HOW TO TURN MOZZARELLA WHEY INTO DELECTABLE MUFFINS – RECIPE | WASTE NOT

Don’t pour it down the sink. This subtly tangy liquid is naturally acidic, adding flavour and fluffiness to your baking Mozzarella comes in a bag or pot surrounded by whey or brine.

Food | The Guardian reports that don’t pour it down the sink.

The report adds: This subtly tangy liquid is naturally acidic, adding flavour and fluffiness to your baking Mozzarella comes in a bag or pot surrounded by whey or brine.

This is known as latticello in Italy, and has all the flavour of the cheese and more – it’s lactic, sour and subtly sweet, with a powerful, salty, umami-rich depth of flavour.

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