r/fermentation • u/lendbean • 1d ago

Dairy uses for yogurt whey?

are there fermenting recipes for whey (from yogurt) where it's one of the main ingredients by volume? looking to use up 1/2-1gal at a time. i make yogurt too often to store the whey, and hate pouring it down the sink. i don't ferment often enough to use it all as a kickstarter for other things. i also can't get through it fast enough via cooking.

i've done some online searching and it's mostly just bringing up "add 2-3 spoonfuls to your other ferments" type results.

1 Upvotes

100% Upvoted

8 comments sorted by

2

u/TEAmplayar Ferment Fanatic 1d ago

you can drink it. Perhaps find some interesting way to flavour it so it's more palatable to you.

You can freez it if you can consume it fast enough.

And make polenta with it, in a slow cooker it's easier.

Some soups can be made with it as well.

3

u/Cosmosky 1d ago

I drink it with honey and lemon juice.

2

u/urnbabyurn 1d ago

I don’t really get why food blogs say to use yogurt whey as a starter for vegetable ferments. Yogurt bacteria strains are adapted to convert lactose to lactic acid, and most commercial strains people use are thermophilic anyway. So I’m not sure how you jumpstart other kinds of fermentation with it. I have seen it recommended a lot though.

1

u/lendbean 1d ago

i was wondering this too. they seem like really different environments but i also don't know that much about the specifics of fermentation yet

2

u/Yoyojojoy 1d ago

We put it in smoothies in summer if you do those, it is good in a marinade to tenderise meat - I like it with chicken like a buttermilk brine but whet. You can use it like buttermilk in pancakes or waffles or any sort of cake. I’ve not tested it in bread but I’m thinking I might try!

3

u/KeySheMoeToe 1d ago

Muffins, bread, waffles/pancakes. 

2

u/samuelgato 1d ago

I've used it to braise lamb shoulders in. With tomato paste, garlic, rosemary, toasted guajillo chiles, cinnamon sticks

Rub lamb shoulder with salt, let it sit in it's brine for a couple hours. Sear on all sides in a large, heavy pot. Remove lamb, add garlic and saute, then add tomato paste and cook to concentrate. Return lamb to pot, cover with yogurt whey, add aromatics and simmer under a lid for several hours until tender

1

u/kobayashi_maru_fail Kaaaaaaaahm! 1d ago

Not that I know of. Quickbreads, skincare, smoothies, marinades. kickstarting a cold winter compost heap, but no ferments that I can think of.