Q: I have been making my own yogurt for a while now and love it. I recently have been straining the finished yogurt through a cheesecloth for an extra thick finish. Now I have all this wonderful whey as a side product.
What can I do with it? I have heard of soaking grains in it, but I'm gluten-free. I have also used it for lacto-fermentation, but it's winter and don't have fresh veggies available. What are some other uses?
Sent by Amanda
Editor: Amanda, this liquid whey can be used in smoothies, for a little extra protein. It can also be used for soaking beans and lentils before cooking. Also check out this post for some more ideas:
Readers, how do you like to use leftover whey?
(Image: Emma Christensen)