So, you did it. You’ve made a glorious, thick, and creamy batch of homemade yogurt, maybe even some beautiful Greek yogurt. As you stand back and admire your culinary creation, you notice something left behind in the bowl: a thin, watery, yellowish liquid. Your first instinct might be to pour it down the drain. Stop right there! You’re holding liquid gold. If you’ve ever wondered What Is Whey And What To Do With It, you’ve come to the right place. We’re about to turn what you thought was a byproduct into one of the most versatile ingredients in your kitchen.
At Yogurt Maker Guide, we believe in getting the most out of the homemade journey. The first time I strained yogurt to make it extra thick, I was stunned by how much of this liquid separated out. I almost tossed it, but a bit of curiosity (and a quick internet search) saved me. It completely changed my perspective, and I’m here to share everything I’ve learned with you.
First Things First: What Exactly Is Whey?
In the simplest terms, whey is the liquid remaining after milk has been curdled and strained. Think of milk as having two main proteins: casein (the solids) and whey (the liquid). When you make yogurt, the fermentation process causes the casein proteins to clump together, creating that thick, spoonable texture we love. When you strain it further to make Greek yogurt, you’re separating more of that liquid whey from the solid casein curds.
This leftover liquid is packed with nutrients and is far from being waste. It’s a fundamental part of dairy, and understanding it is key to becoming a true homemade yogurt pro.
The Two Main Types of Whey
Not all whey is created equal. Depending on what you’re making, you’ll end up with one of two types.
- Acid Whey: This is the type you get from making yogurt, sour cream, or soft cheeses like cottage cheese and ricotta. It’s called “acid” whey because an acidic element (like the live cultures in your yogurt starter) was used to curdle the milk. It has a distinctly tangy, slightly sour taste. This is the star of our show today.
- Sweet Whey: This is the byproduct of making hard cheeses, like cheddar or Swiss. Rennet, an enzyme, is used to coagulate the milk, resulting in a whey that is sweeter and less acidic. It’s the primary source for the whey protein powders you see in stores.
While they have different flavor profiles, both types are nutritionally valuable. For our purposes as yogurt makers, we’ll be focusing on the amazing uses for acid whey.
The Big Question: What to Do With Whey?
Alright, let’s get to the fun part. You’ve got a jar of this nutrient-rich liquid sitting in your fridge. Now what? You’d be amazed at the possibilities. Here’s a breakdown of my favorite ways to use it.
In the Kitchen: A Culinary Secret Weapon
Whey can add a subtle tang, a protein boost, and a host of beneficial bacteria to your favorite foods and drinks.
- Boost Your Smoothies and Shakes: This is the easiest entry point. Instead of water, milk, or juice, use whey as the liquid base for your next smoothie. It adds a significant protein boost and a dose of probiotics without changing the flavor dramatically.
- Supercharge Your Baking: Substitute whey for water or milk in recipes for bread, pancakes, muffins, or pizza dough. The acidity in the whey helps to tenderize the gluten, resulting in a softer, more flavorful final product. My sourdough loves it!
- Enrich Soups, Stews, and Sauces: Use whey instead of water or stock as a base for soups and stews. It adds a complex, savory depth and a creamy texture without adding fat.
- Cook Grains to Perfection: Cooking rice, oatmeal, quinoa, or pasta in whey instead of plain water infuses them with extra nutrients and a subtle, delicious tang. It’s a game-changer for your morning oatmeal.
- Fermenting and Pickling: Use whey as a starter culture for fermenting vegetables like sauerkraut or kimchi. The live bacteria in the whey will kickstart the fermentation process, helping to preserve the veggies and enrich them with probiotics.
Beyond the Kitchen: Unexpected Uses
The power of whey doesn’t stop at the kitchen door.
- For Your Garden: Your acid-loving plants (like tomatoes, blueberries, and hydrangeas) will appreciate a drink of diluted whey (about a 1:1 ratio with water). The acidity helps lower the soil’s pH, and the nutrients give them a healthy boost.
- A Treat for Your Pets: Many dogs and cats love the taste of whey. You can pour a small amount over their dry food as a nutritious “gravy.” Just be sure to introduce it slowly and in moderation, as with any new food.
- A Natural Skin Tonic: Believe it or not, the acidity and nutrients in whey can be beneficial for your skin. You can add a cup to your bathwater for a soothing soak or use it as a facial toner (just be sure to rinse it off!).
The Nutritional Powerhouse: Why You Shouldn’t Toss It
So, why go to all this trouble? Because whey is a nutritional jackpot. Tossing it is like throwing away the most potent part of the milk.
“The liquid whey from homemade yogurt is an incredible source of probiotics, the beneficial bacteria that support gut health. It also contains a surprising amount of protein, calcium, potassium, and B vitamins. Discarding it is a missed opportunity for a major nutritional upgrade to your diet.”
– Dr. Elena Vance, Nutritionist and Fermentation Specialist
Here’s a quick look at what’s inside:
- Probiotics: It’s teeming with the same live and active cultures from your yogurt starter, which are fantastic for digestive health.
- Protein: While most of the casein stays in the yogurt, the whey still contains high-quality, easily digestible whey protein.
- Vitamins and Minerals: It’s a good source of calcium, phosphorus, potassium, and B vitamins, especially B12.
- Lactose: Most of the milk’s lactose ends up in the whey, which is something to be aware of if you are lactose intolerant.
How to Collect and Store Whey Properly
Collecting and storing whey is incredibly simple. You don’t need any fancy equipment—just the tools you’re already using to make thick, creamy yogurt.
- Set Up Your Straining Station: Place a fine-mesh strainer or colander over a deep bowl. Line the strainer with a few layers of cheesecloth, a clean nut milk bag, or even a coffee filter.
- Pour and Wait: Gently pour your finished yogurt into the lined strainer. The whey will immediately start to drip into the bowl below.
- Let Gravity Do the Work: Cover the setup and place it in the refrigerator. The longer you let it strain, the thicker your yogurt will become and the more whey you will collect. For Greek-style yogurt, this can take anywhere from 2 to 8 hours.
- Store It Safely: Once you’ve collected your desired amount, transfer the whey from the bowl into a clean, airtight glass jar. It will keep in the refrigerator for up to a week. For longer storage, you can freeze it in ice cube trays for several months.
Frequently Asked Questions About Whey
Let’s tackle some of the most common questions that come up on the journey to understanding whey.
Can I drink whey straight?
Yes, you can! Acid whey has a tangy, lemony taste that some people find refreshing. You can drink it chilled on its own or mix it with a bit of fruit juice to sweeten it up.
Is the whey from my yogurt the same as whey protein powder?
No, they are very different. The whey from your yogurt is the natural, liquid form. Whey protein powder is a highly processed and concentrated product, usually made from sweet whey, where the protein has been isolated and dried.
How much whey do I get from making yogurt?
It depends on how thick you want your yogurt. For a standard Greek-style yogurt, you can expect to strain out about 1 cup of whey for every 4 cups of plain yogurt you start with.
What’s the best use for whey for a beginner?
The easiest and most rewarding way to start is by adding it to your morning smoothie. It’s a simple swap that requires no extra effort and provides an immediate nutritional benefit.
Can I use whey to start my next batch of yogurt?
Yes, you absolutely can! About a quarter-cup of fresh whey from your last batch contains enough active cultures to inoculate a new batch of milk. It’s a sustainable way to keep your yogurt-making cycle going.
Don’t Waste a Drop: Your Whey Forward
Understanding what is whey and what to do with it is a true level-up moment in your homemade yogurt adventure. It transforms the process from simply making a food to practicing a “whole ingredient” philosophy, where nothing is wasted. That tangy liquid is a testament to the magic of fermentation—a gift of protein, probiotics, and endless culinary potential.
So the next time you pull a bowl of freshly strained yogurt from the fridge, don’t look at the liquid left behind as waste. Look at it as an opportunity. Celebrate your liquid gold, and have fun discovering all the delicious and creative ways you can put it to use.