@tastespell: 5 Reasons We Never Throw Away Whey That golden liquid left behind after making cheese or strained yogurt is called whey — and it's far too good to waste. Here's what we do with ours: 1 Bread dough — replace the water in any bread recipe with whey. It adds depth of flavour, a slightly richer crumb and a better crust. 2 Scrambled eggs & omelettes — use it instead of milk. Lighter, more flavourful, barely noticeable but you'll taste the difference. 3 Plant watering — dilute with water and feed your plants. Whey is rich in nitrogen, potassium and calcium — they love it. 4 Smoothies — blend it in as your liquid base. Natural protein, no powder needed. 5 Fermentation starter — use it as the brine liquid when fermenting vegetables. The live cultures give your ferments a head start. Store whey in a sealed jar in the fridge for up to a week, or freeze it in portions for later. Simple. Proper. Nothing wasted. 💧

Taste Spell

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Thursday 26 March 2026 17:22:12 GMT