# What to do with whey and other yogurt making questions **URL:** \ **Category:** Cafe Society\ **Created:** [May 17, 2014, 2:50pm UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633 "2014-05-17T14:50:24Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Ellen\_Cherry](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ellen_cherry/32/3600_2.png) [@Ellen\_Cherry](https://boards.straightdope.com/u/Ellen_Cherry)\ **Post date:** [May 17, 2014, 2:50pm UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/1 "2014-05-17T14:50:24Z")
I’ve been making a lot of my own yogurt and my family is enjoying it immensely. I strain it to make very nice Greek yogurt, and consequently I have a lot of whey. I have saved and frozen quite a bit of it to throw in smoothies but I don’t make them an awful lot and I have quite a nice stockpile now. So my question… What if anything can one do with excess whey? A second question I have is not specific to yogurt making but I ask it here because it’s germane. I’m having a hard time heating milk. (And I call myself a cook!) I have Calphalon pans and perhaps I’m just turning it up to high but I’m having a bad time with scorched milk in the bottom. Also I have a gas stove . Any tips? ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [May 17, 2014, 4:18pm UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/2 "2014-05-17T16:18:10Z")
You can make ricotta cheese from whey, but perhaps not as filtered as what you have left. ---
**Author:** ![FeAudrey](https://avatars.discourse-cdn.com/v4/letter/f/7feea3/32.png) [@FeAudrey](https://boards.straightdope.com/u/FeAudrey)\ **Post date:** [May 17, 2014, 5:57pm UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/3 "2014-05-17T17:57:53Z")
> [@Ellen\_Cherry](#): > > … What if anything can one do with excess whey? Second TriPolar on the ricotta cheese. I liked this book about dairy foods history and background (with recipes, including for making ricotta): > **[Milk: The Surprising Story of Milk Through the Ages: Mendelson, Anne:...](https://www.amazon.com/Milk-Surprising-Story-Through-Ages/dp/1400044103)** > > Milk: The Surprising Story of Milk Through the Ages \[Mendelson, Anne\] on Amazon.com. \*FREE\* shipping on qualifying offers. Milk: The Surprising Story of Milk Through the Ages > [@](#): > > … I’m having a hard time heating milk … a bad time with scorched milk in the bottom … Any tips? If you have a slow cooker (CrockPot), try that. I have gotten good results making custard-type rice pudding in mine (formerly used a double-boiler). ---
**Author:** ![Alan\_Smithee](https://avatars.discourse-cdn.com/v4/letter/a/2acd7d/32.png) [@Alan\_Smithee](https://boards.straightdope.com/u/Alan_Smithee)\ **Post date:** [May 17, 2014, 8:00pm UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/4 "2014-05-17T20:00:19Z")
Apparently this is a big industrial problem with the popularity of Greek-style yogurt. They can’t use all the stuff the produce, and it’s hard to dispose of without causing problems. If you pour it into a river out lake it jacks with the ecosystem. ---
**Author:** ![Miss\_Gnomer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/miss_gnomer/32/3466_2.png) [@Miss\_Gnomer](https://boards.straightdope.com/u/Miss_Gnomer)\ **Post date:** [May 18, 2014, 8:33am UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/5 "2014-05-18T08:33:28Z")
Dan Lepard has a recipe for whey bread - delicious! I’ve not tried other versions but a friend of mine just replaces water in her bread making with whey. ---
**Author:** ![Ellen\_Cherry](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ellen_cherry/32/3600_2.png) [@Ellen\_Cherry](https://boards.straightdope.com/u/Ellen_Cherry)\ **Post date:** [May 18, 2014, 11:12am UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/6 "2014-05-18T11:12:17Z")
Whey bread? Wow. What’s it like? ---
**Author:** ![JKilez](https://avatars.discourse-cdn.com/v4/letter/j/e5b9ba/32.png) [@JKilez](https://boards.straightdope.com/u/JKilez)\ **Post date:** [May 18, 2014, 2:47pm UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/7 "2014-05-18T14:47:10Z")
> [@Miss\_Gnomer](#): > > I’ve not tried other versions but a friend of mine just replaces water in her bread making with whey. I have done this as well. It is a good way to recycle that byproduct. > [@Ellen\_Cherry](#): > > Whey bread? Wow. What’s it like? It tastes like bread. Many normal bread recipes call for milk or dry milk to add a little tang to the flavor and to help give the crust some color. It is not much different. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [May 18, 2014, 2:49pm UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/8 "2014-05-18T14:49:29Z")
> [@JKilez](#): > > I have done this as well. It is a good way to recycle that byproduct. > > It tastes like bread. Many normal bread recipes call for milk or dry milk to add a little tang to the flavor and to help give the crust some color. It is not much different. Sounds interesting. I’m getting into baking now, but I don’t generally end up with any whey from the other things I prepare. Maybe I’ll make some cheese or something just to try this out. ---
**Author:** ![ashtayk](https://avatars.discourse-cdn.com/v4/letter/a/e68b1a/32.png) [@ashtayk](https://boards.straightdope.com/u/ashtayk)\ **Post date:** [May 19, 2014, 4:01pm UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/9 "2014-05-19T16:01:55Z")
If you need to just warm the milk (you need to get it to around 115F) then the microwave is the best bet. ---
**Author:** ![JKilez](https://avatars.discourse-cdn.com/v4/letter/j/e5b9ba/32.png) [@JKilez](https://boards.straightdope.com/u/JKilez)\ **Post date:** [May 19, 2014, 6:01pm UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/10 "2014-05-19T18:01:37Z")
> [@ashtayk](#): > > If you need to just warm the milk (you need to get it to around 115F) then the microwave is the best bet. To do it properly, you first need to heat the milk to just over 180F to kill any existing non-yogurt bacteria. After the milk cools to below 130F, you can add the live yogurt cultures. I have had great luck using a slow cooker for heating the milk. It takes longer, but it is very forgiving and you do not have to watch it. ---
