Extra Grade Sweet Dairy Whey, 4 Pack, 24 oz (680 g), From Bob's Red Mill
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Bob's Red Mill
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Bob's Extra Grade Sweet Dairy Whey is a light colored, free-flowing powder resulting from drying sweet, fresh, cheese whey. It brings a remarkable quality to home prepared foods. It may be used to replace part of the nonfat milk in recipes. It imparts a sweet flavor, and is an excellent source of complete protein. Whey also has a 'shortening effect:' on doughs and facilitates cutting back on the use of fat.
Bob's Red Mill is the most unique flour mill in the Northwest. We use century old stone grinding equipment to freshly mill whole grain products. Delight your family with whole grain goodness.
When recipe calls for both brown sugar and white sugar, use the same amount of brown and substitute white sugar with Whey. If recipe calls for white sugar, use 2 parts sugar to 1 part Whey. Whey can be used half and half with sugar on cereals to improve nutrition.
Glazed Irish Tea Cake:
3/4 cup unsalted Butter
2/3 cup Sugar
1/3 cup Bob's Red Mill Sweet Dairy Whey
2 tsp Vanilla
2 large Eggs
3 ounces Cream Cheese, at room temperature
1 3/4 cup Bob's Red Mill Whole Wheat Pastry Flour
1 1/4 tsp. Baking Powder
1/4 tsp Sea Salt
1 cup dried Currants
2/3 cup Buttermilk
1/2 cup Powdered Sugar
2 tsp fresh Lemon Juice
Combine sugar and lemon juice in small bowl, and stir until smooth. Set aside.
Preheat oven to 325º, with rack in center of oven. Generously grease a 9-inch loaf pan. Dust with flour: tap pan over sink to discard excess flour. Cut a piece of parchment paper or waxed paper to fit in the bottom of pan. Set aside. Use a mixer to cream butter, sugar and vanilla until fluffy. Add eggs, one at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour sweet dairy whey, baking powder and salt together. Put currants in a small bowl and add 1/4 cup of flour mixture. Stir currants until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir pan. Smooth surface with spatula. Bake until well browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes. Cake will crack on top. Let cake rest in pan for 10 minutes. Separate cake from sides of pan, carefully remove cake and place on a cooling rack. Spread glaze on warm cake. Serves 10.
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