Whey Too Good

A blog devoted to delicious uses of whey! See the links for specifics or scroll down to explore. Why use whey? Save Engery

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Others That Use Whey

Green Whey Energy (http://greenwheyenergy.com/who-we-are/)

http://www.energymanagertoday.com/greenwhey-energy-converts-dairy-wastewater-to-energy-089529/

ChocoWhey (http://www.chocowhey.com/index.php)

The Prairie Homestead (http://www.theprairiehomestead.com/2011/06/16-ways-to-use-your-whey.html)

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More Information About Whey

Articles on Dumping Whey:

http://modernfarmer.com/2013/05/whey-too-much-greek-yogurts-dark-side/ http://www.niro.com/niro/cmsdoc.nsf/WebDoc/ndkw5y8gfy

http://www.science20.com/science_20/whey_acid_dumping_greek_yogurt_is_killing_gaia-132846

http://www.environmentalleader.com/2013/07/02/yogurt-companies-face-whey-disposal-problem/

http://newsfeed.time.com/2013/05/28/waste-from-greek-yogurt-can-be-toxic/

http://www.foodproductdesign.com/news/2013/09/no-more-wasting-acid-whey-waste.aspx

Articles on Artisan Whey:

http://www.foodproductdesign.com/news/2013/04/artisan-crafted-whey-protein-concentrate.aspx

http://www.teraswhey.com/about-teraswhey.html

http://www.teraswhey.com/about-teraswhey/manufacture.html

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Where to Buy Whey

Buying whey from anywhere will increase the demand for whey, but buying artisan whey will be more effective in reducing the amount that gets dumped: Artisan Whey:

Tera's Whey is true artisan whey from cheese farms in Wisconsin. It can be purchased online (http://www.teraswhey.com/) or at:

Chains:

Whole Foods

Vitamin Shoppe

Places in NYC:

Green Market - 162 3rd Street New York, NY 10003 (0.2 miles)

Commodities - 165 1st Avenue New York, NY 10003 (0.3 miles)

LifeThyme Natural Foods - 408-410 Avenue Of The Americas New York, NY 10011 (0.6 miles)

Earth Matters - 177 Ludlow Street New York, NY 10002 (0.7 miles)

Health & Harmony - 470 Hudson Ave. New York, NY 10014 (1.0 miles)

 http://www.teraswhey.com/

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Tips to save on energy and costs when cooking

Use a solar oven.  This is the main way of cooking in Mr. Electricity's household.  It's remarkably easy to use and gets plenty hot — 300-350°F.  And somehow foods don't seem to burn.  We can put something in the oven and then even if we forget about it for hours, it's just fine later.  The unit pictured is the $260 Global Sun Oven.  The payback time for me was about ten years, but you know what?  I've owned mine for 13.  Also, my goal with saving energy isn't just to save money, it's to reduce my pollution footprint by consuming less resources.  Finally, this thing is just plain fun to use. Another company makes a bigger version that fits two pots side by side, and it's actually a little cheaper, than the model pictured, but it doesn't get quite as hot, and it's not nearly as convenient.  (You have to do a lot of fiddling with the mirrored panels to set it up and to shut it down.)  I know because I own one of each.

Use a crockpot or a microwave oven for baking.  Besides a sun oven, these are the cheapest ways to bake.

Open the oven door only when necessary. Oven temperature drops 25-30 degrees every time you open the door. Getting an oven with an oven light and a glass window in the door will let you check on your food without opening the door.

Don't put aluminum foil on the bottom of a gas oven to catch drippings. The foil blocks the heat that the oven is trying to produce. (It's fine to put foil in an electric oven, as long as you leave the heating elements on the side exposed.)

Use glass and ceramic pans when baking. They retain heat better than metal pans and allow you to lower the baking temperature by 25 degrees.

Isolate the kitchen. If the oven is on for an hour or more, close doors leading to the kitchen to keep the kitchen from heating up the rest of the house.  If you have a stove exhaust fan, use it.

