WHEY AU GRATIN POTATOES
The scones made with whey are the lightest fluffiest scones ever.
Use whey instead of stock or water to cook polenta or rice. It makes for a lighter, more tender texture in polenta and a creamier rice. Just remember to salt the whey first. The Iranian type of fermented whey, called kashk, is used to add an umami flavour to meat dishes, soups and to dips. A popular spread, kashk-e bademjan, is made by mixing cooked eggplant with caramelised onion, mint, kashk and then ingredients like garlic, tomato paste and walnuts.
If you are into fermented foods then you can give lacto-fermentation a whirl. Use whey to jump-start the fermentation process in foods like kimchi and sauerkraut. I have used whey to water my tomatoes, but it is also great for acid-loving plants like azaleas, rhododendrons, garlic, and many types of berries. However, if you do this, you do take the risk of your animals trying to lick the soil – they love it that much. Whey has a long history of medicinal use. It has been used as a tonic or a drink to cure a variety of ills. According to V.H Holsinger in Whey Beverages: A Review (yes, there is a whole volume on whey!), it has been used as a therapeutic drink since 460 BC. In the mid-19th century there were as many as 400 ‘whey houses’ in Western Europe that served whey drinks to cure everything from liver diseases to tuberculosis. Just mix half a cup of whey with half a cup of water and the juice of a lemon and drink immediately.
Toss the flour with the grated cheese. Place one layer of potatoes in a lightly-greased baking dish. Sprinkle with cheese/flour, thyme or sage, and salt and pepper. Repeat for two more layers. I recommend going light on the seasoning, especially the thyme, as you don’t want to overwhelm the dish. Whisk the cream with the whey and pour over the potatoes. Bake at 175°C, uncovered, for 2 hours or until the potatoes are tender and the sauce has thickened.