ZERO WHEYEST!

Don’t Waste the Whey!

If you’re trying our September recipe of making labneh at home, don’t throw away the whey that strains off your yogurt. This nutrient-rich liquid is packed with protein, calcium, and probiotics, and can be put to great use in the kitchen.

You can use whey in place of water when baking bread for an extra boost of flavour and nutrition, add it to soups or stews for depth, or blend it into smoothies for a light, tangy twist. It also makes a fantastic base for fermenting vegetables or soaking grains and pulses, helping digestion and enhancing flavour. Add to your salsa and it will keep for a week. Even your plants will thank you, diluted whey is a gentle, natural fertiliser for the garden!

Every drop counts, and whey is a wonderful example of how zero-waste living can be both practical and delicious.

Geraldine Fitzpatrick