Whey from Yoghurt Cheese

[meganjane]

Can I use it as the liquid for making bread? I read somewhere that this was a good use for it, but was wondering if anyone has tried it?

[Tebasile]

Yes, you can Meganjane. I use it, whenever I have some left   

[meganjane]

Thanks Elisabeth! I'm told that it keeps for up to 6 months in a jar in the fridge, so I'll wait until I do a bread that has buttermilk in it.

[ThermomixBlogger]

Hi meganjane!

I am much too frugal to discard whey... Like Tebasile, I try to use it whenever possible. Here is a photo taken from my blog post about Torta Mascarpone. This bread was made with the whey of the mascarpone that is spread over it. Is that confusing enough? 



Yes,  but oh, so frugal and healthy!

Cheers!

[Tebasile]

You're welcome Meganjane. Use it instead water.

@ Helene: can I have a bite 

[andiesenji]

Thanks Elisabeth! I'm told that it keeps for up to 6 months in a jar in the fridge, so I'll wait until I do a bread that has buttermilk in it.

Freeze it.  I often freeze batches of whey from cheesemaking and from yogurt until I have enough to make a decent batch of ricotta. 

It is excellent in breads, both yeast and quick breads  and is also an excellent liquid for starting sourdough cultures.  The flavor that develops in these "wild" yeast breads is extraordinary.

[ThermomixBlogger]

Thanks for starting this topic Meganjane... and thanks to Tebasile... and Andiesnji too for reinspiring the whey bug in me. When I first started having leftover whey (after getting TMX) I did some research to see how I could use the whey, but what I found online was not inspiring. Now I'm going to try ricotta and sourdough.

Sourdough is an interesting subject for me and one I've shied away from. I've often had "allergic" reactions to sourdough bread in the past and not sure exactly what aspect caused it. I have a feeling these were very old starters that caused the reaction, and maybe making my own 'fresh' starter would not cause the same problem. Will have to try it and see. Living a life without sourdough has been very challenging, I'd love to find a way around this problem.

One more thing to add to my "to do" list!

 

[Russell]

Sourdough is an interesting subject for me and one I've shied away from. I've often had "allergic" reactions to sourdough bread in the past and not sure exactly what aspect caused it. I have a feeling these were very old starters that caused the reaction, and maybe making my own 'fresh' starter would not cause the same problem. Will have to try it and see. Living a life without sourdough has been very challenging, I'd love to find a way around this problem.

Do you know if you have a problem with Amines? How do you go with things like wine, soy souce, chocolates, cheese? The fermentation process creates amines which can be a problem for some people.

From the Fedup web site

Amines have been associated with migraines and headaches, as well as other symptoms of food intolerance, including irritable bowel symptoms, eczema and depression.

I'd like to give a sourdough bread a try too, but alas it will be off our list for a while.

Russell.

[ThermomixBlogger]

Thanks for this tip Russell --
I've had my suspicions over the years. Yes, I get similar effect from wine, (which serves to keep me sober    ).. but not from cheese or chocolate.  I always thought it had something to do with the fermentation aspect of the sourdough... will have to do more 'active research'.... 

Cheers,

[andiesenji]

I get severe headaches if I consume chocolate - dark, semisweet, and even "white" chocolate, etc., but I have no symptoms with products made from cocoa. 
It is not a classic migraine as it is on both sides of my head, right above the brow ridge but I also have light sensitivity with it. 
I've been tested by three different neurologists and they say it is just an anomaly - there is no capillary constriction or other venous reaction.
I'm not affected at all by cheeses (I love cheese and consume a lot and my cholesterol is still low), or sourdoughs, even the extremely long fermented rye breads that have a distinct alcoholic aroma when raw.

I am allergic to alcohol so don't drink most wines, beers, etc.  The alcohol-free wines and beers don't produce the headaches or other reactions so I am not reacting to the yeasts or other components.   I react to rubbing alcohol on my skin, especially if there is an open cut or scratch. 

Often these reactions are highly individualized and are sometimes "curable" by consuming minute amounts and gradually increasing the amount as tolerated but this should be done under the supervision of a doctor.  I don't recommend that anyone try it on their own.

[sue_h]

Thanks MeganJane for posting this topic. I was just deliberating what to do with my whey and was going to post a topic. I should have guessed someone faithful TM member will already have asked and it will have been answered. I love the idea of adding it to bread. I might give it a go in muffins and pancakes as well.

[meganjane]

Glad you found it useful Sue. I might try making ricotta next time I have some whey. I haven't made any yoghurt cheese for a while, so I'm off to drain my yoghurt right now!

[berringamababe]

I also freeze the whey and I use it in KFC coating and inplace of milk in some cakes, scones - never waste it.

Very interested in the allergy reaction, I decided that I was allergic to sulphites and am careful on what I eat and wine I drink.  I am looking forward to more research.

I love this forum

[opi2kenopi]

Thanks all for this thread and for meaganjane for asking the question.  I have yoghurt cheese straining at the moment and used some of the whey in place of water in some english muffins.  They were all good .

Good to know it can be frozen, and someday I will definitely give ricotta a go. 

I, too, love this forum and my TMX.  Very inspiring.

[Persistenttiger]

http://cooking.stackexchange.com/questions/20825/using-whey-from-yogurt-to-make-ricotta

This gives an interesting (and seems valid) reason why you can't make ricotta from whey from yogurt cheese. I've just tried and failed (and then googled afterwards to find out why).   Oh we'll, I suppose I'll stick to using it in baking!