37 Ways To Use Whey (Recipes & Tips!) (2024)

Wondering how to use whey from making cheese or strained yogurt? Don’t pour it down the drain! Here are 28 different recipes and ideas for using whey.

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Types of whey

Whey is comprised of water, lactose, and whey proteins. The flavor and sourness varies depending on how it was made.

There are essentially three types:

  • Acid wheycomes from cheese made with citric acid or vinegar. It is very in high lactose (milk sugar) and is quite sour. It is not probiotic and cannot be used to make fermented foods.
  • Sweet wheyis a by-product of making firm cheese. Basically, any cheese that is cultured for less than 3 hours, will have sweet-tasting whey right after draining. After that, it becomes more acidic as the lactose is consumed by the Lacto-bacteria. Storing sweet whey in the fridge will slow the acidification, but only for about 12 hours. It is probiotic and lower in lactose.
  • Sour whey is sweet whey that is older than 12 hours or drained from cheeses that have a long culturing period. This includes Greek yogurt, kefir cheese, and cottage cheese. It is very acidic and low in lactose.

Here is how to use up leftover whey. I’ve divided it up by type since they each have their own unique properties.

Recipes and ideas for All types of whey

Soups and Stews

One of the best ways to use up leftover whey is as a broth. Replace up to 1/4 of the broth or water in a recipe with whey. It adds richness, protein, and tanginess that really brings out the flavors of the other ingredients.

Here are three soups that are specifically designed to use up leftover whey:

  1. Creamy vegetable soup
  2. Traditional minestrone
  3. Indian paneer soup

Other Dishes

  1. Homemade cheese sauce
  2. Risotto
  3. Mashed potatoes
  4. Scalloped potatoes
  5. Polenta or grits
  6. Millet
  7. Corn tortillas
  8. Waffles


Whey is perfect for any recipe that calls for buttermilk. It’s not as thick as buttermilk, so stick to recipes where the exact amount of liquid doesn’t matter. (It’s why I don’t recommend it for pancakes or biscuits).

Here are a few baked goods to try:

  1. Oatmeal muffins
  2. Apple coffee cake
  3. Soda bread
  4. Cornbread
  5. Flax seed crackers
  6. Whey bread is a yeasted loaf. The whey gives a delicious sourdough-like flavor to the bread.


Whey can be used instead of water for all sorts of treats and desserts. Here are a few examples:

  1. Mango lassi
  2. Berry creamsicles
  3. Jello
  4. Lemon meringue pie

How to use cultured whey (Sweet or Sour)

For fermenting

Sweet or sour whey from making cultured cheese is full of Lacto bacteria. It is perfect for fermenting all sorts of things. Most grains, legumes, nuts, and vegetables will ferment faster with a starter.

Try making:

  1. Berry sauce
  2. Chia seed jam
  3. Relish
  4. Pickled onions
  5. Milk kefir sodas

Around the house

The probiotic culture is also useful around the house:

  1. Water your acid-loving plants (in particular, rhododendrons and blueberries).
  2. Presoak beans and grains to soften them before cooking. The acidity prevents the skin of the bean from breaking down, so it’s perfect for dishes like my black bean korma, but not recommended for hummus.
  3. Feed it to your dogs/pigs/chickens.
  4. Make a bubble bath. Add it when you fill your tub and it will bubble up! The probiotics are great for your skin.
  5. Add it to your compost pile (though only in limited amounts as too much acid or liquid isn’t recommended).

How to use sweet whey

As a drink

Fresh sweet whey from cheesemaking is actually quite sweet. My kids like to drink it straight or mix it into a yummy beverage.

It is really only sweet for the first few hours, so take a break from cleaning the kitchen and enjoy a beverage while your cheese finishes draining.

Here are a few drinks to enjoy!

  1. Hot chocolate
  2. Chai tea latte
  3. Ovaltine
  4. Smoothies!

Whey Cheeses

There are a few kinds of cheese that can be made from fresh sweet whey. So you need to make them right after finishing your first batch of cheese.

  1. Gjetost requires a large amount of whey
  2. Ricottacan be made from only a few cups of sweet whey.

Previous Post: « Farmhouse Cheese – A Hard Cheese Recipe

Next Post: Lemon and Whey Meringue Pie »

Reader Interactions


  1. 37 Ways To Use Whey (Recipes & Tips!) (6)Allen Marlow

    I have no access to sweet whey, but all the sour whey I could possibly want. Is there ANYTHING??? I can do with it? This whey, both cow and goat milk, is a byproduct of the fresh cheeses made in a local creamery. They all use starter bacteria, they all use rennet, but the whey is not considered sweet. Thanks in advance for any advice or help!


