My absolutely favorite way of using whey is to cool it down, add your favorite sweetener (unless your favorite sweetener is honey then you would want to add it while the whey is warm) then add some vanilla. Chill it and then open a can of frozen orange juice concentrate and use the whey instead of water. I usually add an extra can of whey and the resulting drink tastes exactly like an orange Dreamcicle. So os much healthier for kids than Kool-Aid. You can also pour it into popcicle molds and freeze it. Since you are using orange juice it doesn't matter if you use the acidic whey. I've used both acidic and sweet and there is no difference.
The best: Boil it in an open pot, remove the white stuff. Stir for the first 15 minutes. Reduce until browning slightly (crystallization of the sugar). Put the pot in cold water bath and stir. You then have sweet and savory soft whey butter. In Sweden this stuff takes the place peanut butter occupies in other places.
Merecir thank you for your reply i will look that up now. Also i made your recipe into a full lump of cheese cut in to squares and made a panner spinach curry with home made naan bread from flour and greek yogurt!
I grew up on a farm, and my mother used to make something we called "mese". Basically you take the whey and reduce it on the stove into a solid brownish paste. It quite sweet with a flavour somewhat akin to vegemite but milder. It burns easily so require constant stirring while on the stove.
Very nice of you to inform people of how to use whey. I use my whey from homemade yogurt in my bread recipes. I freeze it in 1 cup portions for later use. I do fertilize plants with it, diluting at a ratio of 1 -20. Compost pile loves it. Have a great day.
I make vermicompost teas for my plants and add one cup whey per 4.5 gallons water. I make sure to use only water bubbled 24 hrs to remove chlorine first, with vit c. Once brewed, I check pH and keep between 6.5 and 7.0. I add molasses with kelp, alfalfa, some Gaia green products and humic acids too. I kist started a brew tonight with older stuff from the fridge, but have more from ricotta and yogurt tonight..do half and half for a gallon jug and use the whey from ricotta to start the yogurt, as it takes longer to get to temp via crock pot. Then i feed my worm bin some vermicompost tea too to innoculate microbes, often soaking egg cartons and cardboard as it loves to hold onto things. I preinnoculated my bin too 2 weeks before getting my worms this way. I bet whey could be a good pH down but not sure if any other reasons it my not be good daily.. You definitwly dont want worm protein toxicity sp dont want to overfeed or overwater. Circle of life in my home..soon a fish tank for their excrements haha ;)
Made cheese for the first time the other day with non-fat powdered milk. Turned out great. Saved the way, and took a shot of it the next morning. I used apple cider vinegar to make the cheese, and the whey completely removed morning heartburn and gave me a very surprising instant boost of energy.
@@cassiefisher7469 It was like very dry parmasean with a homemade taste / slightly apple cidery taste. I boiled it mostly instead of maintaining proper temps. It chunked, very dry. I used it to top a pizza, it browned but was very tasty with the pie (homemade garden pizza sauce and all home made veggies, did use local chopped fried bacon though). I think if you used non-fat milk powder + some literal milk cream it could turn out very smooth, as a means to have creamier/softer home made cheese using dry milk. I also cheese clothed it and squeezed out too much juice with the cheese cloth I think, hence why it came out so dry. I grated some of it over spaghetti a few days later and it was dynamite. Only thing I'd change, if only using non-fat dry milk, is to use plain white vinegar (so you don't have that signature apple cider taste) and to absolutely minimize how much juice you take out of it.
@Xykaru thank you for the info... I think I like heavy-duty cream.. but I actually do have a big bag of the dry in pantry could add it in see what happens... I don't do the cheeze cloths ..only because I don't have any... I make my own butter thoe.. the plane vinegar sounds best ...or what about the lemon? Wonder if put a tad of both..salted
@@cassiefisher7469 Buy a pack of 10, 20, or more of cheese cloths online - cheap and worth the price. Can be cleaned and reused, plus, you'll find uses for them otherwise that you'd never expect but need on the fly! I think lemon would be better over the vinegar. I'd save dry milk for the apocalypse tbh, but good aged cheese is very worthwhile. Salted for sure. I think a good % of milk fat (even use homemade butter with the non-fat milk) but the temp is key.
I JUST GOOGLED "how to use whey" and found YALL. Such a fun surprise and I loved getting to sit ar your table and see you/hear your voice. Love you so much and thankful for the info you put into this little world.
I was searching for ways to use whey and came across your channel Bri. Thank you for sharing how to use exess whey. This past month you just gave birth to you beautiful twins. I've been watching your videos for over a year. I love watching you and your family grow. Praying for each of you.
1:U can make cloudy lemonade and it's awesome...chill the whey,add lil more lemon juice and mix a spoon of honey for a glass of whey . 2: makes pancakes fluffier 3:use for baking
The best use for leftover whey from making yogurt is making more yogurt. It's filled with the same bacteria present in your seed yogurt or starter culture, and it stirs in easily, making a creamier end product. Add 5 to 6 tablespoons to your milk when making it. You can then use the whey strained from the resulting batch, and continue this processes about twice more before the whey tends to fail to make quality yogurt. But with the quantity of whey you'll get, you can make multiple batches from each generation.
