When you make cheese, enzymes are added to the milk causing it to separate into solids and liquid. The solids, or curds, are strained and become the cheese, and the remaining liquid is a watery, high-protein substance called whey.
Whey has a mild sweetness and faint acidity that actually complements a wide range of flavours, both sweet and savoury, but if you can’t use it straight away in one of the following ways, just freeze it for later.
USE IT AS A NUTRITIOUS FEED
If you have animals, whey can be a great supplement to their normal food. My chickens, pigs, dog and
cats all fight over it.
If you haven’t had enough of cheesemaking already, you can use whey to make ricotta. Ricotta means ‘recooked’ because you have already used the milk once to make curds and whey. If you boil the whey with a new coagulate, you draw out more curd and create ricotta.
MARINADE YOUR MEAT
You can use whey in any dairy-based meat dish. A whey-marinade for meat makes it very tender so if a recipe calls to marinate meat in yoghurt or milk, you can use whey instead.
Whey makes an excellent substitute for water or stock when cooking dried beans, or in any blitzed-up green soup.
USE IT IN YOUR BAKING
You can substitute whey for milk or water when you make bread, cakes, and biscuits. The active cultures in the whey add depth to the flavour of bread, and the acids contribute to a softer crumb.
It can also substitute for milk in breakfast pancakes for the kids or in your favourite breakfast smoothie without altering the taste.