Way too much whey

Last night I made mozzarella cheese from local fresh milk. I accidentally put a bit too much rennet in, and it turned out chewy.

While the cheese itself was a disappointment, I still ended up with almost a gallon of lovely whey - the nutrient rich by-product of cheese making. This morning I set to using it all up.

There are lots of uses for whey (stay tuned, I will share another post soon with more ideas and instructions), but today I tried to keep focused on just a few.

I used the yellowish liquid instead of water to make two loaves of bread, a batch of ravioli dough and some bow tie macaroni. Additionally, I cooked some of the pasta in more of the whey. I also gave a jar to a friend, who planned to used it in her morning protein drink. Even so, I still have some whey left over.

Have you used whey? Let me know your favorite use!