One gallon of farmer’s cheese generates about three quarts of whey. Most beginners pour it down the drain — every drop actually has a use.
Where it goes
- Bread: substitute whey for water in any yeast bread recipe for a more tender crumb and a slightly richer, buttery flavor.
- Soup: use as the base for vegetable, bean, or potato soup for added body and mild savory depth.
- Garden: dilute ten to one with water for acid-loving plants like tomatoes, blueberries, and roses.
- Animals: excellent supplemental feed for chickens and especially pigs, who thrive on it.
Traditional Amish whey bread is noticeably better than water-based bread to most people who taste them side by side.