How to turn mozzarella whey into delectable muffins – recipe | Waste notBuobe IA context · why it matters The whey from mozzarella cheese can be used in muffins — It adds a naturally acidic flavor and enhances fluffiness. This liquid byproduct has lactic, sour, and sweet notes — Enhancing the overall taste of baked goods. Fique de olho More chefs may start incorporating whey into recipes to reduce waste. Published bytheguardian.comon •1 min readDon’t pour it down the sink. This subtly tangy liquid is naturally acidic, adding flavour and fluffiness to your bakingMozzarella comes in a bag or pot surrounded by whey or brine.FoodFood wasteEnvironmentCheeseBakingSnacksVegetablesLearn moreShareLegalReport
