: Adventures in Dairy
I made paneer. I made it out of almost a gallon of milk, so at the end I had my block of paneer and almost a gallon of whey. In the past I've poured the whey down the sink, or let it go sour in the fridge THEN poured it down the sink. Not this time, I resolved! But what on earth do you do with almost a gallon of whey?
Bake with it, I know. I'm not much of a baker though. (Ask anyone in my family, I'm a black sheep, ha ha.)
Anyway I asked my friend the internet, who said: make ricotta! It's made by re-cooking whey until it curdles again. Excellent, said I. So last night, I made ricotta.
What my friend the internet didn't tell me is that when you make ricotta, at the end you have a rounded tablespoon of ricotta and almost a gallon of super-whey.
1. On 2009-04-28, Alex D. wrote:
Best pun I've heard all day.
Thanks for the groan, it got me through a rather... unpleasant class.
> I'm not much of a baker though. (Ask anyone in my family, I'm a black sheep, ha ha.)
Ooh! I know what you can do with whey! You can make pancakes! You know, with that recipe that you used to have on the intartubes but is now frustratingly unavailable! (Or, you could make a game out of the pancake recipe, include the recipe, and sell it for $1 on the Unstore.)
In dribs and drabs I used it down to about a quart and a half. Last night it'd developed acid enough, so I used a quart of it to curdle my next batch of paneer, and poured out the last half-quart. Now I have ... a block of paneer and a brand new fresh almost-gallon of whey.