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Using whey in bread baking

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  • arp29 Feb 2, 2014 04:03 AM
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I've recently gotten into making my own yogurt (so good and easy!) and I've read in a few places that you should save the whey from the strained yogurt for baking but i haven't found any concrete instructions on how to do so. Can anyone give me some pointers on how to use the whey? Thanks!

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  1. http://chowhound.chow.com/topics/353018

    Also very health to drink!

    Our cats love it also.
    You can make whey fermented vegetables also.

    2 Replies
    1. re: magiesmom

      Thanks! I did a search and didn't see that one. Tell me about whey fermented vegetables...

      1. re: arp29

        Naturally fermented vegetables like cabbage for sauerkraut, carrots and turnips are delicious and very healthy for the digestive tract.
        They are featured prominently in the book Nourishing Traditions and are easy to read about online.

    2. I made chapatis the other day and used youghurt instead of water. They turned out really well. I assume for bread making you can use whey instead of water. Not being an experienced bread maker not sure how it may affect the structure of the crumb or the rise though. This site may be helpful.

      http://www.thefreshloaf.com/node/3590...

      1. I use it in fermentation, but it is also terrific to a add a few teaspoons to soaking water for beans, grains and legumes. It is supposed to make them more digestible.

        1. I'm using it to make my own bokashi starter (to innoculate the wheat bran.)

          1. I've replaced the water in this recipe http://www.artisanbreadinfive.com/201... with whey with great results.

            Also I've cooked rice in whey using the absorption method.

            1. I think it could be a good sub for water, especially where it may have some sugar in it which can activate the yeast.