Friday, February 25, 2011

Homemade Bread Made with Whey

After making cheese last weekend, we ended up with several quarts of whey, which is the milky by-product of cheesemaking. It's protein and vitaman rich, so it seemed a little silly to just throw it out. A quick Google search let us know that you can substitute whey for water in bread making, so we decided to give it a try.
We used the whey in place of the 3 cups of water in the master recipe from Artisan Bread in Five Minutes a Day. The bread came out really tasty, with a slightly sour tang. Good use of this by-product! I froze some of it, as the internets also told me I could use whey to cook beans, or to replace stock or water in soup recipes, among other uses.

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