Wondering what to do with cultured whey, the sour liquid left over from straining yogurt and cultured cheese making? Wonder no more!
Substitute whey in any baking recipe that calls for water (or even milk). Try it in fresh breads, cornbread, pancakes, waffles, muffins, biscuits, tortillas and more for a sour tang. *Also works with non-cultured whey from fresh cheeses.
Use whey to soak whole grains, legumes and even ground flours. Add several tablespoons (or more) to your soaking water at least 12 hours prior to cooking. This reduces seeds’ phytic acid, rendering them more digestible.
Use whey for the lacto-fermentation of vegetables, condiments and chutneys. Speed up fermentation times, reduce the amount of salt needed, and/or use with fruits that are typically a challenge to lacto-ferment.
Use in fermented soda recipes like our Cultured Ginger Beer.
Use whey to cook pastas, potatoes, oatmeal or rice. *Also works with non-cultured whey from fresh cheeses.
Add to homemade fruit smoothies or milkshakes for a boost of probiotics and protein. *Also works with non-cultured whey from fresh cheeses (sans probiotics).
Use in the garden as a soil amendment for acid-loving plants or spray directly on leaves to fight powdery mildew.
Make traditional ricotta cheese.
Feed it to your animals by mixing in a little whey with their dry food. *Also works with non-cultured whey from fresh cheeses.