Yes we bring our whey to a boil , pour over a scratch grain mix ( crack corn, oats, wheat) in a container we can seal up. We fill the whey above the gain & let soak with a lid on at least 24 hours, sometimes adding more boiling whey. Total sit time is 2-3 days, we add ground hot pepper, Red pepper to the grain & stir before & after. About 2-3 gallon of grain to 1-2 tlbs spoons of spices. Chickens , turkeys, ducks love it , eat it up in no time. Normally Friday or Saturday every week. We make & consume a bit of yogurt. This is what I call a add on or treat food, not normal ration. Usually about noon or so hours after morning feeding . When they see that pail they go nuts . Some times will add a qt of fresh yogurt just before feeding. Normally it's fermented quite well& grain expands 1/2- double in container. Actually looks & smells very good.
Today I made macherroni (flour, water pasta dough with a little salt) instead of the usual egg pasta. However, I did not use water. I replaced the water with yogurt whey that I'd saved in the fridge to eventually make ricotta and créme fraiche or mascarponi
I've used yogurt whey to make no-knead bread. Light crumb with grated flavour and the whey substituted for water seemed to energize the proofing of the dough. Dough started at 11PM usually is ready to form into the loaf pan 8-12 hours later. I had to bake at 4 AM! I made buttermilk biscuits using whey instead. Again a great success. I added 1 Cup of whey warmed to 105°F to the cooled boiled milk in the Instant Pot. After 8 hours on the yogurt setting a perfect batch of yogurt was poured into the Cuisine (from Amazon) Greek yogurt strainer where it will refrigerate for 8 or more hours. I used some whey to make some cream of wheat but it wasn't to my taste even though I'd sweetened it with brown sugar. Damn! I'm hungry for more yogurt. Perhaps a little molasses added this time. Also added a pinch of ground ginger. YUM!!!!
I love that I can come back to these videos I watch long ago before I got started in my homesteading journey. Now I have many animals and making cheese. Thank you
Thank you! I have been making yogurt in the instant pot in big quantiities and letting some of it drain out to make cheesy creamy things. There is only so much bread one can eat. Sally Fallon is my all time favourite food teacher.
Thanks for the info😊I freeze it into cubes and toss them in smoothies and soups(stews and chili, too!) I also toss a few in with any meat I make in the slow cooker for tenderizing. But I always have a lot, lol. I didn't know I could give it to cats. I'll be putting it on the food for the ferals😊
Purchased the Nourishing Traditions and the other book about Bone Broth thru your link. Very interesting info from both and look forward to them. Enjoy your site immensely. While I don't have a farm I enjoy seeing yours, your family and have learned a lot. Keep the videos coming and wish you and your family a happy, healthy and prosperous New Year.
Thank you so much for sharing this information. I just got and instant pot and started making my own greek yogurt so I was very curious as to what I could do with all of the whey that was strained off.
Traditional ricotta cheese is also made from whey (hence "ricotta," which means "recooked"). A lot of recipes will add more milk, but traditionally it is a cheese made from the "waste" of regular cheesemaking. Then the remaining liquid can still be used in all of the methods you mentioned here. Whey can also be used for skin- and hair-care.
But you strain the ricotta from the whey! I actually came here bc I make Italian cheesecakes. If you use store bought ricotta, it’s very grainy, and you can definitely tell the difference between homemade ricotta, from store bought. I usually get a quart of acid whey, after making the ricotta. I’ve heard some people use it for vegetable stock, but I wanted more options. ❤❤❤
Recently found a source for raw milk (woohoo!) and am about to try my first batch of fresh mozzarella. The plan is to use the whey for ricotta and to my surprise this video shows up, yay! Turns out I'd already thumbs-ed it up probably when it first aired and I'd just forgotten. So fun to see baby-faced Bri and remember getting to know you and Art after Justin had urged you to start a YT channel. You've blessed us with so many great videos and ideas all these years, thank you! I'll have to remember to search the freezer for my frozen whey from yogurt making and see if I can add it for the ricotta. Hmm...I'll finish the video first. haha Love you, Bri (and Arthur).
Hi Bri, thanks for this wonderful video, as always 😊👍🏻 Today I made some cheese & used the whey in making soup & kneading my bread, looking forward to use it more often in other recipes.