**Author:** ![Ellen\_Cherry](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ellen_cherry/32/3600_2.png) [@Ellen\_Cherry](https://boards.straightdope.com/u/Ellen_Cherry)\ **Post date:** [May 19, 2014, 8:42pm UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/11 "2014-05-19T20:42:46Z")
Right, 180 is the target temp, and I’m getting scorched milk on the bottom of the pan. I really don’t want to do it in the crockpot; I want to get it over with while I’m in the kitchen cooking dinner. Plus the idea of pouring milk out of a crock pot into jars makes me want to scream and chuck the whole project. :eek: I am going to try some whey bread, though. And I intend to look up how to make ricotta. Lasagna here I come. ---
**Author:** ![Teacake](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@Teacake](https://boards.straightdope.com/u/Teacake)\ **Post date:** [May 19, 2014, 9:24pm UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/12 "2014-05-19T21:24:11Z")
Maybe try one of those heat-spreader/regulator things that you put on the gas ring and then put the pot on top. I can’t remember what they’re called but maybe someone can. I usually use my whey in bread. I just replace the water. It seems to give a more elastic crumb for things like ciabatta, though that might be my imagination. I like it in rye bread. I’ve also used it in soups and stews, again just replacing any water I might have added. ---
**Author:** ![even\_sven](https://avatars.discourse-cdn.com/v4/letter/e/dfb087/32.png) [@even\_sven](https://boards.straightdope.com/u/even_sven)\ **Post date:** [May 19, 2014, 9:27pm UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/13 "2014-05-19T21:27:45Z")
I used to make my own soft cheese, leaving me with lots of whey. I basically used it like water in breads, sauces, soups, potato and rice recipes, etc. Whey can be used almost anywhere water goes. ---
**Author:** ![Washoe](https://avatars.discourse-cdn.com/v4/letter/w/ecae2f/32.png) [@Washoe](https://boards.straightdope.com/u/Washoe)\ **Post date:** [May 19, 2014, 10:00pm UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/14 "2014-05-19T22:00:50Z")
You can solve the scorched milk problem by not heating it. Just take cold, pasteurized milk straight out of the fridge, pour it in the yogurt maker, and add the starter. As soon as the milk reaches the appropriate temperature, the curdling process will begin. I’ve been doing it this way for over 20 years. Works every time. ---
**Author:** ![FeAudrey](https://avatars.discourse-cdn.com/v4/letter/f/7feea3/32.png) [@FeAudrey](https://boards.straightdope.com/u/FeAudrey)\ **Post date:** [May 20, 2014, 1:44am UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/15 "2014-05-20T01:44:40Z")
> [@Ellen\_Cherry](#): > > … the idea of pouring milk out of a crock pot into jars makes me want to scream and chuck the whole project. :eek: … Sit down, take a few deep breaths, and dig a ladle out of the gadget drawer. ---
**Author:** ![johnpost](https://avatars.discourse-cdn.com/v4/letter/j/f17d59/32.png) [@johnpost](https://boards.straightdope.com/u/johnpost)\ **Post date:** [May 20, 2014, 4:28am UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/16 "2014-05-20T04:28:57Z")
i put the milk in quart jars. place the jars in a larger slow cooker with water in it. heat to sterilize, remove jars and let jars and water cool to inoculating temperature, place jars back in water, inoculate, ferment. if you are scalding then you have too high a local heat. use lower flame with longer time, use a thicker bottom pan or heat spreader. ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [May 20, 2014, 1:18pm UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/17 "2014-05-20T13:18:42Z")
Use the microwave. It’s fast, plus you can heat in your incubation vessel and avoid another pot. ---
**Author:** ![Ellen\_Cherry](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ellen_cherry/32/3600_2.png) [@Ellen\_Cherry](https://boards.straightdope.com/u/Ellen_Cherry)\ **Post date:** [May 21, 2014, 1:35pm UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/18 "2014-05-21T13:35:34Z")
You all are geniuses! A ladle! 🙂 Anyway, thanks for all the wonderful information. I’m going to whey-ify my cooking and heat my yogurt milk in the microwave. I might even go wild and try it cold. Thanks again. ---
**Author:** ![Toucanna](https://avatars.discourse-cdn.com/v4/letter/t/3bc359/32.png) [@Toucanna](https://boards.straightdope.com/u/Toucanna)\ **Post date:** [May 22, 2014, 12:03am UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/19 "2014-05-22T00:03:35Z")
My mom makes yoghurt which I strain (through cheesecloth) to make cheese and my sister uses the whey in her bread recipes. Then we make cheese sandwiches! Yum! 😃 ---
**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\ **Post date:** [May 22, 2014, 1:21am UTC](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633/20 "2014-05-22T01:21:17Z")
> [@even\_sven](#): > > I used to make my own soft cheese, leaving me with lots of whey. I basically used it like water in breads, sauces, soups, potato and rice recipes, etc. Whey can be used almost anywhere water goes. The whey from acid-precipitated cheese and yogurt, known as acid whey, has only slight nutrition. Depending on exactly what kind of a job you did precipitating out the proteins, there will be one or two grams of protein per cup, and some sugars. You can use it as described above, but its not really a waste if you just pour it off. You can only use “sweet” whey (whey resulting from rennet-based cheeses) to make ricotta cheese. The whey resulting from yogurt making won’t make cheese (you already removed almost all the protein in your yogurt process). [Next page](https://boards.straightdope.com/t/what-to-do-with-whey-and-other-yogurt-making-questions/688633.md?page=2)