Whey Whey Go Away
Every time we make cheese we have a plethora of whey. As cheese curdles it separates into two parts, a solid (cheese curds) and a liquid (whey).
Wanting to waste as little as possible, we’re always looking for things to do with this by-product. Kim found a great recipe for pizza dough made with whey. It makes a delicious, fluffy crust that, if you bake it just long enough (but not too long!), has a nice, crunchy exterior. Enjoy!
3-3.5 cups all-purpose flour
1 pkge or 1 Tbs rapid rising yeast
3/4 tsp salt
1 cup very warm whey (120-130 F)… in a pinch, you could use milk
2 Tbs olive oil
Combine 2 cups of flour, yeast, and salt in a big bowl. Warm up the whey and add that and the oil to the bowl, stirring everything together. Add enough of the remaining flour until a soft dough forms. Knead the dough while it’s still in the bowl until it becomes smooth and elastic (4-6 min). Cover with a clean towel and go take a power nap for at least 10 minutes. Divide, roll out, and place on lightly oiled and floured pans (one 14″ for a thicker and doughier crust, or two 12″ for a thin and crispy crust). Throw on some toppings and bake at 400 F for 20-30 min.
(This recipe is from Ricki’s Mozzarella and Ricotta Kit cooking pamphlet… find more here)
PS: This recipe also makes great bread sticks! Just roll out, cut into strips, and cover in garlic powder or fresh chopped garlic. Or leave out the yeast and make delicious crackers… just cover in garlic powder or rosemary or sea salt.