The most widely used serum found bakers. They add it to breads, biscuits, cookies, bake her pancakes and fritters, use it to create a glaze and the cream, even pizza dough well on whey. What are the benefits of whey baking? Increases shelf life, improves the structure, making the dough softer and gives the crust a refined zolotisty. The dough in the serum, you can safely freeze - thaw fearing for his taste. Also worth mentioning is that the whey in baking that is able to replace eggs and partially fat and sugar. The icing and cream on whey, as well as cake or biscuits, will never be cloyingly sweet.
Love the serum and the adherents of a healthy lifestyle – smoothies with whey shown to athletes for muscle growth, but from a mixture of whey and berries, cocoa, chocolate, fruit said children also need large doses of protein. Surprise them by preparing the jelly on the serum – it will be gentle and helpful.
Serum due to the high content of lactose - excellent raw materials for production of alcoholic beverages. Wine, beer and even liquors be not only delicious, but low calorie and longer shelf life.
Try to cook in the serum of the usual side dishes – rice, beans, pasta. Your ideas about the palette of tastes will increase significantly after this experiment.
But, perhaps, almost the best that can happen to a serum – it'll make ricotta cheese, the basis for many fine dishes, from pasta to desserts.
Take 500 g of whey, pour into a pressure cooker and bring to a temperature of 90oC. Add the liquid one spoonful of lemon juice. Reduce heat and wait until the surface will not rise "flakes". Wait until the whey has cooled to 60oC.
Remove folded several times cheesecloth, place it in a colander and drain the whey through it. The resulting mass is gently cover with another cheesecloth, and let her lie there for a few hours. Gentle smooth ricotta ready.