RecipeMuncher

Last month I made a batch of chèvre, and with the leftover whey, I made a batch of bread. Since then I've made several batches of bread with leftover whey, either from goat's milk or cow's milk, and I've had great results every time.   The main thing to remember, I've learned, is that if you're going to make bread with whey, it needs to be whey from cheeses made with a bacterial culture, not an acid.  That's right - not all whey is (...)