What was whey used for historically?

November 26, 2025 •

4 min read

Whey has a recorded history spanning over 7,000 years, beginning as an often-discarded byproduct of cheese-making in ancient Poland before its value became known. Early civilizations eventually realized its therapeutic potential, raising the question: what was whey used for historically before becoming a modern health staple?

Quick Summary

Whey's journey began as a cheesemaking waste product but was soon adopted for medicinal purposes in ancient Greece and Rome. Its use evolved through the centuries, becoming a wellness tonic in European whey houses during the 17th century and a popular health food. This liquid, once overlooked, was eventually recognized for its valuable components through scientific advancements, culminating in its modern form.

Key Points

Ancient Medicine: Greek physician Hippocrates prescribed whey for ailments like stomach diseases and skin conditions as early as 460 BC.
Roman Recovery Tonic: Roman gladiators and physicians used whey, or lac serum, to help build strength and aid in post-battle recovery.
European Health Craze: In 17th and 18th-century Europe, whey houses and spas emerged where people drank and bathed in whey for health and cosmetic benefits.
Historical Food Uses: In addition to medicinal applications, whey was used in traditional recipes for soups, butters, and fermented beverages in places like Iceland.
Industrial Byproduct: For much of the 20th century, growing industrial cheese production caused whey to be seen as a low-value waste product, posing an environmental challenge.
Modern Transformation: Thanks to advancements in dairy processing technology, whey is now transformed into a high-value raw material with applications in supplements, foods, and pharmaceuticals.

The accidental discovery of whey likely occurred thousands of years ago during early cheesemaking, with archaeological evidence suggesting cheese production around 5,500 BC. Initially, the watery liquid separated from the curds was often discarded. However, its value was eventually recognized, and its uses evolved dramatically over millennia.

Ancient Medical Elixir

The earliest documented use of whey for health comes from ancient Greece, around 460 BC. Hippocrates, the renowned "father of modern medicine," was a strong advocate for whey's therapeutic properties. He prescribed the serum for a variety of ailments, including digestive issues, skin conditions, and as a general immune booster. Following in his footsteps, Roman physician Galen continued this tradition in the 2nd century AD, recommending whey for strength, recovery, and overall health. These early physicians understood that the milky liquid contained beneficial properties, even without modern scientific knowledge of its rich amino acid profile and nutritional content.

Medieval and Folk Remedies

During the Middle Ages, the tradition of using whey for health was carried on, particularly within monastic communities. Monks and nuns consumed it as a dietary supplement and incorporated it into traditional remedies, relying on it as a nutritious and digestible food source. In countries like Iceland, fermented whey, known as syra, was a common beverage and a meat preservative. This practical application demonstrated an understanding of whey's antimicrobial properties long before the science behind them was known. It was also given as food to farm animals, using up the byproduct on the farm.

The Age of Whey Houses

In 17th and 18th-century Europe, whey experienced a surge in popularity as a fashionable wellness trend. Special establishments known as "whey houses" or "whey bars" opened, particularly in Swiss and English societies, where fashionable guests would congregate to drink warm whey. Some even took to bathing in it, believing it offered cosmetic and anti-aging benefits for the skin. This era marked a peak in public perception of whey as a desirable and healthful tonic, far from its humble origins as a byproduct.

From Waste to Valuable Ingredient

As the dairy industry became more industrialized in the 19th and early 20th centuries, the perception of whey shifted dramatically. The vast quantities produced by large-scale cheesemaking operations were viewed as an ecological burden and a waste product, leading to its unregulated disposal in rivers and streams. Environmental regulations eventually prohibited this practice, forcing the industry to find new uses for the growing volume of liquid whey. Around the same time, scientific advances began to unlock the secrets of whey's composition, identifying its valuable proteins and peptides. This scientific understanding, combined with new processing technologies like filtration and drying, transformed whey into the valuable, high-demand raw material it is today.

A Chronology of Historical Whey Uses

Ancient Period (c. 5500 BC - 500 AD)
- Initially discarded as a byproduct of cheesemaking in Poland.
- Used medicinally by Hippocrates and other Greek and Roman physicians for immune support and recovery.
Medieval Period (c. 500 AD - 1500 AD)
- Consumed as a dietary supplement and remedy by monastic communities.
- Fermented into beverages and used as a preservative in regions like Iceland.
Early Modern Period (c. 1500 - 1800)
- Became a fashionable wellness drink in Europe, leading to the rise of "whey houses".
- Used in folk medicine and for skin rejuvenation treatments.
19th Century
- Introduction of the protein powder "Plasmon" in Germany for medical and athletic use.
- Large-scale industrial production begins to view whey as a waste product.


Era	Medical Use	Culinary Use	Status
Ancient Greece/Rome	Immune system support, wound healing, gut ailments, recovery, strength	Soups, beverage	Respected tonic
17th Century Europe	Wellness tonic, skin treatments	Beverages (served in whey bars), soups, whey butters	Fashionable health trend
19th/Early 20th Century	Early powdered supplements (Plasmon) for hospitals	Animal feed, cheap additive for ice cream	Menace, ecological problem
Late 20th Century & Beyond	Advanced functional food ingredients, specialized supplements, infant formula	Yogurts, desserts, beverages, baked goods	Valuable raw material

The Long Road to Modern Appreciation

Understanding what was whey used for historically reveals a fascinating cycle of perception. It moved from a waste product to a revered health tonic, only to be dismissed again during the early industrial revolution. The modern era has come full circle, with scientific research validating the nutritional and biological properties that our ancient ancestors intuited. Today, whey is a cornerstone of nutrition science, used in a wide range of products from sports supplements to infant formulas, a testament to its enduring value. The journey of whey illustrates how scientific understanding can transform a once-overlooked byproduct into a high-value global commodity. For a more detailed academic review of this transformation, consult scholarly sources on the history of dairy processing (https://www.sciencedirect.com/science/article/pii/S0958694608000344).

Conclusion: A Complete Shift in Perception

In conclusion, the story of what was whey used for historically is a testament to human ingenuity and evolving knowledge. From its initial status as a discarded waste, it rose to prominence as a respected medicine and a fashionable wellness drink before falling out of favor during industrialization. The resurgence of scientific interest in the late 20th century has firmly re-established whey as a valuable and functional dairy component. This long and varied history proves that while its purpose has changed, whey has always been a product of significant human interest and utility.

Frequently Asked Questions

Hippocrates, the "father of modern medicine," is often cited as the first, prescribing it around 460 BC for ailments like stomach diseases and immune issues.

Popular wellness establishments in 17th and 18th-century Europe, particularly in Switzerland and England, where people would gather to drink and bathe in whey for its perceived health benefits.

Yes, for long periods in history, especially during the early industrialization of cheesemaking, whey was often discarded and seen as an environmental problem due to its high pollution potential.

Roman physicians, influenced by Greek medical traditions, used whey as a therapeutic tonic to promote strength and recovery, including for gladiators.

Historically, whey was used in soups, fermented drinks (like Icelandic syra), and as a preservative or marinade for meat.

The use of whey protein began to gain prominence among athletes in the 1950s, fueled by the growing bodybuilding culture.

Yes, in 16th-century Europe, bathing in whey was a wellness practice, believed to offer anti-aging and skin-rejuvenating benefits, particularly in places like Swiss spas.

This transformation occurred in the late 20th century, driven by new environmental regulations and technological advancements in processing that allowed for the isolation and utilization of its beneficial components.