Compared to one-third of all food that is being wasted worldwide, cringing over throwing out a heel of home-baked bread because it turned moldy might seem puny. Yet I found myself thinking of ways how I can prevent this from happening again. Yes, I am sort of a relentless food saver. Therefore I of course had to do something with the gallon of whey that I brought back from the instructional and fun mozzarella-making potluck at phoebe’s pure food last weekend.
I wanted to make dulce de leche. When looking for a recipe I found a booklet entitled, “Uses of Whey in the Farmstead Setting” (love that title!) from the Wisconsin Department of Agriculture. It includes some bizarre ideas such as whey wine, whey beer and whey champagne. Whey, so I learned, can also be used as animal fodder. The booklet only mentions cattle, pigs, sheep and poultry, but when I fed our dog his pills with the curds I had strained from the whey, he slurped it up in seconds.
Using whey and sugar in a ratio 1:2 as the recipe said seemed outrageous. I decided to tinker with it and cook down the whey first to get it more concentrated, then mixed whey and sugar in a ratio 2:1 (that is one-quart of the suggested amount of sugar!) It worked – the result is a dulce de leche as sweet as it should be, but no more.
Now that I have recycled all the whey, the next question is: what in the world will the farmstead do will all that dulce de leche?
Dulce de leche
1 gallon strained whey
7 cups sugar, depending on the amount of reduced whey
1. Simmer the whey in a large, heavy pot, uncovered, for about 2 hours, stirring occasionally. It will curd a bit but don’t worry, the curds will disappear once the mix, after adding sugar, turns a caramel color.
2. Measure the liquid (I had 14 cups) and add half of that amount in sugar. Slowly bring to a simmer again and cook, uncovered, for 4 to 6 hours, or until the color turns caramel and the mixture thickens. Increase the frequency of stirring as the color darkens, and make sure to scrape over the bottom of the pot.
3. Towards the end, watch the cooking process more closely to prevent the mix from turning too dark. Keep in mind that it will solidify as it cools. Just like for jam and jelly, spoon a bit on a plate and see if it is still too runny. The more solid you want the end result, the longer it needs to cook.
4. Let cool slightly in the pot, then fill into sterilized jars. Only screw the lids onto the jars after the content is completely cooled to avoid condensation build-up. Store in the refrigerator for up to 1 month or freeze in plastic containers.
Makes 5 13-ounce jars
8 thoughts on “All the whey”
I made some farmers cheese the other day which created more whey than cheese. While looking for different uses for whey, I also found the information from the Wisconsin Department of Agriculture. Before beginning my own experiment on creating Dulce de Leche, I discovered your recipe. Thank you so much for sharing. I used my slow cooker for preparing, but ended up having to use a lid so the mixture would simmer and turn golden brown. The Dulce de Leche tasted great on top of a cheese cake made with the Farmer’s Cheese, as a dip for sliced apples and even in coffee with creamer for a special treat.
I made 2 batches of mozzarella at our party last Friday. Internet surfing convinced me to freeze some of the whey for my tomato plants this summer. But with still a gallon of whey left, 7 and 1/2 hours after I read your post, I have 6 beautiful jars of perfect dolce de leche! Thanks so much for your instructions. Leaving some space at the top, do you think that I can freeze the jars? I do that with jam.
Yes. That’s what I did this morning, in small Dixie cups and with plastic wrap on top. I left them freeze on a small tray, then packed them in a freezer bag. Glad you found it useful.
oh my goodness, this looks so easy! i wonder if i can use the whey that i let sit out on the counter overnight?
After one night on the counter it might still be good if it smells and tastes OK. Since for dulce the leche it is cooked for several hours I don’t think bacteria are an issue here.
Cook the dulce de leche to toffee and make a banoffee pie! 😉
I know this term dolce de leche but don’t know how you use it. Just lap it up like the dog? Is it anything like flan? I love flan.
Eat it by the spoonful straight from the jar, pour it over ice-cream, and yes, you can top a flan with it too. It certainly does not qualify as homegrown, otherwise I could bring it to the plant sale instead of the pepper spread 🙂