The whey

Gourmet Traveller (Australia) - - Masterclass -

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 kris­te­nal­lancheese­

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