What to do with Whey? Don't throw it Away!!!
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- čas přidán 6. 04. 2022
- What do you do with whey?
If you're wondering what to do with your leftover whey, we've got a few ideas for ya. Watch this video and learn what to do with all of the leftover WHEY!!
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• What to do with Whey? ...
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What do you do with your left over whey?
My friend gave me a gallon of raw milk! I made farmers cheese and making butter from the cream 👏 I have whey so I’ll brine chicken with it and also use the buttermilk for baking!!! Thank you for this video! I just graduated culinary school and loved the farm to table section and hopefully I can score more whole milk soon!!! Thank you again for this great video!!!
I use the whey from making adighe cheese to make my bread.
I watch videos that give me no actual information, other than putting it in waffles and then asked me the question that I came here to solve
@@benking1813 Scroll down the comments - oodles of suggestions there!
I drink it. Pure protein
I feel you'd have about a million more clicks if the title would have read "don't throw it a-Whey" 😜
😂😂😂😂
I used whey to make a starter for sourdough. Because it is a little bit acid, you see after a day a lot of lactic acid bacteria in the wheat flour.
what a great idea, I assume you add the whey to the sourdough starter instead of the water for the initial mix of dough?
Leftover whey to freeze? It'll not happen here. We use it
1. to drink as an elixir
2. in smoothies
3. to soak steel cut oats before cooking
5. to marinate meat
6. to cook sticky rice (whey + water)
7. as a skin astringent.. especially face
8. as a scalp treatment
9. hair conditioner
10. tub or foot soak
10. baking
We strain our kefir to make thick sour cream so we always have plenty of whey.
Same here but it is an option. :-)
Are all these applicable to acidic whey from cheese making? Thanks 🙏
@@irukambanefo7098 Acid whey makes a terrific, tangy soup base. I make what I call Margarita Soup: any combination of soup veggies and whatever dribs and drabs I have coming in from my garden (green beans, okra, squash, etcetera. It's an especially good use for green tomato). Juice of one lime, rice, chicken (or not. The whey is packed with protein). I have also made a wonderful borscht with it. I'm going to experiment with sorrel (or spinach; sorrel is hard to come by in the US), fish, and capers. Just play around with it!
@@pricklypear7516 love 💕 you. Thank you so very much for taking time to respond to my message and for the info there off. May God bless you and yours with lots of best things in life 💕🙏😃
Oh wowwww! I never new this - I am definitely going to do more research on this - thank you Mmmmmwa 🌺
I just recently made some cheese out of some buttermilk I cultured myself. I had a bunch of whay left over. I created a new sourdough starter using a small spoonful of 2 year old starter, flower, and whey. 24 hrs later and it has tripped in size. I thought the acidity would have killed the yeast, but to my surprise it turned out looking wonderful. I will make a loaf out of it today and report back.
My dog LOVES the whey from my homemade yogurt! She loves the yogurt, too! I started giving it to her when she had to take a broad-spectrum antibiotic that was ripping her tummy up! It really helped!❤
Whey to go.
Great video, thanks for all the precious information and ideas!
Very helpful, thank you.
When I make yoghurt, I like to drain it for thick Greek style.
I often use powdered milk, and instead of mixing this with water, I use a mixture of water and the drained whey from the previous batch.
Then, I don't need to add any yoghurt or starter culture.
Really? PLEASE tell me how to do this. My starter that I shipped in from outside the country was close to expiry on arrival. Couldn't finish using before the expiry. Wondering how to forge ahead now. I'm discouraged to go through the process of shipping in another starter. Please how do I use whey to make yoghurt with milk powder?
@@VicToria-sd1dn I don't know which country you are in, but it seems you have problems accessing cultures? Here in Australia, I just go to the supermarket desserts section, where they sell yogurt making flasks, and packets of ready mixed yogurt culture in powdered milk. There are several types, and I choose the Greek full cream style powder.
Each packet is enough to make 1 litre (quart) of yogurt when mixed with water, then the container is set into the flask, and boiling water is added. The flask is tightly closed and left for some hours.
It should be a lovely thick yogurt, but draining it in a cloth lined strainer will make it even thicker, and putting it in the fridge does too.
