attosa
Diamond Post Medal for All Time! 1,246 Posts 
I learned how to make yogurts and cheeses from my mother, who recently told me to reserve the whey and use it in my soups. The result is an extremely creamy and full-bodied soup that's full of protein. The batch of whey I used in this soup comes from my recipe for cumin spiced cheese, which is attached below.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Link: My Cumin Spiced Cheese Recipe
Ingredients:
- 1 Tbsp cooking oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 carrot, chopped
- 1 large potato, chopped
- 2 cups kale, chopped
- 3 cups broth
- 2 cups whey
- salt and pepper to taste
- 1/2 cup heavy cream
Steps:
- Put oil and all of the vegetables, except kale, in a large pot over medium high heat. Saute for 5 minutes.
- Add kale and cook, stirring frequently, for 3 minutes.
- Add broth and bring to boil. Lower heat and simmer for about 20 minutes, until all the vegetables are cooked.
- Turn off the heat and pour in the whey.
- Stir in the heavy cream.
- Transfer 3/4 of the soup to a blender and puree until smooth.
- Pour the pureed soup back to the pot. Bring the soup up to heat slowly. You don't want to bring it to a boil or else the whey will curdle. Serve.
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Judy
Gold Post Medal for All Time! 677 Posts April 14, 20180 found this helpful
I make yogurt weekly. I use my whey for baking. Im going to use it for this. Thanks for posting
attosa
Diamond Post Medal for All Time! 1,246 Posts April 14, 20180 found this helpful
You're welcome, Judy! It's one of my favourite "wheys" to use it!
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