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Now that I'm making yogurt, I always have whey leftover. It can be used to replace liquid in baking, diluted for watering plants, as a starter for yogurt, as an addition to pet food,and can be added to the compost pile.
This picture shows frozen whey. You can freeze whey and use as needed.
Source: Read online - various sources
I'm watching carbs and sugar. I was told whey has a lot of carbs. I could be wrong, though.
This is something I learned from my late great-aunt Azizi. Besides using whey in your cooking, you can use whey as a face toner or on your hands to balance your pH and rejuvenate your skin. I like to dip towelettes in a cup of whey and rest it on my face, then rinse it off.
You can also pour a few cups of it into a warm bath for an all-over glow. For shiny hair, comb some into your hair after shampooing and rinsing. Let it sit for a few minutes, then rinse out.
In many countries where cheeses are made at home, thrifty cooks use the whey as a soup base. My mother was from Poland. She made a sauerkraut soup that reminds me of this because of the slight tang. This recipe can be doubled.
You can use any vegetables you have, and add meat or chicken. I had potatoes, carrots, onions, garlic and kale from my garden that was frozen. I made my soup in the instant pot on the soup setting. If I were making this conventionally, I would have simmered it about an hour and a half. It tastes even better the next day!
Prep Time: 10 minutes
Cook Time: About 40 minutes in the instant pot
Total Time: 50 minutes
Yield: 4 servings
These make really light and fluffy pancakes. I am going to freeze the rest for great breakfasts on busy mornings.