I made ricotta over the weekend and had an enormous quantity of whey left over. I used some in my latest barley and wheat flour sandwich loaf, which is now a family favorite. The result is extraordinary, so much so that it’s worth making ricotta just to have the whey for this recipe. For more ideas on how to use whey, please see my notes following this recipe's instructions.
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Serving Size: 1 recipe (68g) | ||
Recipe Makes: 1 | ||
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Calories: 372 | ||
Calories from Fat: 277 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.7g | 41 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 61mg | 19 % | |
Sodium 170.9mg | 6 % | |
Potassium 342.3mg | 9 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 5.6g | 23 % | |
Sugars, other 14.8g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 372
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