Creative Ways To Use Your Leftover Whey - The Spruce Eats

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Transform leftover whey into delicious recipes, natural pest control, and even beauty solutions

By Sean Timberlake

Sean Timberlake Sean Timberlake is a food writer with a focus on food preservation, brewing, canning, and foraging. He also leads culinary tours in San Francisco and Italy. Learn about The Spruce Eats' Editorial Process Updated on 06/9/25 Close

Ricotta Cheese on wooden board and spoon — Michael Grimm/Getty Images

If you've made your own Greek yogurt, labneh, or other fresh cheese, you're left with a substantial amount of whey. This liquid is a byproduct of the coagulation of proteins and fats in milk and cream during the cheese-making process. But don't pour it down the drain! Whey is actually quite useful.

Farmer Cheese

First, determine which kind of whey you're working with. Sweet whey and acidic whey are byproducts of different dairy items and suit different purposes. As the name suggests, acid whey (often a byproduct of homemade yogurt) is higher in acidity and therefore has different applications. It's also crucial to note whether you added salt to your dairy before straining, as salt in the whey may limit its uses.

illustration showing creative ways to use leftover whey — The Spruce / Julie Bang

Uses for Sweet, Unsalted Whey

Sweet whey is the byproduct of dairy items made with rennet, such as most cheeses. Try these uses for sweet whey:

Make ricotta:True ricotta cheese is made from the whey left over from making mozzarella and other fresh cheeses. To make ricotta, the whey is often heated with fresh milk and citric acid, after which the curds are harvested.
Form mozzarella: When making mozzarella, stretch the curds in hot water. Substitute whey for plain water to enhance the flavor.
Make butter: To make butter using whey, let it cool for a few hours or overnight. The cream in the whey will rise to the top and can be scooped away for butter making.
Pest control: Strain the whey well and dilute it 1:1 with water. Use this solution to spray on plants to help control powdery mildew.
Amend soil acidity: If you're growing plants that require more acidity, such as tomatoes, or if you wish to turn your hydrangeas blue, use whey. It will lower the soil's pH.

Uses for Acidic, Unsalted Whey

Acid whey comes from products that have used bacterial action to acidify the food, like goat cheese, yogurt, sour cream, and labneh. Use acidic whey for these sorts of things:

Smoothies and mixed drinks: Whey is rich in probiotics and has a refreshing acidity. It may not be palatable on its own, but try incorporating it into smoothies or even cocktails. Substitute milk or juice in a mixed drink for a hint of creamy tang. Be aware that whey contains lactose, so those who are intolerant should avoid it.
Make lacto-fermented soda: A dash of whey can make a refreshing, effervescent beverage. Simply combine whey with soda water and, if desired, add simple syrup for sweetness.
Kickstart lacto-fermentation:Since acid whey comes from lacto-fermented foods, it already contains a variety of beneficial bacteria needed for a successful ferment. Add a tablespoon or two to a new ferment to promote bubbling in vegetables like cabbage, carrots, radishes, and more.
Feed it to animals:Feeding whey to animals is an age-old practice in Emilia-Romagna. The whey from the production of Parmigiano Reggiano is fed to pigs that are eventually used for prosciutto. Don't have pigs? Consider adding some to your dog's diet or supplementing feed for backyard chickens.
Add to your beauty regimen: The acidity of whey can tone the skin, so consider adding it to your bath water or applying it with a cotton ball for a dewy complexion.
Condition your hair: If you're using an alkaline shampoo (such as the no-poo method), whey acts as a balancer by neutralizing the pH. Even with regular shampoos, rinsing your hair with whey can make it smoother and shinier

Uses for Salted Whey

Some cheese recipes require adding salt before straining, leaving behind salted whey, which can be used for the following:

Soup stock: Whey imparts a deep flavor when used as a base in soups and stews, similar to stock. Replace part of the stock or water in a soup recipe with whey.
Bake with it: The acidity of whey has a softening effect on glutenous bread and pizza dough. Some recipes even include whey in the ingredient list. Adjust the salt in your recipe accordingly.
Soak nuts or grains: Why use water when you can soak nuts and grains in whey? It adds flavor and probiotics. Alternatively, replace some of the liquid with whey when cooking grains.