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Can Whey be used in place of buttermilk?

23K views 10 replies 8 participants last post by  zammansiddique5 
#1 ·
I know whey made from yogurt is acidic and it can be used in place of buttermilk. But can it be used in place of buttermilk for sweet recipes (I am planning on making some chess tarts and wondered if I can use whey instead of buttermilk) I haven't used it in dessert recipes before.
 
#4 ·
Jake, the question is whether whey can work instead of buttermilk.

Whey is something that can easily end up in large quantities that get dumped. So Sylvia is wondering if it can be used this way. The only thing I know for sure is that it makes good plant food, but the buttermilk thing is very clever -- if it works!


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#5 ·
I thought I answered the question. I've used it in sweets such as muffins, scones, and pancakes as an adequate sub. Not sure how it would work in a chess cake. It would depend on whether the king or queen is willing to use the substitute, but I would think it would be satisfactory - without having tried it. So I guess I didn't answer the question because I didn't use it specifically for a chess cake. 
 
#7 · (Edited)
I wouldn't because If I am going to make something like chess pie I want it to be as fattening and gluttonous as possible. Truly though, as long as your recipe still has plenty of butter I don't see why it wouldn't work.

Rebeccah Durkin taught me this surprising drink recipe and it is hands down my favorite thing to do with whey that isn't ricotta:

3/4 gallon whey (The fresher the better but frozen and thawed works well enough)

1/2 cup lemon juice (maybe less since you'll have acid whey instead of sweet whey)

3/4 cup sugar (or other sweetener)

1 quart frozen strawberries

Blend everything together. It tastes like lemonade but better and can make a serious dent in any leftover whey situation.
 
#9 ·
I would like to know what combination would make yogurt whey a good substitute as well. I have used the whey in pancakes and found that I could use a percentage of whey but not as a total replacement. The whey makes my whole wheat pancakes delicious but too tender if used as a total replacement. I would like to use it in a banana nut cake….
 
#11 ·
Yes, whey can be used as a substitute for buttermilk in many recipes. Whey is the liquid remaining after milk has been curdled and strained, often produced during cheese-making. It's slightly acidic and contains proteins and some residual fat. Similarly, buttermilk is also acidic and is often used in recipes to add moisture, tenderize, and provide a tangy flavor.
To substitute whey for buttermilk:
1. Use a 1:1 Ratio: When a recipe calls for buttermilk, you can use an equal amount of whey. For example, if the recipe requires 1 cup of buttermilk, you can use 1 cup of whey.
2. Adjust Baking Soda: If the recipe also calls for baking soda (an alkaline ingredient), you might need to adjust the amount slightly. Buttermilk reacts with baking soda to create bubbles and leaven baked goods. Similarly, whey can provide some acid, but it might be slightly less acidic than buttermilk, so you could slightly reduce the amount of baking soda.
3. Consider the Flavor: Whey might have a milder flavor than buttermilk, so it might not provide the exact same tanginess to your recipes. If tanginess is an important flavor element in the dish, you might want to add a little lemon juice or white vinegar to the whey to enhance the acidity.
4. Test and Adjust: As with any substitution, it's a good idea to do a small test batch before making a large quantity. This will help you see how the whey affects the texture and flavor of your dish.
In many baking recipes, such as pancakes, waffles, muffins, and cakes, substituting whey for buttermilk should work well. However, keep in mind that the final result might vary slightly from using traditional buttermilk, so experimentation and adjustments might be necessary based on your taste preferences and the specific recipe.
 
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