Never knew it was so good for you... Interesting...i make my own butter sometimes always wondered what if anything could do with the cloudy juice left over..never knew ..thank you for this...oh and watering the plants is a must try for me im gonna try that to with it .❤
I accidentally made actually sweet paneer (a type of fresh cheese) while trying to make kulfi the first time (an Indian dessert similar to ice-cream). I added some jaggery to the hot milk and was surprised that all the casein curdled up. I had no choice but to strain out the curds from the whey. I eventually ended up with a small amount of kulfi (from the whey), and a bowlful of semi-sweet, jaggery flavoured fresh cheese. An unexpected, but delicious turn of events. :P
I'm learning new recipes! I watched a video on homemade steamed dumplings that used gelatin powder and Chicken bouillon. I bet "whey" would be a great addition to the bouillon gelatin bits.
I've been soaking my oats and rice in lemon juice for weeks since I heard darci Isabella suggest it (the one Justin Rhodes went to visit on his farm tour) it does taste SO much better to me!
Bailey vlog's And more I've been making my own cheese for yrs and I have always put whey on my garden and my dog absolutely loves it. Thanks for the tips Bri
Very interesting video. Question - does cooking whey destroy any nutrients? To get maximum nutrition, should it be consumed without adding heat? TIA. Your video was excellent.
Thanks for this video! Good ideas! I make Kefir, and when I don't process it for a couple months (my favorite taste is then), whey forms. However, I stir it back into the Kefir to get all the benefits of both!!
I never though about using whey to water my plants. All this time I've been feeding them Brawndo. Brawndo's got what plants crave. It's got electrolytes.
what is the whey considered when both rennet and an acid were used? not really a sweet whey nor an acid whey, right? i made mozzarella recently and the recipe i used called for rennet and citric acid. regardless of its classification though, do you have any recommendations on how to use that type of whey? i tried to make ricotta with it and probably only yielded an ounce or so :P
thank you for the helpful video! I was wondering does it matter what you put sweet whey in would that effect the taste of different things you can make?
In Scandinavia they use the whey to make brown cheese & I wonder if you can make a video of how to make that cheese. They called it brown cheese. It is one of the best cheese so far. It is a pity that in Europe they don't do & or even sell these brown cheese.
hi Bri really enjoyed your ideas. I soak my wholemeal oats in water over night to remove some sort of natural acid from the oats, if I soak oats in whey which is also acidic should I sieve and cook in water / or / cook with the whey?
Ty for the quickie! So much info not much 4play! My kinda vid. Im going to look around n see if i can find vids for using evaporated milk n condensed milk. I donno.... I think my beans May not sprout with whey, but ill check it out when i make milk...
This probably popped up in my TH-cam feed since I've been looking at cheese making videos again lately. I'd like to use the whey when making bread. I'll be waiting for the weather to cool down a bit though first before making anything that heats up the kitchen. It would probably be good to use in a Sourdough bread. Nice to see you again Bri! At first I thought this was a new post. Glad I saw this. It's a reminder that I could be looking back to see episodes you guys posted before I began watching you & your growing family, living on your farm. Hope you're all well & enjoying life. Thanks for all the lovely programming & showing us how you do the many things you've shared with us. I know I'm not the only one who thinks of your family once in a while & wonders if we'll see you again on You Tube, but I can see that it could get to seem like extra work when you're days seem full enough without that to bother with. Even a vid once in a while would mean a lot to those of us who still wonder how you're all doing. The twins must be runing around by now! Best Wishes to you all. ❤
I make kefir garlic cheese and pop a garlic clove or 2 in the kefir overnight (in the fridge) before the seperation process. Do you have any knowledge on how to use the now garlic-flavoured whey? Also, do you think by adding the garlic that it destroys the bacteria/fungal balance?
When I saw the title of your vlog about whey I thought of the Little Miss Muffet story. She Sat on a tuffet, Eating her curds and whey; Along came a spider, Who sat down beside her, And frightened Miss Muffet away. Then when I started watching your video, the first thing I saw was a large spider web. Are you playing with our minds? LOL
What kind of whey would I have if I made mozzarella cheese from both citric acid and rennet? The whey that I have from making mozzarella is pale yellow and cloudy, like what you have in your video. The whey that I have when I make yogurt is crystal clear and a little bit syrupy.
I made some cottage cheese for the first time with clabber and cooked it over 115 F so supposedly killed all the bacteria. In this case what could I use whey for?
make some norwegian brown whey cheese. Geitost if you've never tried that you are missing out. It does take a long time like boiling maple sap into syrup but it's a unique way to use whey mmmmmm
Thanks for the video! I read that when you make cheese to get whey, you don't actually have any leftover live bacteria in your whey as they die after a temperature that exceeds around 105 degrees. So if you want to lacto ferment from this same whey, it will not work for that purpose. Thanks!
I'm not sure what I got but I boiled down the leftover, strained whey after I made simple mozzarella. I got a buttery-like cheese(?) at the end which tastes almost exactly like parmesan cheese. What did I make?
Hi bri, how long is the life span of whey and homemade Greek yu yogurt? I left mind in the fridge for about 2 months in a a mason jar and it's still look good, but I don't want to eat it.
