I eat most of the kefir I produce with breakfast cereal, either unadulterated or with a small splash of milk. From time to time though, I strain it through muslin, producing a soft cheese from the curds. That leaves the whey left over – a thin but acidic liquid. Throw it away? Not a chance – it produces fantastic bread.
Today I did a loaf with pure whey in place of the water and it is amazing. Complex, well-textured, a little sour but a fantastic loaf. Right now, I’m convinced (pun-warning) that has to be the whey to go!