Cooking with Whey: A Cheesemaker's Guide to Using Whey in Probiotic Drinks, Savory Dishes, Sweet Treats, and More

Whey is a perplexing byproduct of cheese making, but Claudia Lucero shares 60 inventive recipes that use it, which is rich in protein, minerals, and vitamins. Sweet whey enhances baked goods and smoothies, while acid whey is ideal for brining meat, kick-starting ferments, and adding tang to main dishes. This book is the key to unlocking a delightfully surprising array of ways to put whey to work.

Format: Paperback / softback
Length: 128 pages
Publication date: 25 October 2022
Publisher: Storey Publishing LLC

Anyone who has ever made cheese at home knows that approximately three-quarters of every gallon of milk turns into a perplexing byproduct called whey. "Don't throw away your whey!" says cheesemaker Claudia Lucero. In Cooking with Whey, Lucero shares 60 inventive recipes that use whey, which is rich in protein, minerals, and vitamins, and adds creaminess and flavor to foods. Sweet whey, a byproduct of cheesemaking, enhances baked goods and smoothies. Acid whey, produced in yogurt- and kefir-making, is ideal for brining meat, kick-starting ferments, and adding tang to main dishes. From Brazilian Limeade and Strawberry Oat Milk to Skillet Cornbread, Broth-Poached Salmon, Honey Caramels, Espresso Martinis, and many more mouth-watering recipes for beverages, soups, breads, desserts, and everyday meals, this book is the key to unlocking a delightfully surprising array of ways to put whey to work!

Whey is a perplexing byproduct of cheese production, transforming approximately three-quarters of every gallon of milk into a substance.

Cheesemaker Claudia Lucero emphasizes the importance of not discarding whey, as it holds significant value. In her book, "Cooking with Whey," Lucero showcases 60 innovative recipes that utilize whey, which is rich in protein, minerals, and vitamins, imparting a creamy and flavorful essence to various foods.

Sweet whey, a byproduct of cheesemaking, enhances the taste of baked goods and smoothies. On the other hand, acid whey, derived from yogurt and kefir production, finds its applications in brining meat, kick-starting ferments, and adding tang to main dishes.

This book offers a treasure trove of mouth-watering recipes, encompassing beverages, soups, breads, desserts, and everyday meals. From Brazilian Limeade and Strawberry Oat Milk to Skillet Cornbread, Broth-Poached Salmon, Honey Caramels, Espresso Martinis, and an array of other delectable creations, this book unlocks a surprising range of ways to put whey to work, transforming ordinary dishes into extraordinary culinary delights.

Weight: 260g
Dimension: 178 x 227 x 11 (mm)
ISBN-13: 9781635862638