I get whey after making cream cheese from my kefir. I used to just drink it, it's sweet and delicious. But the last year I've given up all sugar for health problems and now I'm afraid to drink it. It's in the frig and 2 months old. How low does it last? Maybe I can he be it to the chickens?
Oh my gosh thanks for telling me this I made goat cheese for the first time and I threw out all the way and whey and while I was throwing it out I thought why does that look like it shouldn’t be thrown out!?!?!😢
So you are saying I can use whey from lemon/vinager whey in my compost? I can see the whey or "buttermilk" from making butter, but wouldn't the vinager whey destroy the compost? *Anyone can answer please, ☺️
Whey is not full of protein and vitamins. It would take 2/3 of a gallon to get the same protein you'd receive from a scoop of protein powder which is isolated from whey. If you drink that, you're also taking in about 151 grams of sugar and only 4% of vitamin A and C. It does contain beneficial bacteria if it's a byproduct of yogurt or quark, but other than that it's pretty bad for you. Also, superfoods don't exist. It's a made up marketing term that has no restrictions in the U.S.. If I wanted to make doughnuts and call them a superfood, the FDA would be perfectly fine with it. Technically they'd be more healthful than whey too, but that's not saying much. The term is banned for products in the E.U. because it's a meaningless term used to trick consumers.
My absolutely favorite way of using whey is to cool it down, add your favorite sweetener (unless your favorite sweetener is honey then you would want to add it while the whey is warm) then add some vanilla. Chill it and then open a can of frozen orange juice concentrate and use the whey instead of water. I usually add an extra can of whey and the resulting drink tastes exactly like an orange Dreamcicle. So os much healthier for kids than Kool-Aid. You can also pour it into popcicle molds and freeze it. Since you are using orange juice it doesn't matter if you use the acidic whey. I've used both acidic and sweet and there is no difference.
But you use the sweet whey she talked about right? Or does it not make a difference ? I want to try it👍
Now that is interesting.
Morisoñando
Wow gonna try today
Thank you. You're awesome
The best: Boil it in an open pot, remove the white stuff. Stir for the first 15 minutes.
Reduce until browning slightly (crystallization of the sugar).
Put the pot in cold water bath and stir.
You then have sweet and savory soft whey butter.
In Sweden this stuff takes the place peanut butter occupies in other places.
Can you use both acid and sweet whey?
Wow sounds yummy
Can this be done with any whey please?
@@kc3654 I'am not an expert. Look around on the internet for how to make Swedish Whey Butter.
It is called "Messmör" in Swedish.
Merecir thank you for your reply i will look that up now. Also i made your recipe into a full lump of cheese cut in to squares and made a panner spinach curry with home made naan bread from flour and greek yogurt!
I grew up on a farm, and my mother used to make something we called "mese". Basically you take the whey and reduce it on the stove into a solid brownish paste. It quite sweet with a flavour somewhat akin to vegemite but milder. It burns easily so require constant stirring while on the stove.
Very nice of you to inform people of how to use whey. I use my whey from homemade yogurt in my bread recipes. I freeze it in 1 cup portions for later use. I do fertilize plants with it, diluting at a ratio of 1 -20. Compost pile loves it. Have a great day.
Hi, when do you add to bread recipe? Thank you
I make vermicompost teas for my plants and add one cup whey per 4.5 gallons water. I make sure to use only water bubbled 24 hrs to remove chlorine first, with vit c. Once brewed, I check pH and keep between 6.5 and 7.0. I add molasses with kelp, alfalfa, some Gaia green products and humic acids too. I kist started a brew tonight with older stuff from the fridge, but have more from ricotta and yogurt tonight..do half and half for a gallon jug and use the whey from ricotta to start the yogurt, as it takes longer to get to temp via crock pot. Then i feed my worm bin some vermicompost tea too to innoculate microbes, often soaking egg cartons and cardboard as it loves to hold onto things. I preinnoculated my bin too 2 weeks before getting my worms this way.
I bet whey could be a good pH down but not sure if any other reasons it my not be good daily.. You definitwly dont want worm protein toxicity sp dont want to overfeed or overwater. Circle of life in my home..soon a fish tank for their excrements haha ;)
@@kc3654 You use it in place of water or milk ~
Made cheese for the first time the other day with non-fat powdered milk. Turned out great. Saved the way, and took a shot of it the next morning. I used apple cider vinegar to make the cheese, and the whey completely removed morning heartburn and gave me a very surprising instant boost of energy.
