Curd whey - when and how to use for dough

Can you please tell me if you can replace water with whey in all recipes?

Can you please tell me if you can replace water with whey in all recipes?

Let's think together.

What is whey (when it comes to whey)?

This is the liquid part of milk, from which protein and fat components have been completely or partially removed.

What's left?
Sugars, water-soluble vitamins and mineral salts. If the whey is fermented, then most of the sugars will be converted to organic acids.

Based on this, it can be added to any baked goods, using instead of water. It is worth reducing the amount of added salt. And you should expect that the bread may be slightly (or not easy) sour.

In general, whey is sooo useful.

In general, whey is sooo useful.

can I put in my 5 cents?
in addition to the benefits - it is also very tasty to make pancakes on whey. Do not compare with pancakes with milk. So gentle that YYM YM YYM. And pie dough.
And one more thing: in the summer, when making homemade cottage cheese for a large number of children, there is, accordingly, a lot of whey, which we do not have time to "register". My mom just pours unused whey into plastic bottles - and deep-frozen. When the kids leave, mom makes pancakes and pies with thawed whey until next summer.
True, it should probably be noted that our milk is fresh, from a cow.

[do not do it]

Can you please tell me if you can replace water with whey in all recipes?

Well, I'll put in my ruble forty, do not do it 100% whey dough for pies and whites (whites) that are going to be fried in a pan - the dough turns out too tender, dilute it with milk, kefir or water. I already pierced it.

And the replacement of water / milk with whey will not affect the rise of the dough? I really want to make bread healthier!

And the replacement of water / milk with whey will not affect the rise of the dough? I really want to make bread healthier!

Fugaska recommends a 50:50 water or milk / whey ratio. On whey, breads, and just dough, rise remarkably, the bread becomes lighter and softer.

And the replacement of water / milk with whey will not affect the rise of the dough? I really want to make bread healthier!

I would try if I had serum))

What the Cat wrote is very true for the "roasting" dough. It is problematic to turn such a tender dough in a frying pan.
And the bread, you will not fry it in oil and turn it over in HP.

If it’s scary, try diluting it 50/50 with water for a start (or whatever your prescription is).

It is problematic to turn such a tender dough in a frying pan.

No, it turns over remarkably, it just absorbs all the moisture from the filling, and it turns out, as it were, a little moist, and this is a little bit different from what you expect from fried pies

No, it turns over remarkably, it just absorbs all the moisture from the filling, and it turns out, as it were, a little moist, and this is a little bit different from what you expect from fried pies

Wow) and in pancakes, whey manifests itself differently.
They are so plump and delicate that one wrong move and a pancake just breaks with a spatula. When I first baked pancakes on whey I remembered all the mats I knew until I got my hand full.
But the result is still worth it.

[pancakes on whey I remembered all the mats I knew until I got my hand]

Wow) and in pancakes, whey manifests itself differently.
They are so plump and delicate that one wrong move and a pancake just breaks with a spatula. When I baked for the first time pancakes on whey I remembered all the mats I knew until I got my hand.
But the result is still worth it.

Likewise, only I often bake pancakes, and with a "coup" they will try to move "sideways". And I bake pancakes on, as my grandmother said, "withandwith milk "(1.5%) and add 1/3 of whey, it's not bad either

And the replacement of water / milk with whey will not affect the rise of the dough? I really want to make bread healthier!

Check out my recipe and a photo of the roll, which I baked in the oven, completely replacing water and milk with curd whey. The bread is worthy.
Bread recipe "Palyanitsa from Admin"

She baked bread with whey. turned out to be a tall soft gentle. does not dry for a long time.

I often bake with whey, I like it very much. White bread is richer or something, rye bread is better suited and fluffier. I always have it in the fridge now. I buy a store

Admin Ask me a question after the cottage cheese remains whey is in the refrigerator (not in the freezer) can it be used for a week or has it deteriorated?

Admin Ask me a question after the cottage cheese remains whey is in the refrigerator (not in the freezer) can it be used for a week or has it deteriorated?

If there is no bad smell, then it is healthy, this is already a fermented milk product and not fresh fresh. I have it in the refrigerator for a week or more, and nothing.
You probably already know my position - for bread everything is better "old", with experience in storage.

And tell me please, I can’t figure it out.
The fact that whey is good to use for rye flour is understandable, for wheat flour, too, yes, but what about muffins? Easter cakes?
will it add unnecessary sourness to the sweet product?

