There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
Today: Where there's a will, there's a whey -- here's how to use it in everything from biscuits to braised meat.
The milk has curdled, the curds have been strained, and fresh mozzarella is ready to be sliced, diced, and added to everything on the table. For now, we'll ignore the three quarts of cloudy whey in the kitchen, storing it in the fridge and telling ourselves we'll put it to use another day. A week passes, and the mozzarella has been used up -- but the whey remains.
Like stone fruit pits, bread loaf heels, and other seemingly useless leftovers, whey -- a byproduct of making cheese and yogurt -- has a suprising number of uses. Prompted by Maricela's question on the Hotline, here are our community's tips for cooking with whey.
Have you uncovered any unique uses for whey? Tell us in the comments or join in the coversation over on the Hotline!