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Why don't they use it as a base for cooking biscuits? Replace water with acidic whey and throw some baking soda in to produce CO2 to leaven dough. You'll get m
by guard-of-terra 13y ago
Why don't they use it as a base for cooking biscuits?
Replace water with acidic whey and throw some baking soda in to produce CO2 to leaven dough. You'll get more tasty biscuit with proteins and minerals. You'll probably need to remove lactose, tho.
- mikepurvis 13y agoI was going to say—input for yummy baking. Probably not a realistic answer for the scale being discussed, but when we strain our homemade yogurt at home, I toss the drippings into the next loaf of bread I bake. Gives it a wonderful tangy flavour.
- guard-of-terra 13y agoI think that all biscuits combined make for all greek yogurt combined. We're talking comparable output here. Of course, not all recipes win from using whey, but that will seriously soften the problem already.
- rhema 13y agoWhen we make yogurt (greek), I make a chocholate shake with the whey. It's quite good like that when cold.