January 10, 2016 - 9:43am
Freezing then thawing whey
I am, getting ready to make some mozzarella for pizzas. I will have a bunch of whey left over in the process. Can this whey be frozen, then thawed later for use in bread, rolls, pizza etc.?
Are there any DO's or DONT'Ts to the process? Does anyone know how long it will keep in the fridge rather than freezing?
Would appreciate any input. Thanks,
Stay Krusty, my friends!
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I freeze whey all the time. I save it in 400 g increments, using what ever re-purposed plastic containers at hand, since 400 g is what usually goes into one of my Friday bakes.