plllog- As I said earlier, it often depends upon how much..... If you have a copy of Shirley O. Corriher's excellent book, "CookWise", check out page 80 for the information. She had this issue with bread when she increased nonfat dry milk in a recipe to 1/2-cup. She says at the end of the information, "I imagine you will find that it does not matter in some recipes, but it may in others." And goes on to say, "Personally I am going to scald both milk and reconstituted nonfat dry milk just for my own peace of mind." It's been several years ago now, but someone here in the group posted the information from "CookWise" (copyright 1997) when we had a discussion on the subject and that's when I purchased "CookWise" and fell in love with the cute as a button Shirley Corriher (who was often a guest on Alton Brown's show) with all her cooking science as a trained chemist. Michigan State University researchers, T. Volpe and M.E. Zabic, isolated the protein in whey that was responsible for the reduced volume and poor texture. And as you can see, the protein is also present in nonfat dry milk. I also have information from Oregon State University (Sept. 2005) on the subject: "There is an unknown constituent within milk that will weaken gluten. The constituent is likely one of the whey proteins acting somewhat as a protease. Scalding denatures it. If not done, the loaf will have a course structure and decreased volume ....." On a personal note, I was trying to develop a high-protein bread with copious additions of whey-based milk substitute powder and vital wheat gluten for about 20% of the flour in the recipe and ended up with lots of bread problems characteristic to those associated with the whey protein. I also experimented using sweet dairy whey powder in sweet dough recipes, to get sweetness without all the additional sugar, and encountered the same problems. So those are examples that are out-of-the-ordinary in the testing world - not a regular recipe. An old family favorite for Dill Bread has 2-cups of cottage cheese in the recipe. If I heat the cottage cheese, then cool to room temperature before adding it to the dough, I don't have a problem. But if it's only room temperature, the bread has a lumpy (rollercoaster-like) crust that gets huge bubbles and separates from the crumb. I would often see similar recipes when judging yeast breads at County Fairs with the same poor bread characteristics. I eventually switched to a Dill Bread recipe that has 1/2 c. plain yogurt (I generally used kefir curd with some of the whey drained) and I got much better bread quality. Until one tries the loaf with AND without scalding the milk, they will not know if scalding will alter the bread texture and loaf characteristics. The same goes for adding the fat to a bread recipe. You can make the same enriched dough recipe with the same ingredients, and when you add the fat late in the kneading (after the gluten has developed), the loaf will be higher and lighter with a more open texture. When you add the fat early in the mixing, it shortens the gluten and the result is a more dense, tender, compact, almost cake-like loaf. Neither is right or wrong, it's just information to know if you would like to alter the end product. A more open texture is nicer for toasting (the holes are great for holding butter and jam), while a dense texture will work well for a sandwich-type application (meat spreads and condiments don't fall through a dense crumb texture). -Grainlady

I'm also 75 and I also think how fortunate I am, especially when you pick up the paper and read the obits...... I have to laugh or wonder, when they advertise a treatment for getting rid of the double chin etc., and they have side by side pictures of the same woman...Of course in the before, the woman is shown, holding her head in such a way, she has a triple chin but in the after, there she is with a smile that looks like she's hurting from holding up that chin (that isn't supposed to be there any longer)...... I think at this age, I've earned every grey hair, the wrinkles and all the extra bumps.....I've been on a long trip and some of the roads weren't paved too well.......

I have seen mention of this being done successfully. I am looking for what proportions of whey to molasses to use.

@sheesh, @matthias_lang I don't know why I only get random notifications. Houzz is quirky. I never got a notification for the comment by Seesh. It pains me to throw it away too but I need room in my refrigerator. We typically have plenty of room but we also typically grocery shop daily. COVID has put an end to that. So now I have too much stuff in my refrigerator and the whey is taking up valuable real estate. I don't think I could just drink it. That does not sound appealing at all to me. I think I will try iced coffee and see how it turns out. Maybe I will have my dh taste it before me. LOL Breads and pizza dough sound amazing but I try to stay as far away from the kitchen as possible. Baking a loaf of bread sounds like torture. I did give a fleeting thought to biscuits but quickly dismissed that thought. I absolutely love to eat, as long as someone else is cooking.