What Can I Do With the Liquid From Strained Yogurt?

Faith Durand
Faith DurandSenior Vice President of Content at AT Media
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning, The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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published Mar 7, 2011
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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:

• Good Question: What Can I Do With Whey from Yogurt?

Readers, how do you like to use leftover whey?

Next question?

Related: Thick and Creamy: How to Make Greek-Style Yogurt

(Image: Emma Christensen)

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