Does anyone have any other uses for whey (from cow milk) other than giving it to the hogs or chickens?

Thanks, Karen

-- Karen (KarenVF@aol.com), November 16, 2000

Answers

Maybe you could make your own Yoo-Hoo chocolate drink, they use whey in making it.

-- Jay Blair in N. AL (jayblair678@yahoo.com), November 16, 2000.

Great plant food (outside only!)

-- Kathy (catfish@bestweb.net), November 16, 2000.

One of my favorite books, "Stocking Up III" from the Rodale institute contains a nice ricotta cheese recipe as follows:

2 1/2 gallons of liquid whey 1 pint of whole fresh milk 1 cup of cider vinegar

Heat the whey until the cream rises to the surface. Add milk and continue heating to just below the boiling point (about 200 degrees F). Stir in the vinegar and reove immediately from heat. Dip out whey into a cheesecloth lined colander and drain. Then hand the cheesecloth to drain further.

I'd like to add that I've had good experiences with this cheese recipe though I like to add a little salt to season it up. It goes nicely in lasagna or stirred into tomato sauce.

-- Anne Tower (bbill@wtvl.net), November 16, 2000.

I use whey in bread recipes and it works great. I know people that feed it to their dogs...but a word of caution....not too much or it'll give them the runs. It would probably work good for replacing water in things like chicken casserole or dressing too.

-- Amanda S (aseley@townsqr.com), November 16, 2000.

I like whey, too...you could sit on a tuffet....

-- snoozy (allen@oz.net), November 17, 2000.

There's a whey cheese called gjetost (spelling!!). It originated in Norway, I think -- I've bought it at the store, and liked it in small amounts, it's very different. But I did see a recipe for it in my cheesemaking book.

-- Kathleen Sanderson (stonycft@worldpath.net), November 17, 2000.

I am (was) the queen of ricotta (but with sheeps milk) - The recipe with cows milk is the same but you get less ricotta.

Strain the whey, give it a good stir , bring to an almost boil - when it is almost boiling you will see the ricotta rising to the top .... DON'T STIR - DON'T TOUCH!!! When it starts almost boiling (mine did boil sometimes, so it isn't so tragic!) , and you see the ricotta at the top , shut off the fire . Wait 5 minutes and then gentle skim off the ricotta with a slotted spoon . Put it in a cheese old sorta thing (I have the ones for ricotta)- let it drain - when it is cooled down , it is ready.

One thing you can do to get a little more ricotta is after straining the whey add a cup of milk .

I have never heard of adding vineager to make ricotta.

The norweigen cheese is made basically by boiling down the whey until it is soild ( takes forever - and only feasible if you have a wood stove and a lot of time to stir and keep it from burning)

Sometimes I used whey instead of water in my soups or when baking bread - they both come out great this way.

-- kelly (kellytree@hotmail.com), November 23, 2000.