The Lifespan Of Whey: How Long Does It Last?

Whey is the cloudy, yellowish liquid that is leftover after milk is curdled. It can be kept in a covered container in the refrigerator, where it will last for several months. It can also be frozen and used later.

Freeze it for later

If you're anticipating a milk-less time of year, freezing your whey is a great option. Try putting it in ice cube trays or small cups to make the proper portion sizes. Then pop out the frozen cubes and store them in a baggie. Whey can be frozen for up to six months.

Use it in baking

Whey is a cloudy, yellowish liquid that is leftover after milk is curdled. It is packed full of protein, vitamins, minerals, and enzymes. There are two kinds of whey: acid whey and sweet whey. Acid whey is the whey resulting from cheese in which an acid (like vinegar or lemon juice) has been added to aid in the curdling process. Sweet whey is the whey resulting from cheese that is cultured or curdled with rennet instead of additional acid.

• Substitute whey in any baking recipe that calls for water (or even milk). I love making fresh breads and rolls with my leftover whey. Also try it in cornbread, pancakes, waffles, muffins, homemade biscuits, homemade tortillas, and more!
• Use whey to cook pastas, potatoes, oatmeal, or rice. Boiling the whey will cause it to lose its raw properties. However, if you feel like you are drowning in whey, this is a wonderful way to use it up and add extra flavor to the foods.
• Add whey to soups and stews. Perhaps it could take the place of some of your homemade stock or broth?
• Add whey to homemade fruit smoothies, fruit slushies, or milkshakes. The sky is the limit when it comes to all the flavor combos you can make.
• Make whey lemonade. I’ve seen several delicious-sounding recipes for lemonade-type drinks using whey. It’s on my list of things to try this summer!
• Freeze it for later. If you anticipate a milk-less time of year (perhaps when your animals are dried up), you can easily freeze whey for future use. Try putting it in ice cube trays or small cups to make the proper portion sizes. Then pop out the frozen cubes and store in a baggie.
• Use it as a brine for your homemade cheese. Store your mozzarella or feta cheese in a whey brine to keep the cheese fresh longer.

Make ricotta

Making ricotta cheese from whey is a great way to use up the excess whey from cheesemaking. The process is simple and quick, and the end product is a delicious, creamy, white, mild, and soft cheese. Here is a step-by-step guide on how to make ricotta from whey:

Step 1: Heat the Whey

Add the whey to a heavy-bottomed pot and place it on the stovetop. Turn the heat to medium and slowly heat the whey to 190-200°F (87-93°C) while stirring frequently to prevent scorching.

Step 2: Add an Acid

Remove the pot from the heat and add an acid, such as vinegar or lemon juice. Stir it in for about a minute. You will see the whey start to curdle. Let it sit for a few minutes. The amount of acid you add will depend on the type of whey you are using. For sweet whey, you may need to add more acid, while for acid whey, you should add less to avoid making the cheese too tangy.

Step 3: Strain the Whey

Place a strainer over the sink or a bowl if you want to catch the liquid. Line the strainer with cheesecloth, a flour sack towel, or butter muslin. Pour the curdled whey into the lined strainer and let it drain for a few minutes.

Step 4: Hang the Cloth

Gather the ends of the cloth and tie them. Hang the cloth on a cabinet with a bowl underneath to catch the remaining whey. The draining time will depend on the amount of whey you are processing, typically ranging from one hour to several hours.

Step 5: Remove the Ricotta from the Cloth

Open the cloth and use a spoon to scrape the soft ricotta into a bowl.

Storing Your Ricotta Cheese

Before storing, add salt to taste, using non-iodized salt such as sea salt, kosher salt, or cheese salt. Mix the salt well into the cheese. Transfer the ricotta to an airtight container and store it in the refrigerator.

Your homemade ricotta cheese can be served immediately, but it will benefit from a curing period in the fridge, about 24 hours. You can use this ricotta in various dishes, such as pasta, salads, sandwiches, or desserts with honey, fruit, chocolate, or jam. Enjoy!

Make a marinade

Whey is a liquid byproduct of cheese-making. It is packed with protein, vitamins, minerals, and enzymes. There are two types of whey: sweet whey and acid whey. Sweet whey is the whey resulting from cheese that is cultured or curdled with rennet instead of additional acid. Acid whey, on the other hand, is the whey resulting from cheese in which an acid (like vinegar or lemon juice) has been added to aid in the curdling process.

Ingredients:

• 1 cup of whey (from cheese-making or drained from yogurt, sour cream, or cottage cheese)
• 1 teaspoon of Italian seasoning
• 1 teaspoon of garlic powder
• 1 teaspoon of parsley
• 1/4 teaspoon of black pepper

Method:

Mix the seasonings and whey together. Pierce holes in the meat with a sharp knife or fork. Pour the marinade over the meat and allow it to marinate for at least 2 hours in the refrigerator. Turn the meat every 30 minutes to ensure all sides are marinated. Broil, grill, roast, or fry the meat as you normally would.

Feed it to your pets

Whey is the cloudy, yellowish liquid that is leftover after milk is curdled. It is packed full of protein, vitamins, minerals, and enzymes. There are two kinds of whey that you will encounter in your home dairying adventures:

• Acid Whey- the whey resulting from cheese in which an acid (like vinegar or lemon juice) has been added to aid in the curdling process. (Some types of mozzarella, lemon cheese, or farmer’s cheese).
• Sweet Whey– the whey resulting from cheese that is cultured or curdled with rennet instead of additional acid. (Like soft cheeses and traditional mozzarella.)

For Dogs

Our dogs love it when I pour a little whey on their dry food and make it into a cereal. It’s quite the treat.

For Chickens

Our chickens love it and so did our pigs.

For Pigs

For centuries, cheese makers have fed their leftover whey to their pigs. Most notably, the whey from Parma Cheese goes to the pigs that make up Parma Ham.

Frequently asked questions