You might remember our previous blog post on why you should use your left-over Whey. It was a great educational post about all the health benefits of using your whey for other recipes; including protein addition and minerals. But now we wanted to share our 3 favorite Whey recipes and the best ways to store your whey.

Recipe 1: Pizza Dough

Ingredients
2-2 ⅓ cups all-purpose flour 
1 packet instant yeast (2 ¼ teaspoons)
1 ½ teaspoons sugar
⅛-¼ teaspoon garlic powder and/or dried basil leaves optional
2 Tablespoons olive oil + additional
¾ cup salted Whey (175ml)

Instructions

1. Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
2. Add olive oil and warm water and use a wooden spoon to stir well very well.
3. Gradually add another 1 cup of flour. Add any additional flour as needed, stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
4. Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
5. Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
6. Allow dough to rise for 30 minutes or until doubled in size. 
7. Once the dough has risen, use your hands to gently deflate it and transfer it to a lightly floured surface and knead briefly until smooth.
8. Transfer dough to a parchment paper-lined pizza pan and either pinch the edges or fold them over to form a crust.
9. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
10. Add desired toppings and bake in a 425F preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Recipe 2: Whey Caramel 

Ingredients
2 cups sugar
1 tablespoon vanilla extract
½ cup butter
8 cups salted Whey 

Instructions

1. Simmer the whey in a pot on medium heat until reduced by half. Skimming off foam if needed.
2. After reduced, stir in sugar and bring to a simmer
3. Leave simmering for approx. 1 hour (stir every 10 minutes or if needed)
4. It will start to bubble and foam, keep it going on low and keep an eye on the color. Once the color is a medium-dark, stir in the cold butter, salt, and vanilla
5. Enjoy!

Recipe 3:Peach Nice Cream

Ingredients
½ cup sugar
2 tablespoon raspberry vinegar
2 lbs chopped peaches
⅓ cup Whey 

Instructions

1. Place the fruit in a blender and purée until nearly smooth
2. Blend in sugar, whey, vinegar, and sugar
3. Transfer to a covered container and refrigerate for at least 4 hours and up to 1 day
4. Stir the mixture, then churn it in an ice cream maker or mix using a hand mixer until soft-serve texture
5. Transfer to a metal loaf pan, press a sheet of plastic wrap directly on the surface, and cover tightly with foil. Freeze for 4 hours
6. Enjoy!

How to Store Whey?

There are many different options! Our go-to is to can it with a mason jar and keep it in the fridge (This last about 6 months). Although another great method is to pour it back into the milk jug you used, this will last slightly shorter but works great! Below are all the different methods you can use and how long they would last. 

Ways to Store Whey:

• Airtight glass container in the fridge: 5-6 months
• Freeze in airtight glass/Tupperware: 6-9 months
• Milk jug in fridge: 3-4 weeks

How do you know if your Whey has gone bad?

If the whey has changed consistency — like if it's more densely packed and closer to wet sand than when you bought it — that might be a bad sign. If it smells weird or looks moldy, that's a bad sign.