CLAUDIA LUCERO

Anyone whos ever made cheese at home knows that roughly three-quarters of every gallon of milk transforms into a perplexing byproduct called whey. Dont throw 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 ferments, and adding tang to main dishes. From Brazilian Limeade and Strawberry Oat Milk to Skillet Cornbread, Broth-Poached Salmon, Honey Caramels, Espresso Martinis, and many more mouth-watering recipes for beverages, soups, breads, desserts, and everyday meals, this book is the key to unlocking a delightfully surprising array of ways to put whey to work! This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

A través de estas recetas específicas, accesibles y, tal como indican en ellas fáciles, muy fáciles o facilísimas de realizar, Claudia Lucero nos muestra paso a paso –y cada uno de ellos acompañado d

The beloved Instant Pot can be used to do just about anything: caramelize onions, boil eggs, steam rice . . . and now, make cheese! Cheesemaking in a multicooker is not only time- and money-saving, but the cookers accurate and consistent temperatures make it an ideal tool for the craft. Claudia Lucero, author of the best-selling One-Hour Cheese, presents the cheesemaking basics, then covers classics such as paneer, ricotta, goat cheese, and easy cottage cheese before introducing more sophisticated options like burrata and feta, and even dairy-free alternatives. For multicookers with a Yogurt function, there are recipes for cultured dairy products such as buttermilk, ghee, and sour cream, too. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

Finally, anyone embracing a dairy-free lifestyle (including vegan, paleo, or allergen-free) can make and enjoy the savory goodness of cheesein one hour or less. In ingenious, step-by-step recipes, traditional cheesemaker Claudia Lucero shows how to make 25 delicious plant-based cheeses using your choice of seeds, nuts, and vegetables to achieve rich flavor and creamy texture. Theres buttery Golden Swiss made with cauliflower and tahini pasteand a Brie made of cashews (or zucchini and potatoes), with a bit of truffle oil to capture its earthy essence. One-Hour Dairy-Free Cheese also shows how to make spreadable cream cheese, grated Parmesan, a smoky Cheddar, and even gooey cheese sauces. PLUS, techniques for making rinds, cheese plate pairings, tips on food allergy substitutions, and a recipe to highlight each dairy-free cheese: Stuffed Shishitos, Cucumber Maki, Creamy Zucchini Noodles, Spicy Beet Salad, and more. Its a whole new way to indulge in the impossible-to-resist pleasure of cheese, no matter what your dietary restrictions are.