Whey

[LakeFlyPie]

I made paneer today and have approx 2 pints of whey. It looks much creamier than the pictures of whey in the recipes I've looked at so far. Haven't found anything very inspiring to do with it, pancake batter looked like a reasonable idea but I used vinegar as the curdling agent so think that might be a bit sour for sweet pancakes.
Any top tips?

Do you bake bread? I think you can add whey instead of water.

You can lacto ferment veggies (radishes are especially delicious!) with whey and salt. I’ll have to hunt down my fermenting book for the exact recipe, but there’s loads of online tips.

Whey in a brownie batter is delicious, the acidity cuts through the richness.

I make yoghurt and have a lot of left over whey. I use it in marinades for curries and as a milk/buttermilk substitute in baking bread and muffins. I have also used it in scones but I find it makes the texture less fluffy than milk.

I have a similar problem with the by-product of yoghurt making. I made myself a list!

In cooking;
use in place of milk / buttermilk, lemon juice
rice pudding or risotto
make smoothies
use as a base for soup, thicken gravy, add to stew
use to make stock
soak oats, nuts or grains
use as the acid in salad dressings (eg vinaigrette, ranch)
tenderise meat
use as a brine eg for feta or for turkey
make caramel

Use in the garden:
dilute 1:1 with water, spray to keep mildrew at bay
to increase acidity in soil eg for tomatoes, blueberries, roses; to turn hydrangeas blue
add to compost

Use as a beauty product:
acidity makes it a good skin toner or bath-addition
add honey to make a face mask
hair conditioner