My brother has decided to try his hand at making cheese. He's planning on some mozzarella today, and I have been charged with making bread with the whey. No idea what I'm doing...
I'm not sure exactly what the whey does for the bread. The liquid itself tastes pretty much like watered down milk. All I know is that whatever I did, it works. I'll get a picture up tomorrow, maybe.
6 comments:
Ok, where does the tuffett come in?
I don't think we have a tuffet to sit on in the kitchen. Or anywhere else... I guess I'll just have to stand.
Curse you, now I am going to have to rip the house apart looking for my cheese making book.
Also, whey would more or less act like buttermilk in a bread recipe; confirm, deny?
I'm not sure exactly what the whey does for the bread. The liquid itself tastes pretty much like watered down milk. All I know is that whatever I did, it works. I'll get a picture up tomorrow, maybe.
SO...(he said, adding class to the discussion):
Who cuts the cheese?
My brother. Definitely.
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