I wanted to make yogurt more cheaply than this single serve, and to use my Jersey cow's milk. So I simmered the milk first to destroy competing bacteria, then let it cool to the required temperature. Instead of adding water to the whole packet to make 1 litre of yogurt, I added one dessertspoon of the powder to my litre of milk. Then I seal the packet and keep it in a tightly closed glass jar. It lasts for a year or so, even at room temperature.
This means I start off with very much less culture. But the microbes double in number every 20 minutes. So in 4 hours they have increased by about 10,000 times. So it's just going to take a bit longer for the yogurt to thicken, doing it this way. And the temperature has to be kept constant for the extra time.
When I no longer had a cow, I used milk powder mixed in boiling water then cooled, and continued as before. It worked very well.
Then I tried using the whey that I had drained from the yogurt, as part of the liquid to make up the next batch of powdered milk, without adding any of the culture. This also worked perfectly, and I could keep doing this several times. I don't know how long I could have continued doing that, but I never had a failure. But since I was using so little of the powder culture anyway, that is how I usually make it.
That single packet makes many litres of yogurt, probably enough to last the year out. And it only cost about $3 or $4.
I often use my Whey to marinate meats, especially game meat, and lamb. It reduces the gamey taste (for my kids) without losing the flavor of the game.
@davidemoore Do you make a marinade or just pour whey over meat?
We use it in our bread, it adds so much flavor!
That's a great way to use your whey
Have you tried making whey butter? There are references to it in Anglo-Saxon literature and it is still made by a handful of British dairy concerns. Whey can also be used to make ricotta and Norwegian brunost (brown cheese).
I make yoghurt cheese and I give the whey to my sister. She dilutes it 4-8 times the amount of water and blends. She LOVES THE WHEY
wow, exactly what i saw looking for! Thanks !!!!
Glad I could help!
good info. Thanks
It does change the flavor it has a tangy sour profile so if your going to use it for soups just know that and a sweet and sour soup would go best.
Add some to your homemade mayonnaise to keep it longer
I saw a recipe that came with my fermentation kit that called for 2tbsp. of whey to make a quart of fermented cherry tomatoes. Can't wait to see how it turns out. (It's only 2tbsp. worth of whey though XD
I make Soda pop from my whey….it’s so easy and filled with probiotics!
Hi I wanted to know is it not acidic to use whey which is made using vinegar
Very useful info! Thank you.
Found a recipe for Mayo that uses whey…. So now I need to get some whey
would you mind sharing that recipe?
Does adding whey change the flavor of the food_
fermenting pickles in Whey right now.. first time using whey so we will see;)
How was the results? 😮
I wonder if I can use whey to make soap??
You suggested using whey for pancakes or baking. I read that enzymes and proteins are denatured when heated to such high temps. What are more used at cold and room temp?
Yet probiotics die off at 120 degrees Fahrenheit or so
What can you do if the whey smells sour
I was thinking about making sauerkraut for my husband from yogurt whey can you leave this out without it going bad?
Hiya, does anyone know how much protein is in whey from cows milk?
I make low carb bread and used some Whey this time for the liquid and it turned so good. How long does Whey last in the fridge?
Have you had success with making a lo carb bread? Do you have a recipe you follow you could share? Thxs
@@sandybb1234 yes the channel “ lowcarbrecipeideas” has some good ones. How to make Keto Sunflower Flaxseed bread is the one I like. You will never get the exact texture or taste of regular bread, but this is nice, especially toasted.
I use it in my dogs dood
How long can you keep it?
This is whey too much info 😂
Use whey to start your next batch of yogurt, instead of saving yogurt for this. You'll use 100% of the yogurt, and use the whey you probably would have tossed.
Have you done it? Does it work?
Great idea. I will try this next time
Absolutely!
Do I need to neutralise acidic whey with baking soda first before using it on plants?
FYI the whey leftover from the yogurt doesn’t contain a ton of protein. It does contain minerals and other nutrients but not high jn protein
If you heat the whey, as in boiling pasta, doesn’t that destroy enzymes and other nutrients?
Interesting
The whey has already been boiled when making yogourt/cheese....
@@hardminder - if you have homemade yogurt/cheese, you haven’t “boiled” your whey. You would have initially killed your starter culture/bacteria if that were so.
