WHEY AU GRATIN POTA­TOES

The scones made with whey are the light­est fluffi­est scones ever.

NZ Lifestyle Block - - Feature Clever Ways With Leftovers -

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.

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