On Sale: Oct 25, 2022
Page Count: 128 pages
Publisher: Storey
ISBN-13: 9781635862645

$11.99

$15.99 CAD

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ebook $11.99 $15.99 CAD
Trade Paperback $16.99 $22.99 CAD

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Anyone who’s ever made cheese at home knows that roughly three-quarters of every gallon of milk transforms into a perplexing byproduct called whey. “Don’t throw away your whey!” 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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"Lucero is a magician who has solved the mystery of turning what most see as waste into liquid gold. Her creative ideas will put you in touch with one of nature's oldest, most nutritious broths." --Louella Hill, owner of Ballerino Creamery and cheese instructor with Milk Street Cooking School

“It’s easy to find opportunities to learn cheesemaking, but until now no one has talked about what to do with the whey! Lucero shows you how to use your whey to make nutritious, delicious dishes and drinks.” – Robyn Jackson, Cheese from Scratch

Claudia Lucero

About the Author

Claudia Lucero is the author of Instant Pot Cheese, One-Hour Cheese, and One-Hour Dairy-Free Cheese. She is the entrepreneur behind UrbanCheesecraft.com and DIY Cheese Kits, which she sells through Etsy, specialty food shops, and select Whole Foods stores, and she developed the home cheesemaking kits for Williams-Sonoma’s Agrarian product line. Raised with fresh Mexican cheeses, Lucero cooked alongside her mom and grandmother from an early age, where she first learned the value and reward of cooking traditional foods from scratch. She lives in Portland, Oregon.

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