And tell me please, I can’t figure it out.
The fact that whey is good to use for rye flour is understandable, for wheat flour, too, yes, but what about muffins? Easter cakes?
will it add unnecessary sourness to the sweet product?

Didn't the wheat bread taste sour when added with whey?
Homemade whey, especially cottage cheese, is never sour, it only has a slightly acidic taste. Right now I drink whey without additives and even bland to taste.

therefore, it seems to me you can add, it only gives airiness to the dough, better than milk. I would add.

Add about pancakes.
If they break with me, then I make them a little thicker than necessary, and then add boiling water for the desired consistency and actively interfere
... These will be custard pancakes, they will not tear, since the protein of the flour will, as it were, grab.
My homemade people like very thin pancakes to crunch. I add oil to pancakes, fry on Teflon, for pancakes.

To the general heap of information.
The other day I made my favorite butter cake, a small portion of 300 g of flour (Baisad in a 5 kg box).
It is usually made up to the middle of a bucket.
I already started loading the bucket when I found out that there was no milk at home. Homemade yogurt "was found" in the fridge. He went instead of milk. I have not yet managed such a tall bread even with 500 grams of flour. The top rested against the lid of the bread machine! 99% air!
So try replacing water and milk with whey and yogurt.

Recently, I also make all the bread on my yogurt along with whey, the bread rises noticeably higher.

Connoisseurs of fermented milk products and not very fermented milk products, help me figure it out! I wanted to buy whey (for the first time, to add it to rye bread for splendor), but as always, according to the law of meanness, it was not there, but the saleswoman offered me buttermilk (she says it well in the dough) and looked at me so imploringly that I regretted it and bought it (it was brought for the first time and no one takes it).Here on the forum I read that whey and buttermilk are different things. It tastes fresh, made from normalized milk, nothing else is indicated (about any bacteria). As what it can be used - like milk or what?

I already read this, but they write there that it is fermented
"The store now sells buttermilk made with special cultures of bacteria added to low-fat milk, which convert natural milk sugar into acid, resulting in a thicker milk with a spicy flavor."...
"Buttermilk is a traditional ingredient in Irish soda bread and is often used in muffins. The acid reacts with baking powder and baking soda, and carbon dioxide is released and the bread rises and becomes fluffy. Buttermilk makes the tortillas, cakes and pancakes very tender. can also be added to cold soups and salad dressings, and can easily replace fatty sour cream. "
And mine is not sour and does not look like yogurt or liquid sour cream. It looks like plain milk and tastes the same. It is unlikely that it will react with soda (for example, for Irish bread)

Whether your buttermilk will react with baking soda is worth trying.As far as I know, buttermilk is what remains from the sour cream after beating butter out of it, that is, a non-fat fermented milk product with a slightly acidic taste. And what they mold in factories and sell to us is another question.

and I began to bake all the bread on one whey. Fortunately, there is a lot of it, every week after processing 6 liters of homemade milk remains for cottage cheese. I like the bread very much. Does not acidify. Salon does not become. Lush and airy. At times I use the serum quite fresh, still warm. I did not notice the difference with the one that stood in the refrigerator for several days.

[cream]

"In the past, buttermilk was the name given to the liquid left over after cream churned butter. "
Cream, not sour cream. Why should it be sour initially? Can you sour it at home?

I myself collect the cream from homemade milk, they sour in my warmth, thicken. Then I whisk the butter. This is from personal experience. At the factory, butter is made from fresh cream. Try fermenting your food warm if you want a sour taste. Although today they mold dairy products from whatever they want, just not from milk. Good luck!

Connoisseurs of fermented milk products and not very fermented milk products, help me figure it out! I wanted to buy a serum

I don’t understand why buy serum? In the simplest way, make homemade soft cottage cheese from kefir or homemade cheese from milk, and what remains is whey. Recipes in Temka about recipes and secrets of healthy eating

Whether your buttermilk will react with baking soda is nothing worth trying,

It seems to me that for fidelity it is better to just take baking powder. It has already added citric acid, which will come into contact with the soda contained in the baking powder when it comes into contact with any liquid.

The whey was not needed to react with baking soda, but to be added to rye bread to increase "puffiness". And I never made homemade cottage cheese ...

It's never too late to start, recipes couldn't be easier

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3434.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3434.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3434.0

I give up, I adopted the recipe for cold cottage cheese, in view of the very strong simplicity, and there probably hands will reach the cheese. But what to do with PAHTA? It remains to use it in unprocessed form ... You can't make cottage cheese from it?

