"Whey" to go!!
I recently made my first foray into the world of cheesemaking (with the end result being a beautiful and tasty mozzarella!) and had almost 3 quarts of whey with which to deal. Being the non-waster that I am I googled uses for it and read here that it is good for making bread. Oh baby, is it ever! I used my basic no-brainer recipe, substituted the whey for the water, and yowzers, it rose like crazy and tastes wonderful! I have a quart of cream being 'cultured' at the moment and tonight I should have freshly made European-style butter to spread on bread. Mmmmmmmm. Plugra be damned! I think we breadmakers are an adventurous lot, so I highly recommend trying your hands at mozzarella and bread with whey!