Yes — and whey handles freezing better than anything else in the dairy aisle.
It separates a little on thawing, but a shake puts it back together, which is more than can be
said for sour cream or kefir.
The reason is fat, or rather the absence of it. Freezer damage in dairy is mostly the fat
emulsion breaking apart as ice crystals form — that is what leaves thawed sour cream grainy.
Whey is essentially water with dissolved protein and lactose, so there is very little
structure there to break in the first place.
Strain it before it goes in: small curd fragments become unpleasantly obvious afterwards.
Then freeze it in portions, ideally an ice cube tray at roughly 30 ml a cube, so you can drop
one into dough or a marinade without thawing a whole jar. Leave two centimetres of headroom,
because liquid expands, and label it — frozen whey looks identical at one week and at six
months.
Six months is the useful limit. It stays perfectly usable beyond that; the aroma just
quietly fades until there is no point.
What to do with it afterwards is the easy part. It replaces water in bread dough
one-for-one and browns the crust better. It gives pancakes a softer crumb than milk does.
It makes a mild meat marinade that tenderises without a sour aftertaste. And it can simply
replace the water when you cook rice or porridge. Cubes go into dough or soup straight from
frozen; they melt in on their own.
The one thing not to do is freeze whey that already smells sour. Freezing pauses a
product — it does not reverse one.
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