Mozzarella comes packaged in whey or brine, known as latticello in Italy. This liquid carries all the cheese's flavour—lactic, sour, subtly sweet, with a salty, umami depth. It's delicious as a drink and excellent for cooking. Use it instead of buttermilk or yoghurt in marinades and baking. The mozzarella itself is optional in today's recipe and can be saved for another dish.
Waste Not discovery
Tom Hunt's latest Waste Not discovery is mozzarella whey. While researching a buffalo mozzarella taste test for the Filter, he tasted each cheese's whey to gauge quality and found all delicious. With whey from 10 pots to use up, he experimented with drinks, marinades and muffins. Mozzarella whey is naturally acidic, like yoghurt or buttermilk, making it ideal for activating baking powder and helping muffins rise while adding flavour.
Recipe: Mozzarella whey muffins
Makes 6 muffins. Ingredients: 150g spelt or wholemeal flour, 1½ tsp baking powder, 1 egg lightly beaten, 125ml mozzarella whey, 100g optional extras (olives, sun-dried tomatoes, roast red peppers, or whatever you fancy), 125g ball mozzarella torn (optional), 3 sprigs fresh herbs (rosemary, thyme, oregano) leaves picked (optional).
Heat oven to 200C (180C fan)/390F/gas 6. Grease and line a six-hole muffin tin. In a large bowl, combine flour, baking powder, beaten egg and mozzarella whey. Add chosen optional extras and herbs if using; tear in mozzarella if desired. Beat to combine (or shake in a lidded tub). Divide batter between lined muffin holes, top with more olives and mozzarella if using. Bake 15-18 minutes until golden on top. Remove from tray, transfer to a rack and enjoy warm, or cool and store in an airtight container in the fridge for up to three days.