@@hardminder I just made cream cheese from yogurt. There’s a lot of whey left,and,it was not heated to make the cheese,so,I’m assuming the probiotics are intact….
@@hardminder dude the yogurt is cultured AFTER it is boiled and the whey is separated after that. Meaning that whey has tons of live cultures in it, more than the yogurt does itself by volume.... so yes eating it non heated is good for you but there are other uses.
after ricotta cheese....can I make another product? With the "whey leftover from that".
Of course you can!
I had a half gallon of milk that was bad. So I used it to make cream cheese with the curd . Can I use the whey even thou milk was spoiled. Can I add kefir to the whey ?
how long does whey last in the refrigerator before it goes bad? I have some that has been in there for about 2 weeks or a little longer. can I go ahead and freeze it?
Whey lasts several months in the fridge
I was wondering if the whey could be freeze dried. I will try it when I get a freeze dryer. Whey protein isolate is so expensive.
I would imagine it'd take a crazy volume of the whey to get an amount of isolate worth it. Good idea 💡
claro y de hay viene las merengadas de los fisicoculturistas
What about using it yo make miso soup?
Interesting idea!
Make a paste of cooked soybeans and rice wrap up the páste in old cheese cloth put bundle in a crick a saucer and weight on top. Add water, salt, whey to start the fermentation given time you may get both homemade miso and soy sauce
I have used whey to wash my hair, I am lactose intolerant so can not drink it or use it in recipes 😢
Whey is great. By the way...what is that motto behind you? It looks like is says: Always on oui mind. Is that it? If so, good motto.
"Forever in our hearts, Always on our mind." it's for my mom. thank you
How long can you keep it in the fridge?
A month or two
This video is very helpful! Can dogs have whey?
No, they are mammals. We all know milk is poison to mammals.
Yes
Absolutely my dogs love it.
Yes, it also aids in their digestion like it does in humans! I know a lady that used it because her dog was on antibiotics that were really tearing up its stomach and voila cleared her tummy issues right up! Plus they absolutely love the taste almost like a treat for them!
When you have fermented vegetables in whey, can you re-use the same whey to ferment more of the same vegetable? Or even a different vegetable?
Anybody else here to get whey for gym gains 😎?
Mine looks like milk ? Why is mine not clear green?
I kneed chapati aata in it.
🙂 You use half whey and half water. This makes it so half way when you do things.
Sounds like there are a lot of ways to use whey, so don't throw it away just to get it out of the way...
This video 90% copied word for word Bri from Scratch's video she uploaded 5 years ago 😂
Yes Whey!
I have never seen that video. I will have to look for it.
I baked a bread, instead of water I used whey .
Great idea
No whey Jose! 😁
I got it 😂you sound like me.
I thought that was buttermilk?
can we make more yogurt from that whey?
Yes
I use it to make bread.
Hello, I want to do this too, Does it change the taste of the bread?
@@Lovelyhandz I did not notice any change in the flavor. It was more dense because 5 cups of bread flour was too much. Otherwise, bread tasted great.
I freeze dry my whey. That way, I’m not clogging up my freezer with a bunch of jars.
I make mesophilic yoghurt for my digestive issues; I separate the curds from the whey. I separate the whey into three categories
1. A small bottle of whey to culture my next batch of yoghurt. It seems to be stronger than the yoghurt itself to culture next batch of yoghurt.
2. A small bottle of whey. I add 1-2 teaspoons to my dogs kibble. Kibble is cooked at very high temperatures that kill any probiotics. Pets need probiotics too!
3. Use whey as a fermentation starter to make fermented vegetables, natural sodas
4 any excessive whey is given to a friend as free plant fertilizer
I put it in my dogs food.
How can you give this up animals if its acid?
All the plays on words going whey overboard
Make ricotta cheese!
can you?
@@ohados235 Yes - and then you can you the resulting whey from that to mix your bread with, or make pancakes, or ...
Shells and cheese? No good!!
No whey 🤯
Zvanim a zvanim ale nic neumim
Have you tried making whey butter? There are references to it in Anglo-Saxon literature and it is still made by a handful of British dairy concerns. Whey can also be used to make ricotta and Norwegian brunost (brown cheese).