Whey is equivalent to liquid gold. As a by-product of making kefir cheese, I always have at least a litre in the fridge at all times. I am endeavouring to adopt a little to no waste ethos in my home, so I have discovered that whey has masses of uses.
Liquid whey from milk is low in fat and contains protein of a high biological value. It is a good source of potassium and other valuable vitamins that are found in milk.
These are a few of the things that I do with the leftover whey –
- Use it on my face as a toner and cleanser
- Bath in it
- Bake with it and use it in place of liquid in cooking.
- Fermented sodas
- As a starter for other ferments
- Dilute with water and water my plants
There are however masses of other uses, so click here to read a great article all about ways with whey from ‘Don’t Waste the Crumbs’
So, what do you need to start doing? Making kefir cheese of course!