If you strain yoghurt or buttermilk to make cream cheese, you will have a liquid left over which is called whey. Here are some ideas of how you can use it.
1) Drink it: Whey is really good for you, in fact the powdered version is sold to body builders! The liquid whey has a strong taste so you might prefer to dilute it with, say, two thirds water.
2) Fermented salads: Add a tablespoon or so to each pint of salad that you are fermenting, and reduce the salt from a teaspoon to half a teaspoon.
3) Fermented bean paste: Nourishing Traditions has a great fermented bean paste recipe where you mash beans with onion, garlic, a teaspoon of seasalt and 2 T whey per pint jar. Cover airtight and leave to ferment for a couple of days. Yummy spread on bread!
4) Soak grains: You can use whey when you soak grains for bread, burgers, muesli etc. To give you an idea of the amount needed: I have a recipe for soaked burger buns which has 3 cups of flour, 1 cup of water and 1T yoghurt or whey. Basically you can use whey to soak any grains in place of yoghurt, buttermilk, vinegar etc.
5) Pancakes: Use instead of buttermilk when you make pancakes. It has the same acidity and makes great pancakes!
6) Make juice: another recipe from Nourishing Traditions: to every pint of juice add ½ tsp sea salt and 1 T whey. Cover tightly and leave at room temp for 2 days to ferment.
And don’t forget Little Miss Muffets recipe, she ate whey with her curds!!