One of the things you’ll soon realize when you begin making cheese is that you end up with a lot of leftover whey. Since only about 1/8 of the volume of your milk will eventually become cheese, that’s a lot of leftover liquid. About 80% of the protein stays with the curd, but that means that 20% of the protein is leaving with the whey. Why not capture those nutrients rather than wash them down the drain?
Here’s a great bread recipe from my friends at the New England Cheesemaking Supply Co. I have made this so many times and it always turns out great. Enjoy!
Whey English Muffin Bread
1 TBSP sugar 2 tsp baking soda
2 2/3 cups whey 2 tsp salt
2 TBSP yeast cornmeal, for sprinkling
6 cups flour
1. Dissolve sugar in 2/3 cup warm whey.
2. Pour yeast into a large bowl. Add sugar/whey and let sit 10 minutes.
3. Grease 2 loaf pans and sprinkle with cornmeal.
4. In large bowl, combine 3 cups of flour and the baking soda.
5. Warm the remaining 2 cups of whey to lukewarm and stir in the salt. Stir this into the yeast mixture.
6. Pour yeast mixture into the flour mixture and stir. Add the remaining flour and combine thoroughly.
7. Preheat oven to 400 degrees.
8. Spoon batter into prepared loaf pans and press flat. Sprinkle the tops with cornmeal. Let rise in a warm place until center is 1 3/4 inches above the rim of the pan (30-40 mins).
9. Bake 30 minutes
Makes 2 loaves. Eat one and freeze one!
submitted by Kate Johnson
