With every batch of cheese we make there is one consistent result. Not necessarily great cheese, though that’s always our goal, but whey. Whey is that funny greenish yellow leftover fluid, after one has convinced the solids in milk to all get married and cozy together plus live with the right kind of bacteria and turn into delicious edible-ness.
There are only so many batches of ricotta cheese that I need, and though the dogs get a few spoons of whey on their meals, there is still a huge amount leftover. I do hate to waste, and sometimes don't make it out to the barnyard to share it with the chickens and goats. So, taking the advice of a friend of mine who suggested using the whey to replace the water in bread recipes, I did just that. She’s a genius!
That simple change made a basic white bread so tender and gave it such a remarkably richer flavor that I am going to have to start saving whey just for this purpose! Can’t wait to do it with some bread in which we use spent beer making grains! What deliciousness!
I think you should write a recipe book with all these wonderful original recipes (don't stop writing this, though) Not that everyone has whey, but maybe you could suggest a good substitute? Is there any place to buy whey?
ReplyDeleteJB, we'll see what I've come up with at the end of a year and determine what to do with a years worth of writing at that point.
ReplyDeleteOne thing I really want to do is to move all of this over to a better host that can be divided into different sections. Farm Life, Animal Sense, Receipes, and Other Randomness (like homemade laundry detergent and dishwasher detergent, and the like!)