whey remaining from cheese curds recipe |
pozole sintético con suero de la leche |
The recipes linked above are not meant to be prescriptive; we seldom follow them to the letter, and aren't afraid to get creative.
whey remaining from cheese curds recipe |
pozole sintético con suero de la leche |
My friend Louise from the UK suggested trying potato-leek, so we have at least one more to try!
ReplyDeleteOne of the people in our class, The Amazing Cheese Story, at Santa Fe College Community Education, said that she used whey to make oatmeal! A bit bitter, she thought, but still really good. I need to try that!
ReplyDeleteAm in the process of making whole wheat sourdough bread. The recipe originally came from Nourishing Traditions by Sally Fallon. However, it called for buttermilk - I used sourdough and added whey to it to thin it out to buttermilk consistency.It tasted plenty sour so I added a bit more honey. I just peaked, it is rising wonderfully!
ReplyDeleteI'm really inspired by your eagerness to put this delicious by-product to productive use. I made a beef stew yesterday and used the Whey instead of beef stock and was amazed at the depth that it added to the flavor. I'd love to hear some feedback in the comments section over there if you have time to check it out. http://foreignperspective.wordpress.com/2011/03/09/beef-stew-made-in-adana/
ReplyDelete