Made with powered non fat ? And it came out ok? Did it stick together ok? That is what I would think would it fall apart.. interesting
@@cassiefisher7469 It was like very dry parmasean with a homemade taste / slightly apple cidery taste. I boiled it mostly instead of maintaining proper temps. It chunked, very dry. I used it to top a pizza, it browned but was very tasty with the pie (homemade garden pizza sauce and all home made veggies, did use local chopped fried bacon though). I think if you used non-fat milk powder + some literal milk cream it could turn out very smooth, as a means to have creamier/softer home made cheese using dry milk. I also cheese clothed it and squeezed out too much juice with the cheese cloth I think, hence why it came out so dry. I grated some of it over spaghetti a few days later and it was dynamite. Only thing I'd change, if only using non-fat dry milk, is to use plain white vinegar (so you don't have that signature apple cider taste) and to absolutely minimize how much juice you take out of it.
@Xykaru thank you for the info... I think I like heavy-duty cream.. but I actually do have a big bag of the dry in pantry could add it in see what happens... I don't do the cheeze cloths ..only because I don't have any... I make my own butter thoe.. the plane vinegar sounds best ...or what about the lemon? Wonder if put a tad of both..salted
@@cassiefisher7469 Buy a pack of 10, 20, or more of cheese cloths online - cheap and worth the price. Can be cleaned and reused, plus, you'll find uses for them otherwise that you'd never expect but need on the fly! I think lemon would be better over the vinegar. I'd save dry milk for the apocalypse tbh, but good aged cheese is very worthwhile. Salted for sure. I think a good % of milk fat (even use homemade butter with the non-fat milk) but the temp is key.
I JUST GOOGLED "how to use whey" and found YALL. Such a fun surprise and I loved getting to sit ar your table and see you/hear your voice. Love you so much and thankful for the info you put into this little world.
Always good to put something to use rather than throwing it out. That's truly the homesteading whey :D
I was searching for ways to use whey and came across your channel Bri. Thank you for sharing how to use exess whey. This past month you just gave birth to you beautiful twins. I've been watching your videos for over a year. I love watching you and your family grow. Praying for each of you.
1:U can make cloudy lemonade and it's awesome...chill the whey,add lil more lemon juice and mix a spoon of honey for a glass of whey .
2: makes pancakes fluffier
3:use for baking
I want to try the whey honey lemonade you mentioned!
The best use for leftover whey from making yogurt is making more yogurt. It's filled with the same bacteria present in your seed yogurt or starter culture, and it stirs in easily, making a creamier end product. Add 5 to 6 tablespoons to your milk when making it. You can then use the whey strained from the resulting batch, and continue this processes about twice more before the whey tends to fail to make quality yogurt. But with the quantity of whey you'll get, you can make multiple batches from each generation.
That's what Im currently doing but wasn't sure if I could indefinitely. Thanks for this!
..and that's 5-6 tbsps per gallon of milk? 🙏
Why does the whey stagger and fail - any way of preventing this? Many thanks 🙂
Can you reuse the whey after freezing?
Yes we bring our whey to a boil , pour over a scratch grain mix ( crack corn, oats, wheat) in a container we can seal up. We fill the whey above the gain & let soak with a lid on at least 24 hours, sometimes adding more boiling whey. Total sit time is 2-3 days, we add ground hot pepper, Red pepper to the grain & stir before & after. About 2-3 gallon of grain to 1-2 tlbs spoons of spices.
Chickens , turkeys, ducks love it , eat it up in no time. Normally Friday or Saturday every week.
We make & consume a bit of yogurt. This is what I call a add on or treat food, not normal ration.
Usually about noon or so hours after morning feeding . When they see that pail they go nuts .
Some times will add a qt of fresh yogurt just before feeding. Normally it's fermented quite well& grain expands 1/2- double in container. Actually looks & smells very good.
Aww treating your babies sounds nice. I can just see them going mad for it! Ive seen the "strong sistahs" chickens loving yogurt..never knew!
I wanna taste the eggs those chickens make!
Today I made macherroni (flour, water pasta dough with a little salt) instead of the usual egg pasta. However, I did not use water. I replaced the water with yogurt whey that I'd saved in the fridge to eventually make ricotta and créme fraiche or mascarponi
I've used yogurt whey to make no-knead bread. Light crumb with grated flavour and the whey substituted for water seemed to energize the proofing of the dough. Dough started at 11PM usually is ready to form into the loaf pan 8-12 hours later. I had to bake at 4 AM! I made buttermilk biscuits using whey instead. Again a great success. I added 1 Cup of whey warmed to 105°F to the cooled boiled milk in the Instant Pot. After 8 hours on the yogurt setting a perfect batch of yogurt was poured into the Cuisine (from Amazon) Greek yogurt strainer where it will refrigerate for 8 or more hours. I used some whey to make some cream of wheat but it wasn't to my taste even though I'd sweetened it with brown sugar. Damn! I'm hungry for more yogurt. Perhaps a little molasses added this time. Also added a pinch of ground ginger. YUM!!!!
I love that I can come back to these videos I watch long ago before I got started in my homesteading journey. Now I have many animals and making cheese. Thank you
Thank you for sharing. I make my own yoghurt, hence the whey gets used to replace milk in my pancakes and crepes recipes!
