Whey to Go... (What to do with leftovers?)

EitherWalnut

Hi folks,

Had some milk that was on the turn and so used it to make ricotta cheese.

Have used some of the leftover liquid to make a wheaten/oat soda bread, but am now left with about 2/3 pint of acid whey. I hate wasting anything, so any suggestions would be welcomed!

TIA:j

YorksLass

I haven’t done this myself (never tried cheese-making ) so can't vouch for them, but a quick google of ways to use up whey has thrown up the following suggestions:

• To replace water or milk in any yeast bread recipes; to make polenta or cornbread; to make pizza dough
• In any recipe that calls for buttermilk eg scones, cakes, biscuits
• To replace stock in soups where you want a creamy taste e.g. butternut squash or spinach
• To make pancakes
• To thin down a thick (halloumi), oops, sorry, meant to say houmous
• In smoothies
• To soak oatmeal prior to cooking
• To boil potatoes, noodles, rice, quinoa
• Add a little to scrambled eggs
• As a marinade for chicken breasts

It should keep in a screw-top jar in the fridge for 8-10 days but if all else fails, you can also freeze it (in useable portion sized containers or as ice cubes); it may split a little on defrosting but it should be OK with a good shake/stir.