Don’t throw away the whey! The art of making ingredients work twice 

Chef Tissany Gilmore

Portrait by Gloria Towne - All Around Towne Photography

Have you ever started preparing one dish in the kitchen and ended up creating something entirely different with the ingredients left over? I have a little kitchen secret: sometimes the best ingredient is the one you almost threw away! 

Recently, I had a craving for Italian gnudi, delicate, pillowy dumplings made primarily with ricotta cheese rather than potatoes. There was just one problem: I was out of ricotta! 

Rather than making another trip to the grocery store, I checked my refrigerator and discovered I had whole milk and heavy cream. I decided to make ricotta from scratch using the dairy and a little white vinegar. After heating the mixture, allowing the curds to separate, and strain, I had a beautiful batch of fresh ricotta, just what I needed for my gnudi. 

But what about the liquid left behind? That was whey! 

Before pouring it down the drain, consider this: Have you ever made pancakes with leftover cheese whey? 

From cheese to breakfast 

Whey contains lactose, minerals, and some remaining milk proteins. Its natural acidity also makes it useful for baking. 

Instead of discarding mine, I substituted the whey for buttermilk in a pancake recipe, combining it with flour, eggs, baking powder, baking soda, a little sugar, melted butter, and vanilla. After gently mixing and resting the batter, I cooked the pancakes on a lightly buttered skillet. 

The result? Tender, fluffy pancakes with a subtle tang and delicious homemade flavor. Now, that's what I call getting breakfast and cheese out of the same kitchen adventure! 

Don't forget about the heavy cream! 

I still had some heavy whipping cream remaining. Although heavy cream is wonderfully versatile, it isn't necessarily suitable for every dish. For example, adding it to certain tomato-based recipes may not produce the flavor or texture you're looking for. 

Rather than letting the remaining cream sit in my refrigerator, I decided to make something else: handmade butter! 

Living in Washington has its advantages, especially during the colder months. Winter is one of my favorite times to make butter because cooler temperatures make working with cream much easier. 

During summer, I usually have to place my mixing bowl in the freezer beforehand to keep everything cold while whipping the cream. But this particular weekend was cold enough, so I didn't have to worry nearly as much about keeping my equipment cool. It was a perfect opportunity.

With a mixer and a little patience, heavy cream transforms from whipped cream into butter as the fat separates from the liquid. Once the butter forms, I strain the remaining liquid, rinse and work the butter with cold water, and add a little salt if desired. 

The remaining liquid is traditional buttermilk, another ingredient worth saving for pancakes, biscuits, and muffins. 

Think about it: I started with a craving for gnudi, made my own ricotta, used the leftover whey for pancakes, and transformed the remaining cream into handmade butter. That's what I call making ingredients work twice! 

One ingredient, many possibilities 

Whey doesn't stop at pancakes. Consider using it in: 

• Bread and biscuits: Replace some of the liquid for added flavor and tenderness. 

• Soups: Use it as part of the cooking liquid for vegetable soups. 

• Polenta: Substitute some of the water with whey. 

• Smoothies: Add a little for a dairy-based variation. 

• Muffins and quick breads: Replace some of the milk or buttermilk. 

Leftover heavy cream can also become whipped cream, butter, creamy sauces, or an addition to soups and baked goods. 

Storing your homemade creations 

Making ingredients from scratch is rewarding, but proper storage is equally important. Keep homemade dairy products refrigerated at 40°F or below in clean, airtight containers. 

• Ricotta: Use within three to four days. 

• Whey: Use within approximately five to seven days or freeze for later recipes. 

• Handmade butter: Refrigerate for approximately one to two weeks for best quality or freeze for longer storage. 

• Homemade buttermilk: Refrigerate and use within approximately three to four days or freeze in measured portions. 

Refrigerate dairy products promptly, within two hours of preparation (one hour when temperatures exceed 90°F). Label containers with preparation dates and discard products showing signs of spoilage. When in doubt, throw it out. 

Making the most of what you have 

Food waste isn't always about throwing away an entire meal. Sometimes it begins with overlooking the potential of individual ingredients. 

Tissany Gilmore, of Lacey, is a professional private chef and food educator throughout the Puget Sound.