How to use leftover whey

Hello StorrCupboard lovers! May I cast you back to the deep days of the lovely smooshy time between Christmas and New Year, when no-one knows what day it is and you’re eating about 5 meals a day? Remember that I had about 12 pints of whole, organic milk sitting in my fridge, about to go off?

We’re all trying to reduce our plastic waste. I ditched having milk delivered with my veg box and went to glass bottles on the doorstep; I do love picking them up in the morning in my raggedy dressing gown.  I also love not having 6 or 7 plastic bottles in my recycling bag on a Thursday morning. I can still support farmers and get unhomogenised milk which is important to me.  And delicious.

So I made my paneer and my ricotta, whoop!  But – gallons of whey! Eh? I 100% hadn’t realised that would happen. So, my lovely band of Grammers came to my aid…

Whey is the most heavenly addition to a risotto. Simply use half whey half stock. Boom. That’s it. Simple. Nothing more to add!

So … leftover milk made ricotta which made leftover whey. That whey has now inspired 3 meals.  To me, this is how my best cooking works – I see what’s there and it sparks me to try something new, something unusual. What do you do to get inspired in the kitchen?

 

Leftover Whey Risotto

Serves 2, heartily

Ingredients

50 grams unsalted butter
1 medium leek, white and green parts (around 100 grams)
200 grams risotto rice
250ml whey
250ml chicken/veg stock/water
100 grams peas
Around 50 grams grand padano/any Italian hard cheese

Tools

Knife, chopping board
Large frying pan
Wooden spoon
Grater

Time

About three quarters of an hour

Prep

Finely dice the leek
If using a stock cube, prep the stock

Method

Heat the butter in the saucepan and when it’s a little frothy, add the diced onion
Cook on a medium/low heat until the onion is see-through – at least 10 minutes but give it 20 if you can
DON’T LET IT BROWN
Only when the leek is soft enough to be squashed with your wooden spoon add the risotto rice
Stir it around and make sure it’s all covered with the butter
Heat back down to medium and add some stock and stir
Keep on adding the stock and whey and giving the odd stir until the rice has a nice texture; not too soft but I’m not keen on too much of a bite.  Some brands of rice might take 20 minutes, some 30, so follow pack instructions
If you’re using peas, stir through with a couple of minutes left to go
When you’re happy, stir through the grated hard cheese,

Storage/further meals

Lots of people worry about storing leftover rice; billions of people all over the world eat leftover rice, so just be careful and you’ll be fine
Allow to cool to room temperature then cover
You can keep for 5 days in the fridge as long as kept cold and covered
Only reheat what you need at any one time

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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