No.10675
Just made some farmer's cheese using white vinegar, and I'm curious how well the whey will work as a marinade/tenderizer. Does it react differently with different meats? I'm thinking of using it as a marinade before making tonkatsu and fried chicken later this week.
Also any other suggestions for use are good, especially ones that don't involve making bread with it.
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No.10676
Try it and report back to us, we're curious.
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No.10678
>>10676
I'm already planning to if no anon who's already tried it stumbles across this in the next 20 hours.
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No.10687
poke holes in new potatoes, submerge them in whey with a bouquet garni and braise them in a fairly hot oven, pull, cool, cut into equal sized bits, and get some color on them in some animal fat, preferably tallow or duckfat. shit's hyperdank.
ofc you can always make ricotta with it
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