Saturday, August 14, 2010


We made just one batch (1 gallon) of cottage cheese/ricotta style cheese this morning.

I'm goo with it....but what about ALL THIS WHEY?? I have easily over half a 10qt bowl. long does whey keep?
What can I use it for...aside from soaking my wheat for bread?
Will it keep in the fridge a while? Will it freeze for later use?
Can I give it to the goats? The chickens? Any redeeming value in it for them?

LOL....seems we've found a way to curb the excess on milk, I have created an excess in whey!


Suze said...

I know that many English dairies used to feed their whey to pigs. I don't know if that is of any use to you.

Stephanie said...

I found this link for some useful ideas

Angie said...

I know chickens love whey, pigs too if you have them.

Amy said...

I would say it only lasts a few days in the fridge as far as freezing I cannot say. Though if you are using it for animal feed I am sure it won't hurt to freeze.

Yes, you can feed it to your chickens. Goats I have not tried. It is excelent for pigs.

Those are the only suggestions I have for you. I end up pouring most of mine down the drain. I hate to do it but it is hard to know what to do with. I don't have chickens or pigs. I do have goats and turkeys but have never attempted to feed it to them.

Beth West said...

I love making goat cheese. I've often used the whey as the liquid for bread making. If I can't think of anything else to do with it, I'll just let it cool then have one of the children pour it on the garden.

I got the idea from "Farmer Boy". I figure if milk fed pumpkins grow well, then whey can't hurt our veggies.

Becky said...

Hi, Deanna - that is so cool, all the things that you are able to make with all that milk. I found this in my wanderings today and thought that I would pass it along to you:

Anonymous said...

You can make whey cheese. It's an unusual cheese, soft and sort of caramel-ly, I learned to make it from a Norwegian lady. We would boil down about 5 gallons of whey until it was reduced to a few cups of thicker liquid, and then we would add a pint of thick cream and cook it down again until it was a thick paste.


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