Whey Beef Stock

Name: Whey Beef Stock
Total time: 7200 s
Cuisine: American
Ingredients: Whey; Beef (it could be bones, meat pieces on the bone and a few extra meat pieces - I use tough meat to make my stock); Celery; Red onion; cloves Garlic; Black peppercorns; Dried origanum; leaves Bay; Salt to taste (optional as you can always season later on)

Bianca Mwale @bianca_eatsy

Zomba, Malawi

This right here is a rich, savory, homemade whey beef stock - simmered to perfection and deliciously tangy. So the next time you even consider pouring your whey down the drain after making yogurt or cheese, bare in mind that there is an excellent way to utilize it while crafting a hearty, versatile stock, perfect for soups, stews, and sauces. Enough banter, let’s get into making this delicious staple from scratch!

My ingredient choice for #GlobalApron is garlic 😊

Bianca Mwale @bianca_eatsy

Zomba, Malawi

My ingredient choice for #GlobalApron is garlic 😊

Saved

Ingredients

2hrs

Whey
Beef (it could be bones, meat pieces on the bone and a few extra meat pieces - I use tough meat to make my stock)
Celery
Red onion
clovesGarlic
Black peppercorns
Dried origanum
leavesBay
Salt to taste (optional as you can always season later on)

Saved

Steps

2hrs

1

Combine all the ingredients in a soup pot
2

Fill with cold water to cover, and bring to a low simmer for 2 hours or more
3

Take off heat and allow to cool enough to handle. Using a fine-mesh sieve over a large bowl, strain broth to discard the meat and mashed up vegetables. Let drain for a few minutes and use immediately or store in the fridge for up to 3days