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.