what do do with the whey after making greek yogurt

The whey left after making Greek yogurt is useful, not waste. You can store it and use it in baking, cooking, smoothies, or even as a starter for the next yogurt batch.

Easy uses

• Replace some or all of the water or milk in bread, pancakes, muffins, biscuits, or pizza dough for a mild tang.

• Use it in oatmeal, rice, quinoa, pasta, soups, or beans instead of water.

• Blend it into smoothies or protein shakes.

• Use it to marinate meat or as a liquid in dressings and sauces.

• Save a little to start your next yogurt batch if it is fresh.

Storage

Keep whey in a clean, sealed container in the fridge for a couple of weeks, or freeze it in ice cube trays for longer storage.

A few cautions

• The taste is tart, so start by substituting a small amount if you are unsure.

• If you want to use it for plants, dilute it first rather than pouring it on full strength.

• For pets, check with a vet before adding it regularly to food.

Simple rule of thumb

If a recipe normally uses water, milk, or buttermilk, whey is often a good swap in whole or in part. For a quick win, pancakes or bread are usually the easiest place to start.

TL;DR: don’t toss it—use whey in baking, soups, grains, smoothies, or as yogurt starter, and refrigerate or freeze the rest.