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Cooking with Whey: A Cheesemaker's Guide to Using Whey in Probiotic Drinks, Savory Dishes, Sweet Treats, and More (Claudia Lucero) Animals food historiansAnyone whos ever made cheese at home knows that roughly three quarters of every gallon of milk transforms into a perplexing byproduct called whey. Dont 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
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