Whey
The liquid left after milk curdles and the curds are removed in cheesemaking. It is thin, pale yellow-green, mildly sweet or tangy depending on the cheese it came from.
| Category | Milk & Cream |
|---|---|
| Maker / Origin | United States |
| Storage | Keep in a sealed jar in the fridge. Freeze it in ice-cube trays for cooking if you make cheese often. |
| Shelf life | About 5 to 7 days refrigerated in a sealed container. It sours further with age. |
| Best uses | Bread and pizza doughs, smoothies, soups, ricotta making, and feeding sourdough starters. |
| Substitutes | Water or milk in baking (with different results), buttermilk for tang in marinades. |
| Pairings | Smoothies, bread doughs, soups, and marinades. |
| Last checked | October 18, 2026 |
About it
Whey is about 93 percent water with lactose, minerals, and the whey proteins that heat precipitates as ricotta. Sweet whey from rennet cheeses and acid whey from yogurt straining differ; the strained-yogurt kind is tangier and harder to use.
Storing it
Whey freezes well for up to 6 months. Its protein makes it a poor candidate for long counter storage; keep it cold from the start.
Using it
Swap whey for the water in bread and pizza dough for a softer crumb and better browning. Add it to smoothies for protein and mild tang.
Swaps & pairings
In bread doughs, water swaps in but loses the softening sugars. Buttermilk gives more tang where whey is used as a marinade.
More from this maker: United States