What to do with whey

[Pete S]

It is a source of nitrogen but don't use to much or you will get all vines and few tomatoes;
                                                                                                                      Pete

[TimT]

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.

[knipknup]

I make smoothies with it. I love the lactic flavor it adds.

[botanist]

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.

[gjfarm]

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.

[bill shaver]

I'd speard it on a fild farm from anyones home as  in summer it brings on the flies & voila...birds show up to.....

[Al Lewis]

I have a friend that raises pigs and they love it!!!

[Stinky]

Chickens, bread, plants, sink.

[qdog1955]

When the whey reaches about 4.5 to 4.7 PH ---it's perfect for blueberries, though it should still be diluted with water before adding to soil-----tomato prefer 6.7 to 7.0 ---whey is to acidic.
Qdog