PublishedStorey Publishing, December 2022 |
ISBN9781635862638 |
FormatSoftcover, 128 pages |
Dimensions22.6cm × 17.6cm × 0.8cm |
Popular cheese making author Claudia Lucero shares 60 creative recipes for using whey, a nutrient-rich by-product that too often goes to waste in the making of cheese, yogurt, and kefir. Anyone who's ever made cheese at home knows that roughly three-quarters of every gallon of milk ends up going down the drain in the form of whey.
Don't through 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 vegetable ferments, and adding zip to main dishes. From Brazilian Limeade and Strawberry Oat Milk to Skillet Cornbread, Butternut Corn Chowder, Ghee-Fried Chicken, Broth-Poached Salmon, Coffee Frappe, Upside-down Lime and Coconut Tart, and an Espressor Martini, this book is the key to unlocking a delightfully surprising array of ways to put whey to work! AUTHOR: Claudia Lucero is the author of Instant Pot Cheese, One-Hour Cheese, and One-Hour Dairy-Free Cheese. She is the entrepreneur behind UrbanCheesecraft.com and DIY Cheese Kits, which she sells through Etsy, specialty food shops, and select Whole Foods stores, and she developed the home cheesemaking kits for Williams-Sonoma's Agrarian product line. Raised with fresh Mexican cheeses, Lucero cooked alongside her mom and grandmother from an early age, where she first learned the value and reward of cooking traditional foods from scratch. She lives in Portland, Oregon. SELLING POINTS: . Claudia Lucero, a professional cheesemaker and recipe developer has spent years developing creative, flavourful ways to use the nutritious by-product of cheese making . Finding new uses for whey is part of the effort to reduce food waste in kitchens. On a commercial scale, what to do with the acid whey from Greek yogurt production is a serious environmental concern . In recent years, chefs have begun to experiment with new and interesting ways to use whey in the kitchen, and fans of artisanal kitchen arts have sought ways to use the protein- and probiotic-rich whey . Lucero is a seasoned recipe developer with a dedication to developing recipes that use whey to enhance flavour and texture
