Wondering how to use the leftover whey from cheesemaking and stained yogurt? There are many common and unique ways to use up the left over whey.
However, before you use the whey it is very important to know the different types of whey and how they differ.
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What is whey
To produce cheese, rennet or an edible acid such as vinegar or lemon juice are added to heated milk to curdle the milk and form curds. Whey is the liquid remaining after milk has been curdled and the curds have been strained. It is a clear liquid with a slight yellow-green tint.
Two types of whey
Cheese can be produced in two ways:
- With an enzyme called rennet for making large curd or hard cheeses.
- With edible acid such as vinegar or lemon juice.
The left over whey from rennet cheeses is called sweet whey. Whey produced by acids are called acid whey or “sour whey”.
Sweet whey has a higher PH than acid whey.
Benefits of whey
Whey has many documented benefits.
- Build muscle
- Prebiotic benefits
- weight management
- Boosts immunity
- Antioxidant source
- May lower blood pressure
- Moderate blood sugars
- Reduce inflammation
- Improve cholesterol
Uses for whey
While there are many uses for whey, you must first consider the type of whey you are using. For instance, you can make ricotta cheese from sweet whey but not acid whey.
Uses for sweet whey
Unsalted, leftover whey from rennet cheeses like mozzarella can be used in many ways.
- Used in protein powders
- fertilizer
- Use in place of water or milk in recipes in sweet and savory recipes
- make whey cheeses like ricotta
- Make butter
- Use in smoothies and shakes for probiotic
- Soak grains so they are more easily digested
- ferment vegetables
- Bring to a boil and use in place of water when cooking pastas, potatoes, rice, grits, oats, and other starchy products.
Uses for acid or “sour” whey
Unsalted acid whey has fewer uses than sweet whey but can still has many beneficial uses.
- Use in recipes that for a little extra tang or sourness like biscuits, pancakes, muffins, and waffles
- Make a plant spray to FIGHT POWDERY MILDEW
- Soil amendment to increase acidity for soil loving plants like azaleas and rhododendron.
- Use as a skin toner
Storage
Whey can be kept in the refrigerator until the expiration date on the milk that was used to make the whey. Some state whey has a much longer shelf life than this however, if any milk solid particles are in the whey it’s shelve life is significantly reduced. So for safety, it is best practice to use or freeze the leftover whey by the expiration date of the milk used to produce the whey.
Frequently Asked Questions and Answers
No, homemade ricotta cannot be made using acid, or sour, whey. To make homemade ricotta cheese you must use sweet whey which is whey produced from rennet cheeses.
Yes, sweet whey has a higher PH than acid whey. Sweet whey is produced from rennet coagulated cheeses and typically has a PH around 5.6 or higher. Acid whey is produced from vinegar or lemon juice coagulated cheeses resulting in a PH around 4.6 or higher.
Though some claim whey can be kept in the refrigerator for 3-6 months, it is important to remember that the shelf life is significantly lessened if there are any milk solid particles left after the whey is strained. For safety reasons, it is best practice to use or freeze the whey by the expiration date on milk.
Yes, whey can vary in color but usually has a yellow-green tint.
Acid whey and sour whey are the same. They are different names for the same type of whey produced from soft cheeses made from acid like vinegar or lemon juice.
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