What's your favorite Whey to use whey?

[bansidhe]

What is your favorite way to use up whey?  Mine is to make Primm.  I love it!  And it takes practically no supervision...

Each week I make it after my weekly cheese make. Then all week I have a crock of it ready for me to dip into .

What about you?

[rsterne]

We use it for fertilizer in our garden, particularly on acid-loving plants like blueberries, raspberries and tomatoes....

Bob

[bansidhe]

Ahhh yes, I do have some small blueberry twigs.... (we've a BIG rabbit problem).  Perhaps I will sue the whey for that, too

[Aris]

 I drink some of it and used the leftovers on my tomato plants. What is a Primm?

[MacGruff]

Many times I will make Ricotta. Many other times my wife grabs it and uses it for the breads she bakes (it adds a completely different flavored dimension to breads that have a liquid component. Unfortunately, it's always small amounts); In the winter we use it instead of water in many soups.

What's left typically goes to the garden.

[bansidhe]

Prim (m?) is whey that's been cooked down until it caramelizes.  It's on the way to mysost. That is it's not cooked down as much.   I love the stuff.  It's sweet, tangy, malty tasting.  When making it the other day, I tased the whey before it got too brown.. it was significantly reduced but still very much a liquid and not at all brown. Anyway, it was DELICIOUS!  A bit too sweet.. but I though of all the things I could use that for..  Like to drizzle over ice cream.  Yum..

[Aris]

Ah so its Brunost or Gjetost. I wonder why they have so many names for essentially the same product. I will try that next time when I make cheese. Water Buffalo milk has lots of lactose and solids, yield will be good. There is a province here in the Philippines that makes a product pretty similar to Brunost. It is a candy called pastillas de leche made from water buffalo milk.

[bansidhe]

Ahhh yes.  That makes sense.. there are a few caramlized leche" things here, too.  I never put it together until you mentioned it