Books Cooking with Whey

Marsoni

M251S

$15.01

Get it in 3 business days with 1 day shipping. Friday, May 29

Books Cooking with WheyAnyone who has 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

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I really like these I use one for rainbow peppercorns and one for black peppercorns. The third one I am using for some coarse pink salt I accidently purchased instead of fine, once the coarse salt is used up, I plan to use it for white peppercorns. They work great, look good and are the perfect size for everyday use.

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Reviewed in the United States on March 1, 2026