Ricotta whey and barley bread
Bread
I made ricotta over the weekend and had an enormous quantity of whey left over. I used some in my latest barley and wheat flour sandwich loaf, which is now a family favorite. The result is extraordinary, so much so that it’s worth making ricotta just to have the whey for this recipe. For more ideas on how to use whey, please see my notes following this recipe's instructions.
Share:
0
27
0
Comments