Preparation info

  • Dough Yield: About


    loaves at 1.5 lb each
    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

My Wife and I Buy Organic Raw Milk from a pretty farm a mile from our house. Early one summer evening, we walked there to pick up our weekly quart. A neighbor, who raises a couple of pigs for his family’s consumption each year, was at the farm picking up a large tub of whey— a by-product of the cheese making that also takes place at the farm. I have nothing against feeding pigs with healthy agricultural ingredients, but the thought crossed my mind that perhaps the whey could also be used to