The process I used for making the cheese used vinegar which left an acid whey. Some processes will produce a sweet whey. All of these uses are for acid whey.
1. Lacto-Fermented Probiotic Lemonade
Probiotics are in the forefront of health topics these days as our processed foods tend to kill the healthy bacteria our digestive systems require. The healthy bacteria in whey in combination with sugar, which the bacteria feed on, makes a perfect probiotic drink.
6-1/2 cups water
1/2 cup fresh squeezed lemon juice (don't use bottled lemon juice as it has added preservatives)
1/2 cup Sucanat or other unrefined sugar
1/2 cup whey
Unable to find Sucanat locally I substituted turbinado sugar and the difference can be briefly studied here:
Now the beverage sits at room temperature for 2 days. You can see a gentle fizz as the bacteria feeds on the sugar.
After 2 days put the lemonade in the refrigerator.
On the third day we filled large glasses with ice, added a few lemon slices, made cold chicken sandwiches, and had a picnic on the screen porch.
This hummingbird was enjoying our sugar water from a feeder just outside the screen porch. We all sipped our drinks in peaceful harmony.
There has to be a better name than Lacto-Fermented Probiotic Lemonade as this beverage is delicious! It is not overly sweet and has the crisp taste of a cider. Heavenly and thirst quenching! We drank it all so I can't tell you how long it would last in the refrigerator. I did read that the taste even improves over the days of storage, that it can be bottled, and that it is also excellent using limes instead of lemons or even a combination.
2. Whey Pancakes
This recipe came from the King Arthur Flour website. King Arthur Flour has been produced since 1790 and it was no surprise that they would have a recipe using whey. Easy to make and loved in our household for a leisurely breakfast!
|2 cups unbleached all-purpose or whole wheat flour or a combination, 1-2 tablespoons sugar, honey, maple syrup (I used maple sugar), 1 teaspoon baking soda, 1/2 teaspoon salt, 2 cups whey, 2 large eggs, 2-4 tablespoons vegetable oil|
|Combine dry ingredients.|
|Beat together eggs, whey, and oil.|
|Combine wet and dry ingredients and blend just until moist, about 20 seconds. Do not overblend as this will cause the batter to not rise as nicely during cooking.|
|Medium heat griddle. With the oil in the batter no additional oil on the pan is required.|
|Browning beautifully and rising splendidly!|
|Can't have too much maple flavor in our house. Warmed syrup just before using.|
|A lovely stack with gobs of melting butter!|
|Oh yum! Let's eat!|
3. Whey all by itself is a refreshing and wholesome drink. The first time I tried to drink the whey created from my cheesemaking I could smell the vinegar although I couldn't taste it. I added a bit of sugar and the vinegar odor left immediately. A very smooth, healthy drink with just a touch of a milky flavor.
4. Here is my fourth and last use of the whey left over from my cheesemaking.
Wondering what on earth I'm doing with whey in the bath?
There are hundreds of other uses for this wonderful by-product of cheesemaking and they are as useful in today's home as they would have been 100 years ago. Please share some of your uses!