Monday, August 10, 2009

What To Do With Whey

I have recently begun straining my homemade raw milk yogurt to get a thicker product by placing a colander over a large bowl, lining the colander with a thin towel (cheese cloth would be even better for the task), and letting it drain, covered, in the refrigerator overnight. The whey that drains into the bowl is also a useful food product.

What do you do with whey? I have used it with great success in baked goods like pancakes and muffins, enjoying the slightly tart flavor. You can also use whey in smoothies, or as a healthful drink when sweetened slightly like lemonade.

I'm planning to use whey this fall to make my own fermented fruits and vegetables. Inspired by an article on the Weston-Price Foundation website and Sally Fallon's excellent book Nourishing Traditions, I think I will try my hand at making lacto-fermented chutney and kimchi.

The process of lacto-fermentation, aided by the addition of whey, has wonderful health benefits as it aids in digestion and supports the immune system.

If you're interested in using whey in baking, for drinking or for making your own fermented foods, you can also buy it by the quart at the farm store. Let us know how you like it!

Disclosure: This post contains affiliate links.

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