June 20, 2016 - 9:40am
Leftover whey from cheese making
I made some ricotta yesterday and I saved the whey when I strained out the curds. There's an awful lot of it, and while I was originally planning to put it in smoothies, I really want to try adding it to some of my bread.
The whey itself tastes slightly sweet so I imagine it'll have a subtle effect on the flavor, but beyond that I'm not sure what it'll do. Does anyone know how whey might affect the gluten development, crumb or oven spring?
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.. or scones.
For soda bread - "rough" flour - basically anything - some wholemeal, with bits, seeds, "granary", etc. a teaspoon of salt and another of bicarb to about 300g of flour, add in enough whey to make a sticky dough - turn it into a baking tray, roughly shape it into a sticky round, dust with flour and make a traditional cross shape on-top and into a hot oven (220°C) for 25-30 minutes.
Add more stuff into the flour - olives and herbs, sultanas and pumpkin seeds, etc. whatever takes your fancy.
I did these:
last week, although I used buttermilk left over from making some butter from cream to go with them.
-Gordon
-Gordon
I love Soda Bread, just having some Spelt Soda bread for breakfast (made with home made buttermilk) :) :)
I think Soda bread is much underestimated ......
Those pictures have me so hungry haha
I make soft cheeses all of the time, but do not make ricotta, and I use the whey in my loaves without ill effect. I either it as all of the liquid in a formula or as part of it. If I have too much on hand - I freeze it in 500g bundles for future baking.
Doesn't effect the crumb. If anything, it makes the bread a bit more moist but that is hard for me to judge because i bake a large variety of breads so my results are not consistent compared to someone who bakes one style of bread only wherein they would be able to note a change much better than I.
If you google for other ways to use it up you will find lots of other ideas.
Sounds great, hope you can post this recipe so we can all take a look.