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.
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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.
Yvette Lukoff makes ayran (a cold yogurt beverage) with whey instead of water for added protein and flavor.
Substituting whey for buttermilk in biscuits yields a lighter, fluffier end product. Our Assistant Editor Sarah Jampel swears by this recipe for drop biscuits from one of our Test Kitchen Managers, erinmcdowell.