08/22/2026
WHEY
If you make yogurt or strain it into labneh, don’t throw that liquid away.
That cloudy, slightly tangy liquid left behind is whey — and it’s incredibly useful in the kitchen.
Ways to use it:
• Add it to lemonade for a little tang
• Replace water in bread, biscuits, pancakes or muffins
• Add it to soups and broths
• Use it in smoothies
• Soak beans or grains
• Use it in marinades
• Add it to mashed potatoes
• Use it as a starter for certain fermented foods
• Or just add a splash anywhere you’d normally use water and a little acidity would taste good
Around here, yogurt gets strained into thick, creamy labneh — and the whey gets put right back to work.
Come get some at Rose District Farmers Market Saturday 8-12
