Selfsufficientish.com

I've just started making yoghurt again and straining it to make Greek style.
Straining it of course means that for every litre of milk I get nearly 400 ml of whey. So what can I do with the whey ?
This batch I've wangled OH to make a batch of cheese scones, but I don't think that will work twice a week, and I can't even consider chucking it away (a whey ).
Suggestions please.

You know what I'm going to say..Nice pair of weaners..Sorted!

Chickens like it too.

I'd thought of chicken food, but I feed mine pellets and it really needs mash to mix with whey.
Pigs would be ideal OJ, but (1) I don't think I could source local weaners before the whey in the fridge goes manky, and (2) it would take a few weeks for me to build a pigsty.

Soak some porridge oats in it for the chickens?

I seem to remember that whey can be used to wash wool, and even hair...

Gjetost.
http://www.thehealthyhomeeconomist.com/ ... st-cheese/

Green Aura wrote:Gjetost.
http://www.thehealthyhomeeconomist.com/ ... st-cheese/

I think Ricotta is made from whey, too - but in both cases you need an awful lot of it. Don't think you'd get very far with 400ml at a time... I suppose you could freeze it - but would it be worth the freezer space?

Yes, it's delicious. Although very easy to burn at the last minute.

Pancake breakfast on sundays? Apparently you can use whey instead of milk

I've made ricotta after making cheese, very nice flavoured with herbs and garlic. But any liquid from cheese, butter or yoghurt usually goes into bread which I make every other day, or the crusts of the bread broken up and soaked with whey for the chooks, with added veg and whatever else is handy for an afternoon treat. The enzymes and protein are supposed to be good for digestion. Hoping it might keep some of them laying longer.

Actually - I think some people just drink it! Can't you even buy whey powder (for those muscle men)?

That's it then, I will become musclebound, I'll become a Charles Atlas lookalike instead of the 7 stone weakling (remember them ?)

Tosca, your using it in bread making sounds like a great idea, I'll give it a go in the next batch. Does it flavour the bread, make it a bit like sourdough ?

I always used the whey from the kefir (until I had to kill it and it's watery little kefir friend) in the soda and yeast breads, and they tasted lovely, have also used the whey from straining yogurt in bread too

Odsox wrote:That's it then, I will become musclebound, I'll become a Charles Atlas lookalike instead of the 7 stone weakling (remember them ?)

He was a naturalised American, and the adverts used a 97-pound weakling as the example. So that's a 6.93 stone weakling (approximately), thus saving about £7.

Economy is a wonderful thing