Whey is the liquid that remains after milk has been curdled and strained when making yoghurt or cheese AND you do get a lot left over! This surplus liquid, which is high in protein, can be used for many things. Here are some of the different ways you can use Whey.
Whey is the liquid that remains after milk has been curdled and strained. It's high in protein and can be used for a myriad of things.
Uses for Whey
Instead of using water use whey when baking biscuits and bread.
Use whey to cook rice, porridge, oats and quinoa.
Upset stomach? Drink some whey to help settle digestion.
Use whey to soak grains and legumes.
Add whey to soups or stews for additional flavour.
Feed whey to dogs, chickens, cats.
Marinade meat in whey to make the meat extremely tender.
Add whey into sauces and gravy to make an extra creamy sauce.
Add whey to a bath, it leaves skin super soft. Cleopatra was certainly on trend when it came to milk baths!
Dab your face with cotton wool soaked in whey. After 10-minutes rinse off with water. This is a cheap and terrific face mask.
Heat whey with a peppermint tea bag, strain into a jar and store in the fridge. Soak cotton wool in the peppermint whey and use as a face toner. Works a treat on tired eyes as well.
Add the peppermint whey to a foot bath. It's a great way to relieve sore and tired feet.
Use whey in smoothies.
Use in the garden, plants will love it.
Use in lacto fermented food.
Soak raw almonds in water and whey to activate almonds.
Preparation Time: 36-48 Hours
Ingredients 1kg Natural Pot Set Yoghurt
Whey can be made from either Yoghurt or Milk. However for simplicity I use yoghurt, as it’s a set and forget process with no cooking involved.
Using pot set and natural yoghurt, simply strain into a bowl that is lined with muslin or cheesecloth. Cover the yoghurt with the folds of the cheesecloth and allow to drain in a cool place for 36-48 hours.
Put yoghurt into a muslin lined bowl, cover with the folds of the muslin and allow to drain for up to 48 hours.
The liquid that drips into the bowl is the whey.
The liquid that drops into the bowl is Whey.
After 36-48 hours, you will find you have cream cheese or Labneh which is the product of separating the whey from the yoghurt. This soft cheese is absolutely delicious when served with crackers and crudités. As you can see nothing goes to waste!
Remove the Labneh from the cheesecloth and place into a bowl covered with cling wrap and refrigerate for future use.
Store the whey in a jar or bottle and also refrigerate. This will keep for approximately 1-2 weeks.
You can also fill an ice-cube tray with whey and freeze for when required. The smaller quantities are ideal when you only need a small amount of whey for a recipe.