I know some people save yogurt or cheese whey for adding a little to soups/stews. But I don't usually have the freezer space for storing it long term, so it's usually thrown out.
For fun I decided to try turning it into sorbet.
- 500ml Greek Yogurt Whey
- 500ml Orange Marmalade Syrup (the runny leftovers of a marmalade batch)
- Pinch of Salt
- Cap of Vanilla Extract
- Generous Splash of Orange Liqueur
The remaining chunks of orange rind where given a quick chop before combining everything and putting it into the churn. For different flavours you could easily swap marmalade for another fruit preserve/syrup that's roughly 50% sugar. Alternatively you could probably use roughly 500ml of fruit juice or puree, with maybe 200g of a sugar.
The results are surprisingly delicious. The intense tartness of the whey was totally mellowed by the sweetness, while still leaving a pleasant yogurt aftertaste. Still could use some development but very pleased for a first attempt. Texture wise I'll have to wait for the overnight freeze, but preliminary sampling suggest it's really smooth for sorbet.