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Submitted by hullaf on July 12, 2008 - 1:21pm Using whey as liquid substituteI've just tried a "30-minute mozzarella" recipe, and it turned out wonderful, but the book it came from said that the leftover whey can be used as a substitute liquid in bread making. Has anyone tried this? Book reads: "whey contains milk sugar, albuminous protein, and minerals." So, is the part that is called "albuminous protein" same as the serum protein in milk and thus has to be scalded (just below the boiling point = 190F) before it could be used? The whey in the mozzarella cheese making process only got to 105 degrees F. Anet
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re Using whey as liquid substitute
I've used whey left over from making ricotta cheese in a one-to-one substitution for the water called for. I did not scald the whey prior to using. It works very well.
I use mostly instant yeast (not sourdough) and I do notice that the dough rises somewhat more rapidly than the same recipe made with plain water.
You can freeze whey if you want to save it for later bread baking.
I've also used the whey left over from making tofu (bean curd) from soy milk instead of water in bread baking.
If you have further questions feel free to post back to this thread.
Liquid Whey
I NEVER boil milk when I'm making bread and use liquid whey left over from Alton Brown's recipe for quick cottage cheese in soups, stews, rice, breads, and any other recipe that calls for a liquid
Hooray for whey.
Oh this news is super awesome. I recently began making cheese and this is so good to know. Thank you, you geniuses, you.
Whey Sub for Liquid
I make cheese once in a while and make ricotta from the whey.
If I don't make the ricotta, I also use the whey as a direct substitute for any liquid called for in the recipe. Seems to add a bit more "oomph"' to the rise and makes for a softer crumb.
Whey is also good for your animals!
whye sub for liquid
we keep goats and not a drop of their milk is wasted. We make cheese and feed the whey to our horses or we make yoghurt and feed the chicken what we don't need for our own use (we soak old bread in it). The kittens that were born in the chickencoop love this as well! Clever mum to raise them just there!
Oldcampcook... how do you make ricotta from whey... ? The way we make cheese hardly anything of substance is left in the whey.... if I want to make requeson (the spanish ricotta) I have to start with full fresh milk and I'm left with almost clear whey, same as with cheesemaking.
Next time we make cheese, I'll save some of the whey to add to a breaddough, I do the same with the cooking water of veggies, potatoes etc. Lots of nutrimients there that are too good not to use. Try adding beetroot-stock to your breaddough... kids love a pink bun!
Richelle
Ricotta From Whey
I just heat the whey and then strain it. Don't get a lot, but waste not, want not.
Here is the page I used for my instructions:
http://biology.clc.uc.edu/fankhauser/Cheese/Ricotta/RICOTTA_00.HTM
Thanks!
The difference lies in the waiting period. I'll try that next time!
Richelle
Whey, Lactose allergy
But keep in mind that those with milk allergies cannot eat bread or any food made with it.
Whey not only contains protein but also adds sweetness.
Mini O
I've used the whey from
I've used the whey from straining yogurt for making bread. It tasted like sourdough even though I used instant yeast. Aside from the taste, I'm wondering how the yogurt whey acidity affects the dough.
http://www.applepiepatispate.com
whey
Hey this is very interesting...thanks for the links...considering I've been using the same sourdough starter for the last 8 years, I'd certainly love a little change of pace with the whey sub when I bake white...
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