Author Topic: What to do with whey  (Read 1081 times)

Offline Pete S

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Re: What to do with whey
« Reply #15 on: May 20, 2014, 06:30:37 PM »
It is a source of nitrogen but don't use to much or you will get all vines and few tomatoes;

Offline TimT

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Re: What to do with whey
« Reply #16 on: May 20, 2014, 07:10:14 PM »
Source of nitrogen? Well now, that's interesting....

I read, maybe at the beginning of last year, that it was good for tomatoes since it was acidic and tomatoes like acidic soil.... I told that to my wife recently and she immediately looked up a source that pretty much directly contradicted this (tomatoes *don't* like acidity, it said).

Perhaps the nitrogen helps to make it a happy environment for yeast - aside from sugar, yeast likes various nutrients; nitrogen is one of those.

Offline knipknup

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Re: What to do with whey
« Reply #17 on: May 20, 2014, 10:57:48 PM »
I make smoothies with it. I love the lactic flavor it adds.
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Offline botanist

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Re: What to do with whey
« Reply #18 on: June 28, 2014, 03:37:59 AM »
I agree with the use of whey in sourdough bread--in place of most of the water.  I also sometimes put (failed) cheese curds in my sourdough bread--like curds that are too dry to knit well.  I wouldn't spray it on fruit trees though, as it might provide a great starter for nasties.
before goats, store bought milk = chevre & feta, with goats, infinite possibilities, goatie love, lotta work cleaning out the barn!

Offline gjfarm

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Re: What to do with whey
« Reply #19 on: August 01, 2014, 02:52:11 PM »
Just about any type of baking.  I've used it in quick breads, cakes, cookies, raised dough, etc.  Just substitute it (all or part) for the milk or water in the recipe.  It may make some of your items raise faster  a or be a little lighter.  Using it has never completely screwed up a a recipe on me.