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 whey, produced in yogurt- and kefir-making, is ideal for brining meat, kick-starting vegetable ferments, and adding zip to main dishes. From Brazilian Limeade and Strawberry Oat Milk to Skillet Cornbread, Butternut Corn Chowder, Ghee-Fried Chicken, Broth-Poached Salmon, Coffee Frappe, Upside-down Lime and Coconut Tart, and an Espressor Martini, this book is the key to unlocking a delightfully surprising array of ways to put whey to work!