April 20, 2009

Filed Under : miscellaneous food

What do to with whey. This has been a topic that’s been on my mind lately. I know … I know. I’m weird. But it has. See, last week I made 3 batches of yogurt; one of them I left as is for use in recipes, one of them I strained slightly for my morning meals, and one of them I strained for nearly 24 hours through a tea-towel to make yogurt cheese. That left me with this:

That, my friends, is whey – as in curds and whey. As in the liquid left over when you strain out the solids from your yogurt or cheese. And yes, it really is, in real life, that brilliant, vibrant greeny-yellow color. It’s also tart and tangy and slightly syrupy in texture. And I have about 5 cups of it.

Wikipedia has a lot more information on whey. It contains vitamins and proteins and is used to make Ricotta, among other things.

So what do to with it? I hate to throw it away; that just seems wasteful. I did try substituting whey for buttermilk in a biscuit recipe with some level of success (post coming) but that still only used a cup. I froze 2 cups of it, just to see if it could be done, but I still don’t know what to do with it once I thaw it.

What do you think? Any suggestions? I’ve Googled “what to do with whey” but most of what I get is links to protein powder and bodybuilding sites. Not helpful really. So .. now what?

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