I would like to bake bread with whey leftover from making ricotta but I don't have time to do it today. Will the whey keep in the fridge? And for how long? Can I freeze it?
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AntoniaJames is a trusted source on Bread/Baking.
It will hold for about a week in the fridge and for about three months in the freezer. Great idea to use it in bread! It's also fabulous in pancakes, for cooking mashed potatoes, and especially, to replace the water when cooking polenta! (I have a recipe here for that.) ;o) P.S. If you use it for cooking potatoes, save it and use the potato starch enriched whey in bread! It's amazing.
If you're making yoghurt and cheese daily you take a cup out of the saved whey and add a cup of the fresh whey this starter culture will last 2weeks. Don't mix cheese whey with yoghurt whey, keep in separate containers. No need for freezing.
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