As I have been making yogurt, then partially straining it to make it more luscious and Greek or skyr-like, I have, every ten days or so, a couple cups of whey. As you probably recall, I am not a fan of waste, so got to thinking what could be done with it.

Firstly, the dog loves it, and it is high in protein and probiotics, definitely a win. We could also drink it, but I am not the biggest fan of sipping “buttermilk.” Greg told me his Grandma Rouble nearly always had a carton for just this purpose, which I honestly found shocking. She’d probably feel similarly about my drinking of kombucha. Different strokes for different folks.

Secondly, make bread! Way, way back in the day, I made a recipe (HERE) for an English muffin style loaf, which is still delicious, by the way. A delightful aside if you click the link – look at beardless Greg seventeen years ago, with nary a grey hair. And our Portland kitchen that I loved so very much, with the handmade curtain to keep it more draft-free. We have the best time together.

Anyhoo, I baked it with the whey instead of milk, making 1.5 times the recipe and positively plain. It looks a might brown in the top photo, but it tasted perfect any way we sliced it. Look how fabulously it toasts!! The crazy yellow butter is from New Zealand and is getting a hint of orange from our suncatchers, not any sort of nefarious goo.

Finally, marinate chicken with it. I learned this from the La Copine cookbook. It slays, peeps. We had four thighs, and I used about a cup, quite a few peppercorns, some smoked salt, and a couple bay leaves overnight. It was so very tender and tasty, especially topped with hot honey I whipped up in our little ceramic lab ware pot from my old friend, Michael. Mix together Cholula, or your favorite similar hot sauce, smoked salt, and some honey until it tastes right. We served it with tarted up Bush’s baked beans – I always add mustard and red pepper flakes to make them less sweet. Easy-peasy!