Look at all that delicious whey!

You’ve conquered your demons and made cheese- good for you!!  (If you haven’t yet made cheese, join one of our classes in SF or check out our home cheesemaking kits – you won’t regret it).  Now you find yourself with a pound of delicious homemade cheese and three quarts of whey!  What to do with all that protein-rich goodness?

First, some things to know about whey: Whey is milk with the fats and solids pulled out (the solids are now in your cheese).  It’s primarily water but also contains lactose (milk sugar) which is water soluble and ends up draining off with the whey – for the lactose-intolerant, beware.

However, the most valuable ingredient in whey is the whey protein. Milk contains two types of protein – casein and whey proteins.  Most of the casein ends up in your cheese and most of the whey protein ends up in the whey, as you would guess based on the name.

In the early days of large-scale cheesemaking, cheesemakers would have to be creative to find uses for their whey.  Early on-farm cheesemakers fed it back to the animals as a protein source, of course, but once cheesemaking became industrial and moved off the farm, they had to find another way to dispose of all that “waste”. Because whey was a source of protein the cheesemaking companies began marketing their leftover product to companies which make protein-enriched products such as protein shakes and bars.

Before too long, the protein industry became so huge that it nearly overcame the cheesemaking side of the business.  Today, there’s such a large demand for industrial whey protein (check ingredient labels on health foods and you’ll see it everywhere), that marginal cheese has become the by-product and whey the primary product for some large-scale cheesemakers.

That said, you’re probably not going to sell your three quarts of whey to a protein bar manufacturer.  Why would you when there are so many uses for it at home.  The end use depends upon whether the whey is salted or not and there are way more options for the unsalted variety but here are some general ideas:

Salted:

Whey contributes to a richer homemade stock

• Super Rich Homemade Stock- Save up your bones and/or veggie trimmings (you can keep them in the freezer for a few weeks until you have enough).  When you have what you need, cover the bones and trimmings with whey instead of water, bring to a boil then simmer on low a couple of hours to extract the flavor.  Strain out the bones and trimmings and reduce the liquid until it’s about half or even a third of it’s starting volume.  Be sure to tasted for salt since reducing it will increase the saltiness.  Freeze in ice cube trays and use as needed in place of bouillon or stock.  DELICIOUS!
• Baking – Use in place of water or milk in bread or pastry recipes.  Be sure to omit the salt.

Unsalted:

• Protein Shakes and Smoothies – Big industry isn’t the only one able to take advantage of this protein rich product.  Add a little to your shakes and smoothies for a protein boost.
• Powdery Mildew Assistance- If you’re a gardener, especially near the coast or in wet climates, you’ve battled powdery mildew, that icky whitish-gray powder that settles on your cucumbers, peas and squash.  No need to buy expensive treatments at the garden store – spray on some whey and the acidity will change the pH of the leaves, discouraging powdery mildew.
• Lower Garden Soil pH – Do you grow plants that prefer soil with a higher acidity like blueberries or tomatoes?  Strain your whey incredibly well with doubled up cheese cloth or butter muslin then pour it into the soil.  The acidity will benefit your plants!
• Lacto-Fermentation - If you’re a junkie for fermented goods like I am, you might appreciate the ability to speed up the process that whey gives you.  Instead of adding salt to produce you intend to ferment, you just add the whey – fermentation will occur much more quickly than you’re accustomed to so keep an eye on it.  You can add salt to taste if you like.
• Feed to the Animals – Obviously not everyone can take advantage of this use, but we mix whey in with feed for our backyard chickens for a protein boost.  It’s especially useful during moulting when they need a little extra protein.  Unfortunately, there isn’t much calcium left in whey, as it’s all helping to maintain the structure of your cheese at this point.
• Drink Up! – Whey may be a bit of an acquired tasted but I actually enjoy its tang.  Cultured whey has pro-biotics that can help balance the microflora in your gut as an extra bonus to the protein.  (see Booze it Up below)
• Bathe in It? – Now this I have to admit I haven’t tried but I’ve been assured by a true Swiss Miss who studied cheesemaking with the pros in the alps that it softens your skin like nothing else.  Worth a shot??
• Booze it Up! – There are so many ways to get creative with whey.  Inspired by my awesome homesteading buddy Heidi Kooy of Itty Bitty Farm in the City, who brought a whey-based lemonade to a potluck, I turned my extra whey into a martini I dubbed “Lemon Meringue Pie”.  Vodka, limoncello (if you have it), lemon juice and whey mixed together made a lovely, almost (but not quite) creamy drink reminiscent of its namesake.  Equally tasty with lime – try it!
• Ricotta – Many people ask about making ricotta from leftover whey.  If you made mozzarella using a culture this is a possibility; however, if you made mozzarella by adding acid (like citric acid), you won’t be able to get ricotta out of it.
• Freeze for later – You can always freeze your whey for later.  I recommend splitting it into smaller, manageable batches and freezing separately.  It will keep in the freezer for up to 6 months, possibly longer.

