How to Use Whey from Yogurt Making

cookcraftcultivate.com

Carol

subheading: Pork #1 - The Basic:

2 cups whey

½ tbsp peppercorns

1 bay leaf

4 to 6 pork chops

subheading: Pork #2 - A Variation on Pork Souvlaki:

1½ cups whey

½ cup EVOO

1 tsp dried oregano

1½ pounds pork shoulder or pork butt (chopped into 1-inch cubes)

subheading: Chicken #1 - South American Aromatics:

2 cups whey

½ onion (sliced)

2 cloves garlic (smashed and skins removed)

½ cup cilantro (roughly chopped)

1 lime (cut into quarters)

1 tsp salt

4 to 6 chicken breasts

Serve with Chimichurri sauce (recipe follows)

Chimichurri sauce ( modified from this recipe at SimplyRecipes.com)

Instead of 1 cup parsley, use ⅓ cup cilantro and ⅔ cup parsley

Substitute one freshly diced jalapeno for the red pepper flakes

subheading: Chicken #2 - Herb Infused:

2 cups whey

½ cup EVOO

Fresh herbs (about 10 sprigs roughly chopped (thyme and oregano work well))

½ tbsp peppercorns

4 to 6 chicken breasts (substitute twice as many chicken tenders if desired)

subheading: Chicken #3 - Yogurt Curry:

1 cup plain Greek yogurt

½ cup whey (add whey until yogurt is thinned but still has some consistency to it)

3 tbsp curry spice (I like Rogan Josh but any will do)

4 to 6 chicken breasts or thighs

Directions at cookcraftcultivate.com

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