any bread recipes i can make with whey

i have been experimenting lately with making my own cheese. nothing
fancy, just a half-gallon of whole milk, heated to 185F, and i add a
pinch of salt, and about 1/3 cup of lemon juice.

i usually have about a liter of whey left, maybe a little more. i've
experimented with a few different recipes with brown rice, but i find
the whey leaves the rice too tangy (for lack of a better term) to my
taste.

i'm sure there are a few bread recipes some of you might be able to
suggest.

i am not experienced enough but maybe someone can say if this would be good
to feed sourdough with? or would the lemon do something negative? Lee

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and i would be interested in the entire cheese recipe if you wouldn't mind
posting or emailing it, Lee

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"Stormmee" < wrote in message

Ditto, I've not tried using whey in breadmaking. No
doubt in the old days where nothing got wasted, it was
fairly popular. You could look at some of the following
recipes and see if there is a common base.
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On 2009-08-30, Stormmee <[Only registered users can see links. ]> wrote:

sure ... hopefully it won't be considered too off-topic.

anyway, i am experimenting with two basic procedures.

one. there's a procedure for a ricotta-like cheese in the back of the
current issue of Cook's Illustrated. basically, start off with a half
gallon of whole milk. bring it up to 185F. add a pinch of salt, a 1/3
cup of lemon juice. take off heat, stir gently. let sit for 5 minutes
until it curdles and separates. sometimes, the milk won't curdle. if it
doesn't, the recommendation is to add another tablespoon of lemon juice.
stir again gently, and let sit for another five minutes. pour through a
cheesecloth.

as long as you don't handle the curds too roughly, they will stay in a
loose ricotta-like configuration. i put them in the fridge overnight. i
use a bit on almost everything. the batches that require more lemon
juice take on a really citrusy, fresh taste.

two. there is a procedure in Mark Bittman's How to Cook Everything
Vegetarian. he calls for a quart of buttermilk to a half-gallon of milk.
then bring it to a boil, pour in the buttermilk. take off heat and let
sit until the curds look like cooked egg whites.

strain through a cheesecloth. i usually wring this out until there's
little or no whey left. it will form a nice ball. i usually will brine
this with bay leaves and other assorted whole spices to make a savory
feta-like cheese.

Dick Margulis wrote:

Go on, I'll bite.

How? Pig food?

Dave

On Sun, 30 Aug 2009 19:57:17 -0400, Dick Margulis
<[Only registered users can see links. ]> wrote:


Not in my family's shtetl.....

Boron

Dick Margulis wrote:


Yes, the answer just had to be what you wrote. Many thanks for that.

Dave

On Sun, 30 Aug 2009 20:54:36 -0400, Dick Margulis
<[Only registered users can see links. ]> wrote:


And so, little children, turkey bacon was invented....

Boron

thanks, Lee
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