Don't Throw Out the Whey, Delicious Ways to Use Strained Yoghurt Whey

What is Whey?

Whey is the yellow, cloudy liquid that separates from yoghurt over time. A lot of whey is collected when yoghurt is strained through a cloth or sieve. This is how Greek Yoghurt is traditionally made. When strained for an even longer time it transforms into cheese, such as labneh.

Whey naturally separates out of yoghurt, this is completely normal. When this happens, just stir it back in. Commercial yoghurts contain stabilisers to stop the whey separating from the solids, and this is what consumers have become accustomed to.

Whey is made of water, lactose, proteins and vitamins. It has a lot of nutritional benefits, too good to throw away.

How to use whey!

Whey is a great source of protein and nourishment, and can be used in a variety of ways.

Whey can be drunk straight as a tangy refreshing drink or used to make delicious smoothies, just replace the liquid in your smoothie with whey. Whey can be added to soups to enhance the flavour and thicken the soup a little.

It makes a great buttermilk replacement when baking biscuits, cakes, scones and pancakes. The lactose in the whey enhances browning in the baked goods.

Whey can also be used in meat marinades as it contains tenderizing properties.

Whey has been used as a skin and hair nourishment since ancient times. Whey contains lactic acid, which is one of the alpha hydroxy acids (AHAs) found in many expensive beauty products. AHAs help to remove the dead surface layer of skin cells, revealing newer, younger looking cells. In addition, whey helps restore the skin's beneficial flora with its probiotic qualities. It can be used on hair as a rinse.

Your acid loving plants, such as tomatoes would also benefit from a drink of whey.

Whey can be frozen for up to 6 months for later use.