What is Whey? Here is a brief definition from wikipedia: Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese. Acid whey (also known as "sour whey") is a by-product produced during the making of acid types of dairy products such as cottage cheese or strained yogurt.
Whey has so many vitamins and minerals that it's worth checking out here: www.bythewhey.com
Culture foods. Using the methods in Nourishing Traditions, you can ferment all sorts of foods… beets, cabbage, carrots and whatever else you can imagine.
Soak beans. Just like grains, your digestive system benefits from beans being soaked before cooking.
Soak nuts. For the same reasons above.
Make pizza dough. Adds a sourdough kind of tang to your dough. Also add to pie dough.
Make bread. Use the whey as your liquid.
Pour it in smoothies. Whey is naturally high in protein and has about 2g in one cup.
Pig, Chicken and pet food.
Add it to compost.
Substitute for buttermilk.
Make rice. Although the heat will kill some of the live enzymes, you’ll still retain the nutrients since rice absorbs all the liquid.
Add to soup stocks for a richer flavor.
Substitute for lemon juice.
Use in salad dressing. Instead of using vinaigrette with lemon juice, try adding vinaigrette with whey.
Tenderize meat. Swap whey for any vinegar in a traditional meat marinade.
Make ginger ale. I have yet to try this, but I have put it on my List of things to do!
Use it as brine. You can use it when brining your Turkey in November or any time of the year.
Freeze it….Put in ice cube trays and add it whenever you need it.
There are so many more uses for whey and as I test run some of them I will share them with you! And now I will be on my Merry “Whey”!