Okay, I'm really new to this making cheese thing, using whey and everything that goes with it. I've read alot online but sometimes that just confuses me :) So, last week I made what I think is called farmers cheese. It is not a cheese I would just eat plain, but I used it to make a pasta white sauce and it was really yummy. I had a bunch of whey sitting in my fridge from making that cheese, so when I made my bread Friday I decided to use whey instead of water. I had no idea how it would work. It didn't rise like normal (but lots of things could have affected that) and it gave it a slight sourdough flavor. It was good though and a big hit at our fellowship group (however they never turn down homemade bread!). I plan to keep experimenting with dairy adventures but I'll take any advice you might have :) I do need to get some rennet so I can make different cheeses though. I think my next adventure will be yogurt.