Don’t Toss That Whey! Here’s How to Use It (Recipes Even for Picky Eaters)

If you’ve made queso panela or homemade yogurt, you’ve seen the pale yellow liquid that drains off. That’s whey—and it’s not kitchen waste. It’s a surprisingly nutritious liquid that deserves a permanent spot in your cooking routine.

Before you pour it down the sink, let’s talk about what whey is and how to use it in simple, family-friendly meals (even ones your picky eaters will say yes to).

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P.S. This post is entirely generated by ChatGPT, inspired by my recent discovery of the benefits of whey.

What Is Whey—and Why Should You Save It?

Whey is the liquid left behind after milk curdles during cheese or yogurt making. It’s naturally rich in:

• Protein (especially lactalbumin and lactoglobulin)

• Calcium and phosphorus

• Probiotics (especially if it's leftover from yogurt)

• B vitamins

• Electrolytes, like potassium and magnesium

It has a lightly tangy flavor and a thin, watery texture—making it easy to mix into everyday dishes.

How to Store Homemade Whey

• Keep it in a sealed jar in the fridge for up to 2 weeks.

• Freeze it in portions (ice cube trays or small jars) if you won’t use it right away.

• Shake before using—some sediment is normal.

List of ideas for recipes that use whey (click below to expand recipes):

Whey Pancakes (Soft & Tangy)

Ingredients:

• 1 cup flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 egg

• 3/4 cup whey

• 1 tbsp melted butter

• 1 tbsp sugar (optional)

Instructions: Whisk everything together. Cook pancakes in a buttered pan until golden. The whey makes them soft with a subtle tang—like buttermilk pancakes, but with extra nutrients.

Fluffy Whey Scrambled Eggs

Ingredients:

• 4 eggs

• 1/4 cup whey

• Salt and butter

Instructions: Whisk whey into the eggs and cook gently in butter. The whey makes the eggs extra fluffy and adds just a hint of savory depth—no picky eater will notice.

Mac & Cheese with Whey in the Sauce

Ingredients:

• 8 oz elbow pasta

• 2 tbsp butter

• 2 tbsp flour

• 1 cup milk

• 1 cup homemade whey

• 2 cups shredded cheddar

• Salt to taste

Instructions: Cook pasta. In a pan, melt butter, whisk in flour, then slowly add milk and whey. Stir until thickened. Add cheese and melt. Combine with drained pasta. Creamy, cheesy, and extra nourishing with the whey.

Smoothie with Whey Instead of Juice or Milk

Ingredients:

• 1 banana

• 1/2 cup berries

• 1/2 cup plain yogurt

• 1/2–3/4 cup whey

Instructions: Blend until smooth. Whey adds protein and tang without any artificial ingredients. It's a great way to use whey from your yogurt recipe—especially if it's probiotic-rich.

Soft Baked Muffins or Banana Bread

Ingredients:

• 1 ½ cups mashed ripe banana

• 2 eggs

• ½ cup whey

• ⅓ cup melted butter

• ½ cup brown sugar

• 1 ¾ cups flour

• 1 tsp baking soda

• ½ tsp salt

Instructions:Mix all ingredients in a bowl just until combined. Scoop into muffin tin and bake at 350°F for 18–22 minutes, until golden and set. Whey adds moisture and softness without changing the banana flavor.

Soft & Airy High-Hydration Sourdough Whey Bread

Ingredients:

• 500g bread flour

• 395g homemade whey (vanilla or plain)

• 220g bubbly sourdough starter

• 10g salt

• 15g butter (optional)

Highlights:

• Mix flour + whey → rest 45 min

• Add starter, salt, butter → stretch & fold every 30 min x5

• Shape, proof 2 hrs

• Bake in hot Dutch oven at 475°F:20 min covered + 20–25 min uncovered

• Cool 1 hour before slicing

Nutrition (per slice): 165 cal, 5g protein, 30g carbs, 2g fat

👉 Full recipe here