Thursday, June 23, 2011

Uses for Whey

Whey can be used as a substitute for water or milk in most baked goods without any necessary adjustments. It gives a great taste and texture to yeast bread and raises the nutritional value when used as a replacement for water. Biscuits, pancakes, quick breads, and pasta all turn out great when using whey in place of milk or water.

I have also read that the whey that is leftover from draining yogurt for yogurt cheese has an excellent natural preservative effect when used to make homemade mayonnaise and other condiments. This would be tremendously beneficial as homemade condiments have a very short shelf life.

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