Fermented Whey Soda

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Fermented whey soda is a blend of old-fashioned kitchen wisdom and simple, nourishing fun. Made from leftover whey and naturally fermented, this bubbly drink is a gentle way to enjoy something sweet & fizzy while supporting digestion, gut health, and using every part of what your from scratch kitchen gives you.

In this blog, you will find easy, approachable recipes for fermented whey soda, along with flavor ideas and simple tips to help you confidently make your own naturally fermented, probiotic-rich drinks at home.

Why we love fermented whey soda

• Naturally bubbly and refreshing without artificial carbonation
• A delicious way to use leftover whey from yogurt or cheese-making (no waste!)
• Supports gut health thanks to beneficial bacteria from lacto-fermentation
• Lower in sugar than conventional sodas, since the fermentation consumes some of it
• Easy to customize with herbs, fruit, or spices for endless flavor combinations
• Cost effective if you regularly enjoy a fizzy drink

Equipment needed

• Gallon size jar
• Quart size jar
• Swing top bottle with a tight seal or mason jars with a tight seal

Ingredients, variation 1

• 2 cups whey, I get mine from leftover yogurt (Here’s my Raw Milk Yogurt Recipe!)
• 14 cups juice flavor of choice, fresh squeezed or bottled (I buy in bulk from Azure!)

Ingredients, variation 2 (more cost effective)

• 2 cups of whey (Here’s my Raw Milk Yogurt Recipe!)
• 1 quart of juice (flavor of choice, fresh squeezed or bottled)
• 3/4 cup sugar, honey or maple syrup (I buy in bulk from Azure!)
• Enough water to fill remainder of jar

Ingredients for Lemon Ginger Soda

• 1 inch piece of ginger, grated
• 1/4 cup lemon juice, fresh or bottled
• 1/4 cup honey or sugar
• 1/4 cup whey
• 1/2 tsp salt
• 1 quart water

Instructions, variation 1

1. In a gallon sized jar, add 2 cups of whey and 14 cups juice flavor of choice, stir to combine.
2. Once combined, add the mixture to swing top bottle with a tight seal (can also use mason jars here if they seal well).
3. Leave jars on the counter to ferment for 2-7 days, or until they carbonate.
4. During the fermentation period, burp and mix the jars once per day. To do this, simply open the top to release pressure. You’ll notice it getting more and more carbonated every day. Once you close the lid gently, tip the jar over 3-4 times to keep mixture combined. I find most of my batches carbonate in the 2-4 day range, but if it’s cold it may take longer.
5. Check them daily because the fermentation time can vary a lot and they will explode if left too long. Once carbonated, store them in the fridge and enjoy!

Instructions, variation 2

1. In a gallon size glass jar, add 2 cups whey, 1 quart of juice (flavor of choice,) 3/4 cups sugar, (or honey.)
2. Stir to combine and then fill the rest of the jar with water (about 2 1/2 quarts)
3. Once combined, add the mixture to swing top bottle with a tight seal (can also use mason jars here if they seal well).
4. Leave jars on the counter to ferment for 2-7 days, or until they carbonate.
5. During the fermentation period, burp and mix the jars once per day. To do this, simply open the top to release pressure. You’ll notice it getting more and more carbonated every day. Once you close the lid gently, tip the jar over 3-4 times to keep mixture combined. I find most of my batches carbonate in the 2-4 day range, but if it’s cold it may take longer.
6. Check them daily because the fermentation time can vary a lot and they will explode if left too long. Once carbonated, store them in the fridge and enjoy!

Instructions for Ginger Soda

1. In a gallon size glass jar, add 1/4 cup whey, 1 quart water, 1/4 cup sugar (or honey,) a 1 inch piece if ginger, grated, 1/4 cup lemon juice, and 1/2 tsp salt.
2. Stir to combine.
3. Once combined, add the mixture to swing top bottle with a tight seal (can also use mason jars here if they seal well).
4. Leave jars on the counter to ferment for 2-7 days, or until they carbonate.
5. During the fermentation period, burp and mix the jars once per day. To do this, simply open the top to release pressure. You’ll notice it getting more and more carbonated every day. Once you close the lid gently, tip the jar over 3-4 times to keep mixture combined. I find most of my batches carbonate in the 2-4 day range, but if it’s cold it may take longer.
6. Check them daily because the fermentation time can vary a lot and they will explode if left too long. Once carbonated, store them in the fridge and enjoy!

Serve fermented whey soda with…

• Alongside a sourdough snack board — think fresh bread, cultured butter, soft cheeses, olives, and honey
• With brunch spreads — pairs beautifully with quiche, frittatas, yogurt bowls, or fresh fruit
• As a kid-friendly “special drink” — served in a fun glass with a straw alongside wholesome snacks
• With light lunches — soups, salads, or simple sandwiches benefit from its bright, bubbly contrast
• On a picnic or porch afternoon — alongside hand pies, fresh veggies, and simple charcuterie

Fermented whey soda is a simple reminder that some of the best things in our kitchens are both nourishing and joyful. With just a few ingredients and a little patience, you can turn something that might otherwise be discarded into a naturally bubbly, probiotic-rich drink your whole family can enjoy. Fermented whey soda is a simple and fun way to bring more intention and nourishment into everyday life.

Other recipes you might like

• Raw Milk Yogurt
• Simple Whey Lemonade
• Fresh Milled Buttermilk Biscuits
• Watermelon Mocktail
• Raw Milk Panna Cotta

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