Comments on: Cheesemaking – what to do with all that whey?

By: hélène

hélène — Wed, 05 Jun 2013 12:06:33 +0000

So many uses!!!! Thank you for sharing. I will use it for my soups after I harvest my veggie gardens. For now, I will keep it frozen for a couple of months. Oh, and my dog had some for breakfast; she loves it!

By: lia

lia — Wed, 03 Apr 2013 07:22:03 +0000

I just used sour whey from making paneer ( using citric acid) in a corn, potato and salmon chowder. I used it like a stock and added some veg stock powder and then cream at the end. It worked really well to have the slight sourness, i just omitted the lemon juice in the original recipe.

By: FARMcurious

FARMcurious — Wed, 27 Mar 2013 18:24:19 +0000

Acid-loving plants like blueberries are a safe bet. I’ve stored it in my freezer for over a year before and still felt comfortable adding to my garden.

By: amanda

amanda — Wed, 27 Mar 2013 17:23:22 +0000

I’m lactose intolerant so I probably shouldn’t drink the stuff but freezing it and using it when I start planting that should work. are there any specific vegetables fruits of flowers that really like the stuff and I plan on freezing it how long do you think it would keep if I am NOT going to injest it myself?

By: Angela

Angela — Sat, 16 Mar 2013 18:26:06 +0000

I use it for making risotto!

By: FARMcurious

FARMcurious — Wed, 06 Mar 2013 20:46:31 +0000

I would have no problem trying it myself but for your first batch you might want to use fresh whey so you have a baseline to go off of. I think I’d even use the regular salt method for my first batch ever and move to whey later (or do a side by side test!).

By: Meg

Meg — Wed, 06 Mar 2013 20:14:36 +0000

I’m making my first batch of lacto-fermented sauerkraut and realize the whey I saved in the fridge is two months old. Can I still use it with the cabbage or has it gone bad? Thanks for your time.

By: clooless

clooless — Fri, 15 Feb 2013 14:16:38 +0000

I use it to make my home-made instant oatmeal for breakfast. Can’t tell the difference….I do add quite a bit of cinnamon to it but that’s good for you too!

By: Cynthia Skelton

Cynthia Skelton — Tue, 05 Feb 2013 08:50:30 +0000

I use it to make homemade pizza crust. I have found that I need to add a bit more sugar to the yeast for it to rise properly. It adds a nice tang to the crust and is perfect for BBQ chicken pizza.

By: FARMcurious

FARMcurious — Mon, 04 Feb 2013 17:46:50 +0000

Hmmm, some people using it as a hair remover and others as a hair conditioner. I wonder what gives! I can imagine that anyone who is using baking soda to wash and vinegar to rinse hair could replace the vinegar with whey. The acid would work to neutralize the baking soda and seal up hair follicles in the same way.