What To Do With The Whey?

Way Too Much Whey

In our three attempts to make mozzarella yesterday, we managed to produce quite a bit of whey, the liquid that's left after the solids are removed from milk to make cheese.

In fact we were surprised at how much liquid was left after we had formed the mozzarella.  We ended up with about two-thirds of a gallon of whey and 1 pound, four ounces of mozzarella from the third effort.

Mozzarella

So what to do with the left over whey?  You can use it to make ricotta, but we already had plenty of potential ricotta from the not-quite-mozzarella second batch.  Cindy can also use some of it in baking (gotta have bread to go with the tomatoes and mozzarella), but that still leaves quite a bit left over.

So Cindy decided to use the extra whey on the plants in the garden.  It's liquid, it may add some calcium, so why not try it?  She put some on some of the plants she watered this morning, so we'll see how they do with it.