Great video. I’ve leftover acid whey in the fridge and yogurt in the IP now. So glad you distinguished between the two.
Thank you! I have been making yogurt in the instant pot in big quantiities and letting some of it drain out to make cheesy creamy things.
There is only so much bread one can eat. Sally Fallon is my all time favourite food teacher.
Thanks for the info😊I freeze it into cubes and toss them in smoothies and soups(stews and chili, too!) I also toss a few in with any meat I make in the slow cooker for tenderizing. But I always have a lot, lol. I didn't know I could give it to cats. I'll be putting it on the food for the ferals😊
LOVE the "Nourishing Traditions" cookbook-I've learned so much from it. Thanks for sharing your tips.
Purchased the Nourishing Traditions and the other book about Bone Broth thru your link. Very interesting info from both and look forward to them. Enjoy your site immensely. While I don't have a farm I enjoy seeing yours, your family and have learned a lot. Keep the videos coming and wish you and your family a happy, healthy and prosperous New Year.
Thank you so much for sharing this information. I just got and instant pot and started making my own greek yogurt so I was very curious as to what I could do with all of the whey that was strained off.
It’s the same thing she is showing here! You can make a fizzy fruit drink!
Traditional ricotta cheese is also made from whey (hence "ricotta," which means "recooked"). A lot of recipes will add more milk, but traditionally it is a cheese made from the "waste" of regular cheesemaking. Then the remaining liquid can still be used in all of the methods you mentioned here. Whey can also be used for skin- and hair-care.
But you strain the ricotta from the whey! I actually came here bc I make Italian cheesecakes. If you use store bought ricotta, it’s very grainy, and you can definitely tell the difference between homemade ricotta, from store bought.
I usually get a quart of acid whey, after making the ricotta. I’ve heard some people use it for vegetable stock, but I wanted more options. ❤❤❤
@@OnlyJalenPhd Hi, what kind of Italian cheesecake do you make? Costco sold one one year, it was sooo good. Then they never sold it again..
I thought the whey was the discard from ricotta? 🤔
Thank you! Skin and hair care? Please share! @avedafaye1366 7 years late to the party - just a newbie 🌱
Recently found a source for raw milk (woohoo!) and am about to try my first batch of fresh mozzarella. The plan is to use the whey for ricotta and to my surprise this video shows up, yay! Turns out I'd already thumbs-ed it up probably when it first aired and I'd just forgotten. So fun to see baby-faced Bri and remember getting to know you and Art after Justin had urged you to start a YT channel. You've blessed us with so many great videos and ideas all these years, thank you! I'll have to remember to search the freezer for my frozen whey from yogurt making and see if I can add it for the ricotta. Hmm...I'll finish the video first. haha Love you, Bri (and Arthur).
Hi Bri, thanks for this wonderful video, as always 😊👍🏻
Today I made some cheese & used the whey in making soup & kneading my bread, looking forward to use it more often in other recipes.
Never knew it was so good for you... Interesting...i make my own butter sometimes always wondered what if anything could do with the cloudy juice left over..never knew ..thank you for this...oh and watering the plants is a must try for me im gonna try that to with it .❤
When making butter, the "juice" is buttermilk, not whey. So many uses for it!!
I accidentally made actually sweet paneer (a type of fresh cheese) while trying to make kulfi the first time (an Indian dessert similar to ice-cream). I added some jaggery to the hot milk and was surprised that all the casein curdled up. I had no choice but to strain out the curds from the whey. I eventually ended up with a small amount of kulfi (from the whey), and a bowlful of semi-sweet, jaggery flavoured fresh cheese. An unexpected, but delicious turn of events. :P
I ADORE Indian cookery
Indian cookery is the best, so how is kulfi made.
Whey is good for treating powdery mildew in the garden as well as making bokashi compost. JADAM or KNF utilizes this stuff very well.
Bri, you have such a precious spirit. You glow, girl.
This popped into my feed today and made me cry. I miss you all so much. I pray all is well.
I'm learning new recipes! I watched a video on homemade steamed dumplings that used gelatin powder and Chicken bouillon. I bet "whey" would be a great addition to the bouillon gelatin bits.
I've been soaking my oats and rice in lemon juice for weeks since I heard darci Isabella suggest it (the one Justin Rhodes went to visit on his farm tour) it does taste SO much better to me!
How do you do this?
no whey! lol...
Bailey vlog's And more I've been making my own cheese for yrs and I have always put whey on my garden and my dog absolutely loves it. Thanks for the tips Bri
Lol
Yea i dont see a Will
Whey!
😉
So don't throw your whey a-whey 😜
Very interesting video. Question - does cooking whey destroy any nutrients? To get maximum nutrition, should it be consumed without adding heat? TIA. Your video was excellent.
Thanks for this video! Good ideas! I make Kefir, and when I don't process it for a couple months (my favorite taste is then), whey forms. However, I stir it back into the Kefir to get all the benefits of both!!
