What is liquid whey and where do you get it? Yogurt. Perhaps you’re like me and you’ve been making crock pot homemade yogurt for some time, but don’t know what to do with the whey. Or perhaps you love Greek yogurt, but hate the price tag.
I read this post recently, from King Arthur’s blog and it suggested making your own inexpensive Greek yogurt by draining regular yogurt for 24 hours. Here’s the way I strain my yogurt here. Then you’re left with the liquid whey.
Instead of pouring it down the drain, here are some wonderful whey uses I’ve never thought of:
- Use whey in pancakes and waffles
- Use whey in place of water in yeast recipes
- Use whey as substitute in place of buttermilk
I must try in my healthier buttermilk biscuits this week; does that make it whey biscuits?
- Use whey in muffin recipes
- Use whey in smoothies (I did think of this one)
Since whey is thinner, the authors suggests reducing the liquid amount by about 1/4 cup. And whey keeps in the fridge up to three weeks. Give it a smell to determine if it’s good or not (simple measures, I know).
I discovered whey is freezer friendly, which made my day I’ll be freezing some in ice cube trays to pop into our summer smoothies.
Be sure to check out our recipe index for our freezer friendly recipes for pancakes, waffles, muffins, biscuits, smoothies and such to use your whey. If you use whey in your recipes, let us know how they turn out. We’d love to be a mom community sharing tips, tricks and recipes.
Do you make homemade yogurt or strain non-fat yogurt with plenty of whey leftover?