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My Love for Cheese 'This is a book for all fellow cheese lovers. My life has been consumed by cheese, in the best possible way, from my early years visiting my local cheese shop, then going on to own that very shop many years later. Along the way my love of cheese has been kept alive by my travels all over the world, discovering new and exciting cheeses.' Fresh Cheese 'Fresh cheese is a great starting point for ch

✔Kindle⚡️ The Modern Cheesemaker: Making and cooking with cheeses at home

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

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Anyone who&#8217 ever made cheese at home knows that roughly three-quarters of every gallon of milk transforms into a perplexing byproduct called whey. &#8220Don&#8217t throw away your whey!&#8221 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!

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