What to do with all the whey….
While I was in Ireland one of my friends watched over the homestead. While I was gone she took on finishing off a batch of Clabber Cheese for me. I thought it was going to be ready before we left but the temperature dropped here and it took longer for the curds to separate from the whey. The amazing thing is she doesn’t even like cheese! She is the sweetest person! Our cheese turned out perfect and we have about a half-gallon of whey.
Now, what do we do with all that whey??? I will state before I continue. The milk we use at our house is organic raw milk. The diary we get our cow’s milk from has the highest standards I have ever seen. After visiting the dairy and talking with the owner several times, I have full confidence in the quality of milk I receive from them. With raw milk I can make many cultured foods and get the full benefits of the good bacteria that raw milk contains. The whey we get after making cheese is a protein that is full of good bacterias that helps our stomachs stay balanced. It is a very healthful food!
Here are some ways we use our whey.
- Add to bone broth or soup.
- Blend into a smoothie or protein shake.
- When baking you can substitute whey for water or milk.
- Add it to casseroles
- Add to your oatmeal in the mornings
- Add it to your tomato plants they love the acidity (I add 1 cup per gallon of water).
- Add to compost
- Use it to soak grains and beans (I use a tablespoon per cup of water)
- Use it as a starter for lacto fermented veggies
- Make whey cheeses (ricotta, mozzarella, mysost, gjetost, flotemysost)
- Make super condiments and salad dressings
- Whey butter
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