From Yogurt to Burger Night: How I Turn Whey Into Homemade Buns 🍔

So, I’ve been making my own yogurt (my kids love it!). When you strain yogurt, you’re left with all that liquid whey. I used to struggle with trying to find ways to use it, so I started using that whey to bake homemade hamburger buns. They’re soft, flavorful, and way better than store-bought!

The recipe I follow is this one from King Arthur: Seeded Hamburger Buns. I use the King Arthur Hamburger Bun and Mini Pie pan (affiliate link) to create the authentic bun shape. I use this pan for everything!

Why Whey Works

The whey replaces the water or milk in the dough, making the buns extra soft and fluffy. Plus, it just feels good knowing I’m stretching ingredients and getting the most out of what I already have. Yogurt whey and fresh buns? Yes, please. 🙌🏾

Switching Up the Flavors

Here’s where it gets fun: I don’t always stick to the exact recipe when it comes to seasonings. I’ll use whatever I have on hand, and it keeps things interesting:

• 🧅 Dried onion flakes
• 🧄 Garlic pepper
• 🧂 Onion powder
• 🥯 Everything bagel seasoning (the kids love this version!)

Every batch has its own vibe, which makes even a regular burger night feel a little special.

Why I Love This Hack

• 💵 Saves us money—homemade is always cheaper.
• 🌱 No icky ingredients—unlike some store-bought buns, I know exactly what’s going in.
• 🍔 Makes our meals better—fresh buns take burgers to the next level.

Try It Yourself

If you’ve got a favorite store-bought item you make often (like yogurt, bread, or even broth), see if there’s a way to stretch it further. That’s how little hacks like this turn into everyday money-savers. For me, it’s yogurt whey into burger buns, and now my family won’t even touch the bagged ones from the store.

💛 Here’s to saving smart, using what we’ve got, and making meals that feel homemade without spending extra.