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!!!
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).
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!❤
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.
i USED lEMON jUICE to curdle a gallon of whole milk to make paneer/farmers cheese, and baked a few wheat flour items yesterday - citrus helps keep baked goods soft, so it replaces tartar powder. I also added a lot of grapes freshly separated from winemaking - consider building a starter using both grapes and whey - I have a big bowl going overnight for my fall baking. I have fruit buns and cookies for breakfast today, all healthier due to whey. I dunked them in coffee and totally forget to use the farmers cheese - so I'll make perogi today - for lunch and the freezer! The cheese curds go in the dough and any filling.
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.
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.
@@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 💕🙏😃
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
@@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.
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?
@@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.
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?
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.
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 ?
If you feel it was safe enough for curds and you've kept in fridge since, surely the whey ought to be good too? There are loads of videos here on yt with advice plus often the shares in the comments give help. Good luck.
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!
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 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
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).
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 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?
Doesn't it get molded?
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).
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!❤
Add some to your homemade mayonnaise to keep it longer
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.
i USED lEMON jUICE to curdle a gallon of whole milk to make paneer/farmers cheese, and baked a few wheat flour items yesterday - citrus helps keep baked goods soft, so it replaces tartar powder. I also added a lot of grapes freshly separated from winemaking - consider building a starter using both grapes and whey - I have a big bowl going overnight for my fall baking. I have fruit buns and cookies for breakfast today, all healthier due to whey. I dunked them in coffee and totally forget to use the farmers cheese - so I'll make perogi today - for lunch and the freezer! The cheese curds go in the dough and any filling.
I feel you'd have about a million more clicks if the title would have read "don't throw it a-Whey" 😜
😂😂😂😂
Whey to go.
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?
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.
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 🌺
So helpful! Thank you! I’ve been afraid of using it while baking because I don’t want to change the flavor of what I’m making.
I make Soda pop from my whey….it’s so easy and filled with probiotics!
Thank you for educated me because this is my first time i made cheese i didn' know whst i have tovdo with it,❤
I'm going to try in my soup, next time. Thanks for the tips!
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
Great video, thanks for all the precious information and ideas!
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.
Hi I wanted to know is it not acidic to use whey which is made using vinegar
Mailing lemonade is the perfect way to use whey.
Mailing lemonade? I just looked for the recipe on RUclips and no luck.
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
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.
I wonder if I can use whey to make soap??
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
We use it in our bread, it adds so much flavor!
Thank you. May Jesus continue to bless you and your family
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
No comment one like..?
Lemme fix that
Found a recipe for Mayo that uses whey…. So now I need to get some whey
would you mind sharing that recipe?
fermenting pickles in Whey right now.. first time using whey so we will see;)
How was the results? 😮
after ricotta cheese....can I make another product? With the "whey leftover from that".
Of course you can!
wow, exactly what i saw looking for! Thanks !!!!
Glad I could help!
Hiya, does anyone know how much protein is in whey from cows milk?
Do we need to keep the whey water under sunlight?
I just made almond milk with it for the first time
How long can you keep it in the fridge?
A month or two
Think it depends on type of milk?? Some say up to 6 months - check Sally Fallon, "Nourishing Traditions" a recipe book based off Weston Price research
Homemade whey is the best ingredient for my protein shakes
Does adding whey change the flavor of the food_
Very helpful, thank you.
Can u just drink it directly? Or dilute n have it?
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
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
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?
Can add it to my coffee?
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.
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 ?
If you feel it was safe enough for curds and you've kept in fridge since, surely the whey ought to be good too? There are loads of videos here on yt with advice plus often the shares in the comments give help. Good luck.
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?
Does anyone know the nutritional value in goat milk whey? I’d like to use it as a protein supplement but I have no idea how much to drink. Thank you!!
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!
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
good info. Thanks
How long can whey stay in refrigerator?
That's a great way to use your whey
How long can you keep it?
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?
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
This goes a long whey in advancing my cheese-making skills
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
Very useful info! Thank you.
I use it in my dogs dood
How much kcal per 100ml
I have used whey to wash my hair, I am lactose intolerant so can not drink it or use it in recipes 😢
Did you use just whey, or did you mix it with something? I'm very curious as I'm also lactose intolerant (& currently have no veggies to ferment)
@@S.Ham1929 just whey in a spray bottle with a bit of water . Leave it in for a while then wash out
@@rockpoppets6182 Thank you!
Mine looks like milk ? Why is mine not clear green?
can we make more yogurt from that whey?
Yes
I baked a bread, instead of water I used whey .
Great idea
This is whey too much info 😂
😅
🙂 You use half whey and half water. This makes it so half way when you do things.
I thought that was buttermilk?
Drink it!
No whey Jose! 😁
I got it 😂you sound like me.
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 kneed chapati aata in it.
How can you give this up animals if its acid?
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.
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...
Gooood
Anybody else here to get whey for gym gains 😎?
I put it in my dogs food.
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 ...
No whey 🤯
Shells and cheese? No good!!
Zvanim a zvanim ale nic neumim
... "use whey in a VEGAN diet"...
WHAT?? 👀
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).