You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
Hi everyone,
Just making some Colwick cheese, was reminded by the other thread, but the question is what to do with all the whey it seems such a waste to chuck it out as suggested in the recipe.
Any thoughts please?
Thanks
Becks
"no-one can make you feel inferior without your permission"
You can use it as water to make stock for soups and stews and in bread where it calls for water too. It's supposed to be remarkably good for you but I can't remember why off hand :)