Home Cooking

Which whey do I go?

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Which whey do I go?

jono37 | Dec 30, 2007 07:44 AM

I made homemade ricotta, and am now left with about 3/4 gallon of whey. I am planning to use some of it for baking bread and making pancake batter. Probably I will also use some to cook rice or beans. What about making broth? Would whey actually work for chicken or vegetable broth, or would it taste strange? Any other uses (especially ones that would use a lot of liquid?)

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