OOPS the above recipe is 2 QTS warm goat milk and 1 QT whey!!
Here's some things from my cheese recipe booklets:
"Don't throw out that whey! Whey can be used in almost any recipe calling for sour milk or buttermilk. Use it in pancakes, muffins, breads, and salad dressings. It also makes excellent plant food. Or drink like lemonade by adding sweetener. "
Pizza Dough with whey-
3 - 3 1/2 C. flour
1 TB yeast
1/2 tsp salt
1 C. Warm whey ( 120-130 deg.F.)
2 TB oil
Cornmeal
In a large bowl combine 2 cups flour, yeast, and salt. Stir in whey and oil. Then stir in enough flour to make a soft dough. Knead on lightly floured surface until smooth and elastic. Cover, let rest on floured surface 10-15 min. Lightly oil 1 14"pan OR 2 12" pizza pans. Sprinkle with cornmeal. Shape dough into a ball and roll dough to fit pans. Top pizza as desired. Bake at 400 deg F. for 20-30 minutes.
WHEY BREAD-
4 C whey
2 TB honey
4 TB oil
1 PKG yeast ( 1 1/2 TB )
approx. 4 C flour ( white/wheat to liking)
Warm the whey, honey, and fat to almost body temp.. Stir in yeast. Add salt.Stir in enough flour to make a smooth dough then let rest a few minutes. Put in a greased, covered bowl and let rise until double. Punch down, rest, fill pans half full, rise again, bake one hour at 350-375 degrees F. "
The original recipe called for it to be started in the morning, and inished at 4 pm after only adding 1/2 the flour. I did not like it! It came alive and grew out of the bowl it was in before 4 pm!!! It works better if you treat it like a normal bread recipe.
Your yogurt cheese whey should work as a yogurt starter....all you need is the right bacterias to start yogurt.
