Whey

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Odsox
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Whey

Post: #281603 Odsox
Fri Sep 05, 2014 11:35 am

I've just started making yoghurt again and straining it to make Greek style.
Straining it of course means that for every litre of milk I get nearly 400 ml of whey. So what can I do with the whey ?
This batch I've wangled OH to make a batch of cheese scones, but I don't think that will work twice a week, and I can't even consider chucking it away (a whey :roll: ).
Suggestions please.
Tony

Disclaimer: I almost certainly haven't a clue what I'm talking about.

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Re: Whey

Post: #281605 ojay54
Fri Sep 05, 2014 12:05 pm

You know what I'm going to say..Nice pair of weaners..Sorted!

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Re: Whey

Post: #281608 tosca
Fri Sep 05, 2014 12:31 pm

Chickens like it too.

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Re: Whey

Post: #281610 Odsox
Fri Sep 05, 2014 12:48 pm

I'd thought of chicken food, but I feed mine pellets and it really needs mash to mix with whey.
Pigs would be ideal OJ, but (1) I don't think I could source local weaners before the whey in the fridge goes manky, and (2) it would take a few weeks for me to build a pigsty.
Tony

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Marc
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Re: Whey

Post: #281615 Marc
Fri Sep 05, 2014 7:34 pm

Soak some porridge oats in it for the chickens?
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ina
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Re: Whey

Post: #281617 ina
Fri Sep 05, 2014 7:42 pm

I seem to remember that whey can be used to wash wool, and even hair...
Ina
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Re: Whey

Post: #281619 Green Aura
Fri Sep 05, 2014 8:03 pm

Maggie

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Life shrinks or expands in proportion to one's courage. Anais Nin

ina
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Re: Whey

Post: #281620 ina
Fri Sep 05, 2014 8:24 pm



I think Ricotta is made from whey, too - but in both cases you need an awful lot of it. Don't think you'd get very far with 400ml at a time... I suppose you could freeze it - but would it be worth the freezer space?
Ina

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Re: Whey

Post: #281621 Green Aura
Fri Sep 05, 2014 8:47 pm

Yes, it's delicious. Although very easy to burn at the last minute. :roll:
Maggie

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Re: Whey

Post: #281623 littlemissrose
Fri Sep 05, 2014 9:57 pm

Pancake breakfast on sundays? Apparently you can use whey instead of milk
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My dutch blog: https://hetlevenvaneenroosje.wordpress.com has the same content bu is updated sooner.

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Re: Whey

Post: #281624 tosca
Sat Sep 06, 2014 4:45 am

I've made ricotta after making cheese, very nice flavoured with herbs and garlic. But any liquid from cheese, butter or yoghurt usually goes into bread which I make every other day, or the crusts of the bread broken up and soaked with whey for the chooks, with added veg and whatever else is handy for an afternoon treat. The enzymes and protein are supposed to be good for digestion. Hoping it might keep some of them laying longer.

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Re: Whey

Post: #281627 ina
Sat Sep 06, 2014 7:21 am

Actually - I think some people just drink it! Can't you even buy whey powder (for those muscle men)?
Ina

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Odsox
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Re: Whey

Post: #281628 Odsox
Sat Sep 06, 2014 8:14 am

That's it then, I will become musclebound, I'll become a Charles Atlas lookalike instead of the 7 stone weakling (remember them ?)

Tosca, your using it in bread making sounds like a great idea, I'll give it a go in the next batch. Does it flavour the bread, make it a bit like sourdough ?
Tony

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Re: Whey

Post: #281629 diggernotdreamer
Sat Sep 06, 2014 9:51 am

I always used the whey from the kefir (until I had to kill it and it's watery little kefir friend) in the soda and yeast breads, and they tasted lovely, have also used the whey from straining yogurt in bread too

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Re: Whey

Post: #281631 MKG
Sat Sep 06, 2014 10:07 am

Odsox wrote:That's it then, I will become musclebound, I'll become a Charles Atlas lookalike instead of the 7 stone weakling (remember them ?)


He was a naturalised American, and the adverts used a 97-pound weakling as the example. So that's a 6.93 stone weakling (approximately), thus saving about £7.

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