Do you think whey would add to the length of time homemade mayo keeps in the fridge, like adding a little liquid from a ferment does? Thank you.
I use whey (from yoghurt) for lacto-fermented carrots or beets. It's the easiest way of lacto-fermenting. And what's left of the whey I drink.
You know how hard it is to find a video about real whey, not whey protein powder?
Thank you, ma'am!
The first thing that comes to my mind on how to use whey is crepes! :D Some eggs and flour in it and weeeee :D Flap flap yum yum :D
You and Art are both a natural in front of the camera. I seem to remember my grandfather used whey on his oatmeal that he ate. Thanks again.
I never though about using whey to water my plants. All this time I've been feeding them Brawndo. Brawndo's got what plants crave. It's got electrolytes.
what is the whey considered when both rennet and an acid were used? not really a sweet whey nor an acid whey, right? i made mozzarella recently and the recipe i used called for rennet and citric acid. regardless of its classification though, do you have any recommendations on how to use that type of whey? i tried to make ricotta with it and probably only yielded an ounce or so :P
Thank you. I knew most of these, but learned a few tips. At the end you should have said, "Don't throw your whey away." ;^)
thank you for the helpful video! I was wondering does it matter what you put sweet whey in would that effect the taste of different things you can make?
In Scandinavia they use the whey to make brown cheese & I wonder if you can make a video of how to make that cheese. They called it brown cheese. It is one of the best cheese so far. It is a pity that in Europe they don't do & or even sell these brown cheese.
Im going to try this out..jist heard of it!
I use the way instead of water to make my bread. It keeps it soft and moist. Try it out
My sister has used a little whey in her bath at times. She says it helps her skin.
hi Bri really enjoyed your ideas. I soak my wholemeal oats in water over night to remove some sort of natural acid from the oats, if I soak oats in whey which is also acidic should I sieve and cook in water / or / cook with the whey?
Great information Bri! I agree with other posters, you look bright, bubbly & happy today(yesterday?) Shining spirit, Hope you have a great day! 💗
Ty for the quickie! So much info not much 4play! My kinda vid.
Im going to look around n see if i can find vids for using evaporated milk n condensed milk. I donno.... I think my beans May not sprout with whey, but ill check it out when i make milk...
This probably popped up in my TH-cam feed since I've been looking at cheese making videos again lately.
I'd like to use the whey when making bread. I'll be waiting for the weather to cool down a bit though first before making anything that heats up the kitchen. It would probably be good to use in a Sourdough bread.
Nice to see you again Bri! At first I thought this was a new post. Glad I saw this. It's a reminder that I could be looking back to see episodes you guys posted before I began watching you & your growing family, living on your farm.
Hope you're all well & enjoying life. Thanks for all the lovely programming & showing us how you do the many things you've shared with us.
I know I'm not the only one who thinks of your family once in a while & wonders if we'll see you again on You Tube, but I can see that it could get to seem like extra work when you're days seem full enough without that to bother with.
Even a vid once in a while would mean a lot to those of us who still wonder how you're all doing. The twins must be runing around by now!
Best Wishes to you all. ❤
I make kefir garlic cheese and pop a garlic clove or 2 in the kefir overnight (in the fridge) before the seperation process. Do you have any knowledge on how to use the now garlic-flavoured whey?
Also, do you think by adding the garlic that it destroys the bacteria/fungal balance?
When I saw the title of your vlog about whey I thought of the Little Miss Muffet story.
She Sat on a tuffet,
Eating her curds and whey;
Along came a spider,
Who sat down beside her,
And frightened Miss Muffet away.
Then when I started watching your video, the first thing I saw was a large spider web.
Are you playing with our minds? LOL
Also another use is to use it in making soap. Replace the water and use the whey.
Great idea! I make soaps, I have to give it a try now. Thank you!
Can you reuse your whey as a starter culture to make cheese instead of buying the starter over and over?
Good video; I use whey in my bread making, in our dog and cat food, the chickens love it as do our feeder pigs. Have a great weekend.
In Joy
Should have said baking bread! Great use for whey!
Hi. Great video,thank you. Can I use milk kefir whey , to make cheese ? Any advice.🙂
you give a good information so far i was looking information if i would gieve whey to my chicken thanks for the info
What kind of whey would I have if I made mozzarella cheese from both citric acid and rennet? The whey that I have from making mozzarella is pale yellow and cloudy, like what you have in your video. The whey that I have when I make yogurt is crystal clear and a little bit syrupy.
Smoothies, horchata, oatmeal, meatballs, and sourkraut are my favorites
I made some cottage cheese for the first time with clabber and cooked it over 115 F so supposedly killed all the bacteria. In this case what could I use whey for?
Thanks Bri, this did help, I've got sweet whey from making yogurt and I wanted to find ways to use it. :)
I'm wondering if you could use the whey to can fruit instead of using a sugar water mix?...
