I buy plain whey powder (no additives or sweeteners - just the dried whey) from a local cheesemaker.
I find the flavor very bland, so bland that it can go into a lot of foods without there being a noticeable change in flavor. It does change the texture and mouthfeel though, especially if it's not well blended.
My one experience with making cookies was with a flavored/sweetened whey protein powder (I still have quite a bit of sweetened vanilla PureProtein, I'm trying to find uses for), using a recipe I found online. They were pretty horrible. The flavor was good, but they were so dry and dense, even milk didn't really help them go down.
I've had much nore success with the unflavored whey, but it's still not something I'd ever think of eating/drinking without other ingredients.
I do make a really good cheesecake substitute
1 small package sugar free pudding (any flavor)
1 pint plain yogurt or greek yogurt
1 or more heaping tablespoon of whey protein to thicken to desired consistency
(regular yogurt will usually require more whey than greek yogurt)
Stir pudding into yogurt (you may want to use beaters or a blender if you're using a thinner yogurt - but with greek yogurt, it stirs in with a spoon very nicely), add whey to thicken.
You may want to add more sweetener if desired. I've found that with some pudding flavors, I want a little extra sweetener, and with some I do not.
I also use whey powder (and/or xanthan gum) to thicken sauces when I want to make a low-carb sauce or gravy.
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