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If you’ve ever made homemade yogurt, you know that beautiful, tangy liquid that separates out—whey! Don’t toss it! Whey is a treasure trove of gut-healthy probiotics and has so many uses in the kitchen and beyond. Here’s a rundown of what whey is, why it’s so good for you, how to store it, and my favorite ways to make the most of it.

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What is Whey?

When you make yogurt, cheese, or other dairy products, whey is the liquid byproduct that separates from the solids. It’s a milky, slightly sour liquid that’s packed with beneficial nutrients, enzymes, and good bacteria. Whey has a subtle tang that makes it a fantastic addition to many recipes, lending a little zing and helping promote natural fermentation.

Is Whey Healthy?

Absolutely! Whey is loaded with probiotics that can be great for gut health. The live bacteria in whey support a balanced microbiome, aid in digestion, and may even boost immunity. These natural probiotics, along with vitamins and minerals like calcium and B-vitamins, make whey an ideal addition to homemade ferments as well as a healthy swap in recipes calling for water or milk.

How to Store Whey

Once you’ve collected your whey, transfer it to a clean jar and store it in the fridge. It’ll keep for up to 6 months when stored in an airtight container. I recommend using glass storage jars with airtight lids for longer-term storage. Whey also freezes well, so if you end up with a surplus, pour it into ice cube trays and freeze. Whey cubes are handy for dropping into smoothies or adding to soups and sauces.

Top 8 Ways On How To Use Whey

Here are my favorite ways to put leftover whey to good use in the kitchen, around the homestead, and even in the garden!

1. Lacto-Fermenting Fruits and Vegetables

Whey’s natural probiotics make it the perfect starter for lacto-fermentation. You can learn more about what Lacto-fermented foods are HERE. I use whey to make delicious homemade ferments like cranberry walnut chutney, dilly beans, and even fermented vanilla peaches. Just a small amount of whey can help kickstart the fermentation process, adding flavor and preserving these treats for months! For a smooth fermenting process, I recommend using mason jars with airlock lids and fermentation weights to keep veggies submerged.

Here are some of my favorite recipes using whey to try (kid approved!)

Cranberry Walnut Chutney

Dilly Beans

Fermented Salsa

Fermented Peaches

2. Soaking Grains and Chicken Feed

For those with chickens, soaking feed in whey not only makes it easier for them to digest but also provides them with extra protein and probiotics. Feed storage bins are great for keeping everything fresh. For us humans, soaking grains or seeds in whey for a few hours before cooking helps break down phytic acid, making the nutrients more bioavailable

3. Making More Yogurt

Whey can be used as a starter for your next batch of yogurt. Just add a couple of tablespoons of whey to warm milk and let it culture. This not only saves you from using a store-bought starter but keeps the cycle of homemade yogurt going! For smooth, creamy yogurt, using a high-quality thermometer can help you hit the perfect temperature every time. Make sure to check out my recipe for how EASY homemade yogurt is with your instant pot!

4. Adding to Smoothies

Whey’s slightly tangy flavor complements fruity and creamy smoothies alike. Just swap out some of the milk or water in your smoothie for a splash of whey for added probiotics and a mild zing. Try adding it to smoothies made in a high-speed blender for a smooth, creamy texture.

5. Substitute for Buttermilk in Baking

Use whey in place of buttermilk in pancakes, waffles, muffins, and even breads. It adds a subtle acidity that reacts with baking soda, making baked goods fluffy and tender with a bit of tang. For perfect pancakes or waffles (with this handy Belgian waffle maker!)

6. In Soups, Stews, and Sauces

Whey is a great base for soups and sauces. Substitute some or all of the broth with whey to add a subtle depth of flavor and a boost of nutrients. It’s especially good in cream-based soups or hearty vegetable broths.

7. Soaking Beans and Lentils

Soaking dried beans and lentils in whey before cooking can reduce cooking time and improve digestibility. Just replace water with whey, soak overnight, and cook as usual.

8. Tenderizing Meat

Whey can be used as a marinade for meat, much like buttermilk. The acidity in whey helps tenderize tough cuts of meat, making them more flavorful and easier to cook. Try it with chicken or pork for an extra juicy result! Use a marinade container to keep your fridge mess-free.

8 Ways On How To Use Whey

Whey is one of those wonderful byproducts that has so much potential in the kitchen, garden, and beyond. I hope these tips inspire you to find new ways to incorporate whey into your daily life. Whether it’s through baking, fermenting, or even treating your chickens, using whey lets us make the most of everything homemade.