Hi very helpful video. Thanks. For how long we can store whey in fridge?
Can I use it as the liquid in my sourdough starter?
That is a great question. Did you ever find the answer ? Would you share ?
Great advice, thank you. Do you have any other books about nutrition that you would highly recommend?
Does whey go bad, or sour? How long does it last? Thank you.
Wonder what effect it has on bread texture if used to make dough, instead of water/milk
How much whey is safe to give your dog? My dog has very dry itchy skin and I would like to try using whey to help alleviate this condition.
Thank you!
I have always wanted to learn how to make ricotta from whey.
Can goat whey be frozen and use later? I have fatty liver and i drink whey. All the best from Croatia!
Thanks, can I reuse whey to make more cheese?
Don't throw your whey away. Say that 5 times fast! Lol
ahahah
Anyway there are many ways to use whey.
I wanted to know if it could be used to make another batch of cottage cheese, or do I have to start with new vinegar or lemon juice each time.
Can you eat the whey and the curd as is or do you have to put in soup and bake it? Sorry I’m just trying to clarify she wasn’t clear
make some norwegian brown whey cheese. Geitost if you've never tried that you are missing out. It does take a long time like boiling maple sap into syrup but it's a unique way to use whey mmmmmm
Ooh queso fresco! I wud luv to learn how. Thanks for sharing
Thank you so much. May God bless you and your family.
How much time period we can preserve it in Fridge? or at normal temperature? 3 months period is enough?
No ending! I can't wait until we have chickens and goats so I can use all this info.
Thanks for the video! I read that when you make cheese to get whey, you don't actually have any leftover live bacteria in your whey as they die after a temperature that exceeds around 105 degrees. So if you want to lacto ferment from this same whey, it will not work for that purpose. Thanks!
yogurt is milk heated to 180 degrees add 1 or 2 T yogurt keep at 110 degrees 8=24 hrs i use
dehydrator whey is still live bacteria.
you can also make ricotta out of it just put it back on the stove until it reaches 200 degrees
Thank you! Is yogurt kefir as healthy as milk kefir? Seems like you take all the healthy stuff out of it with the whey? What do you think?
*I Love How NONE of these DeMons EVER Respond!!!!*
Granny made bread with her way.
I'm not sure what I got but I boiled down the leftover, strained whey after I made simple mozzarella. I got a buttery-like cheese(?) at the end which tastes almost exactly like parmesan cheese. What did I make?
Half way to Swedish brown cheese, I’m guessing. If it tastes good to you, then you made a winner!
So you can use while making bone broth?
Mulțumesc pentru sfaturi 😊😅😮😢
Hi bri, how long is the life span of whey and homemade Greek yu yogurt? I left mind in the fridge for about 2 months in a a mason jar and it's still look good, but I don't want to eat it.
good for 6 months in frig and can be frozen also.
Thanks for all the great suggestions!
Thank you. May Jesus continue to bless you and your family
I get whey after making cream cheese from my kefir. I used to just drink it, it's sweet and delicious. But the last year I've given up all sugar for health problems and now I'm afraid to drink it. It's in the frig and 2 months old. How low does it last? Maybe I can he be it to the chickens?
It last 6 months before the bacteria to start die off. It is ok to use it no worries :)
“Don’t toss it a-whey, save it for another day”
Oh my gosh thanks for telling me this I made goat cheese for the first time and I threw out all the way and whey and while I was throwing it out I thought why does that look like it shouldn’t be thrown out!?!?!😢
So you are saying I can use whey from lemon/vinager whey in my compost?
I can see the whey or "buttermilk" from making butter, but wouldn't the vinager whey destroy the compost? *Anyone can answer please, ☺️
No wouldn't be the same you need milk to separate by a live culture for the benefits.
Hi . What to do with the remaining whey making ricotta? it's still called serum .. or how?
another use. you can make brown cheese, a Norwegian. sweet caramelly cheese. very good.
wow some great fermenting ideas great vid bri
Neat video, you seemed very relaxed and comfortable. I'm sure it's nice every once in awhile to do a video without the kids around.
They were in the next room :)
Whey is not full of protein and vitamins. It would take 2/3 of a gallon to get the same protein you'd receive from a scoop of protein powder which is isolated from whey. If you drink that, you're also taking in about 151 grams of sugar and only 4% of vitamin A and C. It does contain beneficial bacteria if it's a byproduct of yogurt or quark, but other than that it's pretty bad for you.
Also, superfoods don't exist. It's a made up marketing term that has no restrictions in the U.S.. If I wanted to make doughnuts and call them a superfood, the FDA would be perfectly fine with it. Technically they'd be more healthful than whey too, but that's not saying much. The term is banned for products in the E.U. because it's a meaningless term used to trick consumers.
Good information
Can we make it dry? converting it in Powder form.
Hi
what about the whey we get from yogurt placed in a sieve to get greek yogurt?
its uses and nature?