If you're willing to try one new "from scratch" thing, whey is great for homemade bread. I use a no-knead recipe that makes enough dough for 3 loaves in 15 minutes including clean-up. (There's a lot of waiting time as it rises, but only minutes of actual work time.) Using whey in place of all the water makes it taste like excellent sourdough; using whey in place of some of the water makes the texture better.
except that I make mine with whole wheat flour and any other whole grain I happen to have on hand. My "secret" is semolina flour; I almost always put in about 1/4-1/2 cup. It makes the bread moister and chewier.
And it also makes the best waffles I've ever had. Waffles aren't exactly a health food, but for an occasional treat, whey makes them fluffier on the inside and crisper on the outside. My guess is that it would be awesome in pancakes and muffins as well.
Fitness Minutes: (4,094)
130 9/20/13 1:21 P
Ooh, using it to cook rice or in soup looks good; thanks!
I should clarify that I'm really not skilled in the kitchen, so I'm really looking for things that fall under everyday cooking, like the rice and soup mentioned. This is actually the issue I've had with searching for this information online; the majority of suggestions I've come across are some variant of "use it to make this thing that you didn't know anyone even made from scratch anymore and have neither the time nor inclination to try yourself at this juncture".
Taken from the Prairie Homestead website (www.theprairiehomestead.com/2011/06/16-wa ys-to-use-your-whey.html) 16 Ways to Use Your Whey: 1. Substitute it in any baking recipe that calls for water (or even milk). I love making fresh breads and rolls with my leftover whey. Also try it in cornbread, pancakes, waffles, muffins, biscuits, homemade tortillas, and more! 2. Use it to lacto-ferment vegetables, condiments, sauerkraut, chutneys, jams, etc. This is an area that I have yet to really explore, but it’s on my list! This is an incredibly healthful form of preservation that increases the nutritional value of so many things. Check out the book Nourishing Traditions for more info on this topic. (It is important to use raw whey when you lacto-ferment– not acid whey or cooked whey.) 3. Use it to soak grains, Nourishing Traditions style. Depending on your recipe, several tablespoons or more can be added to your grain and legume preparations to make them more digestible. 4. Freeze it for later. If you anticipate a milk-less time of year (perhaps when your animals are dried up), you can easily freeze whey for future use. Try putting it in ice cube trays or small cups to make the proper portion sizes. Then pop out the frozen cubes and store in a baggie. 5. Use it to cook your pastas, potatoes, oatmeal, or rice. Boiling the whey will cause it to lose its raw properties. However, if you feel like you are drowning in whey, this is a wonderful way to use it up and add extra flavor to the foods. 6. Add it to soups and stews. Perhaps it could take the place of some of your homemade stock or broth? 7. Add it to homemade fruit smoothies or milkshakes. The sky is the limit when it comes to all the flavor combos you can make. 8. Use it as a hair product. Now, I personally have not yet tried this, so proceed with caution! But I have seen several sources recommend it as a shampoo substitute, hair rinse, or even as hair gel! Not sure if I’ll be trying this, but let me know if YOU do! 9. Feed it to the dogs. Our dogs love it when I pour a little whey on their dry food and make it into a cereal. It’s quite the treat. 10. Make Whey Lemonade. I’ve seen several delicious-sounding recipes for lemonade-type drinks using whey. It’s on my list of things to try this summer! Check out this recipe from Food Renegade. 11. Use it to water your plants. Dilute it with a good amount of water (straight whey will “burn” your plants- I learned this the hard way…) and pour on your veggies or flowers (avoid using acid whey here). Think how much your container garden would love that! 12. Feed it to the farm critters. Our chickens love it and so did our pigs. 13. Make ricotta. Ricotta cheese is traditionally made from whey. And it’s so incredibly easy! However, this will require the whey to be heated to 200 degrees, so all the raw enzymes will be lost. Fias Co Farms has an excellent ricotta tutorial. I like to make ricotta when I have gallons of extra whey, and then I freeze it for making lasagna later. 14. Pour it in your compost bin. I have yet to do this, but it would be better than dumping it down the drain. 15. Make a marinade. Add your favorite spices and seasonings (garlic, salt, pepper, maybe some rosemary…Yum!) to the whey and allow it to marinate your steaks, chicken, fish, or pork chops. The enzymes in the whey help to break down the meat and add flavor. 16. Use it to stretch your mozzarella. If you’ve ever made mozzarella before, you know that you must stretch the curds at the end of the process. Some recipes say to use the microwave (no thanks!), while others use a pot of hot, salted water. The last several times, I’ve used hot, salted whey to heat my curds before stretching. It has worked great! Check out my mozzarella tutorial here.
Fitness Minutes: (4,094)
130 9/20/13 9:52 A
I like to make my own Greek yogurt, but often I end up throwing out the whey that's left over. I know it can be used as a substitute for water (though I'm not sure about milk) when baking, but I don't bake nearly as often as I make yogurt.
Throwing away the whey seems like rather a waste, though, so I'm wondering how else I can use the whey. Any ideas? Thanks.
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