After making yogurt (or cheese) you're going to have a bunch of a golden liquid called whey. I'm a big fan of homemade bread so when I heard that you could use whey to enhance bread I decided I needed to try it the next time I made yogurt.
The benefits of using whey for making bread are a better rising time, better crusts and flavor, and a firmer texture.
I made my first batch earlier in the week and we ate it so quickly that I didn't get a chance to take pictures. I'll try to make some more later on and post pictures this time.
I found that the crust and texture of this bread was excellent and it rose very nicely in a fairly short period of time.
Here's the recipe I'm trying this time: