Ricotta is a staple in my kitchen. I use it for ravioli and tortellini filling. I add it to frittatas, quiches, and savory pies. Last week, I included it in my pierogie filling. I even make dessert out of it. Now that I’m in the habit of making my own ricotta, I feel like I’ve got the world at my fingertips – a light, fluffy, cheesy world. When you make all this cheese, you also wind up with a whole lot of whey. What to do?
Now, people will tell you that it’s a refreshing and healthy drink. I haven’t gotten that brave yet, but when I went on a calzone making binge and found myself with over 7 quarts of whey, I had to think creatively to find other uses. If you find yourself in a similar predicament, with way too much whey, here are a few ideas to help you out.
- Make whey pancakes. The batter, when I made it with AP flour, was a little runnier than my steadfast pancake recipe, but the pancakes were very tasty and worth wiping the drips off the counter. For a really smug pancake, I’ll try this recipe next with whole wheat flour.
- Pawn some off on a friend and give her the recipe for Italian white bread.
- Use it as a base for soups. I’ve substituted up to 50% whey for stock, depending on the soup. I’ve used it successfully in minestrone, chicken noodle, potato leek, and others.
- Feed it to some friendly chickens. It’s good for them. (I don’t exactly remember why. I’m the baker, not the chicken farmer. I do it to make the chickens like me better, so they’ll be kinder when I come to visit.)
- Add it to your pasta sauce. We liked it in pesto.