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. 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. It’s delicious as a drink in it’s own right, but it’s also great to cook with. It can be used instead of buttermilk or yoghurt in marinades...

By Tom Hunt