Results 1 to 9 of 9

Thread: Leftover whey from yogurt making? page

  1. #1
    Kyle46N's Avatar
    Kyle46N is offline Senior Member
    Join Date
    Oct 2010
    Location
    Biloxi, MS
    Posts
    134

    Leftover whey from yogurt making?

    Primal Fuel
    Anyone have any ideas on what to do with the leftover whey from making yogurt? I've seen a few on the web, but was wondering if anyone here had any ideas? Thanks!

  2. #2
    ShannonPA-S's Avatar
    ShannonPA-S is offline Senior Member
    Join Date
    Jul 2010
    Location
    Metro Detroit
    Posts
    616
    homemade mayo preservative...if you add it to homemade mayo, it keeps for months instead of days. I have heard you can also make lacto-fermented pickles, veggies, etc.

  3. #3
    Classic's Avatar
    Classic is offline Senior Member
    Join Date
    Mar 2010
    Location
    Seattle
    Posts
    592
    You can add it to some raw beets and make beet kvass. Lots of probiotics in that. Great spring tonic.

  4. #4
    Classic's Avatar
    Classic is offline Senior Member
    Join Date
    Mar 2010
    Location
    Seattle
    Posts
    592
    Recipe for kvass here Beet Kvass

  5. #5
    maurile's Avatar
    maurile is offline Senior Member
    Join Date
    Jul 2009
    Posts
    228
    There are tons of ideas in Sally Fallon's Nourishing Traditions cookbook. You can use whey to make all kinds of fermented foods (including ketchup, mayonnaise, and various salad dressings).

  6. #6
    elliemaeh's Avatar
    elliemaeh is offline Junior Member
    Join Date
    Mar 2011
    Location
    Wisconsin
    Posts
    3
    Sauerkraut and lacto-fermented salsa are also great uses. and there are plenty of great recipes online. Most of the whey in our house generally gets used up in mayo, though.

  7. #7
    Join Date
    Mar 2011
    Location
    Chicago
    Posts
    85
    Make ricotta cheese or add it to a protein smoothie. I have a quart of whey in my fridge right now that I'm going to attempt to use for ricotta. I've never done it before, so I'll try to post my results. I have been putting a little bit in my daily smoothie, but not enough to make it too tangy.

  8. #8
    bokbadok's Avatar
    bokbadok is offline Senior Member
    Join Date
    Jan 2011
    Location
    Utah
    Posts
    356
    For me, the whole point of draining off the whey is to reduce the carb count in the yogurt.
    42 yo female; 5'8"
    Oct 2009: 205 lbs
    Dec 2010: 167 lbs
    Current weight: 158 lbs (first time under 160 in 17 years!!!)
    Goal weight: 145 lbs

  9. #9
    jnmarz30's Avatar
    jnmarz30 is offline Member
    Join Date
    Jan 2011
    Posts
    67
    Primal Blueprint Expert Certification
    Quote Originally Posted by maurile View Post
    There are tons of ideas in Sally Fallon's Nourishing Traditions cookbook. You can use whey to make all kinds of fermented foods (including ketchup, mayonnaise, and various salad dressings).
    Yes! You can do all kinds of things with it.

    Once upon a time, I used it to soak flour, LOL. It took me a while to learn new uses for it.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •