Comments on: What is that and why is it in your fridge? http://hecooksshecooks.net/2009/03/what-to-do-with-whey/ cooking without fear Tue, 08 May 2012 21:18:57 +0000 hourly 1 http://wordpress.org/?v=3.0.3 By: Mike http://hecooksshecooks.net/2009/03/what-to-do-with-whey/comment-page-1/#comment-193 Mike Sun, 22 Mar 2009 15:56:21 +0000 http://hecooksshecooks.net/?p=765#comment-193 Whey can be used in practically any recipe calling for water as an ingredient; it is especially useful (and nutritious) for making bread! Goatsbeard Farm's Jenn Muno says Ken drinks whey (they end up with LOTS!) like Gatorade in the summertime... Whey can be used in practically any recipe calling for water as an ingredient; it is especially useful (and nutritious) for making bread!

Goatsbeard Farm’s Jenn Muno says Ken drinks whey (they end up with LOTS!) like Gatorade in the summertime…

]]> By: brian http://hecooksshecooks.net/2009/03/what-to-do-with-whey/comment-page-1/#comment-188 brian Sat, 21 Mar 2009 14:44:13 +0000 http://hecooksshecooks.net/?p=765#comment-188 Hi there, if you know anyone who likes to lift weights they might be intersted in having the whey? Hi there, if you know anyone who likes to lift weights they might be intersted in having the whey?

]]> By: Scott http://hecooksshecooks.net/2009/03/what-to-do-with-whey/comment-page-1/#comment-175 Scott Fri, 20 Mar 2009 13:57:53 +0000 http://hecooksshecooks.net/?p=765#comment-175 I've made mozzarella and ricotta one time each. The latter was okay, the ricotta turned out better - perhaps because I started out with raw milk. Anyway, you do end up with a lot of whey, and like you, it pains me to toss it. Some people freeze it, but that's going to take a LOT of freezer space. This blogger simmered it down, dried it, and crushed it into powder: http://elaichietcetera.wordpress.com/2007/12/20/make-wheyand-use-it-too/ I haven't tried that, but it's on the list. As far as uses go, I've dumped some into soups, replacing a portion of the stock. I’ve made mozzarella and ricotta one time each. The latter was okay, the ricotta turned out better – perhaps because I started out with raw milk. Anyway, you do end up with a lot of whey, and like you, it pains me to toss it. Some people freeze it, but that’s going to take a LOT of freezer space. This blogger simmered it down, dried it, and crushed it into powder: http://elaichietcetera.wordpress.com/2007/12/20/make-wheyand-use-it-too/

I haven’t tried that, but it’s on the list.

As far as uses go, I’ve dumped some into soups, replacing a portion of the stock.

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