Cooking with Whey: A Cheesemaker's Guide to Using Whey in Probiotic Drinks, Savory Dishes, Sweet Treats, and More

by Claudia Lucero

Anyone who’s ever made cheese at home knows that roughly three-quarters of every gallon of milk transforms into a perplexing byproduct called whey. “Don’t throw away your whey!” says cheesemaker Claudia Lucero. In Cooking with Whey, Lucero shares 60 inventive recipes that use whey, which is rich in protein, minerals, and vitamins, and adds creaminess and flavor to foods. Sweet whey, a byproduct of cheesemaking enhances baked goods and smoothies. Acid whey, produced in yogurt- and kefir-making, is ideal for brining meat, kick-starting ferments, and adding tang to main dishes. From Brazilian Limeade and Strawberry Oat Milk to Skillet Cornbread, Broth-Poached Salmon, Honey Caramels, Espresso Martinis, and many more mouth-watering recipes for beverages, soups, breads, desserts, and everyday meals, this book is the key to unlocking a delightfully surprising array of ways to put whey to work!

• ISBN10: 1635862639
• ISBN13: 9781635862638
• Publish Date: 25 October 2022
• Publish Status: Active
• Publish Country: US
• Imprint: Storey Publishing LLC
• Format: Paperback (UK Trade)
• Pages: 128
• Language: English

Reviews

[annieb123]

Originally posted on my blog Nonstop Reader.

Cooking with Whey is an accessible and well written guide to using whey alongside recipes developed by Claudia Lucero. Released 25th Oct 2022 by Storey, it's 128 pages and is available in paperback and ebook formats. 

For folks who make cheese, yogurt, and other related foods at home, whey (the liquid left over after curding, straining, and processing dairy) is usually seen as a waste product. I live and work in Norway and except for "brunost" (caramelized whey pressed into blocks and eaten on everything from pancakes to lunch sandwiches), I was not familiar with other thrifty uses of whey. This book is so much more. 

The layout is accessible and easy to follow. The author's friendly and competent instructions are well explained and accessible to non-experts/beginners. The book has a retro vibe; there aren't any photos in the text or the recipes. The illustrations are simple but easy to understand and recognize (see cover). 

Four stars. Definitely a niche book, but quite a good one. The recipes are varied and appealing. This would be a good choice for public library acquisition, home use, as well as for self-sufficiency and smallholding folks.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.