Don’t throw away the whey after making ricotta – it can be refrigerated for up to a week or frozen, and it has many uses. Allan suggests using it in place of water when baking – try it in cheese crackers, flatbread, bread and muffins. She also cooks pasta in whey and serves it scattered with fresh ricotta and olive oil. It’s great for braising and marinating meat, can be used in place of stock in soups or curries, and forms a caramel when heated slowly at a low temperature for a few hours. To find out more about Allan’s cheesemaking or her workshops, visit kristenallancheesemaker.com.