Hi! Any favorite uses for leftover whey after making ricotta? Thanks!

Don't forget that it freezes well, too, if you can't use it this week. ;o)

I used to throw it down the sink till last year when I read about its nutritive value. I use it in baking all the time - in place of buttermilk or to replace whatever liquid in the recipe. Everything turns out great.

Here's a thread from the Hotline on this very topic: http://food52.com/hotline/14171-leftover-whey

I use it in bread, to make polenta, to make mashed potatoes (and then use the cooking liquid in bread) and in creamy soups, among other things. ;o)

Great in soups and baking. I've also used it to make rice and pasta.

I use the whey in soups that need something tangy, or in pancakes, crepes, and other batters, and to make my own buttermilk.

Lapadia opened my eyes to the wonders of whey, also. Now I even pour off the accumulated whey that collects in my yogurt (http://thesolitarycook.wordpress.com/2012/01/13/luck-times-3/), save it until I have about 8 ounces, then use it in baking. I'm mortified that I used to pour it down the drain.

Lapadia has some recipes in her archive where she uses whey, as well as her own blog: http://lapadia.wordpress.com/

I use the whey for making paratha & roti dough.
Simon Majumdar, the Iron CHef judge suggests adding the whey to smoothies,

In place of water in pizza dough/other breads is nice. I use it for pizza dough after I make mozzarella or ricotta because I know I'll end up putting the two together.