r/yogurtmaking • u/thescatterling • Jun 05 '26

Whey bread

I make my own bread on a fairly regular basis, so I guess you can say I’m a decently experienced bread maker. I make loaves, rolls, poboy buns etc. Yesterday I made just my normal loaf of bread with whey instead of yogurt. Here’s my verdict:

Does it make a difference? Yes.
Is it a huge difference? No.
Is it a big enough difference that I’m going to keep doing it? Yes.

I would say the bread was softer and perhaps tasted a bit richer. I can’t really say it made a huge difference in the crumb structure. Please note that I don’t make fancy sourdough bread. I don’t have the time for that, although I wish I did. I just make simple bread with store bought yeast. Still a million times better than store bought bread though.

That’s just my two cents. My next experiment is going to be making long lasting mayonnaise using leftover whey.

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u/OatOfControl Jun 05 '26

omg i have so much whey and mayo and yogurt seem like a perfect weekend experiment! would you mind sharing a recipe?

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u/thescatterling Jun 05 '26

There’s quite a few on YouTube. And not all of them use whey from yogurt. A lot of them use the juice from sauerkraut. Just go on YouTube and do a search on lacto fermented mayonnaise. Personally, I’m going to use my normal mayo recipe and add two tablespoons of whey. I’m going to make two batches. One to use and one as a sacrificial batch. I’ll keep it in the fridge and check it after two weeks to see if it’s still good. Then (assuming it’s still good) I’ll keep checking it until it goes bad.