    • 37 Ways To Use Whey (Recipes & Tips!) (7)Emillie

      I imagine that you’re getting it 24 hours or so after the cheesemaking process, which is why it is quite sour (it acidifies over time.) However, if they aren’t curdling it with acid, then it will still be good for most of these recipes. Try one of the soups adding just 1 cup of whey at a time to see how much you can use before it becomes too sour. It is also perfect for baking. The only thing you can’t do with cultured sour whey is make a sweet whey cheese.

      • 37 Ways To Use Whey (Recipes & Tips!) (8)Jon Carlson

        If you are in the milk kefir habit, you can make sweet whey using unseparated milk kefir.


        • 37 Ways To Use Whey (Recipes & Tips!) (9)Emillie

          Hi Jon, Sweet whey is from milk that is only cultured for 3 hours or less. While you can make a sweeter flavored whey with milk kefir, it won’t technically be “sweet whey”. So you won’t be able to use it for whey-based cheeses. However, you can use it for all sorts of other recipes. Cheers!


  2. 37 Ways To Use Whey (Recipes & Tips!) (10)Sabrina Meroli

    Hi! How long will whey keep in the fridge?


    • 37 Ways To Use Whey (Recipes & Tips!) (11)Emillie

      Whey is only sweet if it is the first 3 hours after fermenting. However, acid whey from cultured cheese or yogurt should last 2 weeks in the fridge because of the bacterial culture. If you made cheese with acid (lemon juice, vinegar, citric acid) then I would use the whey within 1 week.


  3. 37 Ways To Use Whey (Recipes & Tips!) (12)Linda

    Will it remain sweet if I immediately freeze the whey from making Greek yogurt? That way I am collecting enough to use.


    • 37 Ways To Use Whey (Recipes & Tips!) (13)Emillie

      Unfortunately, whey from Greek yogurt is always an acid whey since the yogurt has already cultured for more than 3 hours (and acidified). So you won’t be able to use it to make ricotta. However, you can freeze it for smoothies, soups and other uses. Enjoy!


  4. 37 Ways To Use Whey (Recipes & Tips!) (14)Anonymous

    Per Wikipedia, Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as cottage cheese or strained yogurt.

    You mentioned above that: Sweet whey is made from cultured dairy. This statement conflicts with what Wikipedia is saying. Can you please clarify. Thanks.


    • 37 Ways To Use Whey (Recipes & Tips!) (15)Emillie

      Hi, The difference between sweet whey and acid whey has been really hard to get across to readers. Mostly because a lot of people want to use their whey from Greek yogurt as sweet whey (when it isn’t.) 🙂

      Hard cheeses are also cultured, but what makes the whey sweet is that it is only a few hours old (including the culturing time.) Even whey from hard cheese becomes acidic over time, as the bacterial culture continues to eat up sugars and acidify the whey. Thus sweet whey will turn into acidic whey within less than 24 hours. I think Wikipedia is just giving an easy overview of the topic. Cheers!

  5. 37 Ways To Use Whey (Recipes & Tips!) (16)Sherrie Perry

    Can I use the whey from Greek Yogurt as a starter for sourdough bread?


    • 37 Ways To Use Whey (Recipes & Tips!) (17)Emillie

      Sorry… yogurt is just bacteria… sourdough bread needs a yeast-based culture. However you could use it for a quick soda bread: https://www.fermentingforfoodies.com/traditional-irish-soda-bread/


  6. 37 Ways To Use Whey (Recipes & Tips!) (18)David

    This what I have understood but I might be wrong. Cheese made with culture or without culture will have sweet whey as a byproduct if you curdle it with rennet. If you use some form of live culture it will in time convert to sour whey. If you only use live culture to curdle the milk you only produce sour whey. When using rennet the milk quickly curdles leaving insufficient time for the live culture to effect the balance of lactose in the why. Did I miss anything? Thanks


    • 37 Ways To Use Whey (Recipes & Tips!) (19)Emillie

      Yes, time is key to sweet versus sour whey. I get a lot of questions from people who make Greek yogurt and think that because they are using the whey right after draining that it is sweet. But whey from yogurt can never be sweet. 🙂


  7. 37 Ways To Use Whey (Recipes & Tips!) (20)Carole Smith

    I got whey when I meant to make butter milk by taking about a half cup of my previous batch, and maybe left it too long. It separated. So I strained it like you would for cheese. I ended up with a ricotto/cream cheese type cheese. And noticed that after I had refrigerated the whey it had a slightly slimy consistency to it. Is this normal? and ok to consume?


