[Sca-cooks] Whey

[Sue Clemenger]

You can make a number of things from fresh whey.  I've managed to make
ricotta with it (very tasty), and also mjetost (the cow version of
gjetost).  I've never actually used it in baking, but it'd probably make
a nice addition to some breads, at the very least!
--Maire, who shouldn't have been, but was suprised, at how yellowy-green
the whey was (really adds meaning to "whey-faced" as a description! <g>)

Marilyn Traber wrote:
>
<snipped>
> Check the florethingy, and also inthe back message archives, whey was
> discussed several times in the last couple of years.
>
> Also can use whey in baking, and by condensing into gjetost [if it is from
> goat and I can't remember offhand the one for cows milk, I'm at work.]
> margali
>
> the quote starts here:
> I will be making some cheese shortly, and I would like to use the whey
> as well, rather then throw it out. Especially since I will be spending
> extra money on the milk product to get whole, unprocessed,
> un-hormone-fed milk.
>