Don't use pilot lights on gas burners. Pilot lights not only waste gas Cost24/7, they add heat to your home. Eliminating pilot lights means lower costs for cooling since you'll run the A/C less. Going pilotless will use 40% less gas than normal. (source)  If your existing stove already has pilot lights, turn them off and use a clicker-lighter to light the burner when you're cooking.  (Turning them off requires tightening the set screw. You can't just blow the pilot out, because then gas will still leak out the unlit pilot hole.)

Stovetop vs. microwave is about the same.  While microwaves are more efficient than oven-baking, they're slightly less efficient than stovetop cooking, though the difference is so small it doesn't really matter which you use.

For more ways to save energy visit: http://michaelbluejay.com/electricity/cooking.html

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Check out this awesome company

that generates electricity from Whey http://greenwheyenergy.com/who-we-are/

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Chocolate Hazelnut Mousse Cake

Ingredients

Hazelnut Cake:

1½ cups Hazelnut meal

1 tsp baking powder

1/4 tsp salt

2 tbsp butter, softened

1/4 cup Swerve Sweetener or granulated erythritol

2 tbsp hazelnut oil

1 large egg

1/2 tsp hazelnut extract

1/8 tsp stevia extract

1/4 cup whey instead of almond milk

Mousse:

2 tbsp butter

3 oz high % cacao, chopped (I used Scharffen Berger 82%

3 large eggs, separated and at room temperature

4 to 6 tbsp hot water

1/4 cup powdered Swerve Sweetener or powdered erythritol

1/8 tsp salt

1/8 tsp cream of tartar

1/2 cup heavy cream

1/2 tsp hazelnut extract

Instructions

*For a more energy efficient process: Use glass and ceramic pans when baking. They retain heat better than metal pans and allow you to lower the baking temperature by 25 degrees.

For the cake, grease a 9-inch springform pan and preheat oven to 325F.

In a medium bowl, combine hazelnut meal, unflavored whey protein powder, baking powder and salt.

In a large bowl, beat together the butter and sweetener until well combined. Beat in hazelnut oil, egg, hazelnut extract and stevia extract.

Beat in hazelnut meal mixture, then beat in almond milk until batter is well combined.

Spread batter in prepared pan and bake 25 to 30 minutes or until top is set, lightly browned and a tester inserted in the center comes out clean. Let cool completely.

For the mousse, in a small saucepan over low heat, melt butter and chocolate together, stirring until smooth. Remove from heat and let cool to lukewarm.

In a small bowl, whisk egg yolks together until smooth. When chocolate is lukewarm, whisk in egg yolks. Mixture will become very thick and chocolate will seize. Add 2 tablespoons of hot water and whisk vigorously. Continue to add 1 tbsp water at a time until chocolate mixture becomes smooth (will still be quite thick). Set aside.

In a large bowl, beat egg whites with powdered sweetener, the salt and the cream of tartar until they hold stiff peaks but are not dry.

In another bowl, beat cream with hazelnut extract until it holds soft peaks.

Stir a couple of large spoonfuls of the egg whites into the chocolate mixture to lighten it. Then carefully fold the chocolate mixture back into the egg whites. Fold in the cream thoroughly but gently.

Spread mousse over cooked cake in springform pan. Let set in refrigerator at least 2 to 3 hours.

To remove, run a sharp knife around the inside of the pan sides and gently loosen. Remove sides and serve.

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Mini Cranberry Lime Loaves

Ingredients

Loaves:

3 cups almond flour

1/3 cup unflavoured whey protein powder

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, softened

1/2 cup Swerve Sweetener or granulated erythritol

3 large eggs

20 drops stevia extract

2 tbsp lime zest

1/2 cup freshly squeezed lime juice

I cup cranberries, chopped

Glaze:

1/2 cup powdered Swerve Sweetener or powdered erythritol

3 tbsp freshly squeezed lime juice

Instructions

For the loaves, preheat oven to 325F and butter 4 mini loaf pans very well.

