After making the Ricotta cheese, we were down to 2 quarts of whey. Looking at our list of ideas we decided it was time to try using whey in bread making. We substituted 1.12 cups of whey for the 1.5 cups of water called for in a loaf of Bob's Red Mill GF Multi Grain bread. (We also used some to steam into a quinoa side dish).
OMG ! Both the bread and the grain tasted so cheesey ( is that a real word?) and good. We are definitely going to use left over whey to cook all our grains from now on.
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