Whey instead of water
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I make a lot of cheese (mostly hard cheeses), and the whey just seems like a terrible thing to waste, even after I've extracted as much fat from it as possible, by making natural (no acid added) ricotta. I've used it in soups, but don't have soup everyday. I also make alot of breads - mostly 7 grain, sour dough, other artisan types.
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