In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. Set aside.

In a large bowl, beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in stevia extract and lime zest.

Beat in half of the almond flour mixture, then beat in lime juice. Beat in remaining almond flour mixture until well combined.

Stir in chopped cranberries and divide among prepared pans.

Bake 30 minutes, or until top is golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.

For the glaze,combine powdered erythritol and lime juice in a small bowl and stir until smooth. Drizzle over cooled loaves.

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Cinnamon Roll Coffee Cake

Ingredients:

Cinnamon Filling:

3 tbsp Swerve Sweetener or granulated erythritol

2 tsp ground cinnamon

Cake:

3 cups almond flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter, softened

3/4 cup Swerve Sweetener or granulated erythritol

3 large eggs

1/2 tsp vanilla extract

1/2 cup whey instead of almond milk

1 tbsp melted butter

Cream Cheese Frosting:

3 tbsp cream cheese, softened

2 tbsp powdered Swerve Sweetener or powdered erythritol

1 tbsp cream

1/2 tsp vanilla extract

Instructions

For a more energy effiencent process, use glass and ceramic pans when baking. They retain heat better than metal pans and allow you to lower the baking temperature by 25 degrees.

Preheat oven to 325F and grease an 8x8 inch baking pan.

For the filling, combine erythritol and cinnamon in a small bowl and mix well. Set aside.

For the cake, whisk together almond flour, protein powder, baking powder, baking soda and salt in a medium bowl.

In a large bowl, beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in vanilla extract.

Beat in half of the almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until well combined.

Spread half of the batter in prepared pan, then sprinkle with about two thirds of the cinnamon filling mixture. Spread the remaining batter over top and smooth with a knife or an offset spatula.

Bake 35 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.

Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.

For the frosting, beat cream cheese, powdered erythritol, cream and vanilla extract together in a small bowl until smooth. Pipe or drizzle over cooled cake.

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Chocolate-Zucchini-Bundt-Cake

Ingredients

Cake:

2 cups finely grated zucchini

3/4 tsp salt

2 cups almond flour (Honeyville)

1/2 cup cocoa powder

1/3 cup Coconut flour

1/3 cup unflavoured whey protein powder

1 tbsp baking powder

1 1/2 tsp cinnamon

1/2 tsp xanthan gum

1/2 cup butter

2/3 cup Swerve Sweetener or erythritol

4 large eggs

1 tsp vanilla

1/4 tsp stevia

1/3 cup almond milk

Glaze:

5 tbsp butter

2 oz unsweetened chocolate, chopped

2 tbsp powdered Swerve Sweetener or erythritol

3 tbsp cocoa powder

1/4 tsp vanilla extract

1/4 tsp stevia extract

Instructions

For the cake, place zucchini in a sieve and sprinkle liberally with salt. Mix to combine and let drain 1 hour. Squeeze to release some of the excess liquid and set aside.

Preheat oven to 325F and grease a large bundt pan well.

In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, whey protein, baking powder, cinnamon and xanthan gum.

In a large bowl, beat butter and Swerve until well combined. Beat in eggs, zucchini, vanilla and stevia.

Beat in almond flour mixture in two batches, alternating with almond milk, until well combined.

Spread batter in prepared pan and smooth the top.

Bake 45 minutes or until set and a tester inserted in the center comes out clean.

Let cool in pan 15 minutes, and then flip out onto a wire rack to cool completely.

For the glaze, melt butter, chocolate and erythritol together in small saucepan over low heat. Stir in cocoa powder, vanilla and stevia until smooth. Remove from heat and let cool 5 to 10 minutes, until thicker but still pourable.

Pour over cooled cake.

