Inspired by the many posts I’ve seen encouraging reducing plastic usage during Lent, and armed with a new instant pot; I’ve decided to try my hand at yogurt making. I gotta say, the process was way easier than anticipated, and the yogurt is actually good (and, as an added and somewhat unexpected bonus: it looks, tastes, and smells like yogurt). This is groovy because it saves money AND the two plastic containers I typically put in the recycling bin each week. BUT, there’s always a but. I like thick (Greek style, I suppose you could say) yogurt and the straining yields a lot of whey. The photo below is after straining just half of my first batch.
The interwebs have all sorts of suggestions for using this byproduct. Soak your grains! Use it in pizza crust! Fix your soil’s pH! Cook your pasta in it! Use it to feed your livestock! I’ve used exclamation points because enthusiasts always seem very excited about the many uses for whey!!!!
Problem is, I don’t make pizza crust, or measure the pH of my soil, or soak grains, or own livestock; and throwing it in when I’m boiling pasta weirds me out a bit.
There are uses that seem more feasible to me: putting it in smoothies, substituting for buttermilk, using as the acid when making a vinaigrette, or mixing into pet food.
While I’m sure my pup would love a little extra zing in her kibble, these options still strike me as odd, and perhaps a little too hippy dippy for a conventional gal like myself.
So, I’m asking you wise people. Do you ever have extra whey, sitting around, looking a li’l like a urine sample in your fridge (you can take the girl outta the lab…)? Have you found a great use for it? Have you tried any of the suggested uses that you’d highly recommend? I’d seriously love to hear from you.