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.
Anet
I've used whey left over from making ricotta cheese in a one-to-one substitution for the water called for. I did not scald the whey prior to using. It works very well.
I use mostly instant yeast (not sourdough) and I do notice that the dough rises somewhat more rapidly than the same recipe made with plain water.
You can freeze whey if you want to save it for later bread baking.
I've also used the whey left over from making tofu (bean curd) from soy milk instead of water in bread baking.
If you have further questions feel free to post back to this thread.
I make cheese once in a while and make ricotta from the whey.
If I don't make the ricotta, I also use the whey as a direct substitute for any liquid called for in the recipe. Seems to add a bit more "oomph"' to the rise and makes for a softer crumb.
Whey is also good for your animals!
But keep in mind that those with milk allergies cannot eat bread or any food made with it.
Whey not only contains protein but also adds sweetness.
Mini O
I've used the whey from straining yogurt for making bread. It tasted like sourdough even though I used instant yeast. Aside from the taste, I'm wondering how the yogurt whey acidity affects the dough.
http://www.applepiepatispate.com
Hi,
I have some leftover whey from making ricotta and yogurt. According to what I've been reading on the net that would be Acidic Whey and they say it's not good to use in place of water when making yeasted bread dough. That the whey for breads has to be Sweet Whey coming from cheeses made with bacterial cultures, not acids like lemon juice or vinegar as you use in ricotta. I wanted to use mine in place of the water for baguette dough
Can somebody enlighten me on this subject please?
As always, thanks.
hello,
actually there are 2 different kinds of whey, depending on the type of cheese where they are made from. It is recommend that you use sweet whey instead of acid whey.
Unless the reference means unsalted whey, but even then, We have bakers that use whey in their bread.
Vinegar and lemon juice are used in baking bread as well. ...urban legend...