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.
Can Whey be used in place of buttermilk?
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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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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.
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.