    • 37 Ways To Use Whey (Recipes & Tips!) (21)Emillie

      Hum, slightly slimy is unusual. Sometimes cultured whey can be thick due to the bacteria (or yeast from milk kefir). Milk that has gone off usually smells bad. So if it doesn’t smell bad, then you could give it a little taste, and if it doesn’t taste bad, it’s probably fine. Most likely just thick from the bacterial culture in your buttermilk. Good luck!


  8. 37 Ways To Use Whey (Recipes & Tips!) (22)Asher

    Soaking beans in acid would extend the cooking times. using baking soda instead, which is basic in ph, has the opposite effect.


    • 37 Ways To Use Whey (Recipes & Tips!) (23)Emillie Parrish

      Good point! I like to add baking soda to my beans when I’m planning to puree them because it breaks down the tough skin for an extra creamy bean (like in my hummus recipe). Acid prevents the skin from breaking down, so it’s good if you want to maintain the structure of the bean. (Like in a bean curry). Cheers!


  9. 37 Ways To Use Whey (Recipes & Tips!) (24)Cathy

    Used this to make mushroom risotto and also quinoa


    • 37 Ways To Use Whey (Recipes & Tips!) (25)Emillie Parrish

      Yum! I love whey risotto, but haven’t tried it with quinoa. Will do that with my next batch of cheese. 🙂


  10. 37 Ways To Use Whey (Recipes & Tips!) (26)Vanessa

    Any recommendations for what to make with keffir whey specifically?


    • 37 Ways To Use Whey (Recipes & Tips!) (27)Emillie Parrish

      I use it for baking and making sourdough like bread, etc. If you search the site for milk kefir, I’m sure you’ll plenty of recipes. 😉 Honestly, I make it all the time! Cheers, Emillie


  11. 37 Ways To Use Whey (Recipes & Tips!) (28)Sierra B

    Hi I made a cottage-like cheese from fresh whole milk and buttermilk. According to a recipe I was following I was supposed to add a tablespoon of vinegar towards the end which would result in larger curds. Does this mean I can no longer use this whey for fermentation?

    The recipe was 1 gallon fresh whole milk, 1 qt buttermilk and 1tbsp of white vinegar at the end. Thanks


    • 37 Ways To Use Whey (Recipes & Tips!) (29)Emillie Parrish

      If the whey was originally cultured with buttermilk (typical for cottage cheese) then it will be full of good cultures. However, adding vinegar will make it more acidic. So it won’t taste as nice in soups, baking, etc. The added vinegar is too little to stop fermentation. So no worries there! I make cottage cheese all the time but have never added vinegar. The milk should clabber just fine with buttermilk. If it doesn’t, then the buttermilk doesn’t have an active culture.

      Is the vinegar being used as an alternative to rennet (it’s not the same, but I don’t understand why it’s being added)? I have made my recipe without rennet, though I recommend using rennet because the yield is better: https://www.fermentingforfoodies.com/homemade-cottage-cheese/

      Cheers, Emillie


  12. 37 Ways To Use Whey (Recipes & Tips!) (30)Sylvia

    hi, I make my own cottage cheese from cultured milk we call Maas in South Africa. the whey I use in baking and cooking. I was wondering if I could use the whey instead of milk when I make kefir? I have the milk scobie not the water scobie. thanks for all the extra ideas.


    • 37 Ways To Use Whey (Recipes & Tips!) (31)Emillie Parrish

      Hi Sylvia, Since Maas is made from cultured dairy, it will already have plenty of culture. If you wanted to drink it as a cultured beverage, you could! Don’t reculture it with kefir grains. You’ll risk contaminating the grains with the bacterial strains in Maas. Also, most of the lactose will have already been consumed, leaving very little for the kefir grains to eat.
      Cheers, Emillie


Leave a Reply

37 Ways To Use Whey (Recipes & Tips!) (2024)


How long does whey last in fridge? ›

Storing Whey

Whey has a long shelf life and can be stored in an air-tight container for 3-6 months in the refrigerator or freezer. If you are straining yogurt and your whey is cloudy and contains any yogurt solids, it will only last as long in the fridge as the yogurt, which is about 2 weeks.