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Home-baked Bread with Whey Recipe:

  Ingredients:

1 qt. whey (instead of milk)

6 T. butter

6 T. sugar

4 t. salt

4 pkg. dry yeast (8 t.)

10 1/2 - 11 c. all-purpose flour

Directions:

Melt butter in a large pan on the stove. Add whey and stir, heating until just tepid. Remove from burner.

Sprinkle yeast on top. Wait a couple minutes and stir yeast in to dissolve.

Stir in sugar and salt.

Move to Kitchen-Aid mixer with dough hook and gradually add 10 1/2 - 11 c. all-purpose flour

Mix on low speed for 4-5 minutes.

Remove dough to the counter and knead for just a bit.

Place dough ball into large bowl (both dough ball and bowl are greased) and cover with a cloth.

Set in a warm place and let rise until double.

Punch down dough to get rid of air bubbles. Divide into four pieces and shape each into a loaf.

Place in 4x8 bread pans that have been sprayed with a non-stick spray.

Let loaves rise again until about 1/2 inch above rim of pan.

Place in preheated 400 degree oven.

Bake for 24 minutes. 

Remove immediately and turn out onto racks to cool

Yield: four 4x8 loaves of the most delicious bread and a crowd that's gathered around you in the kitchen

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Why use Whey?

Significance: There is an abundance of whey that is a byproduct of the increase in production of Greek Yogurt. This amount of whey is referred to as acid whey. We can reduce this amount of acid whey by using whey when possible, for example in baking. Health: Whey is a protein that is rich in minerals, amino acids, and digestive bacteria. Whey can build body muscle, maintain blood sugar, and boost metabolism. Environmental Impact:

Using whey as often as possible can reduce the amount of excess whey there is.

The excess whey from Greek yogurt manufactures can end up in natural waters. Whey is toxic when it decomposes it takes oxygen from streams and rivers. Therefore, Spills and dumping of acid whey kill fish and other sea creatures. 

Uses other than baking:

Soup

Smoothies

Cheese making/

Sauerkraut

Skin care

Hair care

Can be processed in ethanol

References for Further Information:

http://modernfarmer.com/2013/05/whey-too-much-greek-yogurts-dark-side/

http://wholeintentions.com/2011/12/why-whey-how-to-make-it/

http://chowhound.chow.com/topics/353018

http://www.biotechlearn.org.nz/focus_stories/cheesemaking/uses_of_whey

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Chocolate Protein Cake

Ingredients

2T Designer Whey Gourmet Chocolate protein powder 1T gluten free flour (or all-purpose/whole-wheat flour) 1T almond flour 1/2t baking powder 1/2 teaspoon xanthan gum (omit if you use all-purpose/whole-wheat flour) 1 egg, large 2T almond milk, unsweetened 1 tablespoon organic cane sugar 1/2t vanilla extract 1t coconut oil (optional)

Directions

Spray a small ramekin with nonstick cooking spray and set aside. Next, preheat oven to 350 degrees F.

In a medium size bowl, mix together all dry ingredients. Then, add egg, vanilla extract, and almond milk and mix until there are no lumps.

Pour batter into a small ramekin and bake at 350F for about 25 minutes or until firm.

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Protein Cookies

Ingredients

2 medium ripe bananas, mashed

1 scoop (28g) artisan whey powder

1 cup quick oats

2 tbsp peanut butter, unsalted & softened

2 tbsp chocolate chips, mini

* If the mixture is too dry, add a little bit of milk or water.

Directions

Preheat oven to 350 degrees.

Combine all ingredients together adding chocolate chips the last. The batter consistency depends on how ripe are your bananas. It’s OK if it’s runny.

Spoon mixture onto a baking sheet lined with parchment paper. Bake for 12 minutes. Cool for 5 minutes on the cooling rack.

Store in the fridge for up to a couple of weeks or freeze in an air tight container for up to a month. The best way to defrost them is in a microwave. That way the moisture and softness is restored.

Energy Tip: When I made them, I used a toaster oven which uses less energy that a convection oven.

