Whey, the watery part of milk that separates from the curd, has been around since people started making cheese in about 5000 BC. It has always been discarded. It is scrapped even today in cheese-making and consequently, a lot of nutrients are literally going down the drain. Despite its wishy-washy appearance, this liquid is far from nutritionally worthless. If you don’t like its natural taste, it can be used to add nutrition to anything that’s cooking- soups, stews or baked dishes.
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