A method for producing baked goods that incorporates the liquid byproduct of cheesemaking is explored. This technique utilizes the residual liquid, rich in protein and lactose, as a key ingredient in the dough formulation. For example, a common loaf can be enhanced by substituting a portion of the water content with this dairy-derived fluid.
The inclusion of this ingredient offers several advantages. It can contribute to a softer crumb, a more golden crust, and an extended shelf life due to its humectant properties. Furthermore, employing this process offers a sustainable way to utilize a byproduct that might otherwise be discarded, reducing environmental impact. Historically, utilizing this liquid has been a common practice in rural communities where both cheesemaking and baking were prevalent.