I’ve made yogurt, from scratch (with a gallon of whole milk), twice now and I prefer the thicker strained yogurt, which means tons of leftover whey protein liquid. At first I was tossing it, because I didn’t realize I could use it for other things. So I replaced the water, in the bread recipe from yesterday, with the liquid whey protein. I have to say that the bread came out very nicely. It has a kind of tart flavor to it, a bit like yogurt, and is oh so delicious.
In order to preserve the integrity of the whey, as much as possible, I heated it in a small pot on the stove at medium-low heat (I have an induction stove top, kenmore, that ranges from 1-10 (with 1 being low and 10 being high), so I used 3.5 as my setting). I stirred constantly and used my electronic thermometer to make sure it did not surpass 110 degrees. I made it higher than needed because I had to add room temperature honey (1/4 cup) to the mix. Then I proofed the active dry yeast in the liquid for 10 minutes. It worked very well. I do think that I should’ve adjusted the amount of flour down a little to 3 1/4 cups, instead of 3 1/2 the recipe calls for, because I ended up having to add 2 Tablespoons of more whey to make sure it was moist enough.
I fully intend to try this again, as the flavor of the bread is pretty tasty and I like unique flavors.