The opportunity to try my hand at making farmer’s cheese came my way last week…and it was wonderful! It is one of those things that is so amazingly simple, you wonder why you have never done it before.
When making cheese, the curds and whey are separated by means of a fine metal strainer (or cheesecloth) and the whey is set aside for later use. In this case the whey comes from a goat. Beautiful with a yellowish tint and full of holistic health.
To make one large loaf of whole wheat bread with whey you will need:
- 1 1/2 cups fresh whey (instead of water or milk)
- 1 T. honey
- 1 1/2 generous teaspoons of salt
- 20 grams of fresh yeast (1 1/2 packages of active dry yeast)
- 2 cups of whole wheat flour
- about 2 cups of white flour
In a mixing bowl pour in 1 1/2 cups of room temperature whey, yeast, honey and salt.
Start stirring in the whole wheat flour and the white flour cup by cup. Stir with a spoon until it becomes difficult – then it is time for kneading. My bread dough tends to be on the softer/wet side, kneading for less than 10 minutes with a gentle touch. When in doubt add the flour little by little, especially near the end. Careful not to add too much, it will make for a drier and more dense bread.
Once the dough is thoroughly kneaded, shape it and let it rise (just once!) in your baking pan. To achieve a more rustic look – rub flour over the dough and with a very sharp knife make slits that will open up while rising and baking. Let it rise for about an hour in a warm place and bake it in medium heat until it becomes something like this:
While still warm, spread butter and honey on the moist bread and enjoy with a mug of chamomile tea. Make bread with whey just once and you will be right back to baking it again and again. It makes for a wonderful texture with just the right amount of crunchy crust.
Besides making bread there are so many other things to do with your leftover whey!
Why not try:
- making Gjetost cheese
- using the whey to lacto-ferment vegetables and fruits
- keeping your feta cheese fresh by submerging it in whey
- your hand at making ricotta cheese?
- soaking your whole grains and whole grain flour before consumption
- feeding your dogs the leftover whey – raw or cooked in rice or pasta
- making whey lemonade?!
- adding it to soups and stews, pasta and rice,
- drinking it fresh (okay, but not exactly my cup of tea…) –
- or just go ahead and try another mouth watering batch of bread!
Thanks to Laurie at Tulipán Angóra Farm for showing me the whey…the making of the goat farmer’s cheese is coming soon!
As of January 1st, 2013 we are completely gluten-free! Eliminating gluten has changed our lives in so many incredible ways…
Our new blog Gluten-free Stirrings is dedicated just to that!