How do you use whey as a food? ›

Soup stock: Whey adds a deep flavor as a base in soups and stews, much like a stock. Replace part of the stock or water in a soup recipe with whey. Bake with it: The acidity of whey has a softening effect on glutenous bread and pizza dough. Some recipes even call for whey in the ingredient list.

Can you drink whey from homemade yogurt? ›

Finally, there is no reason at all you can't drink whey, just as it is. For some reason this doesn't appeal to my family, so another alternative is to use it as the liquid in a smoothie – where otherwise you'd use milk or yoghurt. Again, this is an excellent use for fruit-flavoured whey.

What can you bake with whey? ›

Whey protein does well in most baked goods. Try adding it to your pancakes, muffins or waffles. It's an amazingly easy way to turn your favourite sweet foods into something healthy. And why not try adding whey protein next time you bake bread.

Can butter be made from whey? ›

Whey Butter is available in salted or unsalted forms. The term 'Farmhouse Butter' can be used to describe that which contains 100% whey butter. Whey butter can also be blended with sweet cream butter. Whey butter has a firm texture and in comparison to fresh butter types is oilier and less shiny.

What cheeses are made from whey? ›

There are two fundamentally different products made of whey and called whey cheese: Albumin cheese, made by coagulating the albumin in the whey with heat and possibly acid. Examples include ricotta and mizithra.

What happens when whey goes bad? ›

Once the protein's lysine levels begin to deplete, the protein powder begins to decrease in profile, depleting its muscle-building power. An easy way to check if your whey protein has spoiled through Maillard Browning is to give it a taste. If it's losing its flavour or already tastes like cardboard, it's game over.

Can I drink whey? ›

Special Precautions and Warnings. When taken by mouth: Whey protein is likely safe for most adults when taken appropriately. High doses can cause some side effects such as increased bowel movements, acne, nausea, thirst, bloating, reduced appetite, tiredness, and headache.

Can you bake with whey? ›

I often use whey in place of water in my yeast bread recipes; yeast loves its mild acidity. Plus, I love its protein and calcium. And I've found it's a great substitute for buttermilk in all kinds of treats, like these 100% Whole Wheat Blueberry Muffins.

Can you add whey protein to spaghetti sauce? ›

Directions: Stir whey protein powder into tomato sauce. Add sauce to cooked pasta and top with vegetables and cheese.

Do you mix whey with water or milk? ›

If your targets are those leaner muscles and you have a more active lifestyle, mix your whey protein with water. Mixing whey protein water or milk, it'll stay tasty and refreshing either way. Milk is better for a richer and creamier taste whereas water is the preferred by those looking to restrict their calorie intake.

Can I use whey instead of buttermilk? ›

The tart liquid has a number of good applications. 1. Buttermilk substitute: In our Best Drop Biscuits, replacing all the buttermilk with whey yielded a batch just as tall, tender, and flavorful as the original.

Can I freeze whey? ›

Freeze for later - You can always freeze your whey for later. I recommend splitting it into smaller, manageable batches and freezing separately. It will keep in the freezer for up to 6 months, possibly longer.

Is Greek yogurt made from whey? ›

Greek yogurt, also known as concentrated or strained yogurt, is made by eliminating the whey and other liquids from regular yogurt ( 3 ). Because the straining process reduces the total volume, Greek yogurt takes significantly more milk than regular yogurt to make a batch of the same size.

What is the best thing to mix with whey? ›

Therefore, it's best to mix whey with a low-calorie, sugar-free liquid base such as water, black coffee, unsweetened coconut water, or unsweetened non-dairy milk. Whey protein is a great option for those looking to lose weight, in part because a diet high in protein is key to satisfying hunger (4).

What do farmers do with whey? ›

Whey management options

Feed for farm animals. Land application to fertilize agricultural crops. Treatment in an anaerobic digester (For more information, please visit EPA's website, http://www.epa.gov/agstar/anaerobic/ ), usually followed by land application to fertilize crops.

What is whey and how do you use it? ›

The liquid whey is filtered and dried to make whey protein powder. Whey protein powder is often used as a nutritional supplement, and it can be added to smoothies, shakes, protein bars and balls, meal replacements and more. Because whey is dairy-based, it is not a vegan product.

Is it better to mix whey with water or milk? ›

If your goal is to build muscle mass, mixing protein with milk is a better option. For those looking to limit their calorie intake, water is recommended. However, if you love the taste and texture of protein shakes with milk, then you may consider sticking to that, even if you're restricting calories.

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