[Sca-cooks] Re: Cheese

[Sue Clemenger]

Absolutely! I just usually end up tossing mine out because I don't have
the storage/freezer space to save it.  I also don't bake that often.
I did make some really interesting mjetost with some whey one time, and
I've made ricotta as well.  But that was with whey that came from a
cheese made with rennet (a vegetable-based one), and not a vinegar-based
cheese.
--maire

Robin Carroll-Mann wrote:
> 
> On 21 Jun 2003, at 22:29, Devra at aol.com wrote:
> 
> > You can use the whey in bread-making, rather than just discarding it.  Isn't
> > that right, Bear?
> >      Devra
> 
> I'm not Bear, but the answer is "yes, you can".