What to do with Whey

[so lucky]

That's one of those songs you just can't help but sing along to! Paul Simon has always been one of my favorite singer/composers.

 

[Dawn419]

That song has been stuck in my head ever since!

Just hop on the bus, Gus...
don't need to discuss much...
Just drop of the key, Lee...
and set yourself free...

 

[luvinlife offthegrid]

Mine too.

I had to get the CD out and play it a bunch of times. Now I have "Late in the Evening" in my head. :bun

Ok now someone say something about whey so we don't kill the thread!

 

[so lucky]

OK.... Whey Down Upon the Suwannee River

 

[peteyfoozer]

OK.... Whey Down Upon the Suwannee River

 

[luvinlife offthegrid]

 

[Dawn419]

You are whey too funny, sl!

Okay, now to get serious! Found the two recipes that I was looking for that use whey.

-Garden Salad Dressing Mix:

Fresh basil, parsley, oregano, scallions (or any other blend of your favorite herbs)
1 1/2 T Sea Salt
1 T Black Pepper
4 T Whey

Puree all ingredients in food processor. This will fill a quart jar just over halfwhey.
Ferment at room temperature for 2 to 3 days, then refrigerate.

To use, add a glob of herb mixture to a cruet with some vinegar and olive oil. Shake well before using,


-Fermented Minced Garlic:

For Pint Jars (prepare in a quart jar):

4 - 5 garlic heads (bulbs)
2 teaspoons Sea Salt
2 Tablespoons whey

Peel and mince garlic, put into glass jar. Add sea salt and whey. Top ingredients off with filtered water (in quart jar) for 2 - 3 day fermentation at room temperature, then transfer to pint jars, store in refrigerator.


For Quart Jars:

15 heads (bulbs) of garlic
A couple Tablespoons Sea Salt
6 - 7 Tablespoons whey

Peel and mince garlic, put into glass jar. Add sea salt, whey and filtered water (add enough water so that the garlic is under the liquid). Ferment at room temperature for 2 - 3 days, then refigerate.

I will be trying the minced garlic recipe as soon as my garlic gets harvested and will post back here after it's done.


I am on a roll...just found another way to use it:

-Sprouting Grains:

1 Cup grains
1 Cup warm water
2 Tablespoons whey or ACV

Cover jar with cheesecloth. Let sit at room temperature for 7 to 24 hours.

Drain, rinse and add more water and whey or ACV (do this about every 8 hours).

Wait for sprouts.

***If you increase the amount of grains, make sure to increase the other ingredients.

 

[Strysa]

Thank you everyone. There is no whey having a good time could ever kill a thread! I appreciate you assuming I know nothing about making wine because I didn't have a clue . I have been wanting to start brewing my own beer but maybe we will try wine instead.

 

[Marianne]

What a great thread.

I am out of whey now and I miss it! It's great in breads, pancakes, lots of things. Thanks for the link and the recipes!

 

[Corn Woman]

I freeze it and use it when I bake. Only problem is running out of freezer space.