They make excellent breads on buttermilk, there were some on the forum, and on good-cook too. Not rye, really. In one of the ovens I saw in the description even a program of buttermilk bread, apparently, this bread is so popular abroad. Search at the top of the page
And cottage cheese, of course. won't do

They make excellent breads on buttermilk, there were some on the forum, and on good cook too. Not rye, really.In one of the ovens I saw in the description even a program of buttermilk bread, apparently, this bread is so popular abroad. Search at the top of the page

Yes, judging by the descriptions, fermented milk buttermilk is meant everywhere, and not my exotic ... Apparently still inside ...

Why don't you add it to bread instead of liquid?)))

[aynat]

aynat , I buy buttermilk at the market from my milkmaid. The freshest buttermilk is absolutely dainty, and when it stands (even in the refrigerator), then it begins to turn sour, and acquires a sour taste and "carbonation". It is the same with serum.
I buy buttermilk and whey for future use, and I don’t bake fresh ones, but wait for it to acidify.

I freeze the serum

Read about whey here:

CHARACTERISTIC OF MILK SERUM (post 8)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4612.0

[Alexandre]

Thank you all for your active help. Received whey while making homemade cottage cheese in cold ways (Alexandre thank you very much). I read an article about whey (yesterday I was looking for something about buttermilk).
Question: what part of the water for rye-wheat bread can be replaced with whey for bread with dry yeast (in an article from Admin only sponge and leavened breads are indicated)? I have just 280 ml of liquid (excluding vegetable oil) per 400 g of flour (60% of them rye + 40% wheat) according to the recipe. At first I wanted to replace 200ml, but now I'm not sure after the article ...

[aynat]

aynat ,

Yes, at least replace all the water - I did so in my time, especially for 100% rye breads. Or half as you like.

Tell me, what determines the taste of whey? It always tastes different to me. Sometimes very sour, and sometimes completely bland. This is me about the whey immediately after making the cottage cheese, and not standing for several days. I like fresh, but more often it turns out sour for some reason

It always tastes different to me. Sometimes very sour, and sometimes completely bland.

Do you make cottage cheese from slightly acidic or very acidic dairy products?
The taste of the final product, whey, depends on the degree of their acidity.

I make from milk ... Sour 1.5 - 2 days.

good day! serum as I understand you have already diluted. But I bought a 0.5 kg bag of dry milk whey, demiralized, and the problem is that there is no instruction on how to dilute it, in what quantities to use it, and in general where. Here I ask you to tell me if anyone knows, save a newbie

I began to make bread on whey from under my homemade cottage cheese - I replace all the water in recipes, milk, kefir, etc. with whey - the result amazed me, finally the bread began to turn out tall, fluffy, bulging out of the bucket and (it used to! ) rests against the HP cover! - no collapsed roofs, no sticky crumbs, no more kurganzny dense bricks, my family members now eat my bread 10 times faster, they praise me for my quick wits, but they also scold me, which is too tasty

I give up, I adopted the recipe for cold cottage cheese, in view of the very strong simplicity, and there probably hands will reach the cheese. But what to do with PAHTA? It remains to use it in unprocessed form ... You can't make cottage cheese from it?

The whey, which is filtered out by cold cooking curd, tastes amazing in okroshka. I recommend everyone try it while it's summer!

If there is a dog in the house, then whey will be a very tasty and healthy drink for her.
Mine just loves.

If there is a dog in the house, then whey will be a very tasty and healthy drink for her.
Mine just loves.

oh, I'll try to treat the cats! and so - only in bread. I even make butter dough on it (and I add powdered milk instead of liquid milk for convenience)

And my youngest loves whey pancakes. Ordinary pancakes, made of eggs, milk and flour, usually stuffed into them. I replace the water with whey (we have one milkman who brings it from cheese, from a dairy farm).Delicious pancakes come out. Mine sprinkles them with grated Parmesan - that's it, there's no better food

Now is the time for whey okroshka. You can add horseradish (or mustard), sour cream if you want.
I make half-and-half whey or fat-free tan with zero kefir and add a clove of garlic pounded with salt, all other ingredients as for regular okroshka. Well, I do it myself without potatoes. It can be served separately boiled with dill.

[Alexandra:]

Alexandra: oh, how delicious you always tell !!! It will have to be done! And who needs this mayonnaise when there is such a tasty and healthy product as whey! Why in stores ready-made okroshka (eat at work at lunchtime) is sold only with mayonnaise .....
I don't know if anyone here spoke about whey dumplings, but if anything - I will write again: the most delicious softest dumplings are obtained with whey !!! In summer with fruits, berries and sour cream - very tasty !!