BrokeAss Gourmet

BrokeAss Gourmet

Reuse Roundup: Laura Beaudet

Today's Reuse Roundup post comes from Laura Beaudet.

I hope her tip inspires you to send me your best kitchen tip(s) for waste minimizing--you could win a Google Nexus 7 tablet and signed copies of both of my cookbooks. Only 1 day left to enter the contest (it ends tomorrow, March 7th)!!

Email tips to gabi@brokeassgourmet.com.

Laura says:

I was glad to see your call for ideas to reuse stuff that would otherwise be wasted, because it's something that makes environmental good sense as well as economic good sense!

I make my own yogurt at home. I really like the thick Greek-style yogurt that's made by draining a lot of the whey out of regular yogurt. If you throw away the whey, it's pretty wasteful, but I've found a great use for the whey I strain out of my yogurt. I also like to bake my own bread, and my basic recipe calls for four cups of water for four one-pound loaves. I've found that by using the whey from my yogurt-making instead of plain water, I'm increasing the nutrients in the bread, as well as giving it a wonderful sourdough-like tang. It also keeps me from wasting all that good whey.

Here's a picture of today's batch of yogurt draining in a Chinois.

And here's a picture of some of the drained whey with a loaf of bread I baked using the whey from the last yogurt batch. 

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sweetfe, on Mar 6, 03:57 PM, wrote:

Hmmm…well most of the waste savings knowledge I have came from my Grandma who grew up during The Depression. She saved all the peelings from carrots, potatoes, celery tops, onion skins, and eggs shells (any kind of organic waste)..…for compost for the garden. Her homegrown tomatos were the best ever.

Love spells in india, on Mar 13, 01:51 AM, wrote:

Having read your article. I appreciate you are taking the time and the effort for putting this useful information together.

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