How to Use Liquid Whey Leftover from Making Yogurt or Cheese
Anyone who has made yogurt or cheese has stared at the surplus of liquid whey left behind after straining homemade yogurt, unsure what to do with it. Often considered a waste product, in its natural state whey is mildly acidic, at about a 5.5-6.5 pH range. This makes it perfect for some use cases and devastating for others. For instance, many athletes and health gurus swear by having whey protein every morning. On the flip side, in 2012, a major yogurt maker, Chobani, was criticized for dumping the offset of its yogurt-making process into local waterways, impacting the local fish population. (They have since changed their filtration process, so all is good, greek yogurt lovers.)
This nutrient-dense, versatile ingredient can be repurposed in many creative and practical ways. Whey is full of proteins, vitamins, and minerals, and when utilized properly, it can enhance everything from baked goods to beauty routines. In this post, we’ll explore how you can make the most of your leftover whey, turning it into valuable resources for your kitchen, garden, or personal care regimen.
What is Liquid Whey?
First, let’s understand that whey is the watery byproduct that forms when milk coagulates, typically after it has been cultured with bacteria to make yogurt or cheese. In the yogurt- and cheese-making process, whey is separated from the thicker curds, and while the curds are used to create the desired creamy texture, frequently leaving the maker to discard what appears to be a lot of liquid byproduct. However, this liquid contains essential nutrients, including proteins (like lactalbumin and lactoglobulin), vitamins, minerals, and even beneficial probiotics.
Whey can be classified into two types: sweet whey (from cheese-making) and acidic whey (from yogurt and other dairy products). The latter is what we typically deal with after making yogurt, and although it has a more acidic taste, it’s still packed with nutrients and has many potential uses.
1. Boost Nutrition in Baked Goods
One of the easiest ways to use leftover whey is in baking. The liquid can be substituted for water, milk, or other liquids in a variety of recipes. The proteins and minerals in whey can add richness to baked goods, enhance texture, and even contribute a subtle tangy flavor. Here are a few ideas for incorporating whey into your baking routine:
- Bread and Rolls: Replacing water with whey in bread dough can yield a richer loaf with better structure and flavor. The proteins in the whey help improve the texture of the bread, making it softer and more moist. You can use it in nearly any yeast-based bread or roll recipe.
- Muffins, Pancakes, and Waffles: Use whey instead of milk or water in your pancake or waffle batter for a fluffier, more tender result. Whey also works well in muffins, helping to improve the rise and texture of the baked goods.
- Pizza Dough: Try substituting whey for part of the liquid in your pizza dough. The added protein will make the dough more elastic and give the crust a pleasant, slightly tangy flavor.
2. Replace Store-Bought Protein Powder
Athletes famously make a post-workout protein shake or choose a protein smoothie for breakfas because it is high in protein and low in fat. Other benefits include supporting muscle repair and growth after a workout and simply making shakes more filling and satisfying. Rather than using powdered whey from the supplement store, use liquid whey in your smoothie.
- Fruit Smoothies: Blend whey with fresh or frozen fruits like berries, bananas, or mangoes for a refreshing, creamy drink. You can also add a handful of spinach or kale for a green smoothie.
- Protein Shakes: If you’re looking for a protein boost, use whey as the liquid base in your shake. Combine it with protein powder, almond butter, or a scoop of oats for a satisfying, nutrient-rich shake.
3. Rich Base to Soups and Stews
The mild flavor works well as a base or a liquid substitute for broth, stock, or milk, adding nutrition, body, and richness to your dishes without overpowering the other flavors.
- Creamy Soups: Replace cream or milk in creamy soups. It helps create a smooth, velvety texture while keeping the dish lighter and less caloric. Consider adding whey to potato leek soup, cream of cauliflower, or creamy mushroom soup.
- Stews and Gravies: Substitute for part or all of the liquid in a stew or gravy. It will enrich the flavor and add a slight tangy depth, which complements meats like beef, chicken, and lamb.