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Almond Flour Pizza Crust

Yield: 8 servings (2 medium pizzas)

Ingredients

3 cups almond flour

1 cup oat fiber OR 1/3 cup coconut flour

1/4 cup unflavoured whey protein powder

2 tsp baking powder

2 tsp garlic powder

3/4 tsp salt

4 eggs, lightly beaten

1/2 cup butter, melted

1/4 cup almond milk

Instructions

Preheat oven to 350F.

In a large bowl, whisk together almond flour, oat fiber OR coconut flour, whey protein, baking powder, garlic powder and salt.

Stir in eggs, melted butter and almond milk until dough comes together. It will be somewhat sticky.

Take half the dough and form into a ball. Flatten the ball into a disc and roll out between two pieces of parchment paper to about 1/2 inch thickness (around 10 inches in diameter).

Peel off top layer of parchment. Lift bottom parchment with crust on it onto a baking sheet or pizza stone.

Bake 8 minutes, then remove from oven and put on your favourite toppings. Bake 5 to 7 minutes more.

Turn on broiler to high and broil pizza 4 to 5 inches from heat source for 1 to 2 minutes, until cheese is melted, bubbly and a bit browned.

Remove from oven and let site 5 minutes.

Repeat with remaining dough.

Notes

Serves 8. Each serving has 21.25 g of carbs and 16.75 g of fiber (oat fiber is ALL fiber). Total NET CARBS = 4.5 g.

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Blueberry Peach (and Whey) Muffins x

1 1/2 cup whole wheat flour (I used King Arthur, of course!) 1/2 cup flax seed meal 1/4 cup sugar 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp baking soda 1/2 tsp salt 1 cup whey 4 tbsp butter, melted and cooled 2 eggs, lightly beaten 1 cup peaches, chopped (no need to peel) 1 cup fresh or frozen blueberries*

Preheat oven to 425F and grease a muffin tin or line with paper liners.

In a large bowl, whisk together dry ingredients. In a smaller bowl, combine whey, butter and eggs and mix well. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in fruit. Do not overmix.

Divide batter among prepared muffin cups and bake 15-20 minutes or until the top is set and a tester inserted into the center of a muffin comes out clean.

Serves 12.

*One tip about adding blueberries to cake and muffin recipes: to avoid having them all sink to the bottom of your batter and/or have them stain the batter so it’s all blue, toss them lightly with a tablespoon or two of flour before adding.

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Chocolate Chocolate Chip Pancakes – Low Carb and Gluten-Free

Yield: About 16 pancake Serving Size: 8 servings

Low Carb Gluten-Free Chocolate Pancakes made with coconut flour. A perfectly indulgent but guilt-free breakfast.

Ingredients

½ cup coconut flour

1/3 cup cocoa powder

1/3 cup vanilla whey protein powder

¼ cup powdered Swerve Sweetener or powdered erythritol

1 tsp baking powder

½ tsp salt

6 large eggs, lightly beaten

1/3 cup coconut oil, melted

1 to 1¼ cup almond milk

2 ounces gluten-free high % cacao chocolate, finely chopped

Additional butter or coconut oil for pan

Instructions

Preheat oven to 200F.

In a large bowl, whisk together coconut flour, cocoa powder, whey protein, powdered erythritol, baking powder, and salt.

Stir in eggs, melted coconut oil, and 1 cup almond milk until well combined. Stir in chopped chocolate. Let batter rest 10 minutes.

Heat a large skillet over medium high heat and brush with butter or coconut oil. Scoop a scant ¼ cup of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can't fit any more pancakes into the skillet (you should be able to get 3 or 4 in).

Cook until bottom is set and bubbles begin to form around edges. Flip carefully and continue to cook until second side is completely set. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.

Notes

Serves 8. Each serving 13.25 g of carbs and 7.25 g of fiber. Total NET CARBS = 6 g.