The surprising benefits of whey: Don't pour this liquid gold away

Whey is a byproduct of cheese production but certainly not waste. It is an excellent addition to various cuisines and a valuable dietary supplement. Pouring it down the drain is nearly a crime. When producing a pound of cheese, up to 2 gallons of whey are created, making it even more regrettable to dispose of.

This seemingly ordinary liquid, produced during cheese-making, contains many nutrients. The main components of whey include water, vitamins, amino acids, and protein. It also contains biotin, pantothenic acid, and minerals such as calcium and phosphorus. Low in calories and fat, it suits those on a diet. Additionally, it provides complete proteins that the body easily absorbs. Athletes particularly value whey proteins for their muscle-building properties.

Whey is also recommended as a remedy after dehydration and during injury recovery. Its amino acids have antioxidant effects, which help protect against the development of cancer and boost metabolism. The calcium in whey is essential for maintaining healthy bones and teeth.

In my family, cheese production was always my grandmother’s domain. She taught us to pour the whey into a glass for later use. This humble liquid can be added to pancake batter, meat marinades, or soups like sour rye soup, white borscht, red borscht, tomato soup, and vegetable soup. You can prepare herbed rolls, sweet cakes with dried fruits and nuts, and light pancakes, crepes, fritters, or yeast pancakes. Unfortunately, whey spoils quickly, so it must be used almost immediately.

Though less known, serwatczanka is a true culinary treasure in regions where cheese was traditionally made. It combines smoked meat broth, gentle whey, and sharp horseradish in a way that sour rye soup enthusiasts will love.

Whey can also be used to make the Italian cheese ricotta. Simply heat the whey, and a delicate curd will form on the surface, which can be strained to create delicious desserts.