Using whey as liquid substitute
I'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.