What to Cook in the Hudson Valley and Catskills


featurewheyThe Kitchen Artist’s Whey

A second life for a by-product

If, as editor and essayist Clifton Fadiman once mused, cheese is “milk’s leap toward immortality,” what then of the watery yellow substance left behind? Aside from recalling that Miss Muffet ate it along with her curds, most people have only the vaguest notion of whey, beyond its protein powder form which is routinely added to health shakes. … more