I know I’ve barely scratched the surface here on whey’s uses.  How do you use up your extra whey?

A sweet addition for wine and cheese tastings, these cheese buttons are a hostess’ best friend. A thoughtful gift for the cheese lover in your life!  Dishwasher safe. Made of white porcelain.

CONTAINS: A formulation of paraffin and microcrystalline wax, food grade coloring

YIELD: One pound will wax approximately 12-20 cheeses when brushed on. If dipping method is used you will need at least a 5 pound block. If you are waxing all the time, 10 pounds will save you some money. We also offer a box of 60 pounds that is unwraped and in bulk form.

DIRECTIONS: It is safest to melt wax in a double boiler so that it is not subject to direct flame. Never leave melting wax unattended. Wax can explode at high temperatures. Heat wax to 120ºF. Wax can be brushed onto a dried and chilled cheese with a natural bristle brush (anything synthetic will melt), or you can very carefully dip your cheese into the wax pot one side at a time (it can get very slippery). Two thin coats are preferable to one thick coat. Be sure to fill up any air spaces as mold needs air to grow.

When you are ready to eat your cheese, the wax is simply peeled off and can be strained through Butter Muslin (U2) to be reused over and over again.

STORAGE: Store in cool place, away from any high heat. Will keep indefinitely.

NOTE: We purchase this product Certified Kosher OU in bulk. The product is then repackaged into smaller quantities without Kosher supervision, thus voiding the Kosher certification. We are not, nor do we make any representation to be, under kosher certification.

CLICK HERE to view a copy of the kosher certification for the bulk form of this product.

With a little effort and a lot of fun, you can make your very own preservative free cheeses! Start now and make this a family tradition. Our kit comes with detailed recipes, demystifying all the steps in the cheese making process.

DO NOT FORGET TO ORDER WAX HERE WHEN ORDERING THIS KIT.

CONTENTS: Basket Mold, Vegetable Rennet Tablets, Mesophilic DS Starter, Thermophilic DS Starter, Mini Dairy Thermometer, 1/2oz. Calcium Chloride, 1 yd Re-usable Cheesecloth, Recipe Booklet

USAGE: Use to make a variety of eight delicious cheeses right in the comfort of your very own kitchen!!!

STORAGE: Rennet tablets, mesophilic culture and thermophilic culture should be stored in the freezer. Rennet tablet will last up to 5 years and cultures will keep up to two years if stored properly. Calcium chloride should be stored tightly sealed in a cool, dark place.

Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crème fraíche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.

CONTENTS: 4-Goat Cheese Molds (M172), 1/2oz. Liquid Animal Rennet (R7), Chevre DS Culture 5-pk (C20G),
Fresh Culture (C3), 1yd Re-usable Butter Muslin (U2N), Recipe Booklet

USAGE: Use to make delicious goat cheese right in your own kitchen.

STORAGE: Chevre and Fresh cultures should be stored in the freezer and will last up to 2 years if stored properly. Rennet should be stored in the refrigerator and will keep approx. 3 months.

CONTENTS: Dairy Thermometer (E3), Butter Muslin (U2), Citric Acid (C13), Vegetable Rennet Tablets (R4), Cheese Salt (S1) and Recipe Booklet

USAGE: Use to make Mozzarella and Ricotta Cheese in the comfort of your own kitchen!!!

STORAGE: Kit will store at room temperature up to 1 year. Will keep even longer if rennet tablets are stored in the freezer. Once opened, store  citric acid and salt in well sealed containers in a cool, dry place. They will last indefinitely.