Unlocking whey: The hidden gem in your kitchen

Although it's a byproduct of cheese production, whey is certainly not a waste. It is a great addition to many dishes and is a superb dietary supplement. Disposing of it down the drain is almost criminal. When producing a pound of cheese, up to 7.6 litres of whey are generated, making it all the more regrettable to waste.

This seemingly ordinary liquid, a byproduct of cheese production, is packed with nutrients. The main components of whey are water, vitamins, amino acids, and protein. It also contains biotin, pantothenic acid, and minerals like calcium and phosphorus. Whey is low in calories and fat, making it ideal for those on a diet. It also offers complete protein, which is easily absorbed by the body. Whey proteins are particularly prized by athletes for their muscle-building properties.

Whey is also recommended as a remedy for dehydration and during injury recovery. Its amino acids have antioxidant effects, helping to protect against cancer and speeding up metabolism. The calcium in whey is crucial for maintaining healthy bones and teeth.

My grandmother always presided over cheese-making in my family. She taught us all to save whey in a glass for later use. This unassuming liquid can be incorporated into pancake batter and meat marinades or used to make sour rye soup, white borscht, red borscht, tomato soup, and vegetable soup. You can create herbed rolls, sweet cakes with dried fruits and nuts, and light pancakes, crepes, fritters, or yeast pancakes. However, whey spoils quickly, so it must be used almost immediately.

Though less known in some parts, serwatczanka is a culinary gem in regions where cheese was traditionally made. This dish combines smoked meat broth, mild whey, and spicy horseradish, delighting sour rye soup enthusiasts.

Whey can also be used to make Italian cheese ricotta. Simply heat the whey, and a delicate curd will form on the surface. The curd can then be strained and used to create delicious desserts.