2024年3月18日 · If you have leftover whey after making cheese or yogurt, don't toss it! Learn how to use whey to make other foods, protect your plants from pests, and even work it into your body care routine!

2024年12月8日 · Whether you use it to make bread, pickles, or interesting foods from other countries, I hope my list of 20 uses for whey will make you appreciate this abundant byproduct of cheesemaking. Perhaps you might even develop a taste for drinking it as is, although I must admit I’m not there yet!

2020年4月1日 · In the early days of large-scale cheesemaking, cheesemakers would have to be creative to find uses for their whey. Farmstead cheesemakers have commonly fed it directly back to the animals as a protein source, of course, and many still do.

2011年6月3日 · This list of practical and creative uses for whey will give you plenty of ideas for ways to use whey for your household. There are so many amazing possibilities for the whey after cheesemaking! Remember the nursery rhyme about little Miss Muffet eating her curds and whey?

2016年2月22日 · 28 Ways to use whey from making cheese or Greek yogurt. Ideas and recipes for whey soups, baking, fermenting, and more!

2021年5月5日 · Generally, sweet whey is what you have left when making cheese that uses rennet – such as this wonderful homemade mozzarella. Acid whey is the byproduct of processes that use bacteria to ferment the dairy, like when making homemade yogurt or sour cream.

It is produced from cheeses where rennet was used in the cheese making process to encourage curdling to take place. Sweet whey is very versatile where acid whey is best used for composting or feeding to animals. So just keep that in mind as we …

Whether the whey is acid or sweet depends on the way you have made your cheese. Let’s break this down: Acid Whey. This comes from cheeses where you use lemons, vinegar, citric acid, etc. to acidify the milk. For example, if you make our 30 Minute Mozzarella, Panir, Lemon Cheese or Whole Milk Ricotta, your whey will be acidic.

2024年4月15日 · Whey is the liquid that remains after the curds are separated during cheese production. Instead of discarding this valuable liquid, there are several creative and practical ways to utilize whey, ensuring minimal wastage and adding diversity to our culinary endeavors.

Here are a few simple things that a home or farmstead cheese maker can do with whey that is left over from cheese making! Learn more about cheese making.