Anyone who's ever made cheese at home knows that roughly three-quarters of every gallon of milk ends up going down the drain - in the form of whey. Don't through away your whey! says cheesemaker Claudia Lucero. In Cooking with Whey, Lucero shares 60 inventive recipes that use whey, which is rich in protein, minerals, and vitamins, and adds creaminess and flavor to foods. Sweet whey, a byproduct of cheesemaking enhances baked goods and smoothies. Acid whey, produced in yogurt- and kefir-making, is ideal for brining meat, kick-starting vegetable ferments, and adding zip to main dishes. From Brazilian Limeade and Strawberry Oat Milk to Skillet Cornbread, Butternut Corn Chowder, Ghee-Fried Chicken, Broth-Poached Salmon, Coffee Frappe, Upside-down Lime and Coconut Tart, and an Espressor Martini, this book is the key to unlocking a delightfully surprising array of ways to put whey to work!