AskLJ: The Foodie Edition
Jul. 5th, 2009 03:12 pmDear foodies on my friends list:
I made a batch of cheese out of some week-old raw milk, and now I have about 4 cups of whey.
What should I do with it?? The internets tell me that you can use whey to make ricotta, but not if it's been separated with an acid (like lemon juice or vinegar, which is what I used). Other camps talk of using it as a liquid in recipes, but I Have The Fear about ruining recipes. Can I put it in smoothies as a protein/mineral boost? Use it to ferment things? What?
I made a batch of cheese out of some week-old raw milk, and now I have about 4 cups of whey.
What should I do with it?? The internets tell me that you can use whey to make ricotta, but not if it's been separated with an acid (like lemon juice or vinegar, which is what I used). Other camps talk of using it as a liquid in recipes, but I Have The Fear about ruining recipes. Can I put it in smoothies as a protein/mineral boost? Use it to ferment things? What?