the amount of whey I have, but the results are incredible – I use it on cotton pads to cleanse my face with then rinse off with warm water. I feel my skin tighten up right away and the acne I’ve had for quite some time is clearing up so well!

The idea wasn’t mine and I completely forget where I read it, but I just thought some readers might find it useful.

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1. Paula says:
  
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  Hi Clare,
  
  Appreciate you taking the time to share what has worked for you. Of course, anybody who wants to try this should check with their doctor first.
  
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Jane Stewart says:

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Hi Paula,

I use it for watering my blueberries. The berries are huge and plants are very happy.

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1. Paula says:
  
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  Great idea, Jane. Sounds like your blueberries must like an acidic drink of water.
  
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2. Kay Stern says:
  
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  @Jane Stewart,
  Great idea! I’m going to do this!!
  
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Luanne Reich says:

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I freeze in ice cube tray I also use in my thin hair to give it great body and volume. Pour onto hair let sit while showering rinse, shampoo. wa la.

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1. Paula says:
  
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  Interesting. Thanks for sharing Luanne.
  
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Andrea says:

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Hi. Should I heat the milk if it’s starting out raw? And the whey is from yogurt made in an instant pot with that raw milk? the milk is probably pasteurized bc the IP heats it to boiling first so the yogurt whey IS pasteurized. Thank you for your reply!

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1. Paula says:
  
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  If you are boiling the milk before you make yogurt, then the whey IS pasteurized. Normally, I would not recommend boiling the milk to make yogurt. As long as it comes to 165-170˚F and stays there for at least 15 seconds, that’s all it needs. Boiling the milk can make your yogurt grainy. Have you had this happen?
  
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2. Andrea says:
  
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  @Paula, hi and thanks for your reply. My Instant Pot yogurt comes out perfectly every time. After it’s heated (not sure if it’s to boiling temp or not, but the directions are to pressure yogurt button and then press adjust, which heats the milk), I cool the milk to less than 110 degrees, or as others had mentioned, put your finger in it and if you can hold it there for 3+ seconds without discomfort, it’s cool enough to not kill the probiotics. In my case, I just add store bought plain greek yogurt without any additional ingredients beyond milk and bacteria.
  
  In re-reading my comments, I guess I should clarify that I get raw milk, so I could follow your instructions and to a tee because raising the temp of the milk (I guess to get the yogurt and whey to activate) is understandable and if I raise the temp of the milk to 100 degrees it’s probably not going to kill off the good bacteria.
  
  My main question then, is pasteurized/Instant Pot recipe made whey acceptable in your recipe?
  
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  1. Paula says:
    
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    Yes, that whey is acceptable for any use suggested in this article.
    
    One thing I wanted to mention: You heat the milk to unravel the proteins so they will more readily create yogurt. Some bloggers say it is to kill bacteria but that is not the reason. You don’t actually have to heat the milk to make yogurt, but you will likely end up with pretty thin (drinkable) yogurt if you don’t.
    
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Jo Mac says:

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I tried the sourdough starter twice and failed each time. Wondering if I should try a third time… I followed the instructions to the letter so, if I tried a third time, I would be repeating whatever mistake was made. Is there any variation? I would really like to have a sourdough starter; perhaps using my yogurt’s whey is not the best way to get it? Please, help!

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1. Paula says:
  
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  Hi Jo,
  I’m sorry you are having trouble with the starter. What kind of milk are you using? The cheapest pasteurized milk in the store is the best. You could try substituting yogurt for the whey. Whichever one you use should be super fresh. You might have to go longer than 3-5 days to get the bubbles you want. I would give it at least a couple of weeks.
  
  Another option? Buy starter from King Arthur Flour. It’s ready in a couple of days and works great. I have and use a starter made with whey and a King Arthur starter. They both work great.
  
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2. Ryan says:
  
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  @Jo Mac, what kind of flour are you using? A lot of people use all purpose and can’t get it to work and end up giving up. Your flour has to be unbleached or the bleach in the flour will kill the bacteria. I like whole wheat or spelt.
  
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Richard Nelson says:

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Hi! great article. Been making greek yogurt for ages, using milk powder to add more milk solids to standard milk. But, until now, have usually discarded the whey.
Anywho, in Switzerland, they have a softdrink called Rivella. It is essentially carbonated cleared whey. It tastes fab but you can’t buy it here in New Zealand.
All the best,…

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1. Paula says:
  
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  Hi Richard,
  Thank you. I never heard of Rivella so I looked it up. One thing I’m wondering about–the origin of the whey. One article I read indicated the whey, or milk serum as they called it, was a by-product of the cheese-making process. If that is the case, I believe the whey would be a “sweet whey.” Yogurt produces acid whey which has a sour taste to it. Also, sweet whey contains a lot more protein. Since the articles I read were touting the high protein content, I’m inclined to think the whey does come from making cheese. What do you think?
  
  Reply
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