I couldn't resist (Doc Tracy) picking up on your subject title since it inspired me to do this post.

I made my first cheese last week from some goat's milk that I was worried would go bad. During my "research" I  saw a video on cheese making that suggested one use the leftover whey as the liquid ingredient in their bread. Seemed like worth a try as the other alternative he offered was to water the plants. So I used my trusty  honey whole wheat bread recipe and used whey instead of water and I must say the bread turned out better than the cheese!

I was a little concerned that the lemon juice I used to make the cheese, now in the whey would adversely affect my bread but it did not and I actually think the bread turned out better. It definately had a different crumb and the flavor was good. One loaf down, one loaf popped out of the freezer to eat.

Love this place. So full of ideas!