- Sauces and Curries: Employ as the liquid base for curry sauces or rich gravies, adding an extra layer of complexity to your dishes.
4. Start Your Next Fermentation Project
Its high lactic acid bacteria content makes it a valuable ingredient for fermentation. Kickstart the fermentation process by adding whey to your homemade sauerkraut, kimchi, or pickles. The lactobacilli present in whey encourage the growth of beneficial bacteria, which is essential for the preservation and health benefits of fermented foods.
- Ferment Vegetables: Adding a little whey to your brine can jumpstart the fermentation of vegetables like cucumbers, cabbage, or carrots. Just be sure to keep your ferment in an airtight container and allow it to sit at room temperature for a few days before refrigerating.
- Homemade Sauerkraut: Whey can be used to help ferment cabbage when making sauerkraut. It serves as a natural inoculant, ensuring that the right types of bacteria flourish during fermentation.
5. Animal Feed
Generations of farmers have fed their livestock, pets, backyard chickens, dogs, cats, and all of their animals whey. Perhaps they didn’t have biologists around, but they saw that the protein and nutrients in it made for healthier, happier animals.
- Pigs and Chickens: Whey is often used in animal husbandry as a high-protein supplement for pigs and poultry. It can be added to their diet to help promote growth and improve the quality of meat.
- Dogs: Some pet owners mix small amounts of whey into their dog’s food as a protein supplement. Just be sure to monitor your pet’s tolerance to dairy.
6. Whey in Beauty Care
Whey is rich in alpha hydroxy acids (AHAs), which can help to gently exfoliate and rejuvenate the skin. It has been used in traditional beauty treatments for centuries, thanks to its moisturizing and soothing properties. You can incorporate whey into your skin care routine for an all-natural, nutrient-rich treatment.
- Hydrating Facial Mask: Mix whey with honey or oatmeal to create a gentle hydrating mask. Apply to your face for 10–15 minutes, and rinse off for soft, moisturized skin.
- Whey-Infused Bath: Add a cup of whey to your bathwater for a skin-softening soak. The proteins and lactic acid in the whey can help hydrate and exfoliate the skin.
- Toning Lotion: You can dilute whey with a bit of rose water and use it as a natural toner to refresh and balance the skin.
- Shampoo Alternative: The scalp has an alkalinity of between 4.5-5.5, making it rather acidic. Most shampoos add ingredients to create that acidity, but you can simply use whey liquid. If you’re worried about a funky smell, rinse your hair with some watered-down apple cider vinegar afterwards.
7. A Natural Fertilizer
The nutrients in whey, including nitrogen, potassium, and phosphorus, make it a valuable resource for promoting plant growth. It is especially beneficial for acid-loving plants like tomatoes, blueberries, and roses.
- Diluted Fertilizer: To use whey as fertilizer, dilute it with water (about 1 part whey to 3 parts water) and use it to water your plants. The probiotics in whey can also help improve soil health by promoting beneficial microorganisms.
- Composting: You can add whey to your compost bin as a nitrogen-rich supplement, which can help speed up the decomposition process.
8. Fermented, Refreshing Beverage
As mentioned before, it is ideal for muscle recovery or as a light beverage between meals. Whey has a mild, slightly tangy flavor that many people find refreshing.
- Chilled Beverage: Simply chill the whey and drink it as is, or add a little honey, fruit juice, sparkling water, or even spices like cinnamon or ginger for added flavor.
9. Making Ricotta Cheese
If you have a surplus of whey and want to make something new, consider turning it into ricotta cheese. The process is simple and requires only a few ingredients, including lemon juice or vinegar to acidify the whey. The curds that form will be collected and used as fresh ricotta cheese, perfect for pasta dishes, lasagna, or even desserts.
Conclusion
There are probably a half dozen more uses for leftover whey, used across the centuries of yogurt and cheese makers who practiced sustainable farming. Historically, people have lived the no-waste lifestyle. Give it a go!
